This copycat Lofthouse Cookies recipe for frosted sugar cookies comes directly from Stella Parks and was originally published in Serious Eats. I truly believe she is a mastermind. The cookies are super soft and a little chewy. They are certainly on the sweeter side but to say they are crowd-pleasing would be an understatement.
Better Than Lofthouse Cookies Recipe: Frosted Sugar Cookies
This copycat Lofthouse Cookies recipe makes frosted sugar cookies that are SO soft and sweet. They make the perfect Halloween party treat and are super easy to make. This recipe is from the INCREDIBLE Stella Parks.
PRep Time30 minutes
Cook Time15 minutes
Total Time1 hour 15 minutes
Servings 25
Ingredients
Frosting
- 2 1/2 cups powdered sugar 285 grams
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/3 cup heavy cream 70 grams
- 1 teaspoon vanilla extract
Cookie
- 2 sticks unsalted butter 225 grams pliable, room temperature
- 1 cup sugar 200 grams
- 2 teaspoons baking powder
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 2 egg whites 55g, from about 2 large eggs
- 2 tablespoons heavy cream 30 grams
- 2 3/4 cups bleached cake flour 310 grams
Instructions
- Make the frosting first
- In the bowl of a stand mixer fitted with a paddle attachment, combine powdered sugar, salt, cream, and vanilla. Mix at low speed to moisten, then increase speed to medium and beat until creamy and soft, about 5 minutes. Using a spatula, scrape frosting into a small bowl, or as many bowls as you would like colors, and cover with plastic pressed directly against the surface. Set aside until needed, up to 24 hours at room temperature.
Make the Cookie Dough
- Preheat the oven to 350F. In the bowl of a standmixer fitted with a paddle attachment, combine butter, sugar, baking powder, and salt. Turn the mixer to the lowest speed for 1-2 minutes then turn the speed to medium for 3-4 minutes until the mixture is fluffy and pale.
- In a separate medium bowl, add the egg whites, cream, and vanilla. Mix with a fork or whisk to combine. Add the liquid mixture to the creamed butter and sugar in two parts, stopping the mixer to scrape bowl and beater about halfway through. Stop the mixer and add in the cake flour. Mix on low speed to combine, about 2 minutes.
- Scoop cookie dough into 2 tablespoon sized portions and place on a sheet tray lined with parchment paper, leaving at leave 3 inches between each cookie, they will spread. This will take multiple "rounds" or sheets to bake all of the dough. Bake at 350 for 11-14 minutes, the cookies should be puffed and pale, and just BARELY have some color around the edge.
- Add any food coloring you wish to the frosting and mix to combine until smooth. Decorate each cookie, one by one, by either dolloping the frosting onto the cooking and then spreading into an even layer with an offset spatula or by using a piping bag. Let the cookies stay uncovered at room temperature until frosting forms a crust. Enjoy! Store up to 3 days at room temperature in an airtight container.
Hi!
Would a hand mixer yield the same result? Dont have a stand mixer but still wanted to try the recipe.
Thanks!
TT mom
Hi there! A hand mixer will work but it will certainly double the time of the cookie recipe. It will take about 10 minutes to get the frosting light and fluffy. When it comes to the dough, it will be a bit thick for the hand mixer but it will still work!