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Lofthouse Style Jumbo Sugar Cookies
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4.5 from 6 votes

Lofthouse Sugar Cookie Recipe

The BEST Lofthouse Sugar Cookies are soft and puffy cookie perfection. They are thick, cakey, sugar cookies smothered with sweet bakery-style frosting and tons of sprinkles.
Prep Time20 mins
Cook Time10 mins
Chill Time3 hrs
Total Time3 hrs 30 mins
Course: Cookies
Cuisine: American
Servings: 12 cookies
Calories: 442kcal

Ingredients

  • 2 cup cake flour
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter room temperature (1 stick)
  • 1 egg
  • 1 egg white
  • 1/4 cup butter-flavored shortening
  • 1 1/2 tsp baking powder
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 2 1/2 tsp vanilla extract
  • 1/2 tsp almond extract

Frosting

  • 2 1/2 cup powdered sugar
  • 1/2 cup butter room temperature (1 stick)
  • 2-3 tbsp milk
  • 1/2 tsp vanilla extract
  • pinch salt
  • 1-2 drops blue food coloring

Instructions

  • 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.

To Make the Frosting

  • 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.

Notes

  • 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 1/2" thick and cut with cookie cutters, just note that ones with small details may not turn out the best.

Nutrition

Serving: 12g | Calories: 442kcal | Carbohydrates: 61g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 196mg | Potassium: 112mg | Fiber: 1g | Sugar: 41g | Vitamin A: 493IU | Calcium: 40mg | Iron: 1mg