Lofthouse Cookies - with flavor and frosting options!
These soft sugar cookies are like the Lofthouse cookies you find in your grocery store but better since they're homemade! They are easy to customize so make them just the way you like.
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 to 14 minutes or until just starting to barely brown around the edges. Cool 2 to 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 to 20 large cookies, depending on size.
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Notes
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 ¼ teaspoon cinnamon to frosting.
Make chocolate Lofthouse cookies. Substitute ¼ cup unsweetened cocoa powder for ¼ cup of the al-purpose flour. Add cocoa powder to the frosting too. Decorate with chocolate jimmies if you like.
Recipe makes a generous amount of frosting so feel free to pile it on.