Description
Lofthouse Cookies are soft, chewy sugar cookies topped with a rich, creamy frosting and festive sprinkles. These classic cookies feature a tender texture from sour cream and a hint of almond extract, perfect for celebrations or any sweet treat craving.
Ingredients
Scale
Cookies:
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Frosting:
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but recommended)
- 2 cups confectioners’ sugar
- 2 tablespoons milk for thinning
- Food coloring and/or sprinkles (optional, for decorating)
Instructions
- Preheat and prepare: Preheat the oven to 400°F. Line a baking sheet with Silpat or parchment paper and set aside.
- Cream butter and sugar: Using a stand mixer with the paddle attachment or a hand mixer, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until smooth and light in color.
- Mix wet ingredients: Add 1/2 cup sour cream, 1 egg, 2 teaspoons vanilla extract, and 1/4 teaspoon almond extract (if using) to the creamed mixture. Mix until just combined.
- Sift and add dry ingredients: In a separate bowl, sift together 3 cups all purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Add the dry ingredients to the wet in three additions, mixing well after each addition.
- Shape the cookies: Roll the dough into 2-inch balls and place them 2 inches apart on the prepared baking sheet. Use a roller to flatten the cookies to about 1/4 to 1/2 inch thick.
- Bake: Bake the cookies at 400°F for 7 minutes. The cookies will not brown when done. Remove from oven and transfer to a cooling rack. Allow to cool completely before frosting.
- Make the frosting: Cream together 1/2 cup softened unsalted butter, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract (if using) until smooth. Gradually add 2 cups confectioners’ sugar, 1 cup at a time, mixing until smooth after each addition.
- Thin and color the frosting: Add 2 tablespoons milk and food coloring (if using) to the frosting and beat until fluffy and smooth.
- Decorate: Spread the frosting onto the cooled cookies immediately and sprinkle with sprinkles if desired.
Notes
- Use parchment paper or a Silpat to prevent sticking and promote even baking.
- Make sure cookies are completely cool before frosting to prevent melting.
- Almond extract in the frosting is optional but adds a distinctive flavor; you can substitute with peppermint or other extracts.
- Roll cookies evenly to ensure consistent baking and softness.
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
- For softer cookies, do not overbake; the 7-minute baking time ensures a tender texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
