Lofthouse-style Frosted Sugar Cookies
Updated: Mar 31
Makes about 16 cookies
1 cup unsalted butter, softened
1½ cups confectioners’ sugar
1 large egg, room temperature
1½ tsp pure vanilla extract
¼ tsp pure almond extract
1¾ cups cake flour
2 tsp cornstarch
1 tsp baking soda
½ tsp baking powder
1 tsp cream of tartar
¼ tsp salt
½ cup unsalted butter, softened
2 cups confectioners’ sugar
1 tsp pure vanilla extract
2 Tbsp heavy cream
¼ tsp salt
Assorted food colorings
2 Tbsp rainbow sprinkles
Preheat oven to 375°F. Line baking sheets with parchment paper or a silicone baking mat.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and confectioners’ sugar until light and fluffy.
Add in the egg, vanilla, and almond extract and mix on medium speed until combined.
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, cream of tartar, and salt until combined.
Add the flour mixture to the butter mixture and beat just until combined. (Do not overmix!)
Scoop the batter onto the prepared baking sheets using a medium-sized cookie scoop or two tablespoons placing the cookies 2-inches apart.
Cover with plastic wrap and chill in the refrigerator for 2 hours.
Roll the chilled dough into balls and use the bottom of a cup to press flat into cookies that are about ½-inch thick and 3-inch wide.
Bake the cookies for 8-9 minutes or just until the sheen disappears from the top of the cookie but before the cookies start to brown. Remove the cookies to a cooling rack to cool completely before frosting and decorating.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth.
Gradually add in the confectioners’ sugar while mixing on low speed until completely incorporated.
Add in the vanilla, milk, salt, and food coloring and mix until smooth and the food coloring is completely incorporated.
Pipe the frosting on top of the cookies with a round tip and smooth to flatten with an offset spatula. Top with sprinkles to decorate as desired.