Description
These Simple Lofthouse Sugar Cookies are soft, cake-like, and topped with a creamy vanilla frosting, perfect for any occasion. Made with cornstarch and sour cream for moisture and tang, these cookies capture the classic Lofthouse texture and flavor. They are easy to prepare and decorated with vibrant gel food coloring and sprinkles for a festive finish.
Ingredients
Scale
Cookie Ingredients
- 1 tbsp cornstarch
- 1/4 cup sour cream
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp almond extract (optional but recommended)
- 1/2 cup unsalted butter (softened to room temperature)
- 1/2 tsp salt
- 1 egg (room temperature)
- 2.25 cups all-purpose flour (King Arthur recommended)
- 1.5 tsp vanilla extract
- 1/4 tsp baking soda
Frosting Ingredients
- 2 tbsp milk
- 1/2 cup unsalted butter (softened to room temperature)
- 1 tsp vanilla extract
- 2 cups powdered sugar (sifted to remove lumps)
- food coloring (gel colors work best)
- sprinkles or pearl sugar for authentic look
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. This creates the base of your cookie dough and ensures even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. This step incorporates air, resulting in a softer cookie texture.
- Add Wet Ingredients: Beat in the egg, sour cream, vanilla extract, and almond extract (if using) until fully combined. The sour cream adds moisture and tanginess, essential for the classic Lofthouse texture.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the dough tender.
- Shape the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 7-8 minutes or until the edges are set but the centers still look slightly underbaked. This ensures a soft, cake-like texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Add milk and vanilla extract, and beat until smooth and fluffy. Divide frosting into bowls if desired and add gel food coloring for vibrant results.
- Decorate Cookies: Spread the frosting generously on each cooled cookie. Top with sprinkles or pearl sugar to achieve the authentic Lofthouse look. Let the frosting set before serving.
Notes
- Make sure all ingredients, especially butter, egg, and sour cream, are at room temperature for best mixing results.
- Sifting powdered sugar prevents lumps in the frosting, producing a smoother texture.
- Using gel food coloring avoids thinning the frosting compared to liquid food coloring.
- Cookies are best enjoyed within 2-3 days, stored in an airtight container at room temperature.
- For a dairy-free version, substitute sour cream and butter with plant-based alternatives and verify ingredients accordingly.
