Lofty Sugar Cookies
This Lofty Sugar Cookie is a quick go-to for any occasion! It only requires one-bowl and about 20 minutes of prep, so they can be made on a moment's notice. My family used to love the Lofthouse cookies from the grocery store, but after switching to fresh flour we just can't go back to those sadly. I am so excited to finally get to share this recipe that's been in-work for quite a while!
This cookie is not a replacement for the standard no-spread sugar cookie with royal icing. Rather, THIS is your soft puffy cookie with the most delicious buttercream frosting that just melts in your mouth each bite. They are seriously so delicious!
My kids helped decorate these cookies for Valentines Day with all the red spinkles they could pile on. All you have to do is switch up the coloring for the frosting and sprinkles and voila! a whole new holiday to celebrate.
If you prefer a shaped cookie (like the Easter eggs pictured) feel free to use the rollout method below the recipe. Be warned they expand to puffy goodness, so stick with circles, eggs, and other rounded shapes for the best results. Also the biggest tip I can give you is to NOT overcook this cookies. Watch them in the oven super closely at the end and take them out at first sign of cracking on top. No one likes dry sugar cookies, so be sure to not overbake.
Happy Unsifted Baking!
- Keira
Unsifted's Lofty Sugar Cookies
PREP: 20 minutes
BAKE: 5-7 minutes
YIELD: 24-30 cookies
INGREDIENTS |
|
|
2 ½ cups |
Dessert Blend (just under 4 ½ cups unsifted flour) |
|
½ cup |
unsalted butter, softened |
|
½ cup |
sour cream |
|
1 ¼ cup |
cane sugar (sub: white sugar) |
|
1 large |
egg |
|
1 tsp |
vanilla extract |
|
¼ tsp |
almond extract |
|
1 tsp |
baking powder |
|
½ tsp |
baking soda |
|
¼ tsp |
salt |
INSTRUCTIONS
- Preheat oven to 400F
- Set WonderMill® dial to “Pastry”
- Mill 2 ½ cups Dessert Blend
- Add ½ cup softened butter
- Add ½ cup sour cream
- Cream together using a mixer (smooth + light colored)
- Add 1 ¼ cup sugar
- Add 1 large egg
- Add 1 tsp vanilla
- Add ¼ tsp almond
- Mix until just combined
- Add 1 tsp baking powder
- Add ½ tsp baking soda
- Add ¼ tsp salt
- Mix just until combined
- Add 1 ½ cups unsifted flour
- Mix until mostly combined
- Add 1 ½ cups unsifted flour + mix until combined
- Add remaining unsifted flour
- Mix until well combined
- Roll 2 Tbsp dough into ball, repeat
- Place on greased baking sheet, 2 inches apart
- Use damp base of your palm to press cookies flat
- Bake at 400F for 5-7 minutes
- Remove from oven when cookies just begin to setup (bottoms should only be barely browned)
- Using a spatula, immediately transfer cookies to wire rack to cool completely before frosting
CUTOUT COOKIES
You may also use this same dough to create cutout cookies. These should not be confused for no-spread sugar cookies! These delightful cookies proudly puff up and spread out. We recommend circular or very basic shapes only.
To create cutout cookies, cover the dough after Step 5 and chill for 20-30 minutes. Then roll out on lightly floured surface until ¼ inch thick. Use a circular biscuit cutter to cut out cookies and place 2 inches apart on a greased baking pan.
Pro-tip: Do NOT twist when you press down on the dough. This seals the edges and prohibits it from rising as much.
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Buttercream Frosting
INGREDIENTS |
|
|
1 cup |
unsalted butter (2 sticks) |
|
3 cups |
powdered sugar |
|
3 Tbsp |
whole milk (sub: cream) |
|
1 tsp |
clear vanilla extract |
|
pinch |
salt |
|
As desired |
food coloring |
INSTRUCTIONS
- In a bowl using a mixer, cream the butter for about 2 minutes
- On low speed, slowly add the powdered sugar (one cup at a time) mixing in between each addition
- On medium speed, add milk, vanilla food coloring (optional), and salt
- On medium-high speed, beat until light, fluffy, and smooth
- Spread on cooled cookies and immediately add sprinkles, if desired
FROSTING VARIATIONS:
- Less sweet frosting: Add approximately 4 oz. softened cream cheese (or to taste!)
- Mix up the flavors: Swap the vanilla in this recipe for coconut extract, almond extract, or peppermint extract to mix-up the icing for a fun twist.
