Heavenly Sugar Cookies (Lofthouse Style)

A thick, soft sugar cookie with a thick creamy layer of frosting, these are heavenly!

For me the loft house cookie will always make me feel young. I remember those pink frosted cookies so well. The soft cookie with the right amount of creamy frosting on top. As a young kid, my friends and I would walk or ride our bikes to the local sandwich shop near our neighborhood (Ned’s Crazy Sub). I always (and still do!) get the “lunch special” and instead of pop I would get a martinelli’s apple juice and a pink frosted sugar cookie. You can get the “loft house” style cookie at most grocery store bakeries now but making them at home is SO much better. These cookies really are heavenly. A thick, soft cookie with a nice thick layer of butter cream frosting. Top it off with your favorite sprinkles for a trip to paradise!

Heavenly Sugar Cookies (Lofthouse Style)

 

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Ingredients

• FOR THE COOKIES:
• 1 cup butter, softened
• 1 cup heavy cream, at room temperature
• 1 cup sugar
• 2 teaspoons vanilla
• 2 eggs, at room temperature
• 4 teaspoons baking powder
• 4 cups flour
• FOR THE FROSTING:
• 1 cup butter, at room temperature
• 8 cups powdered sugar
• ½ cup milk, at room temperature
• 1 teaspoon vanilla
• ¼ teaspoon almond extract, optional
• food coloring, optional
• sprinkles, optional

Instructions

1. FOR THE COOKIES: Cream the butter until light and fluffy, about 3 minutes. Add the heavy cream, sugar, vanilla & eggs. Mix until combined. Add the baking powder and flour and mix well.
2. Shape the dough into a circle/ball & wrap in saran wrap. Cool in the fridge overnight or for several hours.
3. Pre-heat your oven to 350 degrees. Roll out the dough on a floured surface. (I prefer them nice & thick about ½″ but anywhere between ¼″ -1/2″ is good.) Use a 3″- 3½″ circle cookie cutter. Place circles on a parchment lined cookie sheet. (These cookies spread a little while baking, so they don’t do well when cut into other shapes)
4. Bake for 8-10 minutes (depending on the size of your circle) or until bottoms are a very light brown. Check at 8 minutes & DO NOT overcook or they will be dry. Take them out right when they are done and don’t look wet on top.
5. FOR THE FROSTING: Cream the butter until light and fluffy, about 3 minutes. Add 4 cups of the powdered sugar, the milk, vanilla & almond extract. Beat till smooth and creamy. Add the remaining sugar, one cup at a time until desired consistency. Add food coloring if desired.
6. You can pipe the frosting on the cookies or use a knife. I piped it on, then smoothed the top with a knife.

Notes

If you don’t want to roll out the dough and use a round cookie cutter, you can roll the chilled dough into balls and press down with your fingers. They won’t be a perfect circle, but it does cut out the rolling step and covered in frosting, nobody will notice. If you do this, bake for less time as they will be a smaller circle.

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I first posted this recipe on Classy Clutter (recipe contributor)