Christmas Lofthouse Cookies
This holiday season make Lofthouse Christmas Cookies in your own kitchen that taste even better than ones from the grocery store.
Servings: 24 cookies
Calories: 212kcal
Ingredients
Cookie Dough
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 8 Tablespoons butter (1 stick), unsalted room temperature
- 1/2 cup sour cream
- 2 teaspoons vanilla
- 1 egg
Frosting:
- 2 cups confectioners' sugar
- 8 Tablespoons butter (1 stick), unsalted room temperature
- 2 Tablespoons heavy cream
- 1/2 teaspoon vanilla
- red and green Food coloring
- Christmas sprinkles
Instructions
For the dough:
- Preheat oven to 325 degrees F.
- Line 2 baking sheets with parchment or a silpat baking sheet.
- In a medium bowl, whisk the cake flour, baking powder, baking soda and salt.
- With an electric mixer, mix the sugar, butter and sour cream until light and fluffy.
- Add the vanilla and egg and mix until combined. Add the flour mixture, one cup at a time, and mix until combined. Don’t overmix.
- Using a medium-sized cookie or ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets. Space cookies out to leave room for them to spread.
- Dip the bottom of a glass into some flour and gently press the cup on top of each cookie to flatten to desired height. Cookies should be about 1-½ inch circle before baking. If the sides split while you press, smooth them out with your finger before baking.
- Bake for 20 minutes or until the cookies rise and are just starting to get golden brown on the bottom. Remove from oven and let cool on the baking sheets for 1-2 minutes. They will continue to cook while on the hot cookie sheet. Place cookies on a wire rack to cool completely.
For the frosting:
- With electric mixer, combine the confectioners' sugar, butter, cream, vanilla and one to two drops of pink food coloring. Mix until light and fluffy.
- Frost the cookies with the frosting and sprinkle with sprinkles.
Notes
Storage:
When kept in an airtight container at room temperature, frosted cookies will keep for up to 1 to 2 weeks. It's essential to seal them well to prevent moisture from affecting their texture and frosting. Alternatively, if you want to extend their freshness, refrigerating them can keep them edible for about 2 to 3 weeks.
Freezing:
To freeze, place the cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or freezer bag with layers separated by parchment paper to prevent sticking.
Frozen Lofthouse Cookies can remain tasty for up to 2 to 3 months. When ready to enjoy, thaw them in the refrigerator or at room temperature. You can also freeze unfrosted cookies and add the frosting after thawing for the freshest taste and texture.
Nutrition
Serving: 1cookie | Calories: 212kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 112mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 292IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.2mg