Why this recipe works:
- The sugar cookie is incredibly soft.
- The frosting is thick and ridiculously sweet.
- It's the kind of cookie that satisfies your sweet tooth with a single serving.
- They're fun to decorate, too!
The original Lofthouse Cookie was created from a family recipe that had been passed down from one generation to the next. I think the homemade version of the recipe I share here is amazing. Homemade is always best!
How long do these cookies last?
Like most homemade cookies, they taste best in the first day or two. If you want to make them last longer than that, wrap them in an airtight container.
First step is to make the cookies. This is one of those cookie recipes where you can make the dough and bake it right away. No refrigerating. No rolling. No cutting.
The frosting is a traditional butter frosting made with powdered sugar, extracts for flavoring, and some milk to thin it to your desired thickness.
Once your cookies have fully cooled, simply spread on the frosting with a knife and cover with sprinkles. Fun and delicious!
If you love to bake fun Christmas cookies, you'll want to check out my Shortbread Cookie Bites!
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 egg
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3 cups all purpose flour
- ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla
- ½ teaspoon almond extract (optional but recommended, you can also use other extracts instead like peppermint)
- 2 cups powdered sugar
- 2 tablespoons milk
- Food coloring and sprinkles (if using)
For the cookies:
- Preheat oven to 400°. Line a baking sheet with a silpat or parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, cream together the butter and sugar until smooth and light in color.
- Add in the sour cream, eggs, vanilla extract, and additional flavored extract, if using. Mix until just combined.
- In a separate mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet in three additions—mixing well after each.
- Roll dough into 2″ balls and place 2″ apart on the prepared cookie sheet. Use a roller (a mini roller works great) to roll cookies flat (about ¼ to ½ inch thick).
- Bake cookies in preheated oven 7 minutes. They will not be brown when done. Remove from oven and transfer from cookie sheet to cooling rack. Allow cookies to fully cool before frosting.
To make the frosting:
- In a stand mixer fitted with the paddle or in a large mixing bowl using a hand mixer, cream together the butter, vanilla, and extract (if using) until smooth.
- Add in the powdered sugar, 1 cup at a time, mixing until smooth after each addition. Add in the milk and food color, and beat until fluffy and smooth. Spread onto cooled cookies and immediately sprinkle on sprinkles.
- Store cookies in airtight container. They also freeze well if you'd like to make ahead.