I saw this cookie recipe recently, and felt totally compelled to make it. They are called lofthouse sugar cookies (I don’t know why? Do you?) and they are like the ones you find in coffee shops. You know, the big, pale vanilla cake like cookies slathered in pink buttercream frosting?
The cookie itself is almost more of a biscuit, and the frosting only serves to intensify the creamy texture of the cookie. They are good. Really good.
Now I am not for one second going to pretend that mine turned out pretty, which can be frustrating for a perfectionist like myself.
But in the end, when the girls had coated them in frosting and sprinkles, I found that it really didn’t matter. What mattered is that they were delicious and the girls had a blast!
I did, through the process of making them tweak some things from the original recipe that helped the second half of the batch turn out better, so I was sure to include that in the recipe (like a bit more flour made them not run all over!)
I hope you will consider making these with your kids. Ours are tucked into the freezer so I can pull one out every morning for Pia’s lunch. But if you follow the crumb trail from the freezer to my office, you might just find me at the end.
Loft House Sugar Cookies, makes 2 dozen cookies
Adapted from Mother Thymes recipe for Lofthouse Sugar Cookies
-3 cups cake flour
-¼ cup AP flour
-3 teaspoons baking powder
-1/2 teaspoon salt
-1 cup (2 sticks) butter, room temperature
-1 cup sugar
-2 large eggs
-2 tablespoons sour cream
-1 teaspoon vanilla extract
-1/2 cup (1 stick) unsalted butter, soften
-3 cups confectioners sugar
-3 tablespoons milk
-1 teaspoon vanilla
-food coloring (optional)
1) In the bowl of a mixer cream together butter and sugar until light and fluffy.
2) Add in eggs one at a time stirring after each addition.
3) Stir in sour cream and vanilla until combined.
4) In a medium bowl combine cake flour, AP flour, baking powder and salt and set aside.
5) Add the dry ingredients to the mixer and combine to form a dough.
6) Place the dough in wax paper.
7) Chill dough for at least one hour in refrigerator.
8) Preheat oven to 350 degrees. Line baking sheet with a silpat or parchment paper.
9) Roll 1-2 tablespoons of dough into a ball. Use AP flour on your hands to handle the sticky dough.
10) Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape.
11) Continue with remaining dough, placing at least each 2 inches apart (they spread!)
12) Bake in preheated oven for 10-12 minutes.
13) Let cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.
14) For the buttercream frosting:
15) Using an electric mixer combine butter and gradually add in confectioners sugar.
16) When all sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food color if desired.
17) Frost the cookies with an offset spatula and sprinkle with candies or colored sugar immediately before the frosting sets up.