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Copycat Lofthouse Sugar Cookies with Buttercream Frosting Recipe

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4.3 from 49 reviews

This Copycat Lofthouse Sugar Cookies recipe recreates the soft, cake-like sugar cookies topped with creamy buttercream frosting and colorful sprinkles, reminiscent of the popular bakery style. The dough is tender and fluffy with a subtle almond and vanilla flavor, and the classic smooth buttercream frosting completes each cookie with a sweet, silky finish.

Ingredients

For The Sugar Cookie Dough

  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • ¼ cup sour cream
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon almond extract

For The Buttercream Frosting

  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Orange, purple, and green food coloring

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt until fully combined. This ensures your dough has a tender crumb and proper rise.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This step incorporates air for a soft texture.
  4. Add Wet Ingredients: Beat in the egg, followed by the sour cream, vanilla extract, and almond extract until smooth. Mixing these fully creates a moist and flavorful dough.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing to keep the cookies tender.
  6. Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded dollops of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 9 to 11 minutes or until the edges are set but the centers remain soft.
  7. Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
  8. Make Buttercream Frosting: In a medium bowl, beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla extract and milk until the desired consistency is reached. Divide the frosting into separate bowls and tint with orange, purple, and green food coloring as desired.
  9. Frost the Cookies: Once cookies are fully cooled, spread or pipe the colored buttercream frosting onto each cookie. Decorate further with sprinkles if desired to replicate the Lofthouse style.

Notes

  • Do not overbake the cookies; they should be soft and slightly underbaked for the classic tender texture.
  • Sour cream in the dough adds moisture and tang, which helps achieve the cake-like softness.
  • Let the cookies cool completely before frosting to prevent melting the buttercream.
  • Use gel food coloring for more vibrant frosting colors without altering texture.
  • The cornstarch in the dough contributes to the soft, tender bite typical of Lofthouse cookies.

Find it online: https://familydinnercooking.com/copycat-lofthouse-sugar-cookies-with-buttercream-frosting-recipe/