Description
This Lofthouse Cookies recipe delivers soft, fluffy sugar cookies topped with a creamy, sweet frosting and vibrant sprinkles, perfect for celebrations or everyday treats. The cookies are baked briefly to remain pale and tender, then generously frosted with a smooth vanilla and almond-flavored icing.
Ingredients
Scale
Cookies:
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Frosting:
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 2 cups confectioners’ sugar
- 2 tablespoons milk
- food coloring and/or sprinkles optional
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a baking sheet with Silpat or parchment paper to prevent sticking and ease cleanup.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until the mixture is smooth and pale in color.
- Add Wet Ingredients: Mix in 1/2 cup sour cream, 1 egg, 2 teaspoons vanilla extract, and 1/4 teaspoon almond extract (if using) until the ingredients are just combined, being careful not to overmix.
- Sift and Incorporate Dry Ingredients: Sift together 3 cups all purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a separate bowl. Gradually add this mixture to the wet ingredients in three additions, mixing well after each until fully incorporated.
- Shape Cookies: Roll the dough into 2-inch balls and place them on the prepared baking sheet about 2 inches apart. Use a rolling pin or mini roller to flatten the balls to about 1/4 to 1/2 inch thickness.
- Bake Cookies: Bake in the preheated oven for 7 minutes; cookies should remain pale and not brown. Remove from oven and transfer the cookies to a cooling rack to cool completely before frosting.
- Make Frosting: Cream together 1/2 cup softened unsalted butter, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract (if using) until smooth using a mixer. Gradually add 2 cups confectioners’ sugar one cup at a time, mixing until smooth after each addition. Add 2 tablespoons milk and food coloring if desired, then beat until the frosting is fluffy and smooth.
- Decorate Cookies: Spread the frosting onto the cooled cookies evenly and immediately add sprinkles if using for decoration.
Notes
- The almond extract in the frosting is optional but strongly recommended for authentic flavor; peppermint or other extracts can be substituted for a different twist.
- Use Silpat or parchment paper on the baking sheet to prevent sticking and promote even baking.
- Do not overbake the cookies; they should stay pale to maintain their soft texture.
- Let cookies cool completely before frosting to prevent melting the frosting.
- Chilling the dough for 15-30 minutes before shaping can help with handling but isn’t necessary.
- Store cookies in an airtight container to keep them fresh and soft.
- For a dairy-free option, substitute butter with a vegan butter alternative and use nondairy milk in the frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
