Lofthouse Sugar Cookies W/Buttercream Frosting

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Some cookie bakers claim this recipe turns out cookies that are close to those known as Lofthouse Sugar Cookies, originating from Lofthouse, Ogden, Utah– they are a more ‘cakey/poofy’ kind of sugar cookie and usually sold in clear containers (in the bakery section of stores) and are usually seen with frosting and ‘holiday appropriate’ sprinkles on their ‘roof’.  In comparison with what this recipe turns out, I say the Lofthouse cookies are ‘creamier'(?).  No matter what, because of the ‘fat/sweet’ ingredients in this cookie/frosting combo, I don’t make these vey often.




  • 3 sticks of butter, room temperature
  • 1½ cups sugar
  • 3 large eggs, add one at a time.
  • 5 teaspoons vanilla extract (that’s a lot, huh!)
  • 4½ teaspoons baking powder  (I use Argo’s aluminum free baking powder, and I bought it at Wal-Mart;  I see that Charlie’s County Market carries the 8.1 oz. Rumford merk of ‘aluminum free’ which sells for $2.99 )
  • 3/4 teaspoon salt
  • 4½ cups all-purpose flour


  1.  Beat together the butter and sugar for about 3 minutes, scraping the bowl as needed.
  2. Add the eggs (one at a time), vanilla extract, and mix well
  3. Sprinkle in the baking powder and the salt.  Mix all for another couple of minutes until dough is very ‘fluffy’.
  4. Add the flour and mix only until it is incorporated.

The dough will still be very, very sticky

  • Plop it onto a dinner plate, pack it down and cover tightly with plastic wrap and chill for at least one hour.
  • After it is chilled, scoop up small amounts about 1½-inch in diameter (my smallest cookie scooper is the perfect size and gets it right every time).  I take the little ‘scooped portions’ and roll them into uniform round balls and place them on a parchment-lined baking sheet; flatten only slightly with your palm OR  with the bottom of a sugar-coated glass.
  • Bake at 400-degrees for about 8 minutes– the cookies are done before they are browned.  Let them sit on the hot pans for about 10 minutes so the heat can ‘finish them’ before moving them to a wire rack.

When they are totally cooled, you can frost with whatever kind you like.  A common frosting for these is Buttercream Frosting.  Recipe follows…

  • 1/2 cup unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 cups sifted powdered sugar
  • Pinch of salt
  • 2 tablespoons heavy cream (OR milk, no ‘skinnier’ than 2%?

Combine butter, vanilla, powdered sugar and beat for about 3 minutes.  Add pinch of salt, and the cream (one tablespoon at a time).  Adjust thickness of frosting by adding or decreasing cream.

Source Recipe:

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