Lofthouse Style Jumbo Sugar Cookies
Prep time
Cook time
Total time
These Lofthouse style jumbo sugar cookies are sure to become a family favorite! Not only are they extra thick and soft, but they have amazing flavor too!
Yield: 12 jumbo cookies
  • 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
  • Frosting:
  • 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
  1. 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.
  2. 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.
  3. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat baking mat, set aside.
  4. 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.
  5. 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.
-Store cookies in an air tight container to keep fresh.
-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
Recipe by Life Made Simple at