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pink iced sugar cookies with sprinkles on parchment

Sourdough Lofthouse-Style Sugar Cookies

Soft, pillowy, and bakery-style, these sourdough Lofthouse sugar cookies are light, fluffy, and better than store-bought. Made with wholesome ingredients, sour cream, and sourdough discard, they’re perfect for holidays, birthdays, or make-ahead baking. Customize the frosting color and freeze dough for convenience.
Prep Time 20 minutes
2 hours
Total Time 2 hours 30 minutes

Equipment

  • 1 stand mixer with whisk attachment

Ingredients

Cookies:

  • ½ cup 1 stick salted butter, softened
  • ¾ cup sugar
  • 1 large egg room temperature
  • ¼ cup sour cream
  • ¼ cup sourdough discard 100% hydration, recently fed
  • 1 tsp pure vanilla extract
  • 1 ⅔ cups all-purpose flour spooned & leveled
  • 1 ½ Tbsp cornstarch or arrowroot powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • ¼ tsp salt

Frosting:

  • ½ cup butter softened
  • 2 cups powdered sugar
  • 2 Tbsp milk
  • 1 tsp vanilla
  • Pinch of salt
  • Optional: Food coloring + sprinkles

Instructions

  • Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Cream Butter & Sugar: Beat butter and sugar until light and fluffy, 2–3 minutes.
  • Add Wet Ingredients: Mix in egg, sour cream, sourdough discard, and vanilla (plus almond extract if desired) until smooth.
  • Whisk Dry Ingredients: In a separate bowl, whisk together flour, cornstarch (or arrowroot), baking powder, baking soda, cream of tartar, and salt.
  • Combine: Gently fold dry into wet until just combined. Dough will be soft and slightly sticky.
  • Chill Dough: Wrap in parchment or place in a zip-top bag. Refrigerate at least 2 hours (up to 3 days) for best texture.
  • Shape: Scoop 2-tablespoon portions, roll into balls, place on baking sheet, and slightly flatten tops.
  • Bake: 9–11 minutes, until edges are set but centers are pale. Do not overbake.
  • Cool: Allow cookies to cool completely before frosting.
  • Frosting
  • Whip together butter, powdered sugar, milk, vanilla, and a pinch of salt. Add food coloring and sprinkles if desired. Spread over cooled cookies.

Notes

How to Store

  • Room temperature: Airtight container for up to 3 days.
  • Keep layers separated with parchment paper to prevent sticking.