Lofthouse Sugar Cookies
Pillowy-soft sugar cookie dough is baked to perfection and topped with a melt-in-your-mouth buttercream frosting.
Ingredients
Cookie Dough:
- 2 cups cake flour
- 1 ½ Tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup sour cream room temperature
Frosting:
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Dash of kosher salt
- 1-2 tablespoons of heavy cream or whole milk
- Food coloring for tint optional
- Sprinkle or jimmies to decorate optional
Instructions
Cookies
- In a medium mixing bowl, whisk cake flour, cornstarch, baking powder and salt together. Set aside.
- In a large mixing bowl, using a hand mixer, cream butter and sugar together until combined.
- Add in egg, vanilla and almond extracts.
- Stir in sour cream and mix until well blended.
- Add in dry ingredients and mix until just combined, using a rubber spatula to scrape down the sizes. Do not over mix.
- Cover with plastic wrap and chill for a minimum of 60 minutes.
- When ready to bake, preheat oven to 350℉. Line a baking sheet with parchment paper.
- To portion the dough, scoop about 3 Tablespoons out, dust hands with powdered sugar, and roll into a ball. Place on a baking sheet, about 3 inches apart. Flatten with the bottom of a glass or flat measuring cup, dipped in powdered sugar. Cookies should be between ½” and ¼” thick.
- Bake for 9-11 minutes; rotating the baking sheet halfway through. Cookies should be just lightly golden - NOT BROWN. Cookies will continue to bake on the cookie sheet while cooling. Cool completely before frosting.
Frosting
- For frosting, beat butter for 1-2 minutes, or until it has lightened in color and is creamy.
- Add in the powdered sugar, vanilla, salt and heavy cream, a Tablespoon at a time, until the desired consistency is reached. Add food coloring to tint, if desired.
- Frost cookies, leaving a small rim of the cookie exposed. Top with sprinkles or jimmies.
Notes
Storage: Cookies that are frosted will stay fresh in an airtight container, at room temperature, for about 3 days.
Freezing: Unfrosted cookies may be frozen, in an airtight container, for up to 3 months. Be sure to defrost cookies at room temperature before frosting.
Nutrition
Calories: 285kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 107mg | Potassium: 55mg | Fiber: 1g | Sugar: 23g | Vitamin A: 407IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 0.3mg
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