Lofthouse Cookies Sugar Frosted (Print-Friendly Version)
Pillowy sugar cookies with pink frosting and rainbow sprinkles, perfect for sharing or special occasions.
# List of Ingredients:
→ Cookie Dough
01 -
250 g cake flour
02 -
12 g cornstarch
03 -
2 g baking powder
04 -
2 g kosher salt
05 -
113 g unsalted butter, softened
06 -
150 g granulated sugar
07 -
1 large egg, room temperature
08 -
5 ml vanilla extract
09 -
2.5 ml almond extract
10 -
60 g sour cream, room temperature
→ Frosting
11 -
57 g unsalted butter, softened
12 -
120 g powdered sugar
13 -
2.5 ml vanilla extract
14 -
Pinch of kosher salt
15 -
30 ml heavy cream
16 -
1 drop pink gel food coloring
17 -
30 g colored sprinkles (jimmies)
# How to Prepare:
01 -
Whisk cake flour, cornstarch, baking powder, and kosher salt in a medium bowl until well blended.
02 -
In a large bowl, beat softened butter with granulated sugar until smooth. Add egg, vanilla extract, and almond extract; blend thoroughly.
03 -
Stir in the sour cream until the mixture is homogenous and creamy.
04 -
Gently mix the dry ingredients into the wet mixture, scraping the bowl with a rubber spatula as needed. Avoid overmixing.
05 -
Cover the dough with plastic wrap and chill in the refrigerator for at least 60 minutes to firm.
06 -
Preheat the oven to 175°C. Portion approximately 45 g of dough per cookie, dust hands with powdered sugar, and shape into balls.
07 -
Place dough balls onto a parchment-lined baking tray, spacing at least 7 cm apart. Flatten each with a glass bottom dusted in powdered sugar to 1–1.3 cm thickness.
08 -
Bake cookies for 9–11 minutes, rotating the tray halfway. Cookies should remain pale and only just set; do not let them brown.
09 -
Let the cookies cool completely on the tray before frosting.
10 -
Beat softened butter for 1–2 minutes until creamy and lighter in color. Gradually add powdered sugar, vanilla extract, salt, and heavy cream until smooth and thick. Mix in pink gel food coloring to achieve the desired hue.
11 -
Spread frosting on the cooled cookies, leaving a small border. Top generously with colored sprinkles or jimmies.
# Additional Information:
01 -
Store frosted cookies in an airtight container to maintain softness for up to three days.
02 -
Dip hands in powdered sugar before handling dough to prevent sticking.
03 -
Rotate baking tray halfway through for even baking results.
04 -
Avoid overbaking; cookies should remain pale for a soft texture.
05 -
For smaller cookies, portion dough at 2 tablespoons each and bake for 8–10 minutes.
06 -
Cookie dough can be frozen for future baking.