These Lofthouse Sugar 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 cookies that leave you wanting more.
Warning! They’re addicting.
Gosh they’re just too cute.
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 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
- ½ cup unsalted butter, room temperature
- 3 cups confectioners sugar
- 3-4 tablespoons milk (I used ½ &1/2)
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- Food coloring of your choice
- Sprinkles of your choice for decorating
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
- In a stand-alone mixer fitted with a paddle attachment (hand held mixer works too) cream together the butter and sugar for 2 minutes. Add eggs one at a time and mix, scraping down sides of bowl as necessary. Next add vanilla and almond extract along with the sour cream and continue to mix, again scraping down sides of bowl as necessary (mixture may look a little lumpy).
- In a separate bowl mix together flour, baking powder, baking soda and salt. with mixer on low-speed, gradually add the dry ingredients just until incorporated. The dough will be sticky.
- Measure about 2 tablespoons of dough and roll into a ball then place on cookie sheet and gently flatten to form a disc. The dough will be sticky so feel free to wet your hands to make it easier to handle. Bake cookies for 9-11 minutes until puffy, the cookies should not brown. Remove from oven and cool completely.
- To make the buttercream, whip butter and confectioners sugar in a stand-alone mixer fitted with a whisk attachment (hand held mixer works too) until incorporated. Next add 3 tablespoons of milk (you may need to use 4), vanilla and almond extract. Turn mixer on medium-speed and mix until fluffy. Taste the buttercream for texture, add more milk if it seems a little dry then add food coloring of choice. Finally turn mixer on high-speed and whip for 3 minutes until buttercream is very fluffy and has a smooth texture.
- Frost cooled cookies and decorate with sprinkles
Recipe: very slightly adapted from The Recipe Critic
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