Making Lofthouse Style sugar cookies must be a right of passage as a food blogger. I say this because, I’m pretty sure that every food blogger has this cookie on their blog! Ok… maybe not every single blogger, but a lot of them, more than I knew. When I decided that I wanted to make these, I went to Google thinking that maybe I’d find one or two cookie recipes. Yeah… no… more like a few pages.
So after looking over a few of them, most being the same recipe and a few with changes, I decided to use my regular sugar cookie recipe with a change. My friend Amanda (Amanda’s Cookin) has some Frosted Sugar Cookie Bars on her blog that are quite close to the Lofthouse kind of cookies. She used cream cheese in her recipe where as most of the other recipes I found used sour cream. Since I don’t eat enough sour cream to justify buying a carton to only use a few tablespoons, I went with the cream cheese.
I added cream cheese to my regular cookie recipe to make the cookies fluffy. Now I admit these are not exactly like the Lofthouse Cookies, but they are so soft and lovely with the yummy icing and sprinkles, I just figured I’d call them “Lofthouse Style” Cookies 😉 Close enough for me.
I didn’t even know about Lofthouse Cookies until I moved to Camp Lejeune and started shopping at the commissary. I saw them there one day, decorated for Easter and fell in love. After that I noticed them everywhere. Obviously, they are pretty popular and I was just behind.
- 3 cups all purpose flour
- 1/2 teapsoon baking powder
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teapsoon salt
- 8 oz cream cheese
For Icing:
- 1/2 cup butter
- 4 cups powdered sugar
- 1 teapsoon vanilla
- 2 tablespoons heavy cream
- sprinkles
Add eggs and vanilla. Mix well. Add in cream cheese. Mix Well.
In a large bowl mix dry ingredients and add a little at a time to butter mixture.
Mix until everything is completely incorporated and the dough comes together.Chill for 1 to 2 hours.
Roll dough out onto a floured surface, roll to desired thickness, I did mine 1/2 and inch. Cut out cookies with a cookie cutter.
Bake on ungreased baking sheet at 350 degrees for 8 to 9 minutes. Move to cooling rack to cool completely.
For icing:
Cream butter in the bowl of a mixer.
Slowly add powdered sugar while mixing. Add vanilla and heavy cream.
Once cookies are cooled, frost the cookies once at a time, Sprinkle with sprinkles as you go.
If you want until the end to add the sprinkles, the icing will have crusted over and they wont’ stick.
Yield: 2 dozen
I made these last night. Great recipe, thanks!