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This post and recipe was created for #Choctoberfest! I was sent samples by sponsors to use in recipe creation, but as always opinions are 100% my own. Super soft, fluffy, and easy to make, these Chocolate Lofthouse Frosted Sugar Cookies are such a fun and festive cookie that can be easily customized for any holiday by changing the frosting and sprinkles to match the season!
Chocolate Lofthouse Frosted Sugar Cookies
How to Make Chocolate Lofthouse Frosted Sugar Cookies
- The dough needs to chill. It’s a super soft dough thanks to the ratio of liquid to dry ingredients (especially with the sour cream) and practically impossible to roll and cut out without chilling the dough first. I tried just rolling balls of dough between my hands and pressing them out, but that didn’t work, so you will definitely need to let the dough chill.
- If it’s easier, you could pipe the frosting onto these cookies rather than spread it with a knife.
- These cookies freeze well if you need to make them ahead of time. Just pull them out and let them defrost on a counter before serving.
- If you want an intensely chocolate-y chocolate Lofthouse cookie, replace the vanilla buttercream with a chocolate buttercream. You will forego the fun colors, but get the bonus of more chocolate. So it’s a trade-off. As written, these cookies are noticeably chocolate-y, but not in an in-your-face way.
More Halloween Cookie Recipes To Try
- Chocolate Cut-Out Sugar Cookies
- Best Cut-Out Sugar Cookies
- Dark Chocolate Halloween Chip Cookies
- Halloween Chocolate Blossom Sprinkle Cookies
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup butter, softened
- 1 egg
- 1 egg yolk
- 3/4 cup sour cream
- 1/2 cup butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons heavy cream
- Pinch of salt
- Food coloring
- In a medium bowl, whisk together the flour, baking soda, baking powder;, salt, and cocoa powder, then set aside.
- In the bowl of a stand mixer, beat the butter and sugar together on medium-high speed until light, about 3 minutes. Add the egg and egg yolk and mix well, scraping down the sides of the bowl. Add the vanilla and sour cream and beat just until combined.
- Add the dry ingredients, mixing on low just until combined, scraping down the bowl a few times to make sure the dough mixes well. Divide the dough into two sections and wrap with plastic wrap, flattening into discs. Chill at least 2 hours or more.
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Lightly dust a clean counter with flour, then use a rolling pin to roll out the dough to 1/4-inch thickness. Use a 2 1/2-inch round cookie cutter to cut out circles and transfer to a baking sheet.
- Bake for 7-8 minutes, then immediately transfer the cookies to a wire rack to cool completely before frosting and decorating with sprinkles.
- To make the frosting, beat the butter with a hand mixer until soft. Add the powdered sugar 1 cup at a time, beating well after each addition. Add the vanilla and cream, 1 tablespoon at a time, to reach the desired spreading consistency. Add the salt, then color with food coloring and use to frost cookies. Sprinkle with your favorite sprinkle mix before the frosting has a chance to set.
Adapted from Handle the Heat.
Amount Per Serving:Calories: 253 Saturated Fat: 6g Cholesterol: 40mg Sodium: 149mg Carbohydrates: 39g Sugar: 28g Protein: 2g
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