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Soft and Perfect Valentine's Lofthouse Cookies

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Soft and Perfect Valentine's Lofthouse Cookies with the most tender and sweet cookies with a delicious almond buttercream and Valentine's Day sprinkles.
Servings 16 large cookies, or 24 smaller ones (depends on the size of the cookie cutter)
Author Mandy Merriman - Baking with Blondie

Ingredients

For the Lofthouse Sugar Cookies

  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 whole egg room temperature
  • 1/4 cup sour cream room temperature
  • 1 Tablespoon vanilla
  • 1/2 teaspoon almond extract

Pink Almond Buttercream

  • 2 sticks (1 cup) unsalted butter left out of the fridge for 10 minutes
  • 1 pinch salt
  • 1 Tablespoon vanilla
  • 1/2 teaspoon almond extract
  • 1/4 cup heavy cream
  • 6 cups powdered sugar
  • 1-2 small drops Soft Pink Americolor Gel

Extra

  • 1 cup Valentine's Day Themed Sprinkles

Instructions

For the Cookies:

  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until they're light, fluffy, and thoroughly combined; about 2-3 minutes.
  • While the butter and sugar are creaming together, in a separate bowl whisk together the flour, baking powder, baking soda, cornstarch, and salt. Set aside.
  • In the stand mixer butter/sugar mixture, add in the egg, sour cream, vanilla, and almond extract and mix until combined.
  • Add in the flour and mix on low speed until just combined. Create a circle-shaped disc with the dough, wrap in plastic wrap, then place into the fridge for at least an hour.
  • Preheat the oven to 375 degrees and prep a cookie sheet with a sheet of parchment paper, set aside.
  • Roll out the dough onto a lightly floured surface or sheet of parchment paper. Cut out 2-3" inch cookies with a cookie cutter and place the circles onto the prepared parchment sheet about 3 inches apart.
  • Bake for 7-8 minutes (they should still be pale and not golden around the edges), then transfer the cookies to a cooling rack to cool completely.

For the Buttercream

  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the salt, vanilla, almond extract, and heavy cream and mix again.
  • Slowly add in the powdered sugar with the mixer speed on low, then whip up on high to add a lighter texture to the buttercream. Add a touch more heavy cream (1 Tablespoon) if needed to smooth/thin it out. Add in the gel coloring to desired hue of pink.

Assembly

  • Pipe on a flat swirl of buttercream on each cookies, slightly smooth the buttercream out with an offset icing spatula, then add on a few sprinkles on top.

Store

  • Store in an airtight container container for up to a few days for max softness.