I first shared this recipe in 2016 before Camille was allowed to eat sugar, so I’m sharing it again. We make these cookies so frequently that I updated the photos, triple tested the recipe, and love these so much! I hope you do, too!
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.
Lofthouse sugar cookies:
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, and more than once.
Six petite fluffy little Lofthouse sugar cookies, all for you. Try my recipe for plain small batch easy sugar cookies, too!
*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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the frosting:
Serving Size: 1
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.
*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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Also, since this recipe uses only the egg yolk, be sure to check out my ways to use the leftover egg whites.