Super soft, melt in your mouth sugar cookies with colorful silky frosting. These frosted sugar cookies are similar to the famous “Lofthouse Cookies” but taste better.
It’s Valentine’s Day coming this week and of course, I want to surprise my husband, Alex with something classic but taste great. We both love those Lofthouse cookies from the grocery store, so I decided to recreate those incredibly nostalgic soft sugar cookies goodness and bring them with us on our vacation.
These frosted sugar cookies are way too easy to make. They required a minimum of ingredients such as flour, leavening powder, butter, egg and vanilla extract. The combination of baking powder and baking soda will give cookies the perfect rise. I love to roll it and cut them in a perfect round shape, but you can also use your hands to roll them into balls if you prefer to (plus it’s less work to do!).
Those Lofthouse cookies usually call for vanilla buttercream frosting, but as much as I want to make them extra special (and taste better though!) I added mascarpone into the frosting. Make sure everything sits at room temperature before you make the frosting, otherwise it will become grainy.
More Cookies Recipe:
Frosted Sugar Cookies
Ingredients
For Sugar Cookies
- 2 1/8 cups (276g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks/226g) unsalted butter softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons (10ml) vanilla extract
For The Frosting
- 1/2 cup (1 stick/113g) unsalted butter, room temperature
- 1/4 cup (57g) mascarpone, room temperature
- 1 1/2 v powdered sugar, plus more if needed
- 2 tablespoons (30ml) milk
- 1 teaspoon vanilla extract
- A pinch of salt
- 1-2 drops red food coloring, if desired
- Colored sprinkles, for decoration
Instructions
- Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper.
- In a medium bowl, sift together flour, salt, baking powder and baking soda. Set aside.
- In a medium bowl, use a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 1 minute until light and fluffy. Beat in egg and vanilla extract just until combined. Scrape down the sides and up the bottom as needed. Reduce to low speed. Slowly add dry mixture and beat just until combined. Do not overmix.
- On a lightly floured surface (or between 2 lightly floured parchment papers), roll the dough to a 1/4-inch thickness. Cut out shapes using a round cookie cutter and place them on prepared baking sheets. Re-roll the remaining scraps into a ball and roll back out to cut the remaining cookies. You also can scoop out the dough using a cookie scoop, then roll into balls and place 2 inches apart onto your cookie sheet. Flatten the top of the balls gently with your palm.
- Bake cookies for 10-12 minutes, or until the edges begin to turn brown. Baking time may vary depending on the thickness of the cookies. Remove from the oven and allow cookies to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Make The Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients on medium speed until smooth and creamy and slightly fluffy.
- If desired, add 1 drop of red food coloring or any color of your choice and add in more if you want more intense color.
- Use an offset spatula to spread the frosting on top of cookies in an even layer. Top with sprinkles and enjoy!
No Comments