Craving Lofthouse sugar cookies? Now you can easily make them at home with this frosted sugar cookies recipe. Keep reading to find out our secret ingredient that makes these cookies melt-in-your-mouth soft.
Prep Time10 minutesmins
Cook Time13 minutesmins
Additional Time30 minutesmins
Total Time53 minutesmins
Course: Dessert
Cuisine: American
Keyword: frosted sugar cookies, lofthouse sugar cookies, soft sugar cookies
Servings: 13-15 cookies
Author: Beth
Ingredients
2 ¼cupsall purpose flour
½tspcornstarch
1tspbaking powder
¼tspsalt
½cupunsalted butter, room temperature1 stick
1cupgranulated sugar
1largeegg
1tspvanilla extract
¼tspalmond extract
Frosting
½cupunsalted butter, room temperature1 stick
2 ½cupspowdered sugar
½tspvanilla extract
1tspmilk or heavy creamif needed
Food coloringI used Wilton gel food coloring Pink and Teal
Sprinkle medleyI used various sprinkles from Wilton which I found at Michaels
Instructions
Preheat the oven to 350º F. Line a baking sheet with a silicone mat or parchment paper.
In a mixing bowl combine the flour, cornstarch, baking powder and salt. Set aside.
In a larger mixing bowl, combine the butter and sugar. Beat with an electric mixer on low for 1 minute, until smooth and fluffy.
Add in the egg, vanilla extract and almond extract, beat for 20 seconds.
Gradually add in the dry ingredients, mixing on low for 1 minute. The dough will be crumbly. Transition to using a spatula and work the dough together.
Use a cookie scoop to form balls. My dough balls were about 2.5-3 tbsp, so that’s a large cookie. Place the cookies 2-3 inches apart on a silicone lined baking sheet, flatten them with your palm and bake for 13-15 minutes. Be sure to adjust the baking time for smaller cookies - I’d suggest 10-12 minutes.
Allow the cookies to cool completely before frosting.
FROSTING
In a mixing bowl, beat the butter, powdered sugar, and vanilla extract using an electric mixer until fluffy, 1-2 minutes.
Evenly divide the frosting into 2 bowls. Add pink gel food coloring to one and teal gel food coloring to the other. Stir with a spoon until each color is combined.
Using 2 separate knives for each color, spread frosting on the cookies. Combine the colors as desired. Top with sprinkles.
Notes
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
Properly measure the all purpose flour using the spoon and level method.