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Lofthouse Style Sugar Cookies

Soft, tender, bakery-style sugar cookies topped with fluffy vanilla frosting.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 12 servings

Ingredients

  • 2 1/2 cups cake flour
  • 2 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup salted butter at room temperature
  • 1/4 cup vegetable shortening unflavored, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg white
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • Vanilla Frosting (see recipe)
  • 1/3 cup salted butter for frosting, at room temperature
  • 2 1/2 cups powdered sugar for frosting
  • 1/2 tsp vanilla extract for frosting
  • 2 1/2 - 3 tbsp half-and-half for frosting
  • food coloring optional, for frosting

Instructions

  • Sift together the cake flour, cornstarch, baking powder, and salt into a large bowl and whisk a few times to combine; set aside.
  • In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat the 1/2 cup butter, 1/4 cup shortening, and 1 cup granulated sugar on medium speed until very pale and fluffy, about 3–4 minutes, scraping the bowl as needed.
  • Add the whole egg and beat until combined, then add the egg white, 2 tsp vanilla, and 1/2 tsp almond extract and beat until incorporated.
  • With the mixer on low, slowly add the dry ingredients and mix just until a soft dough forms; do not overmix.
  • Transfer the dough to an airtight container and refrigerate for 2 hours. Preheat the oven to 375°F (190°C) during the last 10 minutes of refrigeration.
  • Scoop scant 1/4 cup portions of dough and roll each into a ball. On a lightly floured surface, lightly dust the top of a ball with flour, then press and evenly flatten each ball to about 1/2 inch thick using a flat, smooth object so the cookie is roughly 2 2/3–2 3/4 inches across.
  • Place flattened cookies on a Silpat- or parchment-lined baking sheet, spacing them a few inches apart. Repeat with remaining dough, using a second baking sheet as needed.
  • Bake in the preheated oven for 9–11 minutes until edges are set but centers remain pale. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • To make the vanilla frosting: in a large bowl, beat 1/3 cup butter until smooth, then add 2 1/2 cups powdered sugar and 1/2 tsp vanilla and beat until combined. Add 2 1/2–3 tbsp half-and-half as needed to reach a smooth, fluffy spreading consistency. Add food coloring if desired.
  • Frost cooled cookies with the vanilla frosting. If adding sprinkles, apply them immediately after frosting each cookie so they stick before the frosting begins to set.

Equipment

  • stand mixer or hand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • rolling or pressing tool (flat, smooth surface)
  • Baking Sheets
  • silpat or parchment paper
  • Wire Rack
  • Airtight Container

Notes

  • Chill the dough for a full 2 hours for easier handling and better cookie shape.
  • Use cake flour for the signature tender texture.
  • Press dough to uniform thickness for even baking.
  • Frost cookies only after they are completely cool.
  • Sprinkle immediately after frosting so sprinkles adhere.