Lofthouse Style Frosted Sugar Cookie
Soft, thick, and cakey frosted sugar cookies that taste just like the real thing. This homemade Lofthouse cookie recipe uses a cornstarch flour blend and cream of tartar for that classic pillowy texture and subtle tang, then tops it all with a light whipped vanilla buttercream and sprinkles.
Servings: 9 (2.3 oz) cookies
Ingredients
Cookies
- 2 cups (240g) all-purpose flour
- 4 ½ tbsp (36g) cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (99g) granulated sugar
- ½ cup (56g) powdered sugar
- 1 large egg room temperature
- ¼ cup (60g) sour cream room temperature
- 1 ½ tsp vanilla extract
- ⅛ tsp almond extract
Frosting
- ¾ cup (170g) unsalted butter room temperature
- 2 ½ cups (283g) powdered sugar
- ½ tsp salt
- 1 ½ tsp vanilla extract
- 3 Tbsp heavy cream
- Electric pink gel food coloring
- Sprinkles
Instructions
Cookies
- Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, cream of tartar, and salt. Set aside.2 cups (240g) all-purpose flour, 4 ½ tbsp (36g) cornstarch, 1 tsp baking powder, ¼ tsp baking soda, 1 tsp cream of tartar, ½ tsp salt
- In a larger mixing bowl, beat the butter, granulated sugar, and powdered sugar on medium speed for 2–3 minutes, until light and fluffy.½ cup (113g) unsalted butter, ½ cup (99g) granulated sugar, ½ cup (56g) powdered sugar
- Add in the egg, sour cream, vanilla extract, and almond extract. Beat until smooth and fully combined.1 large egg, ¼ cup (60g) sour cream, 1 ½ tsp vanilla extract, ⅛ tsp almond extract
- Gradually add the dry ingredients, mixing on low speed just until combined. The dough will be soft and slightly sticky.
- Use a kitchen scale to portion the dough into 2.3 oz balls or use a ¼ cup (4 Tbsp) scoop to form balls. Roll each into a smooth ball. Place 4 balls on a baking sheet at a time about 3 inches apart then gently flatten with your palm into thick discs about ½–¾ inch thick.
- For 2.3 oz balls (¼ cup of dough) bake for 11-12 minutes, or until the tops are set but still pale. Do not allow the cookies to brown. Smaller balls will need a shorter bake time.
- Allow the cookies to cool on the baking sheet completely before removing.
Frosting
- In a mixing bowl, beat the butter on medium speed for 1–2 minutes until smooth and creamy.¾ cup (170g) unsalted butter
- Add in the powdered sugar, about 1 cup at a time, salt and vanilla extract, mixing on low speed until combined.2 ½ cups (283g) powdered sugar, ½ tsp salt, 1 ½ tsp vanilla extract
- Add in the heavy cream and beat on medium-high speed for 2–3 minutes until the frosting becomes light, fluffy, and slightly airy. If needed, add an additional tablespoon of heavy cream to reach your desired consistency. The frosting should be soft, spreadable, and hold a swoop without being stiff.3 Tbsp heavy cream
- Add about ¼ tsp of electric pink gel food coloring if desired and mix until evenly colored. Add more food coloring to reach your desired color.Electric pink gel food coloring
- Spread a hefty amount of frosting on each cookie, spreading smooth. Top with sprinkles. Keep in an airtight container for up to 4 days.Sprinkles
Video
Notes
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.
To Store: Keep frosted cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. These actually get better on day two.
To Make Ahead: Bake and cool the cookies up to 24 hours in advance and store unfrosted at room temperature. The frosting can be made ahead and refrigerated for up to 5 days. Bring to room temperature and beat briefly before using.
To Freeze: Arrange frosted cookies in a single layer on a baking sheet and freeze until solid, about one hour. Transfer to a freezer safe container with parchment between each layer and freeze for up to two months. Thaw on the counter for about an hour before serving.
Nutrition
Serving: 1(2.3 oz) cookie | Calories: 583kcal | Carbohydrates: 77g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 353mg | Potassium: 116mg | Fiber: 1g | Sugar: 51g | Vitamin A: 932IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 2mg