So when I saw that I could make my own Lofthouse style cookies at home, after I did my happy dance, I knew I had to try them.
It’s a simple recipe, but these cookies are far from simple! Big, pillowy, soft sugar cookies with lots of frosting, my kind of cookie!
|Before frosting, just look how pillowy soft these cookies are!|
I dressed them up for the holidays in peppermint frosting, available in pink or white, with candy cane bits sprinkled over the top.
You can find my recipe for Peppermint Cream Cheese Frosting here. For the pink frosting, add a few drops of red food coloring. Or you can use beet powder or beet juice to desired color. I used about 1 teaspoon of beet powder to give my frosting its pink coloring.
Santa will definitely be looking for these cookies when he stops by your house to deliver presents on Christmas Eve.
Just be sure to leave him a big glass of milk to go with them.
Wishing y’all a very, Merry Christmas!
Big, soft sugar cookies made Lofthouse style with a peppermint frosting.
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 eggs
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 3 cups All-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, cream together butter and sugar.
- Beat in eggs with butter mixture.
- Add in yogurt and vanilla, mixing well.
- Gradually add in dry ingredients, mixing all ingredients together well.
- Remove dough from bowl, wrap in plastic wrap, and refrigerate overnight.
- After dough has chilled overnight and when you're ready to bake the cookies, preheat oven to 350F degrees.
- Line cookie sheets with parchment paper. Set aside.
- Remove dough from refrigerator and let sit for 5 minutes. This makes it easier to work with the dough.
- On a dry, flat surface, sprinkle flour and spread it around the surface using your hands. Place dough on floured surface and roll dough out. Sprinkling flour as needed under the dough, on top of dough, and on rolling pin to help prevent dough from sticking to surface.
- Using a round cookie cutter or the rim of a glass, make circle cuts in dough to make cookies. Place on prepared cookie sheets, leaving cookies 2" apart.
- Bake for 10 to 12 minutes, or until cookies are firm to the touch. They may appear under baked. You DON'T want cookies to brown.
- Remove from oven and let cool on cookie sheet for 5 to 10 minutes before transferring cookies to a wire rack, where they can cool completely.
- Repeat with rest of dough, rolling out dough, making circles, and baking until all dough is used up.
- After cookies have cooled completely, about 2 hours, its time to frost them.
- Apply frosting generously with a butter knife and sprinkle candy cane bits over the tops. Place back on wire rack and let sit for about 10 minutes before covering with plastic wrap or aluminum foil.
- Serve with a tall glass of milk.
- I refrigerated my dough overnight. Some recipes for Lofthouse style cookies say you can cook immediately, some say to refrigerate for a few hours. I was happy with the results after chilling the dough overnight. I cannot guarantee that your cookies will turn out like mine if you do not chill the dough overnight.
- You need to roll out the dough and use a cookie cutter or rim of a glass to cut cookies. Otherwise you will get a round, ball shaped cookie with rough edges not resembling anything close to a Lofthouse cookie.
- If you're rushed for time, you can use store bought frosting and flavor with 1 to 2 teaspoons of peppermint extract.
Inspired by ~ Ashley at Center Cut Cook.
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.