Lofty Sugar Cookies

This Lofty Sugar Cookie is a quick go-to for any occasion!  It only requires one-bowl and about 20 minutes of prep, so they can be made on a moment's notice.  My family used to love the Lofthouse cookies from the grocery store, but after switching to fresh flour we just can't go back to those sadly.  I am so excited to finally get to share this recipe that's been in-work for quite a while!

This cookie is not a replacement for the standard no-spread sugar cookie with royal icing. Rather, THIS is your soft puffy cookie with the most delicious buttercream frosting that just melts in your mouth each bite.  They are seriously so delicious! 

My kids helped decorate these cookies for Valentines Day with all the sprinkles they could pile on.  All you have to do is switch up the coloring for the frosting and sprinkles and voila! a whole new holiday to celebrate.

If you prefer a shaped cookie (like the Easter eggs pictured) feel free to use the rollout method below the recipe.  Be warned they expand to puffy goodness, so stick with circles, eggs, and other rounded shapes for the best results.  Also the biggest tip I can give you is to NOT overcook this cookies.  Watch them in the oven super closely at the end and take them out at first sign of cracking on top.  No one likes dry sugar cookies, so be sure to not overbake.

WHY WE LOVE IT:

• Soft sugar cookies that are quick to make
  
• Perfect to have little hands help decorate for the holidays

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PREP: 20 minutes
TOTAL: 30 minutes
YIELD: 25-30 cookies

 

INGREDIENTS:

2 ½ cups Unsifted® Dessert Blend grain

½ cup unsalted butter, softened (1 stick)

½ cup sour cream

1 ¼ cups granulated sugar

1 large egg

1 tsp vanilla extract

¼ tsp almond extract

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

BUTTERCREAM FROSTING:

1 cup unsalted butter (2 sticks)

3 cups powdered sugar

3 Tbsp whole milk

½ tsp vanilla extract

½ tsp almond extract

Pinch salt

As desired food coloring

 

**Note: Some of the links on this page are affiliate links, which means we may commission if you make a purchase—at no extra cost to you. We only share items that we love. Thank you for supporting our small business in this way too!

 

INSTRUCTIONS:

1. Mill the fresh flour

• Preheat oven to 400F
• Set WonderMill® dial to “Pastry”
• Mill 2 ½ cups Unsifted® Dessert Blend grain

2. Mix butter + sour cream

• In a mixing bowl, add ½ cup softened butter
• Add ½ cup sour cream
• Using an electric mixer, mix on high speed until smooth and slightly fluffy (about 1-2 minutes)

 

3. Add sugar + wet ingredients

• Add 1 ¼ cups sugar
• Add 1 large egg
• Add 1 tsp vanilla
• Add ¼ tsp almond
• Mix until just combined

4. Add dry ingredients

• Add 1 tsp baking powder
• Add ½ tsp baking soda
• Add ¼ tsp salt
• Mix until just combined

5. Add fresh flour in three parts

• Add 1 ½ cups unsifted flour
• Mix until mostly combined
• Add 1 ½ cups unsifted flour
• Mix until mostly combined
• Add remaining unsifted flour
• Mix until just combined

6. Shape + Bake

Pro Tip: If dough is too sticky for comfort, add a little water to your hands until damp, then proceed with shaping. Also, be sure to watch these cookies in the oven closely! It is VERY easy to overbake sugar cookies!

• Roll 2 Tbsp dough into ball, repeat
• Place on greased baking sheet, 2" apart
• Use damp base of your palm to press cookies flat to ½”
• Bake at 400F for 5-7 minutes
• Remove from oven when cookies just begin to set up (bottoms should only be very barely browned)
• Using a spatula, immediately transfer cookies to wire rack to cool completely before frosting

7. Frost cookies

• In a medium bowl, add 1 cup softened butter
• Use a mixer to cream the butter (about 2-4 minutes)
• On low speed, slowly add the 3 cups powdered sugar (one cup at a time) mixing in between each addition
• Add 3 Tbsp milk
• Add ½ tsp vanilla
• Add ½ tsp almond
• Add a pinch of salt
• Add food coloring (optional)
• On medium-high speed, beat frosting until light, fluffy, and smooth
• Spread on cooled cookies and immediately add sprinkles (if desired)

STORAGE TIPS

Cooled sugar cookies may be stored at room temperature in an airtight container for up to 5 days or frozen for up to 3 months in a freezer bag.

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FAMILY FUN

These cookies are fun to make as a family! Little helpers can cut out the cookies or decorate the cookies with frosting and sprinkles once they are baked and cooled.

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CUTOUT COOKIES

You may also use this same dough to create cutout cookies. These should not be confused with no-spread sugar cookies! These delightful cookies proudly puff up and spread. We recommend circular or very basic shapes only.

To create cutout cookies, cover the dough after Step 5 and chill for 20-30 minutes. Then roll out on lightly floured surface until ¼" thick. Use a circular cutter to cut out cookies and place 2" apart on a greased baking pan.

Pro Tip: Do NOT twist when you press down to cut the dough. Twisting seals the edges of the dough and prevents the cookie from rising as much in the oven.

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THE UNSIFTED DIFFERENCE

We used our Unsifted® Dessert Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.

 

 

Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.

Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.

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