Lofthouse Style Sugar Cookies {Cutout Version}

01.05.2013

valentines sugar cookies

Yes I know, slightly annoying to be posting a Valentines recipe already. I’ll admit I’m sad that the Christmas season is over so I’m moving on to the next holiday I guess =). Besides I didn’t know what shape to go with as January is sort of holiday free so I decided hearts would make the next best fit. I’ve already posted this recipe before but it was slightly different as they weren’t previously rolled out and cut into shapes like these. Have I told you these are my favorite sugar cookies ever!? I worked hard at perfecting this recipe, so now not only do I thoroughly love these but I totally appreciate them as well. Hard earned cookie love. They are delicate (thanks to the cake flour, cornstarch and shortening), perfectly fluffy and thick, with just the right amount of flavor (no bland sugar cookies here. Note: if you’d like you could also add a bit of the almond extract into the frosting as well. It is basically one of the greatest flavors of all time, so why not?). I wanted to mention this cookie base is better to use with less detailed cookie cutters, I’d stick with basic shapes for these. Once you get into more detailed cookie cutters I’d recommend this recipe here, as it is one that retains it’s shape better and doesn’t puff much since it contains no baking powder.

This recipe will likely always be one of my favorite cookie recipes (not to mention they far outdo the store bought Lofthouse kind) and I hope they become one of your favorites too. Enjoy!

lofthouse style sugar cookies2

frosted sugar cookies

valentines sugar cookeis3

Lofthouse Style Sugar Cookies {Cutout Version}

Prep Time: 25 minutes

Total Time: 2 hours, 35 minutes

Yield: 20 medium cookies

Lofthouse Style Sugar Cookies {Cutout Version}

Ingredients

  • 2 1/2 cups cake flour, plus more for dusting work surface
  • 2 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup salted butter, at room temperature
  • 1/4 cup all vegetable shortening (unflavored), at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg white
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • Vanilla Frosting
  • 6 Tbsp salted butter, at room temperature
  • 3 cups powdered sugar
  • 3/4 tsp vanilla extract
  • 3 1/2 Tbsp half-and-half
  • food coloring, optional (I used Wilton red gel - for the red, and McCormick red liquid for the pink)

Directions

  • Sift flour, cornstarch, baking powder and salt into a large bowl, then whisk it just a few times, set aside. In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening and sugar until very pale and fluffy, about 4 minutes, scrapping down the sides of the bowl as needed. Add in egg and mix until combine, then add egg white, vanilla and almond extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Shape dough into a ball and transfer to an airtight container and refrigerate 1 1/2 - 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
  • Remove dough from refrigerator and sprinkle a clean work surface and top of dough lightly with cake flour. Evenly roll dough out to 1/3-inch thickness (or up to 1/2-inch for thicker cookies, you just wont get as many). Cut into desired shapes (I used a medium heart cookie cutter and got 20 cookies). Transfer to Silpat or parchment paper lined baking sheets. Bake in preheated oven 8 - 11 minutes (cookies should NOT brown, they should remain a pale color). Remove from oven and allow to cool on baking sheet several minutes before transferring to wire rack to cool. Cool completely then frost with Vanilla Frosting and add sprinkles if desired (immediately after frosting each cookie so the sprinkles will stick before the frosting sets). Store in an airtight container at room temperature.
  • Vanilla Frosting
  • Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip mixture on low speed until combine, then increase mixer to medium-high speed and whip until frosting is pale, smooth and fluffy.
  • Recipe Source: Cooking Classy (adapted from my Perfect Frosted Sugar Cookies)
http://www.cookingclassy.com/2013/01/lofthouse-style-sugar-cookies-rolled-version/

62 comments

  • Julia Marks: Would you happen to know why these cookies are called Lofthouse? I’m only curious because Lofthouse is a family name of ours. January 5, 2013 at 3:08pm Reply

    • Jaclyn: I’d imagine it’s a family name but not sure, wish I knew more info =) January 7, 2013 at 10:52pm Reply

    • Amy: Lofthouse is a brand of very soft and delicious frosted sugar cookies very popular in the midwest. January 27, 2013 at 8:53am Reply

  • Melissa @ Bless This Mess: Not annoying at all! I’m already thinking of treats, trying out recipes, and let’s be honest. Who doesn’t need more surgar cookies in their life! I know I sure do :) January 5, 2013 at 3:47pm Reply

    • Jaclyn: Indeed, we could all use more sugar cookies =). Thanks for your comment Melissa! January 6, 2013 at 12:25pm Reply

  • Averie @ Averie Cooks: I love that you worked hard for this recipe & got it exactly where you want it! That is such a great feeling. I also love that your recipe makes 20. Not 6-7 dozen like some recipes for Lofthouse style cookies!

