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

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)