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Lofthouse Cookies are super soft, moist, and thick, classic grocery store cookies made of a cakey sugar cookie, sweet buttercream frosting, and sprinkles. | aheadofthyme.com

Lofthouse Cookies (Soft Frosted Sugar Cookies)


  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 30 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian

Description

Lofthouse Cookies are super soft, moist, thick, and delicious. These classic grocery store cookies are made of a cakey sugar cookie base and sweet buttercream frosting on top with colorful sprinkles.


Ingredients

For the cookies:

  • 3 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted buttersoftened to room temperature
  • 1/2 cup full-fat sour cream
  • 1 cup granulated sugar
  • 2 large eggsroom temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)

For the frosting:

  • 1/2 cup butter, softened to room temperature
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk
  • food coloring, pink
  • sprinkles

Instructions

Make the cookies:

  1. In a large mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  2. In another large mixing bowl, use an electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), to beat together butter, sour cream, and sugar on medium speed until light and fluffy, about 2 minutes. 
  3. Add the eggs, vanilla extract, and almond extract, and beat until combined.
  4. Gradually add the dry ingredients and beat until just combined. The dough will be soft and sticky.
  5. Transfer the cookie dough to a sheet of plastic cling wrap and shape it into a disc. Wrap tightly and chill in the fridge until firm, at least 1 hour).
  6. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
  7. Remove the dough from the refrigerator and transfer to a lightly floured surface. Use a rolling pin to roll the dough out to 1/2-inch thick. Use a round 2-inch cookie cutter to cut out circles.
  8. Transfer the cookies to the lined cookie sheet, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies. Place the cookies in the fridge while the oven preheats.
  9. Bake for 8-10 minutes until the edges just start to brown. The cookies will be light and pale. Do not overbake. Allow cookies to chill on the baking sheet for 10 minutes, then carefully transfer them to a wire cooling rack to cool completely.

Make the frosting:

  1. In a medium mixing bowl, beat butter until light and fluffy, about 3 minutes. Add confectioners’ sugar and continue to beat until combined.
  2. Add vanilla extract and 1 tablespoon of milk and beat until incorporated. If the frosting is too thick, add a teaspoon of milk at a time until desired consistency is reached.
  3. Add pink food coloring and beat to incorporate.
  4. Top the completely cooled cookies with a thin layer of buttercream and add sprinkles on top. Let the cookies stand at room temperature until the frosting sets before storing (it should form a crust).

Notes

How to store: Once iced, these soft frosted sugar cookies can be left at room temperature for about six hours before they need to be stored. Keep leftover frosted cookies in an airtight container in a single layer the refrigerator for 4-5 days. If you must double layer, separate cookies with pieces of wax or parchment paper to prevent sticking.

How to freeze: You can freeze these lofthouse cookies to extend their life for up to three months. Just freeze them on a baking tray until hard, before transferring them to a freezer-safe container.

  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Keywords: lofthouse cookies, soft frosted sugar cookies. soft sugar cookies