Lofthouse Style Sugar Cookies
An easy-to-make recipe for Lofthouse-style sugar cookies produces soft, tender cookies. No need to rush out to the store to buy these when they are this easy to make.
Ingredients
Cookies
- 2¼ cups cake flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup butter, softened
- ⅔ cup powdered sugar
- 1 egg
- ¼ cup sour cream
- 1 tsp vanilla extract
- ¼ tsp almond extract
Frosting
- 2 cups powdered sugar
- ½ cup butter, softened
- 1½ tsp vanilla extract
- 2 Tbsp cream, 18% table cream
- Food colouring
- Sprinkles
Instructions
Cookies
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Beat butter and powdered sugar together until creamy.
- Add the egg, sour cream, vanilla, and almond extract, continuing to beat until combined, scraping the sides of the bowl as needed.
- On low speed, add the flour mixture to the butter mixture and stir until combined.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375℉ and line a large baking sheet with parchment paper.
- Remove dough from the fridge and divide the dough into 12 equal pieces, rolling each into a ball.
- Flatten the dough balls by placing them on a surface lightly dusted with powdered sugar and pressing down on the balls with a flat-bottomed glass dipped in powdered sugar.
- Place the flattened cookie dough on the prepared pan, spacing about 2 inches apart.
- Bake in preheated oven for 8-10 minutes. The cookies should just be starting to turn golden. Don't overbake. These cookies are meant to be very light in colour.
- Transfer immediately to a cooling rack to cool completely.
Frosting
- Cream butter, then add sugar, vanilla, and cream.
- Beat until smooth, adding a drop of food colouring at a time until the desired colour is reached.
- Top each cookie with frosting and sprinkles.
Notes
All-purpose flour can be used in place of the cake flour by using only 2 cups plus 2 tablespoons of flour and adding 2 tablespoons of cornstarch.
The cookies can be shaped by flattening the dough balls between the palms of your hands.
For the icing, we like to use gel food colouring because a little goes a long way and it doesn't thin the frosting.