Valentine's Day Loft Cookies
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Prep Time
15 mins
-
Cook Time
15 mins
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Refrigerate
1 hr
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Servings
24
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Calories
190 kcal
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Course
Baked Goods
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Cuisine
American
Valentine's Day Loft Cookies
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If you love soft sugar cookies, you are going to absolutely love these Valentine's Day Lofthouse Cookies. These tender cookies are fantastic. Similar to the cookies you find at the grocery store, these soft cookies with sugar cookie frosting are going to become your favorite.
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Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cups sugar
- 1 large egg room temperature
- 1/3 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/8 tsp pure almond extract recommended to give it that signature
- sugar cookie flavor but leave out if you prefer
- 1 3/4 cups all purpose flour measured correctly using spoon and level method
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp cream of tartar
- 1/8 teaspoon salt
Frosting:
- 1/2 cup unsalted butter softened
- 2/3 teaspoon pure vanilla extract
- 2.5 cups powdered sugar plus more as needed to reach desired consistency
- pinch salt
- 2-3 tablespoons heavy cream plus more as needed to reach desired consistency
- food coloring to color frosting optional
- candy sprinkles to decorate optional
Instructions
- Using your hand mixer or a stand mixer, beat the butter and sugar on medium-high speed until nice and fluffy.
- Add egg and beat until incorporated.
- Reduce speed to low and add sour cream and vanilla and beat, until well combined, scraping down the bowl with a silicone spatula.
- In a separate bowl, sift in the flour, cornstarch, baking soda, baking powder, cream of tartar and salt and whisk together.
- Turn the mixer on low and slowly add the dry ingredients to the wet ingredients and mix until combined.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375 degrees F.
- Line two baking sheets with parchment paper and set aside.
- Remove half of the dough from the fridge. Working with a 1-tablespoon-sized piece of dough at a time, roll into a round ball.
- Place dough ball onto the prepared baking pan (spacing about 2 inches and use the bottom of a glass cup or the back of a large spoon to press and evenly flatten.
- Bake on middle rack in preheated oven for 9-13 minutes or until the cookies are just starting to turn golden (NOT brown) on the edges (switching and rotating baking sheets about halfway through). Remove from oven and allow to cool completely on the sheet.
- Cookies will continue to cook while they cool. Repeat with any remaining dough.
To make the butter cream frosting:
- Cream butter in a stand mixer or using your hand mixer for 3 minutes until light and fluffy.
- Add salt, vanilla then slowly add 2 cups of powdered sugar and beat until smooth.
- Add heavy cream, 1 tablespoon at a time then add the remainder of powdered sugar until desired consistency and taste is reached (you may not need it all) and continue to beat until smooth.
- Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.
Nutrition Information
Show Details
Calories
190kcal
(10%)
Carbohydrates
26g
(9%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Cholesterol
31mg
(10%)
Sodium
42mg
(2%)
Potassium
30mg
(1%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
285IU
(6%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 42mg | 2% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 285IU | 6% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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