Lofthouse Cookies
Soft frosted Lofthouse sugar cookies made with Greek yogurt for a tender, bakery-style texture. Easy to mix, scoop, and frost!
Servings: 24 cookies
Equipment
Ingredients
For The Cookies:
- 1 stick unsalted butter at room temperature
- 1 cup granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup 5% fat Greek yogurt
- 2 1/2 cups all purpose flour plus more for rolling
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Icing:
- 1 stick unsalted butter at room temperature
- 2 cups Powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- food coloring optional
- sprinkles for decorating
Instructions
- Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at medium speed for 2 to 3 minutes, or until light and fluffy. Scrape down the sides of the bowl, then beat in the eggs one at a time.
- Add the vanilla and almond extracts and Greek yogurt and mix on medium speed for 2 minutes.
- In a separate medium bowl, whisk flour, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture and process at low speed just until no streaks of flour remain.
- Chill for 30 minutes.
- Preheat the oven to 350˚F and line two baking sheets with parchment paper.
- Using a 2-tablespoon sized spring loaded cookie scoop, scoop about 12 cookies onto each prepared sheet pan. Roll them into even balls, then gently pat the tops down so you create a slightly flattened disc.
- Bake for 10 to 12 minutes, or until lightly golden brown. Let cool on sheet pans for 1 minute, then transfer to cooling racks to cool completely. Repeat with remaining cookie dough.
- While the cookies cool, make the icing. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed for 2 minutes. Add sugar and mix. Then add vanilla and 2 tablespoons of milk and beat until smooth, adding the additional milk as needed. You want a light and fluffy frosting that is thick, but spreadable. Once you reach the desired consistency, add food coloring and mix to combine, if desired.
- Add 1 tablespoon of frosting to each of the cooled cookies, then add sprinkles. Store frosted cookies tightly wrapped in the fridge.
Video
Notes
- My Top Tip: Properly measure the flour! I like to use a spoon to fill a measuring cup with flour and then level it off with the back of a knife. Avoid scooping flour directly from the bag as it packs it in and can lead to a dry, hard cookies!
- Storage: Store in an airtight container with a layer of wax or parchment paper between each row of cookies. If you've already frosted them, it's best to store them in the fridge due to the dairy in the frosting. They'll last up to 1 week.
- Freezing: Freeze baked or unbaked.
- For unbaked cookies, freeze the dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. When ready to bake, just add a couple of extra minutes to the baking time.
- For baked cookies, it's best to freeze them unfrosted. Wrap each cookie individually in plastic wrap and store in a freezer bag for up to 3 months. Let them thaw at room temperature, then frost and decorate.
Nutrition
Serving: 1cookie | Calories: 194kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 73mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 257IU | Calcium: 20mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
