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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!

Nicks 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.

Close up of Lofthouse Cookies

What does it 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?

Ingredients image for Lofthouse 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 ExtractAlways 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

Instructional Image for Lofthouse Cookies 01

  1. Add the flour, corn starch, baking powder and salt to a large mixing bowl and use a whisk to combine. Set aside.
  2. 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.

Instructional Image for Lofthouse Cookies 02

  1. Add the egg, vanilla extract and almond mixture until well combined.
  2. 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.

Instructional Image for Lofthouse Cookies 03

  1. Transfer the dough to a large piece of plastic wrap. Wrap up, and chill for 1 hour.
  2. 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.

Instructional Image for Lofthouse Cookies 04

  1. Use a 7.5cm / 3-inch round cookie cutter to cut out as many cookies as you can.
  2. Roll the dough back up and cut as many cookies as you can, about 16.

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  1. Place on the baking tray and bake for 12 minutes. Allow to cool.

Frosting

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  1. Add the butter to a a large mixing bowl and use an electric mixer to beat until pale and fluffy, about 3 minutes.
  2. Next, add the powdered sugar, salt and cream and mix to combine.

Instructional Image for Lofthouse Cookies 07

  1. Add the vanilla extract and pink food gel and mix until evenly coloured.
  2. Use a spatula to spread the frosting on the baked and cooled cookies

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  1. 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!

Hand on bitten Lofthouse Cookies

Other Recipes You Might Like!

Bite taken out of Lofthouse Cookies

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Bite taken out of Lofthouse Cookies

Lofthouse Cookies

Serves 16

5 from 1 vote
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 1 hr 30 mins
Course: Desert
Cuisine: American

Ingredients

Cookies

  • 2 1/4 cups all-purpose flour
  • 1/4 cup corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup cream cheese, softened
  • 1 cup caster sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract

Buttercream

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 tsp salt
  • 1 tbsp heavy cream
  • 1 tsp pure vanilla extract
  • 2 drops pink food gel
  • sprinkles to decorate


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

Storage
Cookie can be stored in an airtight container for up to 7 days.

Nutrition

Calories : 324kcal
Carbonhydrates: 25g
Protein: 3g
Fat: 20g
Saturated Fat: 13g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 5g
Trans Fat : 1g
Cholesterol: 65mg
Sodium: 239mg
Potassium : 59mg
Fiber: 1g
Sugar : 9g
Vitamin A: 656IU
Vitamin C: 1mg
Calcium: 33mg
Iron: 1mg
Nutrition Disclosure

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