5.0 from 3 votes
Homemade Lofthouse Sugar Cookies
These cookies are so soft, sweet, and sugary, and they're easy to decorate for holidays or parties.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 27 mins
Servings: 15 cookies
Calories: 377 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
For the Cookies
- 2¼ cups cake flour (see note)
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- ½ cup unsalted butter room temperature (1 stick)
- 4 ounces cream cheese room temperature (½ brick)
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
For the Buttercream
- ¾ cup unsalted butter room temperature (1½ sticks)
- 2½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 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.
- 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.
- 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.
- 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.
Cup of Yum
Notes
- 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.
- 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.
Nutrition Information
Serving
1cookie
Calories
377kcal
(19%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
62mg
(21%)
Sodium
180mg
(8%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
621IU
(12%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 377
% Daily Value*
| Serving | 1cookie | |
| Calories | 377kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 180mg | 8% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 621IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.