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Make Lofthouse sugar cookies at home! These sugar cookies have a delicious buttery vanilla flavor, delicate crumb, and melt in your mouth. Then they're topped with creamy frosting & tons of sprinkles.
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4.33 from 202 votes

Lofthouse Sugar Cookies

Make Lofthouse sugar cookies at home! These sugar cookies have a delicious buttery vanilla flavor, delicate crumb, and melt in your mouth. Then they're topped with creamy frosting & tons of sprinkles.
Prep Time30 minutes
Cook Time10 minutes
Additional Time3 hours 20 minutes
Total Time4 hours
Course: 100 Best Cookies Recipes on the Planet
Keyword: cake flour, frosting, sprinkles
Servings: 32 cookies
Author: Fiona

Ingredients

Lofthouse Cookies

  • 2 3/4 Cup Cake Flour
  • 2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 Cup Unsalted Butter softened
  • 1/3 Cup Vegetable Shortening
  • 1 1/4 Cup Granulated Sugar
  • 1 Large Egg
  • 1 Large Egg White
  • 2 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract

Frosting

  • 1/3 Cup Unsalted Butter softened
  • 1/3 Cup Vegetable Shortening
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 3-3.5 Cups Powdered Sugar
  • 3-4 Tablespoon Milk or Cream
  • Food Coloring
  • Sprinkles
US Customary - Metric

Instructions

Make the Cookies

  • In a large bowl sift together the cake flour, baking powder and salt.
    2 3/4 Cup Cake Flour, 2 teaspoon Baking Powder, 1/4 teaspoon Salt
  • In a separate bowl beat together the butter, shortening and sugar until fluffy.
    1/2 Cup Unsalted Butter, 1/3 Cup Vegetable Shortening, 1 1/4 Cup Granulated Sugar
  • Then beat in the egg, egg white, vanilla extract and almond extract.
    1 Large Egg, 1 Large Egg White, 2 teaspoon Vanilla Extract, 1/2 teaspoon Almond Extract
  • With the mixer on low beat in the flour mixture about 1/2 at a time.
  • Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.
  • When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
  • Form the dough into balls about 2 tablespoons in size and place 2 inches apart on a baking sheet. Press the tops down slightly using the bottom of a cup dipped in flour.
  • Bake for 9-11 minutes, or until the tops are set.

Make the Frosting

  • In a large bowl beat the butter and shortening until fluffy.
    1/3 Cup Unsalted Butter, 1/3 Cup Vegetable Shortening
  • Beat in the vanilla extract and salt.
    1 teaspoon Vanilla Extract, 1/4 teaspoon Salt
  • Beat in the powdered sugar about 1 cup at a time, then beat in the milk/cream about 1 tablespoon at a time, adding a little more powdered sugar as necessary.
    3-3.5 Cups Powdered Sugar, 3-4 Tablespoon Milk or Cream
  • Then mix in the food coloring (I used about 5-6 drops of red).
    Food Coloring
  • Frost cooled cookies with a flat knife and decorate with sprinkles.
    Sprinkles

Notes

Sugar cookies can be frozen before or after frosting.

Nutrition

Serving: 1g | Calories: 198kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 42mg | Potassium: 44mg | Fiber: 1g | Sugar: 19g | Vitamin A: 158IU | Calcium: 17mg | Iron: 1mg