Lofthouse sugar cookies — do you know the ones I am talking about? The soft white cookies in the bakery department? With the colorful frosting and sprinkles.
They always call my name but what is better than being able to make those same cookies at home? Fresher, cheaper, and tastier. I added a fun holiday twist to these with some peppermint extract and Christmas colored sprinkles.
I swear, 3/4 of the cookies I’ve made this Christmas season have been peppermint this or that. Peppermint shortbread, peppermint pattie cookies, peppermint crinkles, chocolate peppermint kiss cookies, peppermint chocolate sugar cookies….umm, do I have a problem? I also made these cream cheese shortbread cookies with chopped up Andes mints. SO good.
‘Tis the season, right?
These are really quite simple to make at home. And what can beat a soft, sugary cookie with creamy icing and fun sprinkles? These will look beautiful on your cookie tray and they’ll disappear quickly. Let’s be real — cookies with frosting are always eaten before the other cookies. It’s just a fact of life.
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups powdered sugar
- 3 tablespoons unsalted butter, softened
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons milk
- Food coloring, opt.
- Sprinkles, optional
- With hand mixer or stand mixer, cream together butter and sugar until light in color and fluffy. Add egg, egg yolk and vanilla extract; mix until creamy and smooth. Add flour, baking powder, and salt; mix until just combined.
- Wrap dough in plastic wrap or place in covered bowl. Chill for at least an hour in the fridge.
- When ready to bake, preheat oven to 350°F. Prepare baking sheet by lining with parchment paper or Silpat.
- Scoop out about two tablespoons of the dough and roll into a ball. Flatten ball slightly and place on prepared baking sheet, about 9 per sheet.
- Bake for 12-14 minutes or until just starting to barely brown around the edges. Cool 2-3 minutes on baking sheet before moving to a wire rack to cool completely.
- When ready to frost, using a hand mixer or stand mixer, in medium sized bowl, whip together butter, powdered sugar, vanilla extract and milk. If frosting seems too thick, add more milk, 1 teaspoon at a time. If frosting seems too thin, add powdered sugar.
- Spread over cooled cookies and immediately add sprinkles. Let frosting harden before storing in an airtight container. Makes 18-20 large cookies, depending on size.
- For peppermint cookies, add ½ teaspoon peppermint extract to dough. Substitute ½ teaspoon peppermint extract for vanilla extract in frosting.
- For cinnamon cookies, add 1 teaspoon cinnamon to dry ingredients in batter and 1/4 teaspoon cinnamon to frosting.
- Recipe makes a generous amount of frosting so feel free to pile it on.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: No complaints from my man!
Changes I would make: None are necessary but these cookies give the perfect opportunity to play around with new flavor combinations.
And while you’re busy making up those cookie trays — don’t forget to make your family a healthy dinner! I know it can be so hard in the hustle and bustle to get dinner on the table so I’m over on Eat 2 Gather sharing some of my tips. With a one-year-old (UMMM can we talk about the fact that he is ONE?!) and a three-year-old, getting dinner made is not always an easy feat! I shared 4 tips for making dinner that make my life a little easier. Hopefully they’ll help you too!