Lofthouse Cookies with Buttercream Frosting
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These Lofthouse Cookies are similar to those cookies that you buy at the store…you know what I’m talking about? The soft, buttery, melt in your mouth cookies that stare at you all day? Yes, those ones.
Oh my gosh I love these cookies so much. They are peeerfect for Valentine’s Day – you have to make them. I’ve made these twice and they were devoured, and by devoured I mean totally gone, eat 2 at a time because you can’t just have one, GONE. They are so soft and slightly chewy, and they totally melt in your mouth, and they’re really sweet but not too sweet where you can’t finish the cookie…
You get it.
So I made these because Valentine’s Day is coming up and I thought you would like a few sweetie pie recipes. But these are a cookie you should make all year round. They are versatile and the decorating is endless. Christmas, Birthdays, Halloween, Valentine’s Day, Baby Showers, Bridal Showers, Weddings…I mean come on!
So I added a little almond extract to these because I LOVE almond, but you can make them with just vanilla if you would like. They are amazing either way.
I just can’t get over how cute they are. They were so much fun to make. I can’t wait to make them again with my sweet little niece – she always wants to bake with me and these cookies are the perfect sweet treat to make together.
And when I say these melt in your mouth – they totally do. They’re soft and pillowy – totally different than a typical cookie. There is something about these lofthouse cookies that leave you wanting more.
Warning! They’re addicting.
Gosh they’re just too cute.
Lofthouse Cookies with Buttercream Frosting
These soft Lofthouse Sugar Cookies have a tender, cake-like texture and a hint of vanilla and almond flavor. Finished with fluffy homemade buttercream and colorful sprinkles, they’re perfect for birthdays, holidays and special occasions.
Ingredients
For the Cookies
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Buttercream Frosting
- ½ cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 3–4 tablespoons milk or half-and-half
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- Food coloring of your choice
For Decorating
- Sprinkles of your choice
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Add ½ cup softened unsalted butter and 1 cup granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes, until light and creamy. A handheld mixer can also be used.
- Add 2 eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Mix in ½ cup sour cream, 1 teaspoon vanilla extract and 1 teaspoon almond extract. The mixture may look slightly lumpy at this point.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined, being careful not to overmix. The dough will be soft and sticky.
- Scoop about 2 tablespoons of dough for each cookie. Gently roll the dough into a ball, place it on the prepared baking sheet and lightly flatten it into a thick disc. If the dough sticks to your hands, lightly dampen them with water.
- Bake for 9–11 minutes, or until the cookies are puffed and the tops appear set. The cookies should remain pale and should not brown around the edges. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- To make the buttercream, add ½ cup softened unsalted butter and 3 cups confectioners’ sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed until the ingredients begin to come together.
- Add 3 tablespoons milk or half-and-half, ½ teaspoon vanilla extract and ½ teaspoon almond extract.
- Beat on medium speed until smooth and fluffy. If the frosting is too thick, add the remaining 1 tablespoon milk, a little at a time, until it reaches your desired consistency.
- Add your desired food coloring, then beat the frosting on high speed for about 3 minutes, until very light and fluffy.
- Spread the buttercream over the completely cooled cookies and finish with sprinkles of your choice.
- Allow the frosting to set slightly before serving or storing.
Notes
Store the frosted Lofthouse Sugar Cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Place parchment paper between layers to protect the frosting.
For the softest texture, let refrigerated cookies sit at room temperature for 20–30 minutes before serving. Unfrosted cookies can also be frozen for up to 2 months.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving:Calories: 369Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 41mgSodium: 125mgCarbohydrates: 66gFiber: 1gSugar: 42gProtein: 4g
Nutrition information is automatically calculated. Use as an approximation only.
