Lofthouse Soft Sugar Sprinkles Cookies

Name: Lofthouse Soft Sugar Sprinkles Cookies
Prep time: 15 min
Cook time: 9 min
Total time: 3 h 24 min
Yield: 15 serving
Ingredients: 1 large egg; ½ cup unsalted butter; ½ cup granulated sugar; ½ cup light brown sugar; 2 teaspoons vanilla extract; 1 ¾ cups cups cake flour; 2 teaspoons Cornstach; ¼ teaspoon baking powder; ¼ teaspoon baking soda; pinch salt; up to 1 1/2 cups sprinkles

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Prep Time
15 mins
Cook Time
15 mins
Chill Time
3 hrs
Total Time
3 hrs 24 mins
Servings
15
Calories
260 kcal
Course
Baked Goods
Cuisine
American

Lofthouse Soft Sugar Sprinkles Cookies

Jade Rice

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Just like real Lofthouse cookies, but with sprinkles baked in! These fall cookies are soft, buttery, and they just melt in your mouth!

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Ingredients

Servings

1 large egg
½ cup unsalted butter 1 stick, softened
½ cup granulated sugar
½ cup light brown sugar packed
2 teaspoons vanilla extract
1 ¾ cups cups cake flour see directions (no substitutions, I used Swans Down
2 teaspoons Cornstach
¼ teaspoon baking powder
¼ teaspoon baking soda
pinch salt optional and to taste
up to 1 1/2 cups sprinkles reduce to 1 cup if you don’t love sprinkles; I used 1 cup of larger jimmies and 1/2 cup minuscule nonpareils

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Instructions

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
Stop, scrape down the sides of the bowl, add 1 3/4 cups flour, cornstarch, baking powder, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. Dough will be on the sticky and tacky side.
Mix in 1 cup sprinkles, and as desired, add remaining 1/2 cup.
Using a medium 2-inch cookie scoop, form heaping 2 to 3-tablespoon mounds (I made 15). Place mounds on a large plate, flatten slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. If cookies stayed domed while baking, tap gently a couple times with the back of a spoon to flatten.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking.

Notes

Storage: Cookies will keep airtight at room temperature for up to 5 days. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Adapted from Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies.

Nutrition Information

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Serving 1 Calories 260kcal (13%) Carbohydrates 38g (13%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g Cholesterol 29mg (10%) Sodium 46mg (2%) Sugar 22g (44%)