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, and more than once. Six petite fluffy little Lofthouse sugar cookies, all for you.
These cookies are the most requested cookies in my house. I have a daughter who loves sprinkles so much that she thinks everything can be improved upon with sprinkles–pancakes, applesauce, and even mashed potatoes! Honestly, I can hardly make any type of cookie without her bringing up these cookies.
I think it goes without saying that you can adapt the type of sprinkles to fit any upcoming holidays. Santa enjoys these cookies with red and green sprinkles, and we also enjoy them with black and orange sprinkles for Halloween! Rainbow sprinkles are always welcome in our house, too.
Lofthouse Sugar Cookies Ingredients
For the Cookies
- unsalted butter, at room temperature
- granulated sugar
- 1 large egg yolk (save the egg white for a recipe that uses egg whites)
- heavy cream (or substitute with milk see more in notes)
- vanilla extract
- all-purpose flour
- baking powder
For the Frosting
- unsalted butter, at room temperature
- powdered sugar
- vanilla extract
- heavy cream (or milk)
- Prep- Preheat oven to 350 and line a baking sheet with a silicone liner
- Combine – In a medium-sized bowl, beat the butter on medium speed with an electric mixer. Add the sugar and beat until fluffy for 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 combined.
- Bake – Before baking, press the dough down into the bottom of the bowl and use your hands to lightly score it in half. 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 or until the tops appear dry. Let the cookies cool on a baking sheet for one minute before moving to a wire rack to cool completely.
- Frost – Mix together all of the frosting ingredients (except sprinkles) in a bowl using an electric mixer until light and fluffy. Frost the cookies once they have cooled and decorate with sprinkles.
- If you don’t have heavy cream, substitute with whole milk. Milk will make the batter way too soft for the cookies but if you put the dough in the refrigerator for 15 minutes the dough will be ready to bake.
- Use silicone liners if you can, it will prevent cookies from spreading too much in the oven.
- It is best to let the cookies cool completely before frosting. This will keep your frosting from melting on the cookie.
- Since this Lofthouse Cookie recipe uses only the egg yolk, be sure to check out my ways to use the leftover egg whites.
How to Store
- Room Temperature – Store the cookies in a sealed container to keep fresh.
- Refrigerate – The cookies can be kept in the refrigerator to keep them longer. Or if you want to make the cookie dough first, you can keep it in the refrigerator overnight before baking the cookies.
- Freeze – The cookies and the dough can be put in the freezer to use at a later time.
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More Easy Cookie Recipes
- Mint Chocolate Chip Cookies
- Red Velvet Sugar Cookies
- Ultimate Pecan Chocolate Chunk Cookies
- Key Lime Cooler 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
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.
*It's best to bake these cookies on a silicone mat. Not only are they completely non-stick, they help with even heat distribution (which helps cookies bake evenly and not spread too much).
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Amount Per Serving: Calories: 371Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 114mgSodium: 102mgCarbohydrates: 42gFiber: 1gSugar: 25gProtein: 4g