Go Back
–+ servings
purple and orange frosted chocolate sugar cookies topped with sprinkles
Print Recipe
5 from 3 votes

Chocolate Lofthouse Frosted Sugar Cookies

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!
Prep Time15 minutes
Cook Time8 minutes
Additional Time2 hours
Total Time2 hours 23 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Amy Nash

Ingredients

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 granulated sugar
  • 1 teaspoon vanilla
  • 1/2 cup salted butter softened
  • 1 large egg
  • 1 large egg yolk
  • 3/4 cup sour cream

Frosting

  • 1/2 cup salted butter room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 Tablespoons heavy cream
  • Pinch of salt
  • Food coloring
  • Sprinkles

Instructions

  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder, then set aside.
    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
  • 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.
    1 cup granulated sugar, 1 teaspoon vanilla, 1/2 cup salted butter, 1 large egg, 1 large egg yolk, 3/4 cup sour cream
  • 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°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.  
    1/2 cup salted butter, 4 cups powdered sugar, 1 teaspoon vanilla, 2 Tablespoons heavy cream, Pinch of salt, Food coloring, Sprinkles

Notes

Adapted from Handle the Heat.

Nutrition

Calories: 254kcal | Carbohydrates: 40g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 158mg | Potassium: 59mg | Fiber: 1g | Sugar: 28g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code