Lofthouse Cookies | Soft Sugar Cookies
User Reviews
5
Lofthouse Cookies | Soft Sugar Cookies
Description
Lofthouse Cookies | Soft Sugar Cookies blend a classic sugar cookie base with a delicate almond aroma. The dough, enriched with sour cream and butter, is chilled to develop its texture and rolled out to precisely a quarter-inch thickness for consistent baking. Once cut and baked, the cookies have a tender crumb with slightly crisped edges. The frosting, made of butter, confectioners' sugar, almond and vanilla extracts, salt, and milk, adds a rich and smooth finish. These cookies bake at 350°F for about 8-10 minutes, resulting in soft centers perfect for decorating or enjoying plain.
The almond extract in both the dough and frosting imparts a distinguishing flavor that sets these soft sugar cookies apart. The recipe involves dividing the dough into quarters and rolling each section separately to maintain the dough’s chill and achieve even thickness. Cookies are spaced well on parchment or silicone mats to prevent spreading and sticking.
These cookies are versatile for gifting or having on hand for special occasions. Their softness pairs well with tea or milk, and the frosting allows for creative decoration. The recipe yields a batch that can be stored unfrosted in the freezer or kept frosted at room temperature in airtight containers for a few days.
Frosted cookies keep well at room temperature in an airtight container for several days.Unfrosted cookies can be frozen airtight for a couple of weeks for future use.Leftover frosting should be stored chilled in an airtight container and allowed to come to room temperature before spreading.
Ingredients
- 6 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 1 cup sour cream whole
- 2 cups granulated sugar
- 1 cup butter slightly softened, salted
- 4 egg room temperature, large
- 1 teaspoon almond extract
For the Frosting:
- 1 cup butter slightly softened, salted
- 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 stored at room temperature in an airtight container for a few days to maintain softness.
- Unfrosted cookies freeze well when wrapped airtight for up to two weeks.
- Leftover frosting should be refrigerated and brought to room temperature before use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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