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My review
Soft Frosted Sugar Cookies
8
budicheeks
"These taste just like Loft House sugar cookies and are just as soft."
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Ingredients
1 h servings 166Original recipe yields 36 servings (3 dozen cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
- Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
- Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
- Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.
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Footnotes
- Cook's Note:
- I find it better to use round shapes or large shapes without a lot of detail to make the cookie stay soft.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 7090 Ratings
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Most helpful positive review
11/8/2012
Mmm-mm-mm! As this recipe's first reviewer I can happily report that it is a winner! These are soft pillows of sugar cookie goodness, frosted with the most luxurious creamy, billowy buttercrea...
Most helpful critical review
12/12/2012
My review based on the following modifications: Butter (not margarine) & 1/2 tsp salt. I really like the texture of the cookies, but the amount of butter in the recipe makes them taste a little...
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11/8/2012
Mmm-mm-mm! As this recipe's first reviewer I can happily report that it is a winner! These are soft pillows of sugar cookie goodness, frosted with the most luxurious creamy, billowy buttercrea...
11/29/2012
Definitely a keeper. For the comments the batter was too sticky, I put in it the fridge for about 30 minutes. Stiffened it up and the rolling was easy. Thank you!
11/10/2012
Great cookie! Pillowy soft! I used butter instead of shortening, decreased the salt to a half tsp. and used half of the frosting. I agree with the previous reviewer that these cookies are way to...
12/12/2012
My review based on the following modifications: Butter (not margarine) & 1/2 tsp salt. I really like the texture of the cookies, but the amount of butter in the recipe makes them taste a little...
12/6/2012
This recipe came out EXACTLY like Loft cookies. So soft and delicious! I didn't use the frosting recipe on this page because 3 cups of confectioners sugar sounded like a TON! But none the less, ...
11/13/2012
AWESOME!!!I just plopped down 2 Tbls of dough, per cookie, onto a baking sheet and baked them that way ! They are SOOOOO yummy!!!! I will definatley make this recipe over and over again!
12/6/2012
Good standard sugar cookie. It was a little sweet (even for sugar cookies), but other than that it was very good. Also, good ratio of ingredients. I hate it when I end with a bunch of extra fros...
11/11/2012
Really good! I made this recipe, following the review suggestions and because my husband likes sweeter frosting, I added 1/4 cup more powdered sugar and 2 more tbsp of milk. Simple, quick and to...
12/19/2012
I really wanted a cut out cookie, and as written, this is not it. However, I dumped approximately one more cup of flour in, mixed, then refrigerated for 30 minutes or so. That did the trick, t...