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
Ingredients:
- FOR THE 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
- FOR THE FROSTING:
- 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
Directions:
- 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.
- Shape the dough into a circle/ball & wrap in saran wrap. Cool in the fridge overnight or for several hours.
- 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)
- 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.
- 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.
- You can pipe the frosting on the cookies or use a knife. I piped it on, then smoothed the top with a knife.
- 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)
- Recipe Source: Lucy Jane’s Best via L&L (I added almond extract to the frosting)
Looking for more recipes?! Check these out:
I would love it if you followed me on Facebook, Instagram, Twitter or Pinterest for more recipes from Baked in AZ!
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- Baking powder
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- Powdered Sugar
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- Vanilla
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- Flour
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- Almond Extract
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- Sugar
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- Milk
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- Eggs
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- Food Coloring
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- Sprinkles
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- Cookie Cutter
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- Cookie Sheet
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- Strawberry Lemonade Cookies
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- Grandma’s Old Fashioned Sugar Cookies
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- 12 Delicious Desserts
18 Comments
maria felicia magno
February 18, 2015 at 10:11 amgreen cookies are amazing
kisses
SBO
May 13, 2015 at 11:59 pmThank you,I will try to do it.
I never tired of cookies, These cookies looks awesome!
sharon
June 8, 2015 at 7:58 amwow….thankyou so much! These were absolutely the best cookies ever. My kids are forever grateful to you 🙂 thanks for sharing!
Kim
May 12, 2016 at 8:15 amHow many did they make?
Caroline
December 5, 2015 at 6:36 pmI’ve made Sugar cookies but not this style. Yes they look amazing1
Kylie
December 15, 2015 at 9:02 pmahhh tried these and the dough tasted amazing.. but I forgot the baking powder!!
they look great, I’ll have to try it again.
Mallory & Savannah
March 4, 2016 at 11:11 amDang! Yes you will have to try them again! They are the Best my kids LOVE them!
Audrey
February 9, 2016 at 6:44 pmHow many cookies will this recipe yield?
Kristie
February 10, 2016 at 7:38 amHow many cookies does this make?
Shandee Lott
February 11, 2016 at 8:25 amCan anyone tell me about how many cookies this recipe makes?
Jess
May 26, 2018 at 6:38 pmIt made about 30 cookies for me
Kelly
December 11, 2018 at 3:24 pmWhat 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.
Tiffany
December 19, 2018 at 10:38 amCan you substitute milk for the heavy cream?
Christine
March 28, 2020 at 8:45 pmNo, it won’t work with milk.
Sam B.
July 17, 2019 at 10:32 amDoes 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?
Francine Guillory
December 12, 2019 at 11:59 pmI’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?
Kris
March 16, 2020 at 6:34 amSalted or un salted butter???
Christine
March 28, 2020 at 8:42 pmThese 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.