Lofthouse Cookies Soft Sugar (Print Version)
# Ingredients:
→ Cookies
01 -
350 grams all-purpose flour
02 -
33 grams cornstarch
03 -
3/4 teaspoon baking soda
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon fine sea salt
06 -
113 grams unsalted butter, at cool room temperature
07 -
200 grams granulated sugar
08 -
1 large egg, at room temperature
09 -
75 grams sour cream, at room temperature
10 -
1 tablespoon vanilla extract
11 -
1/4 teaspoon almond extract (optional)
→ Frosting
12 -
266 grams powdered sugar, sifted
13 -
113 grams unsalted butter, at cool room temperature
14 -
1/4 teaspoon fine sea salt
15 -
2 teaspoons pure vanilla extract
16 -
30 grams heavy or whipping cream
17 -
Gel food coloring (optional)
18 -
Sprinkles (optional)
# Instructions:
01 -
Preheat the oven to 350°F. Line baking sheets with parchment paper.
02 -
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
03 -
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.
04 -
On low speed, add the egg, sour cream, vanilla, and almond extract (if using). Turn the speed to medium and beat until the mixture is thicker and slightly curdled, about 2 minutes. Scrape down the bowl again.
05 -
On low speed, gradually add the flour mixture to the wet mixture, beating until just combined.
06 -
Using a medium spring-loaded scoop (1 ½ tablespoons), drop balls of cookie dough onto prepared sheets in four rows of three. Roll each ball until smooth, then flatten them to ¼-inch thick with the palm of your hand. If the dough is too sticky, dampen your hands slightly as needed.
07 -
Bake until the cookies appear dry on the top but still pale at the edges, about 11 minutes. Place on a wire rack to cool completely.
08 -
In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar and butter. Mix on low speed until smooth and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat for 1 minute, adding more cream if needed.
09 -
Frost each cookie with a heaping tablespoon of frosting. Use the back of a spoon or an offset spatula to spread it evenly. Add sprinkles immediately after frosting each cookie if desired. Allow the cookies to sit for about 4 hours or until the frosting is firm.
10 -
Store at room temperature in an airtight container for up to six days or in the freezer for up to six weeks. Thaw in the fridge overnight and let come to room temperature before serving.
# Notes:
01 -
Ensure butter and sour cream are at room temperature for the best texture.