Description
These copycat Lofthouse cookies are just like the super soft, mel-in-you-mouth sugar cookies you grew up loving but, only better! These homemade frosted sugar cookies are soft, tender, and perfectly moist, topped with a luscious layer of sweet vanilla buttercream!
Ingredients
Scale
Soft Vanilla Sugar Cookies
- 292 g (2 1/4 cup) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 113 g (1/2 cup) unsalted butter, at room temperature
- 200 g (1 cup) granulated sugar
- 3 tablespoons vegetable oil
- 1 large egg + 1 yolk, at room tempreature
- 1 tablespoon pure vanilla extract
Vanilla Buttercream
- 113 g (1/2 cup) unsalted butter, at room temperature
- 240 g (2 cups) powdered sugar
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons heavy cream or milk
- Gel food coloring
- Sprinkles
Instructions
Soft Vanilla Sugar Cookies
- In a medium bowl, whisk the flour, cornstarch, baking soda, and salt.
- In a large bowl using a hand or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
- With the mixer on low speed, slowly pour in the oil.
- Add the egg and yolk and mix until combined, scraping down the bowl as necessary. Mix in the vanilla.
- Add the dry ingredients and mix on low speed until just combined.
- Using a rubber spatula, scrape down the bowl to bring all the dough together. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper.
- Take the dough out of the refrigerator, and using a large 1.5-ounce scoop–or about 2 heaping tablespoons—scoop the dough and gently roll into balls. Place each cookie on the prepared baking sheet, allowing for 3 inches of space between each cookie. Slightly flatten each cookie on top.
- Bake, one sheet at a time, for 12-13 minutes or until the edges begin to turn a pale golden brown.
- Remove the cookies from the oven and allow them to cool for 5 minutes on the hot pan. Then, transfer them to a cooling rack to cool completely.
Vanilla Buttercream
- Using a hand or stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1-2 minutes
- Scrape down the bowl and slowly add the powdered sugar and vanilla with the mixer on low speed. Mix until completely incorporated.
- Mix in 1 tablespoon of cream. If it is too thick add enough cream until a soft, spreadable consistency.
- Mix in gel food coloring and mix until completely incorporated, scraping down the bowl as necessary.
- Spread the buttercream over the completely cooled cookies and top with sprinkles immediately.
Notes
Storage: Keep in an airtight container at room temperature for up to 5 days.
Food coloring: Stick with gel food coloring - it's super concentrated, so a little goes a long way.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking