Buttercream Cookies

A stack of three Lofthouse style sugar cookies with pink frosting.

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5 from 1 vote

Soft lofthouse style cookies with buttercream.

Prep Time20

Cook Time10

Chill Time1

Total Time1 30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 384kcal

Author: Ella Gilbert

Ingredients

Soft Sugar Cookies

2 ¾ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 tablespoon cornstarch
1 cup unsalted butter room temperature
1 cup white sugar
1 large egg room temperature
¼ cup sour cream room temperature
2 teaspoons vanilla extract
¼ teaspoon almond extract optional

Sugar Cookie Buttercream

½ cup unsalted butter room temperature
2 cups confectioners' sugar
1 teaspoon vanilla extract
⅛ teaspoon almond extract
pinch salt
2-3 tablespoons heavy cream
soft pink food gel

Metric - US Customary

Instructions

Cookies

In a large bowl, whisk together the flour, cornstarch, salt, baking soda and baking powder. Set aside.
2 ¾ cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 tablespoon cornstarch
In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream the butter with the sugar until light and fluffy. Add the egg, vanilla extract and almond extract (if using), mix until combined. Add in the sour cream and mix once more.
1 cup unsalted butter, 1 cup white sugar, 1 large egg, 2 teaspoons vanilla extract, ¼ teaspoon almond extract, ¼ cup sour cream
Pour the dry ingredients into the wet ingredients and stir until just combined. Cover the bowl with plastic wrap and chill for 1 hour.
Preheat the oven to 350℉/175℃ and line two baking sheets with parchment paper.
Scoop out 2 tablespoons of cookie dough and roll into a ball. Place on the baking sheet, keeping the cookie dough balls 3-4 inches apart.
Bake the cookies one sheet at a time for 8-10 minutes. The edges will be set but the middles might look slightly underbaked. Take a large biscuit cutter or glass to scoot the cookies into a perfect round shape.
Let the cookies cool on the baking sheet for 15 minutes before transferring to a wire cooling rack to cool completely.

Frosting

In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, combine the butter with the powdered sugar. It will look dry at first which is fine!
½ cup unsalted butter, 2 cups confectioners' sugar
Add the vanilla extract, almond extract, salt and 2-3 tablespoons of heavy cream. Mix on medium-high speed and it should become super soft and creamy. If it isn't as soft as you like, you can add more heavy cream.
1 teaspoon vanilla extract, ⅛ teaspoon almond extract, pinch salt, 2-3 tablespoons heavy cream
Add a few drops of food gel and mix until the frosting is the color you want.
soft pink food gel
Frost the completely cooled cookies and enjoy.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredients.

Butter: I use European style butter which will make your cookies extra creamy and buttery.

Almond Extract: this is optional for both the cookies and frosting, so feel free to leave it out!

Food Gel: I used Americolor Soft Pink food gel.

Chill Time: this is a really soft cookie dough, so you shouldn't skip the chill time!

Storage: Store the cookies in an airtight container in the fridge for up to 4-5 days.

Nutrition