Lofthouse Cookies
These Lofthouse cookies are soft, frosted sugar cookies that bring a touch of joy and nostalgia to your dessert table.
Ingredients
For the cookies
- 2 cups all-purpose flour Ensure it's fresh for best results.
- 3/4 cup granulated sugar Creates the sweet base.
- 1 teaspoon baking powder Helps the cookies rise.
- pinch none salt Enhances flavor.
- 1/2 cup unsalted butter, softened Should be creamy for easy blending.
- 1 large egg Adds richness.
- 1 teaspoon pure vanilla extract For warm aroma and flavor.
For the frosting
- 1 cup powdered sugar Provides the sweetness for frosting.
- 2 tablespoons milk Aids in achieving the smooth texture.
- to taste none colorful sprinkles For topping.
Instructions
Preparation
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about three minutes.
- Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture into the wet ingredients, mixing on low speed until combined.
- Cover the dough with plastic wrap and refrigerate for at least one hour.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
Baking
- Once chilled, scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each for spreading.
- Flatten each ball slightly for even baking.
- Bake for approximately 8 to 10 minutes, until edges are lightly golden but centers remain soft.
- Remove from oven and let cool on the sheet for five minutes before transferring to a wire rack.
Frosting
- In a bowl, combine powdered sugar and milk, stirring until smooth and creamy.
- Frost each cookie generously and top with colorful sprinkles. Allow frosting to set for about 15 minutes before serving.
Notes
Store Lofthouse cookies in an airtight container at room temperature for up to five days. For long-term storage, freeze in a single layer and transfer to a freezer-safe bag for up to three months.