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Lofthouse-Style Frosted Sugar Cookies Recipe

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4.1 from 15 reviews

These homemade Lofthouse-style frosted sugar cookies are delightfully thick, soft, and chubby with a sweet, creamy frosting. Perfectly tender thanks to bleached cake flour, they boast a cakey texture and a decorative frosting that can be colored and sprinkled for a festive look. An ideal treat for dessert lovers craving classic, sweet, soft sugar cookies with luscious frosting.

Ingredients

For the Frosting:

  • 10 ounces powdered sugar (2 1/2 cups; 285 g)
  • 1/4 teaspoon Diamond Crystal kosher salt (or half as much by volume if using table salt)
  • 2 1/2 ounces heavy cream (shy 1/3 cup; 70 g)
  • 1 teaspoon vanilla extract (5 ml)

For the Cookie Dough:

  • 8 ounces unsalted butter (2 sticks; 225 g), pliable but cool, about 60°F (16°C)
  • 7 ounces sugar (1 cup; 200 g)
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons Diamond Crystal kosher salt (or half as much by volume if using table salt; 5 g)
  • 2 ounces egg white (1/4 cup; 55 g), from about 2 large eggs
  • 1 ounce heavy cream (2 tablespoons; 30 g)
  • 2 teaspoons vanilla extract (10 ml)
  • 11 ounces bleached cake flour (2 3/4 cups; 310 g), such as Swans Down
  • Assorted food coloring, nonpareils, and sprinkles, for decorating (optional)

Instructions

  1. Make the Frosting: In the bowl of a stand mixer fitted with a paddle attachment, combine powdered sugar, salt, heavy cream, and vanilla extract. Mix on low speed until the ingredients moisten, then increase to medium speed and beat for about 5 minutes until the frosting is creamy, soft, and fluffy. Scrape the frosting into a covered bowl or separate bowls if using different colors, cover with plastic wrap pressed directly onto the surface, and set aside at room temperature for up to 24 hours.
  2. Prepare the Oven and Dough: Adjust the oven rack to the middle position and preheat oven to 350°F (180°C). Using the same mixer bowl and paddle attachment (no need to clean), combine the butter, sugar, baking powder, and salt. Mix on low speed until moistened, then increase to medium speed and beat for about 5 minutes until the mixture is fluffy, pale ivory, and soft.
  3. Add Wet Ingredients: Whisk together the egg whites, heavy cream, and vanilla extract in a glass measuring cup until blended evenly. With the mixer running on medium, add this liquid mixture in 4 to 5 additions, pausing halfway to scrape down the bowl and paddle to ensure even mixing.
  4. Add Flour and Form Dough: Reduce mixer to low speed, sprinkle in the bleached cake flour, and mix until a soft dough forms. Use a flexible spatula to fold the dough once or twice to fully incorporate any flour from the bottom.
  5. Scoop and Bake: Using a 2-tablespoon cookie scoop, portion the dough into 24 level scoops. Place them on two parchment-lined half sheet pans, spacing each dough ball about 2 ½ inches apart to allow room for spreading. If the dough sticks to the scoop, rinse it in hot water and dry before continuing. Bake at 350°F (180°C) for about 15 minutes, until cookies are puffed and pale with barely golden edges.
  6. Cool Cookies: Let the cookies cool on the sheet pans directly until completely cool and no warmth remains, about 15 minutes longer.
  7. Frost and Decorate: If desired, tint the frosting with gel paste food coloring. Dollop about a tablespoon (3/8 oz; 10 g) of frosting on each cookie and spread evenly with a palette or butter knife. Top with sprinkles or nonpareils if desired. Allow frosting to set and crust at room temperature before storing.
  8. Store Properly: Once frosted cookies have formed a crust, layer them in an airtight container with sheets of wax paper between layers. Store at room temperature for up to 3 days to maintain freshness.

Notes

  • Do not substitute other types of flour for bleached cake flour. Its unique low protein and low pH content ensures the dough’s cakey texture and pale color. Other flours will cause spreading, browning, and texture differences resulting in a chewier cookie.
  • You can prepare frosting up to 24 hours ahead and keep covered at room temperature.
  • Use a 2-tablespoon cookie scoop and space dough balls evenly to ensure uniform shapes. Rinse scoop in hot water if dough sticks.
  • For decorating, gel paste colors and assorted sprinkles provide vibrant results and texture contrast.

Find it online: https://lauracooks.com/lofthouse-style-frosted-sugar-cookies-recipe/