Lofthouse Frosted Sugar Cookies
If you love soft, buttery, and perfectly frosted sugar cookies, you are going to adore these Lofthouse Frosted Sugar Cookies!
Ingredients
For the Cookies:
- 1 c unsalted butter softened to room temp
- 1 c sugar
- 2 eggs brought to room temp
- 3 c all purpose flour 360 g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ teaspoon arrowroot powder can substitute for cornstarch
- 1 teaspoon vanilla extract
- ½ mini white chocolate chips
For the Frosting:
- 1 ½ c butter softened to room temp
- 3 ½ c powdered sugar
- ⅓ c milk
- ¾ teaspoon vanilla extract
- 25 drops of dye free food coloring
- Dye free colored sprinkles
Instructions
- If your butter and eggs are not already softened to room temperature, place the butter in a ziplock bag and submerge it in warm water. For the eggs, place them in a bowl covered with warm water. I prefer the water temperature to be between 100-110°F. Let them sit for 10-15 minutes.
- In a bowl of a stand mixer, using the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until light and fluffy. In a separate bowl, whisk together flour, baking powder, baking soda, cream of tartar, salt, and arrowroot powder, set aside.
- Add eggs and vanilla extract to the creamed butter and sugar mixture. Mix for 1 minute until combined. Slowly add the dry ingredients and mix on low speed until the cookie dough forms for an additional minute. Stir in mini white chocolate chips with a rubber spatula, ensuring even distribution.
- Divide the dough into 2-3 logs, about 2 inches wide. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight. Chilling the dough is not required, but I prefer to as it enhances the flavor and texture of the cookies.
- Preheat the oven to 375°F. Cut the chilled cookie dough into ½-inch slices, roll into balls, and flatten into 2-inch discs. Arrange cookies 1 inch apart on a parchment or baking silicone-lined baking sheet. Bake for 10-12 minutes until the edges are lightly golden.
- Check the cookies at 10 minutes and if they have a golden brown edge, go ahead and pull them out. The cookies will finish cooking and harden as they cool. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- In a bowl of a stand mixer, beat butter and powdered sugar on medium speed for 2 minutes until combined. Add milk, vanilla extract, and dye free food coloring.
- Beat for another 1-2 minutes until smooth, fluffy, and evenly colored. I am using a dye free food coloring which takes more drops than artificial food dyes. If you are using a different food coloring, I would add a few drops at a time until your desired color is reached.
- Spread or pipe frosting onto cooled cookies using a piping bag or ice the cookies with a knife. I like to use the Wilton 2A tip for a nice smooth round icing. Immediately sprinkle with dye free colored sprinkles to ensure they stick to the frosting.
Tried this recipe?Let us know how it was!