So, COOKIES. Have you had Lofthouse cookies? You totally have. They are the cookies the grocery stores sell in plastic containers by the register with the thick frosting and pretty sprinkles. These sugar cookies are super soft and puffy, and the icing is so sweet it’ll make your teeth hurt. But, the sprinkles make you smile! So, I scaled them down to make a mere half dozen so we wouldn’t be tempted to binge on 2 dozen cookies in 48 hours. It’s totally happened, and more than once. Six petite fluffy little Lofthouse sugar cookies, all for you. This Lofthouse cookies recipe reminds me of my Small Batch Sugar Cookies but with some icing and sprinkles. And if you want to try something new and like the taste of a sugar cookie, these Sugar Cookie Bars are perfect.
These cookies are the most requested cookies in my house. I have a daughter who loves sprinkles so much that she thinks everything can be improved upon with sprinkles–pancakes, applesauce, and even mashed potatoes! Honestly, I can hardly make any type of cookie without her bringing up these cookies. I think it goes without saying that you can adapt the type of sprinkles to fit any upcoming holidays. Santa enjoys these cookies with red and green sprinkles, and we also enjoy them with black and orange sprinkles for Halloween! Rainbow sprinkles are always welcome in our house, too.
Lofthouse Sugar Cookie Recipe Ingredients
For the Cookies
unsalted butter, at room temperature granulated sugar 1 large egg yolk (save the egg white for a recipe that uses egg whites) heavy cream (or substitute with milk see more in notes) vanilla extract all-purpose flour baking powder salt
For the Frosting
unsalted butter, at room temperature powdered sugar vanilla extract heavy cream (or milk) sprinkles
How to Make Lofthouse Sugar Cookies
Lofthouse Cookie Tips
If you don’t have heavy cream, substitute with whole milk. Milk will make the batter way too soft for the cookies but if you put the dough in the refrigerator for 15 minutes the dough will be ready to bake. Use silicone liners if you can, it will prevent cookies from spreading too much in the oven. It is best to let the cookies cool completely before frosting. This will keep your frosting from melting on the cookie. Since this Lofthouse Cookie recipe uses only the egg yolk, be sure to check out my ways to use the leftover egg whites.
How to store Lofthouse Cookies
Room Temperature - Store the cookies in a sealed container to keep fresh. Refrigerate - The cookies can be kept in the refrigerator to keep them longer. Or if you want to make the cookie dough first, you can keep it in the refrigerator overnight before baking the cookies. Freeze - The cookies and the dough can be put in the freezer to use at a later time.
Want more? Receive the best ideas directly to your inbox and connect on Youtube, Instagram, Facebook, and Pinterest!
More Easy Cookie Recipes
Mint Chocolate Chip Cookies Red Velvet Sugar Cookies Ultimate Pecan Chocolate Chunk Cookies Key Lime Cooler Cookies
*Say you want to make these cookies, but you don’t have cream. I hear ya. It happens to me all the time. I stirred in whole milk once, and the batter was way too soft to make cookies. BUT, I put the dough in the fridge for 15 minutes, baked them anyway, and they were just fine! The cookies are best with cream, but if all you have is milk, it will still work. *It’s best to bake these cookies on a silicone mat. Not only are they completely non-stick, they help with even heat distribution (which helps cookies bake evenly and not spread too much).
Sprinkles made with natural food colorants Non-Stick Silicone Baking Mat, Half Sheet Size Cuisinart Handheld Mixer with Storage Case, White
