Frosted Sugar Cookies
In 1994, Lofthouse Cookies hit American grocery store shelves like a frosted meteorite. If you grew up in the suburbs, then you may have had one: soft, cakey, melt-in-your-mouth. Unlike their clamshell counterparts, which contain margarine, these homemade versions are made with butter and cream cheese, both of which add wonderful flavor that margarine alone does not. Be sure to freeze your dough for the full 15 to 20 minutes: Not only does this chill the fat, helping the cookies maintain their shape in the oven later, but it also allows the flour to hydrate and the flavors to concentrate. A relic of childhood shored into the present, these cookies are not unlike the tops of vanilla cupcakes, devoid at last of their dry, frosting-less bottoms. Freeze-dried raspberries lend a welcome tartness to the buttercream, not to mention a plush, candy-pink hue. (Watch Eric Kim make his Frosted Sugar Cookies here.)
Ingredients
- ½ c115 grams unsalted butter
at room temperature, 1 stick
- 3 oz85 grams cream cheese
at room temperature
- 1 c200 grams granulated sugar
- ½ tspkosher salt
- 2 largeeggs
at room temperature
- 1 tbspvanilla extract
- 2 ¼ c285 grams cake flour
- 2 tspbaking powder
- sprinkles
for garnish
- 1 c30 grams freeze-dried raspberries
finely ground in a food processor or spice grinder
- 1 c225 grams unsalted butter
at room temperature, 2 sticks
- 2 c245 grams confectioners’ sugar
- 1 tspvanilla extract
- kosher salt
Directions
- 1
Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
- 2
Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
- 3
While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
- 4
To the bowl, add the 1 cup butter, confectioners’ sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
- 5
Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they’re about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
- 6
Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.
About this Recipe
Irresistibly Soft Frosted Sugar Cookies with Raspberry Buttercream
Remember those dreamy, cloud-like Frosted Sugar Cookies from your childhood grocery store trips? This homemade version brings back all that nostalgic joy, elevated with premium ingredients for an unparalleled melt-in-your-mouth experience. Forget the margarine; our recipe heroes rich butter and luscious cream cheese, infusing each cookie with a depth of flavor and an impossibly soft, cakey texture that store-bought simply can't match.
The Secret to Perfection
The magic begins with cake flour, which contributes to that signature delicate crumb. But the real game-changer? Freezing your dough for 15-20 minutes. This essential step not only helps the cookies hold their perfect shape in the oven but also allows the flavors to truly concentrate, ensuring every bite is packed with deliciousness. The result is a sugar cookie so tender, it feels like biting into the top of a vanilla cupcake – pure bliss!
A Pop of Pink Raspberry Delight
What truly sets these cookies apart is the vibrant, tangy buttercream. We've taken classic vanilla frosting and transformed it with finely ground freeze-dried raspberries. This not only gives the frosting a beautiful, natural candy-pink hue but also introduces a wonderful tart counterpoint to the sweetness. They're naturally kid-friendly and perfect for any occasion, from birthday parties to a festive Christmas treat. Garnish with a shower of colorful sprinkles for an extra touch of cheer!