    And it’s never too early for heart-shaped cookies – so pretty! January 5, 2013 at 4:32pm Reply

    • Jaclyn: Thanks Averie! Indeed it is a great feeling =) January 7, 2013 at 10:40pm Reply

  • Darina: Lovely, colourful shots.These look too pretty to eat. Happy New Year. January 5, 2013 at 7:03pm Reply

    • Jaclyn: Thanks Darina =)! I wish I could get shots like you do! Your photos are incredible. Thanks for all the info regarding your camera equipment! Happy New Year to you! January 5, 2013 at 10:20pm Reply

  • Kristy @ Sweet Treats & More: These look perfect!! January 5, 2013 at 10:50pm Reply

    • Jaclyn: Thanks so much Kristy =)! January 6, 2013 at 12:05pm Reply

  • Ramona: I think these are adorable…hearts are good anytime of the year…at least in my book. :)

    I love a delicate sugar cookie like these.. don’t like the ones that can break your teeth. Then again maybe that’s just mine. LOL!

    Beautiful cookies and photos. :) January 6, 2013 at 3:27am Reply

    • Jaclyn: Thanks so much Ramona – you always leave such nice comments that I love to read =)! January 7, 2013 at 11:02pm Reply

  • Tamara G.: They are soooo lovely. I think that it is never too soon for Valentines day recepies. Love is all around us… :) January 6, 2013 at 4:33am Reply

    • Jaclyn: Thanks Tamara for your kind comment =)! January 6, 2013 at 12:18pm Reply

  • Julie @ Table for Two: These are gorgeous!! January 6, 2013 at 7:02am Reply

    • Jaclyn: Thanks so much Julie! January 6, 2013 at 12:04pm Reply

  • Jocelyn (Grandbaby Cakes): Those are some seriously cute cookies! So glad you posted these early. January 6, 2013 at 7:38pm Reply

  • angela @ another bite please: jaclyn these are so so so pretty…how you frosted and decorated is so sweet…and I am sure the perfect sweet treat for valentines day…it is hard to not move ahead to the next holiday when baking :-) January 7, 2013 at 10:37am Reply

    • Jaclyn: Thanks so much Angela! I’m still sad Christmas is over but it will be here again before I know it =). That’s the other great thing, moving on to another holiday it’s a good thing theres more than one. January 7, 2013 at 10:28pm Reply

  • sally @ sallys baking addiction: i’m sad to see christmas is over as well, but as a girly girl and a sucker for anything pink and heart shaped – i am quite excited for Vday already! these gorgeous cookies are certainly putting me in the mood. I need to make soft sugar cookies one day, just like these! January 7, 2013 at 11:43am Reply

    • Jaclyn: You do need to make soft sugar cookies one day…soon =). I’m a sucker for anything with sugar in it. It’s my biggest weakness in life. Thanks for your comment Sally! January 8, 2013 at 9:23pm Reply

  • Hannah: They look so good! I can’t wait to try them out! Thank you for posting this :) January 7, 2013 at 5:28pm Reply

    • Jaclyn: I hope you love them Hannah! January 7, 2013 at 11:02pm Reply

  • Loretta | A Finn In The Kitchen: As much as I appreciate the Lofthouse cookies, I recently had their lemon version that totally turned me off!

    I bet your recipe could turn things around though! January 8, 2013 at 12:18pm Reply

  • Patti: Just stumbled upon your webpage and I’m loving all of your recipes, and love the Lofthouse cookies. I’m not fond of the store bought kind but will make yours for the crowd. Thanks a bunch. January 8, 2013 at 6:52pm Reply

    • Jaclyn: I don’t like the lofthouse either I think they taste like margarine + preservatives just pretty nasty. I honestly cant understand why my husband likes them. I think its one of those you grow up on them you’ll always like them kind of things =). I hope you love these! January 8, 2013 at 9:40pm Reply

  • Sweet Bibiane: It will be great present to Valentine! :) January 9, 2013 at 2:04pm Reply

  • andi: love them, beautiful pictures. I am a cookies lover so I will be trying your recipe very soon. Will pin them I love the recipe I currently use that has confectionary sugar and they are melt in your mouth. andi January 13, 2013 at 4:48pm Reply

    • Jaclyn: Andi – Thanks for the pin! Hope you love them! January 18, 2013 at 9:05pm Reply

  • ec: this looks yummy. January 27, 2013 at 3:32pm Reply

  • Kim: Do you think this recipe would work as bars or would they be too soft? January 28, 2013 at 6:50am Reply

    • Jaclyn: I think they would be delicious in bar form, I don’t know why I haven’t thought to try that yet because I like this recipe more than the sugar cookie bar recipe I posted about a year ago. Please let me know how it goes if you do try =). January 29, 2013 at 10:24am Reply

