Description

These soft and colorful Lofthouse Cookies are classic sugar cookies with a tender, cake-like texture and a creamy, flavorful frosting. Easy to make with a simple dough featuring sour cream for moisture and a delicious vanilla-almond buttercream frosting topped with sprinkles for a festive touch. Perfect for celebrations or a sweet treat anytime.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour (360 grams)
1 teaspoon baking powder (4 grams)
½ teaspoon baking soda (3 grams)
1 tablespoon cornstarch (7 grams)
½ teaspoon kosher salt

Cookie Dough

½ cup salted butter (113 grams, room temperature, 1 stick)
1½ cups granulated sugar (300 grams)
2 large eggs (100 grams, room temperature)
½ cup sour cream (114 grams, room temperature)
1 teaspoon pure vanilla extract (4 grams)
½ teaspoon almond extract (2 grams)

Frosting

½ cup unsalted butter (113 grams, room temperature, 1 stick)
2 cups powdered sugar (227 grams)
1–2 tablespoons milk (14–28 grams)
½ teaspoon pure vanilla extract (2 grams)
¼ teaspoon almond extract (1 gram)
⅛ teaspoon kosher salt
Food coloring (any color, optional)
2 tablespoons colored sprinkles (24 grams)

Instructions

Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, and kosher salt until well combined to prepare the dry mix for the dough.
Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the salted butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add eggs and extracts: Add the eggs one at a time into the butter-sugar mixture, mixing until combined. Then add the sour cream, vanilla extract, and almond extract, blending thoroughly to incorporate all wet ingredients.
Incorporate dry ingredients: Reduce the mixer speed to low and gradually add the flour mixture a little at a time, mixing only until just combined to avoid overmixing which can toughen the cookies.
Refrigerate dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to chill and firm up the dough for easier rolling.
Preheat oven: Set your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper or a silicone mat.
Roll out dough: On a lightly floured surface, roll the chilled dough out to slightly more than ¼-inch thickness for soft, thick cookies.
Cut out cookies: Use a 2 to 3-inch round cookie cutter to cut circles from the dough. Transfer the cut cookies onto the prepared baking sheet, spacing them evenly.
Bake: Bake the cookies in the preheated oven for 7 to 9 minutes, until edges are set but centers remain soft. Remove from oven and transfer cookies to a wire rack to cool completely.
Make frosting: While the cookies cool, prepare the frosting by beating unsalted butter in a stand mixer bowl with the whisk attachment until smooth and creamy. Gradually add powdered sugar and blend well, then add milk, vanilla extract, almond extract, salt, and food coloring if desired. Mix until the frosting is smooth and fluffy.
Frost and decorate: Once cookies have fully cooled, generously frost each cookie with the prepared frosting using a spatula or piping bag, and top with colored sprinkles for a festive finish.

Notes

Room temperature ingredients ensure proper mixing and smoother dough.
Sour cream keeps the cookies tender and moist with a slight tang.
Chilling the dough prevents spreading during baking and helps maintain shape.
Do not overbake to keep cookies soft and cake-like.
The frosting can be tinted with food coloring for different occasions.
Store frosted cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Lofthouse cookies, sugar cookies, soft cookies, frosted cookies, vanilla almond frosting, holiday cookies, easy cookie recipe