Homemade Soft and Fluffy Frosted Lofthouse Style Cookies
Homemade lofthouse style cookies that are soft and fluffy with a creamy vanilla frosting. Perfect to be consumed with a cup of tea, coffee, or a big glass of milk!
Yield: 24 cookies
For the frosting
  • 3½ cups powdered sugar
  • ¼ tsp kosher salt
  • scant ⅓ cup heavy cream
  • 1 tsp vanilla extract
For the cookies
  • 8 oz unsalted butter, room temperature
  • 1 cup sugar
  • 2 tsp baking powder
  • 1¼ tsp kosher salt
  • 2 large egg whites
  • 2 tbsp heavy cream
  • 1 tbsp vanilla extract
  • 2⅔ cup cake flour
  • rainbow sprinkles (optional)
  1. To make the frosting, combine the powdered sugar, salt, cream, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Start mixing on low and then once all of the powdered sugar is moistened, increase to medium. Beat until fluffy and smooth, about 3 minutes. Transfer to a sandwich-sized ziploc bag getting as much of the frosting out of the bowl as possible. Seal the bag and set aside. Wipe any extra frosting from the bowl and beater with a paper towel.
  2. To make the cookies, heat oven to 350F. Line two baking sheets with parchment paper. Combine the butter, sugar, baking powder, and salt in the same mixer bowl that you just used to make the frosting. Mix on low with the paddle attachment for a few seconds then increase speed to medium and beat until creamy, about 5 minutes.
  3. Meanwhile, whisk together the egg whites, cream, and vanilla in glass measuring cup or bowl. Add to the butter mixture in four additions and then mix until smooth. Scrape down the sides of the bowl. Turn mixer back to low and slowly add in the cake flour, mixing just until it forms a soft dough. Stop the mixer and use a spatula to fold it from the bottom up once or twice, just to make sure it's well combined. Transfer the batter to a piping back fitted with a ½-inch plain tip (you can also just use a large ziploc bag with one of the edges snipped off!).
  4. Pipe twelve 1¼-oz cookies onto each baking sheet, leaving about 2 inches between them. Bake for 15 minutes, or until puffed and just starting to become golden around the edges. Allow to cool completely, at least 20 minutes. Snip off a corner of the frosting bag and squeeze a tbsp of frosting onto each cookie. Spread with a knife or small offset spatula into an even layer. Top with sprinkles, if desired.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/03/homemade-soft-and-fluffy-frosted-lofthouse-style-cookies.html