      • Kim: I just made these in the pan and they are AWESOME! Thank you for sharing these recipes! I love sugar cookies but I rarely make them because they are so much work. I will make these over and over:) February 1, 2013 at 4:42pm Reply

        • Jaclyn: You’re very welcome Kim! Thanks so much for your comment! I love when I can find a recipe I want to make over and over again so I’m so glad to hear that from you =). February 4, 2013 at 7:29pm Reply

  • Kelly: How set does the frosting get? Hard enough to stack on top of each other? January 31, 2013 at 5:37pm Reply

    • Jaclyn: Kelly – I wouldn’t recommend stacking them because the frosting does set a little bit but it still smudges the frosting if they are stacked – like those in the picture the ones that were behind got a bit smashed. I hope that helps! February 1, 2013 at 1:47pm Reply

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  • Tracy C: How do you get them so beautifully frosted?? February 6, 2013 at 4:37pm Reply

    • Jaclyn: Tracy – thanks I didn’t think I did =), I just use an icing spatula and try to keep the frosting in an even layer and use sprinkles because it helps cover blemishes =). February 7, 2013 at 7:33pm Reply

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  • Lauren: Thank you so much for the wonderful recipe! My young daughter fell in love with the tiny heart sprinkles on your cookies and I figured that was as good a reason as any to bake some cookies of our own! It took some searching to find the sprinkles (we live in the Finger Lakes…lots of wineries, not a lot of grocery stores), but the cookies look adorable and, more importantly, taste delicious. February 7, 2013 at 1:18pm Reply

    • Jaclyn: Lauren I’m so glad that you enjoyed these and I’m glad your daughter loved the sprinkles =). My kids always try to eat them straight from the jar =). Thanks for your comment! February 11, 2013 at 12:21am Reply

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  • Jess: How long do these keep? Trying to make them for valentines day, but I’m making them on the weekend. February 9, 2013 at 4:25pm Reply

    • Jaclyn: Jess – I personally prefer them the first or second day but I would recommend about 3 days max. You could store them in the refrigerator for a longer shelf life and allow them to come to room temp before serving but they may not be quite as good. February 10, 2013 at 10:30am Reply

  • Jess: Just another question- how buttery is the frosting? I have a bad track record with frosting that includes butter; it usually tastes wayyy too buttery and overwhelms the tastebuds. How does this compare? Thanks for your help! February 10, 2013 at 11:35am Reply

    • Jaclyn: I’d say the frosting on these has a light butter flavor. I like to take it easy on the butter for the frosting for sugar cookies because I like it to set a bit more than the frosting on a cake does. You’re welcome =). February 11, 2013 at 12:19am Reply

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  • Ashley: Did anyone else have trouble with this recipie? My “dough” was super thin almost the consistency of just the butter and sugar, makes it pretty difficult to roll it into a ball. I tried adding more flour. Just curious if anyone else encountered this? February 13, 2013 at 5:53pm Reply

    • Anabel: i had trouble with my dough. It was very gooey still. It would stick to the roller. I followed it to a T though :( February 15, 2013 at 9:45pm Reply

      • Jaclyn: Anabel – next time I would recommend adding in a 1/4 – 1/2 cup flour until it’s not extremely sticky and then refrigerate. Hopefully that helps, sorry it turned out that way! February 19, 2013 at 9:41am Reply

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  • Kathleen: I mixed up the dough for these cookies on Tuesday but was not able to roll out until Thursday. It was refrigerated the entire time. I couldn’t handle the dough at all. It was very sticky, then it became almost “watery”. Any idea what I did wrong? I was so looking forward to them :( February 14, 2013 at 9:52pm Reply

    • Jaclyn: Kathleen – it could be due to a humid climate perhaps, also I do the scoop and level method for flour in all of my recipes never the spoon and level method. If you make them another time around I would recommend adding 1/4 cup more cake flour or so until they aren’t so sticky. I hope that helps you! Sorry they didn’t turn out!! February 17, 2013 at 11:04am Reply

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  • jan: please note that this person is using your material as her own for personal gain…….. February 21, 2013 at 10:09pm Reply

    • Jaclyn: Jan – thanks so much for letting me know! February 27, 2013 at 10:41am Reply

  • lisa willis: Do you think I could make these without the almond extract? Not sure about nut allergies in my daughters class, but she wants these for her birthday :) May 22, 2013 at 8:59am Reply

    • Jaclyn: Yes, you’d be fine to leave it out. I hope she loves them and has a fun Birthday :)! May 22, 2013 at 9:09am Reply

      • lisa willis: Thanks!! May 22, 2013 at 9:14am Reply

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