Lofthouse Style Jumbo Sugar Cookies
Today I thought I’d share a few tips and tricks to making these amazing cookies. Let’s start with the dough. First your going to need a stand or hand mixer to make these. You’ll want to combine the sugar, butter, shortening into the bowl of your mixer (or a large mixing bowl) and then cream them together until they get nice and fluffy, about 2 minutes on a high speed. You’ll know it’s perfect when it looks nice and pale in color. The purpose of creaming these ingredients is to create little pockets air in the butter/shortening which help create steam in the baking process and allow these cookies to stay nice and puffy. Once creamed, add the vanilla extract and almond extract to the mixture. The combination of these two extracts is what gives these cookies their sweet bakery taste. Don’t skip the almond extract ok? It’s definitely necessary! Add the egg and the egg white (the white adds an extra lightness) and mix just until combined.
Now in a separate mixing bowl combine the dry ingredients which include cake flour, all-purpose flour, baking powder, cream of tartar and salt. The cake flour is essential to creating the soft and pillowy texture of these cookies, do not use only all-purpose or you will be very disappointed. Trust me! Also the cream of tartar helps in the leavening process and gives these cookies a distinct flavor. I think all sugar cookies/snickerdoodles should have cream of tartar in them! Whisk (or sift) the dry ingredients together, then slowly and gradually add them to your wet ingredients, mixing just until combined. Now comes the not so fun part. Cover your dough with plastic wrap and let it chill in the refrigerator for at least 3 hours. I know, right?! But if you don’t let this dough firm up it won’t hold it’s shape in the baking process… and we’re kind of going for thick puffy cookies.
Once your dough has chilled and is nice and firm, go ahead and heat your oven to 375 degrees and line two baking sheets with parchment paper or baking mats. I prefer using my Silpat mats for cookies because I think they bake more evenly, but use whatever you’ve got! Ok, so we’re to the point of shaping the cookies. You have two options: (1) hand roll and press or (2) roll out and cut out. I’ve done both methods and have had great results each time. For the first method, I like to use my #20 scoop (shown above) to form balls of dough that are approximately 3½ tablespoons in size. Then I roll them in my hands, then lightly in some flour, and then place 6 on a sheet. Using the flat/smooth bottom of a glass, I’ll press them until they’re ½” thick and approximately 2½” wide. You can see how I do this in the picture below.
If I feel like making fun shapes or don’t feel like rolling the dough in my hands, I’ll lightly flour my kitchen counters and roll out the dough until it’s a little less than 1/2″ thick, knowing that it will spread while baking. Usually I only do this if I’m cutting circles or if I’m doing daisies. The cookies tend to loose their definition or shape so don’t cut anything out with super intricate details. Now once the cookies are ready to go, place them in the preheated oven and bake them for 10-11 minutes. That’s all. DO NOT OVERBAKE these cookies or they will get hard! They at the 10-11 minute mark they will look soft in the centers and will be slightly firm around the edges. When you remove them from the oven they will continue to firm up (like most cookies do). Don’t second guess yourself, take them out even if you think they’re not done. I promise you won’t regret it! Once they’ve cooled for 3 minutes on the baking sheets go ahead and transfer them to a wire rack to cool completely.
While they’re cooling whip up the frosting (it’s super simple so I don’t think it needs explaining) and then frost them & decorate them as desired. If you’ve got little kiddos around they’ll love doing this with you! Don’t be afraid to let them help! The only thing that’s left to do is devour them! They’ll be gone in the blink of an eye, they’re that good! I hope you’ll give this recipe a try and that you’ll love them as much as we do!
- 2 c. cake flour
- ½ c. all-purpose
- 1 c. sugar
- ½ c. (1 stick) butter, room temperature
- 1 egg + 1 egg white
- ¼ c. butter flavored shortening
- 1½ tsp. baking powder
- ¼ tsp. cream of tartar
- ¼ tsp. salt
- 2½ tsp. vanilla extract
- ½ tsp. almond extract
- 2½ c. powdered sugar
- ½ c. (1 stick) butter, room temperature
- 2-3 tbsp. milk
- ½ tsp. vanilla extract
- pinch of salt
- 1-2 drops blue food coloring
- In the bowl of a stand mixer, cream sugar, butter, and shortening until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract and the whole egg. Mix, then add the egg white and mix until combined.
- In a small mixing bowl whisk together cake flour, all-purpose flour, baking powder, cream of tartar and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. Place dough in an air tight container and refrigerate for at least 3 hours.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat baking mat, set aside.
- Using a large cookie scoop (#20- approximately 3½ tbsp.), create balls of dough, lightly roll on a floured surface so that it covers the ball of dough completely. Press each ball of dough flat with the bottom of a glass so that it is ½" thick and about 2½ wide. Place 6 cookies onto each prepared baking sheet. Place in oven and bake for 10-11 minutes (the cookies will still look soft in the centers, do not over bake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, cream butter until it becomes light and smooth. Add salt, food coloring, 2 tablespoons of milk and vanilla. With mixing speed on low gradually add powdered sugar. Once powdered sugar is incorporated, bring mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with desired sprinkles.
-Cookies can be made smaller using a standard size scoop, which will most likely yield 24 cookies (2 dozen). Baking time should be the same.
-The cookie dough can be rolled out at ½" thick and cut with cookie cutters, just note that ones with small details may not turn out the best.
Recipe source: adapted from Cooking Classy, Perfect Frosted Sugar Cookies