Soft Frosted Sugar Cookies

Lofthouse Cookies on a plate with one with a bite out of it.

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These soft frosted sugar cookies are thick, tender, and topped with fluffy buttercream frosting and sprinkles. Inspired by classic Lofthouse cookies, these copycat treats bake up even better in your own kitchen.

Prep Time20

Cook Time16

Chill time2

Total Time2 36

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 509kcal

Author: Jennifer Fishkind

Ingredients

COOKIE INGREDIENTS:

2 cups cake flour
½ cup all-purpose flour
1 cup sugar
½ cup butter softened
1 whole egg
1 egg whites
¼ cup butter flavored shortening softened
1½ teaspoon baking powder
¼ teaspoon cream of tartar
¼ teaspoon salt
2 teaspoon vanilla extract
1 teaspoon almond extract

FROSTING INGREDIENTS:

⅓ cup butter
⅓ cup butter flavored shortening softened
½ teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt
3-3½ cups powdered sugar
3-4 tablespoon whole milk
Pink Food Coloring drops or Pink Food Coloring Gel
Sprinkles

Instructions

In a mixing bowl add cake flour, all-purpose flour, baking powder, cream of tartar, and salt. Whisk together. Set aside.
2 cups cake flour, ½ cup all-purpose flour, 1½ teaspoon baking powder, ¼ teaspoon cream of tartar, ¼ teaspoon salt
In the bowl of a stand mixer with paddle attachment cream together the sugar, butter, and shortening until light and fluffy. Add vanilla extract, almond extract, and the whole egg. Mix together until combined. Add egg white and continue mixing until well combined. Turn off the mixer and use a rubber spatula to scrape the sides of the mixing bowl.
1 cup sugar, ½ cup butter, 1 whole egg, ¼ cup butter flavored shortening, 2 teaspoon vanilla extract, 1 teaspoon almond extract, 1 egg whites
Turn the mixer on low and and gradually add dry ingredients to wet ingredients. Mix until no flour pockets remain. Cover mixing bowl with saran wrap and place in the refrigerator for 2-3 hours.
Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. Set aside.
Remove cookie dough from the refrigerator and use a cookie scoop to create balls of dough (abot 2-3 tbsp depending on how large you want your cookies). Place the balls of dough on the cookie sheet and use the bottom of a cup to flatten into a 1⁄2 inch thick round cookie. NOTE: An alternative method would be to roll the dough out on a flat surface to about 1⁄2 inch thick, and then use a round cookie cutter to cut out the circles. Place 6 each one one baking sheet, 6 on the other.
Place one cookie sheet in the oven and cook for 8 minutes. You want the edges to be firm without turning brown. Remove from the oven and let cool 2-3 minutes on the baking sheet. Place the other baking sheet in the oven and cook for 8 minutes.
Once cookies have cooled for 2-3 minutes remove to a cooling rack.
In a separate mixing bowl beat together the butter and shortening with a hand mixer until light and fluffy. Add vanilla, almond extract, salt and continue mixing until all incorporated.
⅓ cup butter, ⅓ cup butter flavored shortening, ½ teaspoon vanilla extract, ½ teaspoon almond extract, ¼ teaspoon salt
Slowly beat in 1 cup of powdered sugar and 1 tbsp milk. Mix until combined. Repeat 1 cup of powdered sugar and 1 tbsp at a time until all have been combined.
3-3½ cups powdered sugar, 3-4 tablespoon whole milk
Add your choice of food coloring until the desired color is achieved.
Pink Food Coloring drops or Pink Food Coloring Gel
Frost cooled cookies with a knife or piping bag. Top with sprinkles.
Sprinkles

Notes

Storage Tips :

Storage: Store your frosted cookies in an airtight container right on the kitchen counter for 3 to 4 days. If you need to stack them, place a sheet of parchment paper between the layers so the frosting doesn't get messed up. After 4 days, they will start to dry out.
Freezing: To freeze baked cookies, line an airtight container with parchment paper and separate each layer of cookies with another sheet of parchment. Freeze them for up to 3 months, and let them thaw on the counter before eating. You can also freeze the raw dough balls in a freezer bag and bake them fresh later!

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