Name: Soft Lofthouse Cookies - Easy Frosted Sugar Cookie Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 2 h 40 min
Yield: 24
Ingredients: 2 3/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 1 large egg; 1 tsp vanilla extract; 1/2 cup sour cream; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp milk; 1/2 tsp vanilla extract; Food coloring (optional); Sprinkles (optional)

Lofthouse Cookies are more than just a sweet treat; they’re a nostalgic whisper of childhood, a guaranteed crowd-pleaser, and frankly, a delicious masterpiece waiting to happen in your own kitchen. There’s a reason these soft, slightly chewy, and undeniably pretty cookies have captured the hearts (and taste buds) of so many. They embody that perfect balance of tender crumb and a delightfully sweet, often colorful, frosting that makes them a staple at every bake sale, holiday gathering, and impromptu craving session. What truly sets these classic Lofthouse Cookies apart is their unique texture – a delicate fluffiness that melts in your mouth, accompanied by a swirl of creamy frosting that’s just the right amount of sweet without being overwhelming. Get ready to discover the secrets to achieving that signature Lofthouse perfection, ensuring your next batch is met with gasps of delight and requests for seconds!

Ingredients:

2 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter (softened)
1 1/4 cups granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup unsalted butter (softened)
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
Food coloring (optional)
Sprinkles (optional)

For the Lofthouse Cookies:

Dry Ingredients:

In a medium-sized bowl, whisk together the 2 3/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisking these dry ingredients thoroughly ensures that the leavening agents and salt are evenly distributed throughout the cookie dough, leading to consistent rise and flavor in your Lofthouse cookies. Set this bowl aside for later.

Wet Ingredients & Dough Formation:

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 1/4 cups of granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 2-3 minutes. This creaming process incorporates air into the butter and sugar, which is crucial for achieving a tender cookie texture. Next, beat in the 1 large egg and 1 teaspoon of vanilla extract until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
Gradually add the dry ingredients from the first bowl to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, resulting in tougher cookies. Finally, gently fold in the 1/2 cup of sour cream until just incorporated. The sour cream adds moisture and a slight tang, contributing to the characteristic softness and delicate flavor of Lofthouse cookies. The dough will be soft and slightly sticky at this point.
Gather the dough into a ball, flatten it into a disk, and wrap it tightly in plastic wrap. Refrigerate the dough for at least 1 hour, or preferably 2 hours. This chilling period is essential for several reasons: it allows the flour to hydrate fully, making the dough easier to handle and preventing it from spreading too much during baking. It also solidifies the butter, which is key for that perfect Lofthouse cookie texture.

Baking the Lofthouse Cookies:

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes for easy cleanup. Take the chilled dough out of the refrigerator. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters in your desired shapes to cut out the cookies. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie to allow for slight expansion. You can re-roll the scraps once, but avoid overworking the dough.
Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. The exact baking time will depend on your oven and the size of your cookies. It’s important to keep a close eye on them during the last few minutes to prevent overbaking, which can make them crisp instead of soft and chewy. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Cooling them completely before frosting is paramount to ensure the frosting doesn’t melt off.

For the Cream Cheese Frosting:

Frosting Preparation:

While the cookies are cooling, prepare the frosting. In a large bowl, beat 1/2 cup of softened unsalted butter with an electric mixer until smooth and creamy. Gradually add the 2 cups of powdered sugar, beating on low speed until just combined, then increase the speed to medium-high and beat until light and fluffy. This may take a few minutes.
Add the 2 tablespoons of milk and 1/2 teaspoon of vanilla extract to the bowl. Continue beating until the frosting is smooth, spreadable, and has reached your desired consistency. If the frosting is too thick, add a tiny bit more milk (1 teaspoon at a time); if it’s too thin, add a little more powdered sugar. For colorful Lofthouse cookies, divide the frosting into smaller bowls and add a few drops of food coloring to each, stirring until the color is uniform.

Decorating the Lofthouse Cookies:

Once the Lofthouse cookies are completely cool, it’s time to decorate! Spread a generous layer of frosting over the top of each cookie using an offset spatula or a knife. You can create swirls or smooth finishes, whatever you prefer. For a festive touch, immediately after frosting each cookie, sprinkle them with optional sprinkles. Get creative with your designs and colors! You can also use piping bags to create more intricate designs. Allow the frosting to set for at least 30 minutes before serving or stacking.

Conclusion:

And there you have it! You’ve now unlocked the secret to making those incredibly soft, chewy, and perfectly frosted Lofthouse Cookies right in your own kitchen. This recipe delivers that classic bakery taste and texture that’s sure to become a family favorite. Remember, the key to their signature softness lies in the specific combination of ingredients and the chilling time. Don’t rush that step – it’s crucial for achieving that melt-in-your-mouth quality we all love.

These delightful Lofthouse Cookies are fantastic on their own, but they truly shine when adorned with a generous swirl of buttercream frosting and a sprinkle of colorful nonpareils. They make for a wonderful afternoon treat with a glass of milk, a festive addition to any birthday party, or a thoughtful homemade gift. Feel free to get creative with your frosting colors and decorations to match any occasion! I encourage you to give this recipe a try; I’m confident you’ll be delighted with the results and the joy they bring.

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! The Lofthouse cookie dough can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This makes them even easier to bake when you’re craving them. Just be sure to let the dough soften slightly at room temperature for about 15-20 minutes before scooping.

What if I don’t have almond extract?

If you don’t have almond extract, you can substitute it with an equal amount of vanilla extract. While almond extract adds a distinct flavor that complements the sweetness, vanilla will still yield a delicious cookie. Some people even prefer a stronger vanilla flavor!