Lofthouse Sugar Cookies

These lofthouse sugar cookies seem really simple from the title, but they are soo far from it! These soft iced sugar cookies are my personal combination of a lofthouse and a Crumbl cookie, two iconic treats in the dessert world. As a Canadian, we are used to many of the viral goodies of social media remaining out of reach because we simply just don’t have them here! No Trader Joes, no Target, no Crumbl Cookies….. It’s rough up here ok!! With that said, we are left to our own devices and must get creative in remaking some of our favorites from south of the border. Insert these beauties!

This is a soft lofthouse style sugar cookie dough with a vanilla almond buttercream. Need I say more? I must have convinced you by now!

If these lofthouse sugar cookies are your style of dessert, I strongly suggest you check out my Iced Pink Sugar Cookie Bars!! You will love them.

The Ingredients

The sour cream in the dough of these cookies may seem bizarre, but it is the secret ingredient to creating perfectly soft, cake like sugar cookies. The cornstarch also serves a similar purpose in the recipe for soft, chewy cookies.

Besides those two, most of the other ingredients in this recipe are standard baking items. We use unsalted, room temperature butter, white granulated sugar and all purpose white flour.

The vanilla buttercream icing in this recipe is perfection! Unsalted butter, cream cheese, a splash of milk, almond and vanilla extract and powdered sugar is all you need.

The Steps

Start by grabbing all of your ingredients out of the fridge and pantry, you don’t want to get half way through and realize you are forgetting something!

I like to use my electric stand mixer for this recipe, but a whisk and a mixing bowl will work as well if you are willing to put in some elbow grease! Start by adding your butter and sugar to your mixing bowl and cream together for a minute or two. Next, add your egg, sour cream and vanilla to the mixing bowl and mix well until thoroughly combined.

In a small, separate bowl, combine your flour, baking soda, baking powder, salt and corn starch and mix well with a fork to evenly distribute. gradually add this dry mixture to your wet mixture, a cup at a time, mixing on a slow speed until it is fully combined and starts to form a dough. Don’t overmix!

Once the cookie dough has been made, flour a clean surface, like your counter. Separate the dough in to 2 or 3 chunks. Dusting your hands in flour you are going to grab a chunk of the dough and place it on the floured surface. Sprinkle a small amount of flour on the top of the dough and then roll it out with a rolling pin to 2′ thickness. Next we are going to cut out perfectly circular cookies! I used a mason jar lid, but a glass jar would work too! Press this into your cookie dough as a cookie cutter until you have circular cookies. Do this with all three chunks of dough, it is just easier to do it in segments!

Place the cookies on a baking sheet, you can fit about 8-10 cookies as they don’t spread much. I do recommend lining your baking sheet with parchment paper.

Bake these for 8-9 minutes at 350 degrees F. This recipes makes about 12-15 cookies.

For the icing, you will combine all ingredients in your electric mixer and mix on high until your icing reaches your desired consistency. Add a little more powdered sugar if it is too thin or a splash of milk if it is too thick. Wait until your cookie have fully cooled before icing! I like to put my icing in a large freezer bag, cut the corner off and then pipe the icing through.

Print Pin

Lofthouse Sugar Cookie

Course Dessert

Cuisine American

Keyword baking, buttercream, cookies, dessert, icing

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 12 cookies

Equipment

• 1 electric stand mixer
• 1 Rolling Pin
• 1 glass jar or mason jar lid for cookie cutting
• 1 lined baking sheet

Ingredients

For the cookies

• 1/2 cup unsalted butter, room temperature
• 1 cup white sugar
• 1/3 cup sour cream
• 2 tsp vanilla
• 1 egg
• 2.5 cups flour
• 1/2 tsp baking soda
• 2 tbsp cornstarch
• 1/2 tsp salt

For the buttercream

• 1/4 cup unsalted butter, room temperature
• 2 tbsp cream cheese
• 1/8 tsp almond extract
• 2 tbsp milk
• 2 cups icing sugar

Instructions

• Start by grabbing all of your ingredients out of the fridge and pantry, you don’t want to get half way through and realize you are forgetting something!
• I like to use my electric stand mixer for this recipe, but a whisk and a mixing bowl will work as well if you are willing to put in some elbow grease!
• Start by adding your butter and sugar to your mixing bowl and cream together for a minute or two. Next, add your egg, sour cream and vanilla to the mixing bowl and mix well until thoroughly combined.
• In a small, separate bowl, combine your flour, baking soda, baking powder, salt and corn starch and mix well with a fork to evenly distribute.
• Gradually add this dry mixture to your wet mixture, a cup at a time, mixing on a slow speed until it is fully combined and starts to form a dough. Don't overmix!
• Once the cookie dough has been made, flour a clean surface, like your counter. Separate the dough in to 2 or 3 chunks. Dusting your hands in flour you are going to grab a chunk of the dough and place it on the floured surface. Sprinkle a small amount of flour on the top of the dough and then roll it out with a rolling pin to 2′ thickness. Next we are going to cut out perfectly circular cookies! I used a mason jar lid, but a glass jar would work too! Press this into your cookie dough as a cookie cutter until you have circular cookies. Do this with all three chunks of dough, it is just easier to do it in segments!
• Place the cookies on a baking sheet, you can fit about 8-10 cookies as they don’t spread much. I do recommend lining your baking sheet with parchment paper.
• Bake these for 8-9 minutes at 350 degrees F. This recipes makes about 12-15 cookies.
• For the icing, you will combine all ingredients in your electric mixer and mix on high until your icing reaches your desired consistency. Add a little more powdered sugar if it is too thin or a splash of milk if it is too thick.
• Wait until your cookie have fully cooled before icing! I like to put my icing in a large freezer bag, cut the corner off and then pipe the icing through.

If you love these cookies as much as I do, let me know! Tag me on Instagram , send me an email, or write a review. I love to see what you come up with. Happy baking!