Lofthouse Cookies
Thick and soft cream cheese and sugar cookies topped with a deliciously light buttercream frosting and rainbow sprinkles. These cookies are easy to make, super fun, and delicious! The perfect kids (or adults) weekend baking project!
Nick’s favorite thing…
These cookies are so delicious. I love the pink frosting on top, it’s so cute paired with the sprinkles, but above all what I adore about these cookies is how soft and light they are. They’re not crumbly, not cakey but just light and delicious.
What do cream cheese and sugar cookies taste like?
The cookies have cream cheese in them, but surprisingly you can’t really taste it. I think it’s in there because it helps make the cookies rich and light. I love the addition of almond extract. A great alternative is rose water which can be added to the frosting too if you wish. The pink frosting on top is light and sweet. The cookies are not too sweet, so the frosting on top doesn’t make these overly sweet. The sprinkles add a fun little bit of flair that make these a favorite amongst kids and adults alike!
What are the ingredients I need for cream cheese and sugar cookies?
All-purpose flour – also known as all-purpose flour.
Corn starch – helps make the cookies light and is also known as corn flour.
Baking powder – helps make the cookies light.
Salt – I used fine salt
Unsalted butter – make sure your butter for both the cookies and frosting is softened for best results.
Cream cheese – make sure your cream cheese is softened as well.
Caster sugar – also known as superfine sugar.
Egg – I used a large egg.
Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
Almond extract – I used the Queen brand almond extract. This is optional, but recommended!
Powdered sugar – also known as icing sugar. Soft or pure is fine.
Heavy cream – at room temperature.
Pink food gel – I used Chef master food gel. A little goes a long way. You can use liquid food dye if you wish.
Sprinkles – I used rainbow jimmies. But any rainbow sprinkles will work for these cookies!
Let’s go through each step.
Cookies
- Add the flour, corn starch, baking powder and salt to a large mixing bowl and use a whisk to combine. Set aside.
- Next, dd the butter, cream cheese and sugar to a separate bowl and use an electric mixer to beat until well combined and pale, about 3 minutes.
- Add the egg, vanilla extract and almond mixture until well combined.
- Then, add half the dry ingredients to the butter mixture and use a spatula to mix until a dough forms. Add the remaining dry ingredients and repeat.
- Transfer the dough to a large piece of plastic wrap. Wrap up, and chill for 1 hour.
- Unwrap the dough and dust your workbench with a little flour. Use a rolling pin to roll out to about 1.2cm / 1/2-inch thick.
- Use a 7.5cm / 3-inch round cookie cutter to cut out as many cookies as you can.
- Roll the dough back up and cut as many cookies as you can, about 16.
- Place on the baking tray and bake for 12 minutes. Allow to cool.
Frosting
- Add the butter to a a large mixing bowl and use an electric mixer to beat until pale and fluffy, about 3 minutes.
- Next, add the powdered sugar, salt and cream and mix to combine.
- Add the vanilla extract and pink food gel and mix until evenly coloured.
- Use a spatula to spread the frosting on the baked and cooled cookies
- Sprinkle with rainbow sprinkles.
My Top Tips!
- Make sure your ingredients are at room temperature for best results.
- When re-rolling out the cookie dough, don’t work it too much otherwise you’ll develop the gluten and make the cookies tough. They’re supposed to be light and cakey!
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Other Recipes You Might Like!
- Nutella Stuffed Cookies – a chocolate lovers dream!
- Best Ever Chocolate Chip Cookies – so many chocolate chips packed in them!
- Sugar cookies – simple, no-spread and perfect for royal icing decorations!
- Millionaire Shortbread – caramel, chocolate and shortbread!
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Lofthouse Cookies
Serves 16
Ingredients
Cookies
- 2 1/4 cups / 340 g all-purpose flour
- 1/4 cup / 25 g corn starch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup / 125 g unsalted butter, softened
- 1/2 cup / 125 g cream cheese, softened
- 1 cup / 210 g caster sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
Buttercream
- 1 cup / 250 g unsalted butter, softened
- 1 cup / 155 g powdered sugar
- 1/4 tsp salt
- 1 tbsp heavy cream
- 1 tsp pure vanilla extract
- 2 drops pink food gel
- sprinkles to decorate
Learn How To Make it! [VIDEO]
Instructions
Cookies
- Add the flour, corn starch, baking powder and salt to a large mixing bowl and use a whisk to combine. Set aside.
- Add the butter, cream cheese and sugar to a separate bowl and use an electric mixer to beat until well combined and pale, about 3minutes. Beat in the egg, vanilla extract and almond mixture until well combined.
- Add half the dry ingredients to the butter mixture and use a spatula to mix until a dough forms. Add the remaining dry ingredients and repeat.
- Transfer the dough to a large piece of plastic wrap. Wrap up, and chill for 1 hour.
- Preheat your oven to 175°C / 350°F. Line two baking trays with baking paper, set aside.
- Unwrap the dough and dust your workbench with a little flour. Use a rolling pin to roll out to about 1.2cm / 1/2-inch thick. Use a7.5cm / 3-inch round cookie cutter to cut out as many cookies as you can. Roll the dough back up and cut as many cookies as you can, about 16.
- Place on the baking tray and bake for 12 minutes. Allow to cool.
Buttercream
- Add the butter to a large mixing bowl and use an electric mixer to beat until pale and fluffy, about 3 minutes. Add the powdered sugar, salt and cream and mix to combine. Add the vanilla extract and pink food gel and mix until evenly coloured.
- Use a spatula to spread the frosting on the baked and cooled cookies, then sprinkle with rainbow sprinkles.
Notes
Nutrition
4 comments
Hi Nick, how long will this cookie dough keep in the freezer? One of my favorite recipes!!
Thanks! I havent tried keeping it in the fridge but I would say no longer than a day. N x
Great recipe although very sweet. The recipe is extremely difficult to follow and keep track with so many ads and trails of instructions throughout. For this reason I would look up a different recipe next time.
What a ridiculous thing to complain about lol.