I absolutely adore Lofthouse cookies, or “grocery store cookies” as some people call them. There’s just something about that soft, almost cake-like texture and that overly sweet frosting that shouldn’t work… but really, really does. Some people who think they’re too sweet or gross…WRONG! These Lemon Frosted Sugar Cookies (Lofthouse Style) are the perfect way to make those cookies just a little more ~adult~.
My all-time favorite version comes from Stella Parks’ cookbook Bravetart, which, in my opinion, absolutely nails what makes these cookies so good in the first place. That super light, fluffy crumb. The perfectly balanced sweetness. The way they somehow feel nostalgic and bakery-quality at the same time.
These are my take on that cookie style. A little riff, but very much in the spirit of the original.
The texture is soft and airy, almost like a mini sheet cake in cookie form, with just enough structure to hold that thick layer of frosting on top. And yes, they are sweet. They’re supposed to be. That’s part of the charm.
There’s also something kind of unexplainable about why they’re so addictive. Truly, this is just a vanilla cake base and an American buttercream, like why is it so good? But when you have one, it is hard to stop.
If you grew up loving those classic grocery store cookies, this version is going to hit that same nostalgic note, just with a little grown up pizazzzzz.
Can I freeze these cookies?
Since these cookies are more cake than cookie, I recommend freezing them baked and unfrosted. Just make sure that the cookies are cool, then place them on a piece of parchment paper and store in a single layer in a plastic bag.
Ingredients
Frosting
- 1/2 cup unsalted butter 113 GRAMS
- 3 cups confectioner's sugar 340 grams
- Zest of 1/2 lemon
- Pinch of kosher salt
- 3 tablespoons heavy cream 45 grams
- 2 tablespoons lemon juice 30 grams
Sugar Cookies
- 2 sticks unsalted butter 225 grams, room temperature
- 1 cup sugar 200 grams
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 egg whites 55 grams, should be 1/4 cup of egg whites
- 2 tablespoons heavy cream 30 grams
- 1 tablespoon lemon zest
- 2 3/4 cups bleached cake flour 11 ounces
Instructions
Make the frosting
- In the bowl of a stand mixer fitted with a paddle attatchment, or a large bowl with a hand mixer, add the butter. Whip on medium speed until fluffy, about 4 minutes. Scrape down the sides of the bowl with a nonstick spatula, and add in the powdered sugar, salt, and lemon zest. Frosting will look dry, add in the heavy cream and continue whipping for 3-4 more minutes. Add in the lemon juice and food coloring and whip again until smooth, about 2 minutes. Set aside.
Make the Cookies
- Preheat the oven to 350F. In the bowl of a standmixer fitted with a paddle attachment, combine butter, sugar, baking powder, lemon zest, 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.
Decorate the cookies
- Mix the frosting with a nonstick spatula to make sure its malleable since it was sitting while you made the dough. Dollop at least 1 tablespoon of frosting on to one cookie at a time, and use an offset spatula to smooth off the top. Add sprinkles immediately. Enjoy!
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