Description
These soft and fluffy Lofthouse Cookies are classic sugar cookies topped with a creamy vanilla frosting and colorful rainbow sprinkles. Perfectly tender with a melt-in-your-mouth texture, these cookies evoke nostalgic bakery vibes and are ideal for celebrations or casual snacking.
Ingredients
Scale
Cookie Dough
- 1 1/3 cups powdered sugar
- 1/2 cup margarine (1 stick)
- 1/2 cup unsalted butter, softened (1 stick)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups cake flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
Frosting
- 1 cup unsalted butter, softened (2 sticks)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/2 teaspoon pink food coloring (or a few drops of red food coloring)
- 2 tablespoons rainbow sprinkles
- 1/4 teaspoon salt
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the powdered sugar, margarine, and softened unsalted butter using an electric mixer until the mixture is smooth and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, then mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together cake flour, cornstarch, baking soda, baking powder, cream of tartar, and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed until just combined. Avoid overmixing to maintain a soft, slightly sticky dough.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm it up. This step helps with easier handling and prevents excessive spreading during baking.
- Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape the Cookies: Scoop about 1 1/2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets about 2 inches apart. Flatten each slightly with the palm of your hand.
- Bake the Cookies: Bake for 8-10 minutes until edges are just set and tops are slightly golden. Avoid overbaking to keep cookies soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat softened unsalted butter until creamy. Gradually add powdered sugar on low speed. Once combined, add vanilla extract, milk, and salt. Increase speed to medium and beat until the frosting is light and fluffy. Mix in the pink food coloring evenly.
- Frost the Cookies: After cookies are fully cooled, spread a generous amount of frosting on each. Top with rainbow sprinkles for a festive finish.
- Set and Store: Let the frosting set for a few minutes before serving. Store leftover cookies in an airtight container at room temperature to maintain freshness.
Notes
- Refrigerating the dough is important to prevent the cookies from spreading too thin while baking.
- Use room temperature egg and softened butter for better mixing and texture.
- The frosting can be tinted with any color food coloring you prefer.
- Ensure cookies are completely cooled before frosting to avoid melting.
- Store cookies in an airtight container for up to 5 days at room temperature.
