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Lofthouse Cookies

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Soft, cake-like cookies topped with a fluffy, sweet buttercream frosting, just like the classic bakery favorite.

Ingredients

Scale
  • 1 1/3 cups powdered sugar
  • 1/2 cup margarine 1 stick
  • 1/2 cup unsalted butter softened (1 stick)
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups cake flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter softened (2 sticks)
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1/2 teaspoon pink food coloring or a few drops of red food coloring
  • 2 tablespoons rainbow sprinkles
  • 1/4 teaspoon salt

Instructions

  1. Cream together 1 1/3 cups powdered sugar, 1/2 cup margarine, and 1/2 cup unsalted butter in a large mixing bowl using an electric mixer.
  2. Mix until smooth and fluffy, about 2-3 minutes.
  3. Add the egg, 1 teaspoon vanilla extract, and almond extract.
  4. Continue mixing until everything is well incorporated.
  5. In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, cream of tartar, and 1/4 teaspoon salt.
  6. Slowly add the dry mixture to the wet ingredients.
  7. Mix on low speed until just combined, being careful not to overmix.
  8. Wrap the dough in plastic wrap.
  9. Refrigerate for at least 1 hour until the dough is firm enough to handle.
  10. Preheat your oven to 350°F (175°C).
  11. Line baking sheets with parchment paper.
  12. Scoop about 1 1/2 tablespoons of dough for each cookie.
  13. Roll the dough into balls.
  14. Place the balls on the prepared baking sheets, about 2 inches apart.
  15. Gently press each ball down with the palm of your hand to flatten it slightly.
  16. Bake the cookies for 8-10 minutes.
  17. Bake until the edges are just set and the tops are slightly golden.
  18. Do not overbake to keep cookies soft.
  19. Let the cookies cool on the baking sheet for 5 minutes.
  20. Transfer the cookies to a wire rack to cool completely.
  21. To make the frosting, beat 1 cup softened butter in a medium bowl until creamy.
  22. Gradually add 4 cups powdered sugar while mixing on low speed.
  23. Add 2 teaspoons vanilla extract, 1/2 cup milk, and 1/4 teaspoon salt.
  24. Increase the speed to medium and beat until the frosting is light and fluffy.
  25. Add food coloring and mix until the color is evenly distributed.
  26. Once the cookies are completely cooled, spread a generous amount of frosting on each one.
  27. Add rainbow sprinkles on top for decoration.
  28. Allow the frosting to set for a few minutes before serving.
  29. Store any leftover cookies in an airtight container at room temperature.

Notes

Use room temperature ingredients for the best creamy consistency.
Do not overmix the cookie dough; mix only until just combined.
Chilling the dough is essential to prevent spreading during baking.
Cool cookies completely before frosting to avoid melting.

Find it online: https://timelesscrumb.com/lofthouse-cookies/