Description
These soft and fluffy Lofthouse-style cookies have a tender texture and are topped with creamy vanilla frosting and colorful sprinkles, making them perfect for celebrations or everyday treats. They bake to a light golden perfection with a smooth, sweet icing that complements the delicate cookie base.
Ingredients
Cookies:
- 3 tablespoons unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 1 large egg yolk
- 4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine sea salt
Frosting:
- 5 tablespoons unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon heavy cream
- Sprinkles
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone liner. Silicone liners help prevent the cookies from spreading too much during baking.
- Beat butter: In a medium bowl, add 3 tablespoons of unsalted butter and beat with an electric mixer on medium speed for about 10 seconds to soften and break it up.
- Add sugar and beat: Add 1/3 cup granulated sugar to the butter and beat until the mixture is fluffy, approximately 45 seconds.
- Incorporate wet ingredients: Add 1 large egg yolk, 4 tablespoons heavy cream, and 1 teaspoon vanilla extract to the butter and sugar. Beat everything together until combined.
- Add dry ingredients: Evenly sprinkle 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/8 teaspoon fine sea salt over the wet batter. Beat until just combined. The dough will be soft but still workable.
- Form dough balls: Press the dough into the bottom of the bowl and lightly score it into halves. From each half, form three dough balls (six balls total). Roll each into a smooth ball and place them evenly spaced on the prepared baking sheet.
- Flatten and bake: Gently press each dough ball to flatten slightly. Bake in the preheated oven for 14-15 minutes. The tops should look dry when the cookies are done.
- Cool cookies: Allow the cookies to cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
- Make frosting: While cookies cool, combine 5 tablespoons unsalted butter, 3/4 cup powdered sugar, 1/2 teaspoon vanilla extract, and 1/2 teaspoon heavy cream in a bowl. Beat with an electric mixer until light and fluffy.
- Frost and decorate: Once cookies are fully cooled, frost them generously with the prepared frosting and sprinkle with colorful sprinkles to serve.
Notes
- Silicone baking mats help prevent excessive spreading of cookies during baking.
- The dough is softer than typical cookie dough, so use care when shaping to maintain form.
- For a slightly thinner consistency, you can substitute milk for heavy cream in the dough, but heavy cream gives better texture and richness.
- Be sure frosting is light and fluffy for easy spreading.
- Store decorated cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
