Lofthouse Sugar Cookies
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Lofthouse Sugar Cookies
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Pillowy-soft sugar cookie dough is baked to perfection and topped with a melt-in-your-mouth buttercream frosting.
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Ingredients
Cookie Dough:
- 2 cups cake flour
- 1 ½ Tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup butter softened, unsalted
- ¾ cup granulated sugar
- 1 egg room temperature, large
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup sour cream room temperature
Frosting:
- ¼ cup butter softened, unsalted
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- kosher salt dash
- 1-2 tablespoons heavy cream or whole milk
- Food Coloring optional, for tinting
- Sprinkles optional, aka jimmies, for decoration
Instructions
Cookies
- In a medium mixing bowl, whisk cake flour, cornstarch, baking powder and salt together. Set aside.
- In a large mixing bowl, using a hand mixer, cream butter and sugar together until combined.
- Add in egg, vanilla and almond extracts.
- Stir in sour cream and mix until well blended.
- Add in dry ingredients and mix until just combined, using a rubber spatula to scrape down the sizes. Do not over mix.
- Cover with plastic wrap and chill for a minimum of 60 minutes.
- When ready to bake, preheat oven to 350℉. Line a baking sheet with parchment paper.
- To portion the dough, scoop about 3 Tablespoons out, dust hands with powdered sugar, and roll into a ball. Place on a baking sheet, about 3 inches apart. Flatten with the bottom of a glass or flat measuring cup, dipped in powdered sugar. Cookies should be between ½” and ¼” thick.
- Bake for 9-11 minutes; rotating the baking sheet halfway through. Cookies should be just lightly golden - NOT BROWN. Cookies will continue to bake on the cookie sheet while cooling. Cool completely before frosting.
Frosting
- For frosting, beat butter for 1-2 minutes, or until it has lightened in color and is creamy.
- Add in the powdered sugar, vanilla, salt and heavy cream, a Tablespoon at a time, until the desired consistency is reached. Add food coloring to tint, if desired.
- Frost cookies, leaving a small rim of the cookie exposed. Top with sprinkles or jimmies.
Notes
- Storage: Cookies that are frosted will stay fresh in an airtight container, at room temperature, for about 3 days.
- Freezing: Unfrosted cookies may be frozen, in an airtight container, for up to 3 months. Be sure to defrost cookies at room temperature before frosting.
Nutrition Information
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Calories
285kcal
(14%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.5g
(25%)
Cholesterol
47mg
(16%)
Sodium
107mg
(4%)
Potassium
55mg
(1%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
407IU
(8%)
Vitamin C
0.04mg
(0%)
Calcium
23mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12large cookies
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 107mg | 4% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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