Lofthouse sugar cookies recipe: a small batch of the copycat grocery store sugar cookies with colorful frosting and sprinkles.
Hey there! Did you miss me yesterday? I don’t think I’ve ever missed a Monday post in the 6 years I’ve been writing this blog. Back when I gave birth on a Friday, I checked in on Monday.
Anyway, on Saturday I skipped a meal because life was crazy, which lead to a little hypoglycemia attack. The cure for hypoglycemia is just to eat something—ANYTHING! But I just couldn’t. Nothing sounded good. I sucked on a few crackers, and made my bed of misery. Luckily, my sweet husband saved me with trashy tv on the ipad—none other than The Bachelor. I spent Saturday night not entirely sure if my sickness was brought on by blood sugar spikes or if it coincided with every time Lace acted insecure and crazy. (Make eye contact with me!!!)
Anyway, I got a few hours of sleep, and then spent all of Sunday trying to think of games to play with Camille that involved me laying on the floor asleep while she entertained herself. Death warmed over, I was. I finally caved and drove my sorry self to Arby’s. I’m not proud, but a giant curly fry order and a Dr. Pepper really cured me.
All this to say, eating super duper healthy and doing a pantry purge so there is nothing in the house to snack on is dangerous. I’m now convinced my body needs a healthy amount of fried food and sugar on the reg. Not only did sweet baby Jesus grant me salvation, but he also made my body require sugar and fried food. Hashtag blessed.
These cookies are my husband’s kryptonite.
So, I scaled them down to make a mere half dozen so we wouldn’t be tempted to binge on 2 dozen cookies in 48 hours. It’s totally happened. More than once.
Six petite fluffy little Lofthouse sugar cookies, all for you.
Try my recipe for plain small batch easy sugar cookies, too!
- 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
For the frosting:
- 5 tablespoons unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon heavy cream
- Preheat the oven to 350 and line a baking sheet with a silicone liner. (In my experience, silicone liners prevent cookies from spreading too much in the oven).
- Next, make the cookies: In a medium-size bowl, add the butter and beat on medium speed with an electric mixer. Beat for about 10 seconds to break it up.
- Add the sugar to the butter, and beat until fluffy, about 45 seconds.
- Next, add the egg yolk, heavy cream, and vanilla. Beat to combine.
- Evenly sprinkle the flour, baking powder and salt over the batter, and beat until just combined.
- The dough will be a little softer than regular cookies, but you should still be able to work with it. (See note about using milk below).
- Press the dough down into the bottom of the bowl and use your hand to lightly score it in half. From each half of dough, you should get three balls of dough.
- Place each dough ball in your hands, and roll it into a perfect ball. Place each ball, evenly spaced, on the prepared baking sheet.
- Press the cookies to flatten them slightly.
- Bake for 14-15 minutes. The tops will appear dry when they're done.
- Let the cookies cool on the baking sheet for 1 minute before moving them to a wire rack to cool completely.
- Meanwhile, mix together all of the frosting ingredients (except the sprinkles) in a bowl using an electric mixer until light and fluffy.
- Frost the cookies once they have cooled, and decorate with sprinkles to serve.
*Say you want to make these cookies, but you don't have cream. I hear ya. It happens to me all the time. I stirred in whole milk once, and the batter was way too soft to make cookies. BUT, I put the dough in the fridge for 15 minutes, baked them anyway, and they were just fine! The cookies are best with cream, but if all you have is milk, it will still work.
Amount Per Serving: Calories: 371 Total Fat: 21g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 114mg Sodium: 102mg Carbohydrates: 42g Fiber: 1g Sugar: 25g Protein: 4g
I adapted this recipe from the lovely Ashley over at Center Cut Cook.
Also, since this recipe uses only the egg yolk, be sure to check out my ways to use the leftover egg white.