Lofthouse Sugar Cookies (Less Sweet)
User Reviews
5
Lofthouse Sugar Cookies (Less Sweet)
Description
This recipe uses cake flour to create a light and soft crumb in the sugar cookies. The dough includes baking powder and baking soda for gentle leavening. Creaming room temperature butter and sugar thoroughly creates a fluffy base, enriched with egg, sour cream, and flavorings like vanilla and almond extracts to add moisture and subtle complexity.
The dough is chilled to firm up before rolling out to about 1/4-inch thickness and cutting with a round cookie cutter to ensure uniform size. Baking at 375°F yields cookies with tender edges and a delicate chew. After cooling, the frosting made from butter, powdered sugar, and vanilla is spread or piped on, optionally tinted with gel food coloring and topped with sprinkles for a classic Lofthouse look.
The recipe produces approximately 12 cookies with a 3-inch cutter, ideal for sharing or gifting. The reduced sugar content gives a less sweet variation that retains the signature softness and buttery flavor typical of Lofthouse-style cookies.
Ingredients
Cookies:
- 270 g cake flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 115 g butter room temperature, salted
- 100 g granulated sugar
- 1 egg large
- 50 ml sour cream
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional
Frosting:
- 115 g butter room temperature, salted
- 230 g powdered sugar
- 2 teaspoon vanilla extract
- Gel food coloring optional
For decorating:
- Sprinkles jimmies or nonpareils, assorted
Instructions
Make the cookies:
- In a bowl, whisk together cake flour, baking powder, baking soda. Set aside.
- In a stand mixer bowl fitted with a paddle attachment, add in butter and sugar and cream on medium-high speed until light and fluffy, about 3-5 minutes.
- Lower the mixer speed and beat in the egg, until incorporated.
- Add in the sour cream, vanilla extract and almond extract.
- Add the cake flour mixture into the butter mixture and mix until just combined.
- Transfer the cookie dough onto a large piece of parchment paper or plastic wrap and form into a disc.
- Wrap up the cookie dough and chill in the fridge for 1 hour.
- Preheat oven to 375°F/191°C.
- Line a baking sheet or cookie sheet with parchment paper. Set aside.
- Lightly flour the cookie dough and roll out to about ¼" thickness using a rolling pin.
- Use a round cookie cutter and cut out circular shapes.
- Place the cookie dough onto a baking sheet lined with parchment paper.
- Repeat with the remaining dough.
- Collect the leftover dough scraps and re-roll them again to create more cookies.
- Bake cookies at 375°F/191°C for 8-9 minutes. (The cookies should remain pale, with no browning at the edges).
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the frosting:
- In a mixing bowl, combine butter, powdered sugar, vanilla extract, gel color (if using) and beat until lightened, creamy and fluffy.
- Use an offset spatula to spread the frosting on the cookies and decorate with sprinkles.
Notes
- Cookie yield depends on cutter size; expect about 12 cookies using a 3-inch round cutter.
- Chilling dough before rolling helps achieve cleaner cookie shapes and easier handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 171mg | 7% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 524IU | 10% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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