- Baking Powder – Because there is very little acid in this cookie recipe, baking powder is needed as a leavener. Do not confuse baking soda for baking powder. It will not provide your cookies with the same kind of rise and shape.
- Granulated Sugar – Similar to classic sugar cookies, the only sugar you will need for your cookie base is granulated (white) sugar. This type of sugar will allow both the flavor of the vanilla and butter to shine.
- Vanilla Extract – Use pure vanilla extract over imitation extract for best results.
LOFTHOUSE COOKIE FROSTING
For a perfectly delicious, fluffy, Lofthouse Sugar Cookie Frosting you will need to have these frosting basics on hand: powdered sugar, shortening, and milk. In addition to the essentials, you’ll also need vanilla and salt. Although the vanilla and salt are added in very small increments, these two ingredients take any basic frosting recipe from good to positively delicious.
MAKE THE COOKIES
- Mix Dry Ingredients – In a medium-sized mixing bowl, whisk together the cake flour, baking powder, and salt.
- Cream Butter, Shortening, and Sugar – Creaming the butter and the sugar together is an important step for a light and airy Lofthouse Cookie. To begin, you’ll first add the butter and the shortening to the bowl of a stand mixer fitted with a paddle attachment (if you do not have a stand mixer, you can use a large mixing bowl and a handheld mixer instead). Beat the two together on medium-high speed to combine. Then, add the granulated sugar and mix with the fats for at least 3-4 minutes more, until lightened in color and fluffy. Do not skimp on this step.
- Add Eggs and Vanilla – Scrape down the sides of the bowl and the egg one at a time, mixing well after each addition. This next step is extremely important for a nicely shaped cookie, without wonky edges: scrape down the sides and bottom of the bowl once more, and make sure the eggs are evenly incorporated into the batter before moving on to the dry ingredients. Add the vanilla and mix to combine.
- Mix in Dry Ingredients – To complete the batter, add the dry ingredients and mix on low until fully incorporated.
- Scoop and Bake – Scoop heaping tablespoons of dough and roll into a ball. Place the dough balls on the baking sheet about 1-2″ apart and bake for 14 minutes, just until the bottom edges are lightly tinging with gold. Remove from the oven, transfer to a cooling rack, and allow the cookies to cool completely before frosting. Do not frost a warm cookie — the frosting will melt!
- Combine Ingredients – Add all of the frosting ingredients to the bowl of stand mixer fitted with a paddle attachment and begin mixing on low. Again, if you do not have a stand mixer, use a handheld mixer and a large mixing bowl.
- Mix On Medium-High – Once the sugar is mostly mixed in, it’s safe to increase the speed to medium-high, and blend until smooth and creamy.
HOW LONG DO LOFTHOUSE COOKIE LAST?
CAN I FREEZE THESE COOKIES?
If you’d prefer to get the frosting out of the way up front, you can store them frosted, but you’ll need to take extra precaution when arranging them in the storage container. Be sure to separate each layer with wax paper and take care to stack them delicately.
5 MORE COOKIE RECIPES YOU’LL LOVE
- Sugar Cookies with Icing feature a homemade sugar cookie dough and an easy buttercream frosting. A truly beautiful holiday recipe that can be adapted for any celebration!
- Chocolate Chip Cookies bake up beautifully every single time, just like the ones you see at bakeries and specialty shops. They’re moist and chewy on the inside and fully loaded with chocolate chips!
- Snickerdoodle Cookies are the perfect cookie for sinking your teeth into come the holidays! Featuring a thick, super soft Snickerdoodle cookie with big cinnamon flavor.
- Thumbprint Hershey Kiss Cookies are bite-sized peanut butter blossoms made for gifting (and snacking) come the holidays! They’re soft and chewy, and loads of fun for baking with kids!
- Ginger Molasses Cookies bake up crackly and soft, and are full of warm and cozy spices like cinnamon, ginger, and cloves, and perfect for holiday gift-giving!
- 2 3/4 cup cake flour
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup shortening, room temperature
- 1 cup + 2 tablespoons granulated sugar
- 2 large eggs
- 1 1/2 teaspoon pure vanilla extract
- 4 cups powdered sugar
- 1/2 cup shortening, room temperature
- 1/3 cup milk (preferably at room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
Preheat the oven to 375° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, whisk together cake flour, baking powder, and salt. Set aside until ready to use.
Add the butter and the shortening to the bowl of stand mixer fitter with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Beat on medium-high speed to combine. Add the granulated sugar, and mix on medium-high speed for 3-4 minutes until lightened in color and fluffy. Scrape down the sides of the bowl and the egg one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl once more. Add the vanilla and mix to combine.
Add the dry ingredients and mix on low until fully incorporated.
Scoop heaping tablespoons of dough and roll into a ball. Place on baking sheet about 1-2" apart and bake for 14 minutes, just until the bottom edges are lightly tinging with gold. Remove from the oven, transfer to a cooling rack, and allow the cookies to cool completely before frosting.
Add all of the ingredients to the bowl of stand mixer fitted with a paddle attachment and begin mixing on low. If you do not have a stand mixer, use a handheld mixer and a large mixing bowl.
Once the sugar is mostly mixed in, increase the speed to medium-high, and blend until smooth and creamy.
Add a dollop of frosting to the top of each cookie and spread to the edges using either the back of a spoon or a small offset spatula. Top with sprinkles, serve and enjoy!