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Lofthouse Sugar Cookies

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Soft, thick, cake-like Lofthouse Sugar Cookies topped with fluffy vanilla buttercream and colorful sprinkles. Sour cream keeps the cookies tender while vanilla and almond extracts give them classic bakery-style flavor.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Food coloring, optional
  • Colorful sprinkles

Instructions

  1. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  2. In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy. Add the egg and mix until combined, then mix in the sour cream, vanilla extract, and almond extract.
  3. Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms. Avoid overmixing.
  4. Cover the bowl and refrigerate the dough for at least 1 hour to make it easier to handle and help control spreading.
  5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop portions of chilled dough, gently roll them into balls, place them a few inches apart on the prepared baking sheets, and lightly flatten the tops.
  6. Bake for 9–11 minutes, or until the tops and edges look set but remain pale. Avoid browning the cookies to maintain their soft, cake-like texture.
  7. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack and cool completely.
  8. For the frosting, beat the softened butter until smooth and creamy. Gradually beat in the powdered sugar, followed by the vanilla, salt, and enough heavy cream or milk to create a light, fluffy consistency. Add food coloring if desired.
  9. Spread a generous layer of frosting over each completely cooled cookie and immediately decorate with colorful sprinkles.

Notes

  • For chocolate frosting, add cocoa powder to the buttercream and adjust the cream or milk as needed for a spreadable consistency.
  • For lemon cookies, add fresh lemon zest to the dough and lemon juice or lemon extract to the frosting.
  • Customize the frosting color and sprinkles for holidays, birthdays, or other celebrations.
  • For funfetti cookies, gently fold rainbow sprinkles into the dough before chilling.
  • For an almond-free version, omit the almond extract and use a little extra vanilla extract.
  • Do not overbake the cookies. They should look set but remain pale for the characteristic soft texture.
  • Store frosted cookies in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
  • Unfrosted cookies can be frozen in a freezer-safe container for up to 2–3 months. Thaw at room temperature before frosting and decorating.

Nutrition

Find it online: https://thefamilycooking.com/lofthouse-sugar-cookies/