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Christmas cookies! Soft, pillowy sugar cookies covered in vanilla bean frosting - reminiscent of Lofthouse cookies you find in the grocery store.

Soft Vanilla Bean Frosted Sugar Cookies (Lofthouse style)

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  • Author: Erin Browne
  • Yield: 2-3 dozen 1x


  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup white granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cups sour cream
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1-2 tablespoons vanilla bean paste (start with 1, taste, and add more for a flavor punch)
  • pinch of salt
  • milk for thinning, if needed


  1. In a medium bowl, stir together the flour, baking soda, baking powder and salt.
  2. In a stand mixer, cream the butter and white sugar at medium speed until light and fluffy, about 5 minutes.
  3. Add the eggs, one at a time, mixing well after each one is added.
  4. Add the vanilla and sour cream and beat at low speed until combined.
  5. Add the dry ingredients in 2-3 additions and mix on low speed until just combined, being careful not to overmix.
  6. Turn dough out onto a large piece of plastic wrap and, using floured hands, flatten into a rectangle about 1½ inches thick (this will make rolling it out easier), then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
  7. Preheat the oven to 425F. Line large baking sheets with parchment paper.
  8. Flour the counter, the top of the dough, and your hands. With a rolling pin, roll the dough out to ¼-inch thickness.
  9. Using a 2.5 round cookie cutter, cut out circles and transfer to prepared baking sheet, leaving about 2 inches of space between each one.
  10. Alternately, you can use floured hands to shape cookies into 2.5 inch discs roughly ¼-inch thick.
  11. Bake for 7 minutes, until pale golden. Allow to cool completely on wire rack before frosting.
  13. Using a hand or stand mixer, cream the butter until smooth and fluffy.
  14. Add sugar, salt, and 1 TBS of vanilla bean paste, mix until smooth.
  15. Taste frosting and if you want a mega vanilla bean punch, add the additional TBS of paste.
  16. If frosting is too thick, add milk a small splash at a time, mixing after each addition, until it can be easily spread with a butter knife.
  17. Frost cookies and decorate as desired.
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