Description
This Lofthouse Cookies recipe delivers soft, tender sugar cookies topped with creamy, colorful frosting and sprinkles, perfect for celebrations or just a sweet treat. The cookies are thick and chewy with a delicate crumb, while the buttery vanilla-almond frosting adds a luscious finish. These classic bakery-style cookies are easy to make at home and sure to impress.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360 grams)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon baking soda (3 grams)
- 1 tablespoon cornstarch (7 grams)
- ½ teaspoon kosher salt (see note)
Cookie Dough
- ½ cup salted butter (113 grams, room temperature – 1 stick)
- 1½ cups granulated sugar (300 grams)
- 2 large eggs (100 grams, room temperature)
- ½ cup sour cream (114 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ teaspoon almond extract (2 grams)
Frosting
- ½ cup unsalted butter (113 grams, room temperature – 1 stick)
- 2 cups powdered sugar (227 grams)
- 1-2 tablespoons milk (14-28 grams)
- ½ teaspoon pure vanilla extract (2 grams)
- ¼ teaspoon almond extract (1 gram)
- â…› teaspoon kosher salt
- Food coloring (any color, optional)
- 2 tablespoons colored sprinkles (24 grams)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt until well combined. This ensures even distribution of the leavening agents and salt throughout the dough.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the salted butter and granulated sugar together until light and fluffy. This process incorporates air, making the cookies tender.
- Add Wet Ingredients to Dough: Beat in the eggs until fully combined, then add the sour cream, vanilla extract, and almond extract. Mix until smooth.
- Incorporate Dry Ingredients: On low speed, gradually add the flour mixture into the wet ingredients until just combined. Avoid overmixing to maintain the cookies’ soft texture.
- Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough firms it up, making it easier to roll and cut.
- Preheat Oven: Set your oven to 350°F (175°C) so it’s ready when the dough is prepared.
- Roll and Cut Cookies: On a floured surface, roll out the dough to slightly more than ¼ inch thickness. Use a 2 to 3-inch round cookie cutter to cut out circles, then transfer them to a baking sheet lined with parchment paper.
- Bake Cookies: Bake the cookies for 7-9 minutes, until set but not browned. Removing them at the right time helps keep them soft.
- Cool Cookies: Transfer the baked cookies to a cooling rack and let them cool completely to room temperature before frosting.
- Prepare Frosting: In a clean bowl of a stand mixer with the whisk attachment, beat the unsalted butter until smooth and creamy. Gradually add powdered sugar and mix until incorporated. Add milk, vanilla extract, almond extract, and salt, beating until fluffy. Add food coloring if desired and mix until evenly colored.
- Decorate Cookies: Once cookies are cooled, spread the frosting over each cookie. Finish by sprinkling colored sprinkles on top for a festive touch.
Notes
- Use kosher salt as indicated for balanced seasoning and to enhance flavor.
- Room temperature eggs, butter, and sour cream help the ingredients combine smoothly.
- Do not overbake cookies to maintain their signature soft texture.
- Chilling the dough helps prevent spreading and creates thicker cookies.
- Food coloring is optional and can be adjusted to your preferred colors.
