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.
Servings: 18
Ingredients
For Cookies:
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
For Frosting:
- 2 ½ cups powdered sugar
- 3 tablespoons unsalted butter, softened
- ½ teaspoon pure vanilla extract
- 3 tablespoons milk
- food coloring (optional)
- colored sprinkles or jimmies (optional)
Instructions
- With hand mixer or stand mixer, cream together softened butter and sugar until light in color and fluffy.¾ cup unsalted butter, softened, ¾ cup granulated sugar
- Add egg, egg yolk and vanilla extract; mix until creamy and smooth.1 large egg, 1 egg yolk, 1 teaspoon pure vanilla extract
- Add flour, baking powder, and salt; mix until just combined.2 ¼ cups all-purpose flour, 2 ¼ teaspoons baking powder, ½ teaspoon salt
- 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 powdered sugar, softened butter, 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. Tint with food coloring, if desired.2 ½ cups powdered sugar, 3 tablespoons unsalted butter, softened, ½ teaspoon pure vanilla extract, 3 tablespoons milk
- Spread frosting thickly over cooled cookies, and immediately add sprinkles.
- Let the frosting harden before storing the cookies in an airtight container. Makes 18 to 20 large cookies, depending on size.
Video
Notes
- Try different extracts: For peppermint cookies, add ½ teaspoon peppermint extract to dough. Substitute ½ teaspoon peppermint extract for vanilla extract in frosting. Almond extract is really good, too!
- Cinnamon Lofthouse cookies: Add 1 teaspoon ground cinnamon to dry ingredients in batter and blend ¼ teaspoon cinnamon into frosting.
- Chocolate Lofthouse cookies: Substitute ¼ cup unsweetened cocoa powder for ¼ cup of the all-purpose flour. Add cocoa powder to the frosting too. Decorate with chocolate jimmies if you like.
Nutrition
Serving: 1cookie | Calories: 248kcal | Carbohydrates: 37g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 125mg | Potassium: 28mg | Fiber: 1g | Sugar: 25g | Vitamin A: 326IU | Calcium: 40mg | Iron: 1mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.