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?

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