Homemade Lofthouse Sugar Cookies

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Chill Time: 1

Total Time: 1 27

Servings: cookies

Calories: 377kcal

Author: Becky Hardin - Easy Dessert Recipes

These cookies are so soft, sweet, and sugary, and they're easy to decorate for holidays or parties.

Print Recipe

Equipment

Kitchen Scale (optional)
Hand Mixer
2 Baking Sheet
Cookie Portion Scoop

Ingredients

For the Cookies

2¼ cups cake flour 240 grams, see note
2 tablespoons cornstarch 15 grams
½ teaspoon baking powder 2 grams
½ teaspoon baking soda 3 grams
½ teaspoon kosher salt
¼ teaspoon cream of tartar
½ cup unsalted butter 113 grams, room temperature (1 stick)
4 ounces cream cheese 114 grams, room temperature (½ brick)
1 cup granulated sugar 200 grams
1 large egg 50 grams, room temperature
1 tablespoon milk 14 grams
1 teaspoon pure vanilla extract 4 grams
½ teaspoon almond extract 2 grams

For the Buttercream

¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
2½ cups powdered sugar 283 grams
2 tablespoons heavy cream 28 grams
1 teaspoon pure vanilla extract 4 grams
⅛ teaspoon kosher salt
Food coloring optional
Sprinkles optional, for garnish

Instructions

In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and cream of tartar. Set aside.
2¼ cups cake flour, 2 tablespoons cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ¼ teaspoon cream of tartar
In another large bowl, using a hand mixer, beat the butter, cream cheese, and sugar together until light and fluffy, about 2 minutes. Add the egg, milk, vanilla, and almond extract and mix until well combined, about 1 minute.
½ cup unsalted butter, 4 ounces cream cheese, 1 cup granulated sugar, 1 large egg, 1 tablespoon milk, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
Add the dry ingredients into the wet and beat until just combined, about 30 seconds. Cover the bowl with plastic wrap and chill for 1 hour, up to overnight.
When ready to bake, preheat the oven to 325°F, and line 2 baking sheets with parchment paper.
Use a heaping 1-ounce cookie scoop to portion the dough. Roll into balls and place 2 inches apart onto the baking sheet. Flatten the top of the balls gently with your palm.
Bake until edges are just set, but centers are still slightly underdone, 11-13 minutes. Cookies shouldn’t gain much color on top. Let cool completely on baking sheets.
While the cookies cool, make the frosting: In a large bowl, using a hand mixer, beat the butter until completely smooth and creamy, about 2 minutes. Add the powdered sugar and beat again until light and fluffy, about 3 minutes more. Add the heavy cream, vanilla, and salt and beat until combined. If you’d like, add food coloring and beat again to combine.
2½ cups powdered sugar, 2 tablespoons heavy cream, 1 teaspoon pure vanilla extract, ⅛ teaspoon kosher salt, Food coloring, ¾ cup unsalted butter
Use an offset spatula or spoon to frost the tops of the cooled cookies with a thick amount of frosting and top with sprinkles, if desired.
Sprinkles

Notes

DIY Cake Flour: Measure 1 cup of all-purpose flour. Remove 2 tablespoons from the cup, then add 2 tablespoons of cornstarch. Whisk together and sift well before using.
The dough needs to chill for a minimum of 1 hour in order to maintain the proper shape while baking.
Use a cookie scoop to make the dough balls, that way all of the cookies are the same size and will bake evenly.
Be careful not to overbake these cookies! They won't really turn golden brown as most other cookies do.
Nutritional information does not include optional ingredients.

Storage: Store Lofthouse cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition