Lofthouse Sugar Cookies – Recipe! Image 1
Cookies, Love

Lofthouse Sugar Cookies – Recipe!

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Lofthouse Sugar Cookies are those super-soft sugar cookies that are fluffy and frosted — a real eye catcher.  The bottom of the cookie is blond and has a much thicker base than a tradition sugar cookie to hold the buttercream.

Sugar cookies are always a part of Christmas, and whether you prefer to decorate them with royal icing, buttercream, or with a few sprinkles, they make some of the best baking fun for the whole family.  The cookie itself, has baking soda and baking powder, which gives them a bit of loft, hence their name.  Sour cream is another ingredient that contributes to their soft-ish texture, and great mouthfeel.

Making an American buttercream to smear across the surface before decorating is a simple thing to do.  You can always add a few drops of food coloring to change the hue, but I prefer to keep them snowy white for a winter wonderland look.  These cookies are not only fun to make, but they taste delicious, and they make great gifts too.

Lofthouse Sugar Cookies – Recipe! Image 2



3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

1 egg + 1 yolk

2/3 cup sour cream


1/2 cup butter, room temperature

1/2 teaspoon vanilla extract

3 1/2 cups powdered sugar, sifted

pinch of salt

2 tablespoons heavy cream

(Makes 36 Cookies)

Lofthouse Sugar Cookies – Recipe! Image 3

Lofthouse Sugar Cookies – Recipe! Image 4

Lofthouse Sugar Cookies – Recipe! Image 5

To Prepare:

  1. In a large bowl, whisk together flour, baking soda, baking powder and salt.
  2. In a stand mixer or large bowl, cream together butter and sugar for 3 minutes.  Add vanilla and mix on high for 1 minute.  Add egg and yolk, mix again for 2 minutes.
  3. Add dry ingredients and mix on low for 1 minute.  Add sour cream and continue to mix on low, just until dough begins to come together.  Remove dough from bowl and wrap in plastic, forming into a rectangle.  Refrigerate for at least 4 hours, up to overnight.
  4. Preheat oven to 425 degrees, and remove dough from plastic.  Roll out dough on a floured dusted surface, about 1/4 in thick.  Cut with a 2 1/2 inch cutter into rounds and place on a parchment lined sheet pans.  Bake for 7 minutes, until risen slightly.  Remove and let cool completely before frosting.
  5. In a stand mixer, add butter and vanilla, mix on medium-low speed for 2 minutes.  Add powdered sugar and salt, mix on low until frosting begins to come together.  Add cream and continue to mix until creamy, about 2 minutes.  (Do not mix on high speed, it will incorporate too much air).
  6. Dollop a level tablespoon of frosting on each cookie and spread over surface.  Top with sprinkles, if desired.  Enjoy!





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