Heavenly Sugar Cookies {Lofthouse Style}

Hey guys! It’s me, Adell, from Baked in Arizona. How are y’all doing?  I’m always excited to guest post on Classy Clutter. I’ve got a great sugar cookie recipe for you today.
 These “lofthouse style” sugar cookies are seriously amazing! The name is spot on. When I heard heavenly, I thought of a, soft, light, melt in your mouth sugar cookie and that is exactly what these are. No need to ever buy the store bought version again!

I made my cookies nice and thick with a tall layer of frosting! Is it just me or does anyone else need a 1:1 ratio of cookie & frosting?! 🙂
Now who says sugar cookies are only for Christmas & Valentines day?! I don’t know about you, but any excuse to whip up a batch is fine with me. And I’m pretty sure St. Patricks day is a great reason. So get yourself some neon green food coloring & festive sprinkles so you can make a batch of these cookies this year! They are the perfect green treat for St. Paddy’s Day 🙂
Heavenly Sugar Cookies
  • 1 cup butter, softened
  • 1 cup heavy cream, at room temperature
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 2 eggs, at room temperature
  • 4 teaspoons baking powder
  • 4 cups flour
  • 1 cup butter, at room temperature
  • 8 cups powdered sugar
  • 1/2 cup milk, at room temperature
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract, optional
  • food coloring, optional
  • sprinkles, optional
  1. FOR THE COOKIES: Cream the butter until light and fluffy, about 3 minutes. Add the heavy cream, sugar, vanilla & eggs. Mix until combined. Add the baking powder and flour and mix well.
  2. Shape the dough into a circle/ball & wrap in saran wrap. Cool in the fridge overnight or for several hours.
  3. Pre-heat your oven to  350 degrees. Roll out the dough on a floured surface. (I prefer them nice & thick about 1/2″ but anywhere between 1/4″ -1/2″ is good.)  Use a 3″- 3 1/2″ circle cookie cutter. Place circles on a parchment lined cookie sheet. (These cookies spread a little while baking, so they don’t do well when cut into other shapes)
  4. Bake for 8-10 minutes (depending on the size of your circle) or until bottoms are a very light brown. Check at 8 minutes & DO NOT overcook or they will be dry. Take them out right when they are done and don’t look wet on top.
  5. FOR THE FROSTING: Cream the butter until light and fluffy, about 3 minutes. Add 4 cups of the powdered sugar, the milk, vanilla & almond extract. Beat till smooth and creamy. Add the remaining sugar, one cup at a time until desired consistency. Add food coloring if desired.
  6. You can pipe the frosting on the cookies or use a knife. I piped it on, then smoothed the top with a knife.
  7. NOTES: If you don’t want to roll out the dough and use a round cookie cutter, you can roll the chilled dough into balls and press down with your fingers. They won’t be a perfect circle, but it does cut out the rolling step and covered in frosting, nobody will notice. If you do this, bake for less time as they will be a smaller circle. (See picture below for comparison)
  8. Recipe Source:  Lucy Jane’s Best via L&L (I added almond extract to the frosting)

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  • Reply
    maria felicia magno
    February 18, 2015 at 10:11 am

    green cookies are amazing

  • Reply
    May 13, 2015 at 11:59 pm

    Thank you,I will try to do it.

    I never tired of cookies, These cookies looks awesome!

  • Reply
    June 8, 2015 at 7:58 am

    wow….thankyou so much! These were absolutely the best cookies ever. My kids are forever grateful to you 🙂 thanks for sharing!

    • Reply
      May 12, 2016 at 8:15 am

      How many did they make?

  • Reply
    December 5, 2015 at 6:36 pm

    I’ve made Sugar cookies but not this style. Yes they look amazing1

  • Reply
    December 15, 2015 at 9:02 pm

    ahhh tried these and the dough tasted amazing.. but I forgot the baking powder!!
    they look great, I’ll have to try it again.

    • Reply
      Mallory & Savannah
      March 4, 2016 at 11:11 am

      Dang! Yes you will have to try them again! They are the Best my kids LOVE them!

  • Reply
    February 9, 2016 at 6:44 pm

    How many cookies will this recipe yield?

  • Reply
    February 10, 2016 at 7:38 am

    How many cookies does this make?

  • Reply
    Shandee Lott
    February 11, 2016 at 8:25 am

    Can anyone tell me about how many cookies this recipe makes?

    • Reply
      May 26, 2018 at 6:38 pm

      It made about 30 cookies for me

  • Reply
    December 11, 2018 at 3:24 pm

    What happen to the recipe? It does not appear anymore. I love this recipe and went to go make cookies for my son’s school party.

  • Reply
    December 19, 2018 at 10:38 am

    Can you substitute milk for the heavy cream?

    • Reply
      March 28, 2020 at 8:45 pm

      No, it won’t work with milk.

  • Reply
    Sam B.
    July 17, 2019 at 10:32 am

    Does the frosting garden after piping? I’m wondering because I’m thinking of how these cookies should be stored. If i throw them in tubberware, will the frosting get smushed and get all over the place?

  • Reply
    Francine Guillory
    December 12, 2019 at 11:59 pm

    I’d love to try but need to clarify the 8c of powdered sugar? This can’t be rite lol. Can someone, anyone tell me if this is correct please?

    • Reply
      January 25, 2021 at 6:14 pm

      8 cups of powdered sugar is correct. I made these tonight and initially I was thinking the same thing but, the 8 cups makes the frosting super thick and stiff, once it is spread on the cookies, it only takes a couple hours to set up. I left mine out for a couple hours to dry and the frosting was strong enough to stack the cookies on top of each other afterward without creating a mess. I also used a layer of parchment paper in between them to be extra safe.

  • Reply
    March 16, 2020 at 6:34 am

    Salted or un salted butter???

    • Reply
      December 17, 2021 at 11:08 am

      Lol, just thought of the other question I had. Wondering would this recipe work with add ins such as chopped dried cranberries, orange or lemon peel? Thank you

  • Reply
    March 28, 2020 at 8:42 pm

    These cookies are absolutely fabulous! I always use unsalted butter for baking so that I can add salt to taste. I use this recipe for frosting that hardens: In a large bowl, stir together 4 cups (1 pound) powdered sugar, 2 tablespoons dried egg white powder, and 1/4 teaspoon salt. Set aside. Cream 1 cup ( 2 sticks) softened butter until smooth; gradually add one-half of the powdered sugar mixture. Beat in 3 tablespoons of heavy cream or milk. Add remaining powdered sugar mixture and 3 tablespoons of heavy cream or milk. Add 1 tablespoon of vanilla and mix until smooth. You may add food color if you wish.

  • Reply
    October 21, 2020 at 2:54 pm

    For some reason mine came out like weird biscuit that were almost spherical 🙁

  • Reply
    15 St. Patrick's Day Green Desserts - Food Lovin Family
    October 30, 2020 at 9:10 am

    […] sugar cookies from Classy Clutter covered in green frosting and green and white sprinkles. Fun for a class […]

    • Reply
      December 17, 2021 at 11:02 am

      Couldnt this be a slice and bake recipe instead of cutting out each cookie? Roll into a log, stick in freezer for an hour or two then slice and back. Seems it would be much easier. Just wondering as I would love to make them they are my sons favorite but dont have time or good enough health to stand long enough for cutting out. Thank you in advance especially for the recipe, Lofthouse cookies are just heavenly!!

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