Description
Learn how to make soft and pillowy Lofthouse Cookies topped with sweet pink frosting and colorful sprinkles, perfect for any celebration or sweet craving.
Ingredients
For the Cookies:
- 2 cups cake flour
- 1 ½ Tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup sour cream, room temperature
For the Frosting:
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Dash of kosher salt
- 2 tablespoons heavy cream
- 1 drop pink gel food coloring
- ¼ cup jimmies colored sprinkles
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together cake flour, cornstarch, baking powder, and salt. Set aside to combine the dry ingredients evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until well combined and fluffy. Incorporate the egg, vanilla, and almond extracts thoroughly.
- Add Sour Cream: Stir in the sour cream and mix until the batter is smooth and well blended, ensuring moisture and softness for the cookies.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture and gently mix using a rubber spatula just until combined. Scrape the sides to incorporate all the flour mixture without overmixing.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 60 minutes to firm up, which helps the cookies hold their shape while baking.
- Portion Dough: Dust your hands with powdered sugar, then scoop about 3 tablespoons of cookie dough and roll into balls for uniform cookies.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place cookie dough balls about 3 inches apart.
- Flatten Cookies: Using the bottom of a glass or flat measuring cup dipped in powdered sugar, gently flatten each dough ball to about ¼ to ½ inch thick.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes, rotating the baking sheet halfway through. The cookies should be lightly golden but not browned. Let cookies continue to bake slightly on the baking sheet after removal.
- Cool Completely: Allow cookies to cool entirely on the baking sheet to set their shape and texture before frosting.
- Prepare Frosting: Beat the softened butter for 1-2 minutes until creamy and lightened in color. Gradually add powdered sugar, vanilla, salt, and heavy cream, one tablespoon at a time, to reach desired frosting consistency. Add a drop of pink gel food coloring to tint.
- Frost and Decorate: Spread frosting onto cooled cookies, leaving a small border exposed. Finish by sprinkling jimmies colored sprinkles on top for a classic festive look.
Notes
- Use cake flour and cornstarch for a soft, tender crumb.
- Do not overmix the dough to avoid tough cookies.
- Chilling the dough is important for cookie shape and texture.
- Bake until just lightly golden to keep them pillowy soft.
- Flatten cookies with powdered sugar-dipped glass to prevent sticking.
- Let cookies cool completely before frosting to prevent melting.
- The sour cream adds moisture and slight tanginess.
- Almond extract can be omitted if allergic or undesired.
- The frosting consistency can be adjusted with more or less heavy cream.
