Dessertschewoutloud5.0
Lofthouse Cookies | Soft Sugar Cookies
Made with a secret ingredient, these Lofthouse cookies are extra fluffy, melt-in-your-mouth delicious, and topped with a sweet buttercream frosting for a truly decadent soft sugar cookie dessert. Whip them up for birthdays, holiday parties, and more!
👥 48 Servings⏱️ Prep & Cook: 33 min⏳ Prep: 25 min🔥 Cook: 8 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- spatula
- baking sheet
- oven
📝 Preparation Steps
1
Whisk
2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Set aside.
baking powder3 teaspoonsbaking soda1 teaspoon
3
Beat
4
In the bowl of a stand mixer fitted with a paddle attachment on medium speed, beat the sour cream, sugar, butter, eggs, and almond extract until well combined.
large eggs (room temperature)4almond extract1 teaspoon½ teaspoon almond extract
5
Fold
6
Using a spatula, fold the dry ingredients into the sour cream mixture until fully combined. The dough will be somewhat sticky. Cover the bowl, and chill the dough in the fridge for an hour or until it is firm enough to roll out.
7
Roll
8
Lightly flour a working surface. Divide the chilled dough into four even quarters, and roll out one quarter at a time, keeping the remaining dough in the fridge until ready to use. Roll each quarter to ¼ inch thickness, and use a cookie cutter 2-inch in diameter to cut out circles.
9
Bake
10
Preheat the oven to 350F, and position the rack on the lower middle position.Arrange the cookie circles on parchment or silicone-lined baking sheets, leaving 2 inches between each cookie. Bake ⏱️ 8-10 minutes or until the cookies are a light golden-pale color. Do not over-bake!Cool on the cookie sheet ⏱️ 10-15 minutes before transferring the cookies to a wire rack to cool completely.
11
Create the frosting
12
Make Frosting: In a stand mixer fitted with a whisk attachment, whisk the butter for ⏱️ 3-4 minutes or until it is light and fluffy.Add the sugar, and continue to whisk until well combined. Add the almond extract, vanilla extract, and salt, and whisk on medium-high speed until fully incorporated.Add one tablespoon of milk at a time until the desired consistency is achieved. If desired, whisk in food coloring.
almond extract1 teaspoon½ teaspoon almond extractmilk2 tablespoons
13
Frost
14
Once cookies are fully cooled, frost the cookies, and top with sprinkles.
Nutrition Facts
calories
195 kcal
fat Content
10 g
serving Size
1 cookie
fiber Content
2 g
sugar Content
16 g
sodium Content
117 mg
protein Content
2 g
trans Fat Content
0.3 g
cholesterol Content
37 mg
carbohydrate Content
27 g
saturated Fat Content
5 g
unsaturated Fat Content
2.5 g
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