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Round sugar cookies with pink frosting and colorful sprinkles are arranged on a marble surface. A knife with frosting and a bitten cookie rest on top, with a small bowl of sprinkles in the background.

Lofthouse Cookies

Thick and soft cream cheese and sugar cookies topped with a deliciously light buttercream frosting and rainbow sprinkles.
Author: Nick Makrides
3.67 from 9 votes
Print Recipe Pin Recipe
Prep 10 minutes
Cook 12 minutes
Total 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 324 kcal

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

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.

Video

Notes

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

Nutrition

Calories:324kcal | Carbohydrates: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
Keyword American Buttercream Frosting, cookies, kids recipes
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