Lofthouse Cookies | Soft Sugar Cookies
User Reviews
5.0
165 reviews
Excellent
Lofthouse Cookies | Soft Sugar Cookies
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Made with a secret ingredient, these Lofthouse cookies are extra fluffy, melt-in-your-mouth delicious, and topped with a sweet buttercream frosting for a truly decadent soft sugar cookie dessert. Whip them up for birthdays, holiday parties, and more!
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Ingredients
- 6 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 1 cup whole sour cream
- 2 cups granulated sugar
- 1 cup salted butter slightly softened*
- 4 large eggs room temperature
- 1 teaspoon almond extract
For the Frosting:
- 1 cup salted butter slightly softened*
- 3 cups confectioners' sugar
- ½ tsp almond extract
- ½ tsp vanilla extract
- ⅛ tsp salt
- 2 TB milk
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment on medium speed, beat the sour cream, sugar, butter, eggs, and almond extract until well combined.
- Using a spatula, fold the dry ingredients into the sour cream mixture until fully combined. The dough will be somewhat sticky. Cover the bowl, and chill the dough in the fridge for an hour or until it is firm enough to roll out.
- Lightly flour a working surface. Divide the chilled dough into four even quarters, and roll out one quarter at a time, keeping the remaining dough in the fridge until ready to use. Roll each quarter to ¼ inch thickness, and use a cookie cutter 2-inch in diameter to cut out circles.
- Preheat the oven to 350F, and position the rack on the lower middle position.Arrange the cookie circles on parchment or silicone-lined baking sheets, leaving 2 inches between each cookie. Bake 8-10 minutes or until the cookies are a light golden-pale color. Do not over-bake!Cool on the cookie sheet 10-15 minutes before transferring the cookies to a wire rack to cool completely.
- Make Frosting: In a stand mixer fitted with a whisk attachment, whisk the butter for 3-4 minutes or until it is light and fluffy.Add the sugar, and continue to whisk until well combined. Add the almond extract, vanilla extract, and salt, and whisk on medium-high speed until fully incorporated.Add one tablespoon of milk at a time until the desired consistency is achieved. If desired, whisk in food coloring.
- Once cookies are fully cooled, frost the cookies, and top with sprinkles.
Notes
- Frosted cookies can be kept at moderate room temperature in airtight container for a few days.
- Unfrosted cookies can be wrapped airtight and frozen for a couple of weeks. Leftover frosting can be chilled in airtight container for future use (will need to come to room temp before using.)
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Nutrition Information
Show Details
Serving
1cookie
Calories
195kcal
(10%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
37mg
(12%)
Sodium
117mg
(5%)
Potassium
15mg
(0%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
287IU
(6%)
Vitamin C
0.04mg
(0%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 195kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 117mg | 5% |
| Potassium | 15mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
165 reviews
Excellent
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