Lofthouse-style cookies with a sweet and tangy raspberry buttercream, these soft and tender frosted sugar cookies are a dream!
Today is my birthday! And when it comes to birthday treats the first thing I think of is sprinkles and sugar. These cookies are pretty much a birthday cake in a cookie. Soft and fluffy cake with sweet frosting and sprinkles. What else do you need?! I was determined to find the best copycat lofthouse-style cookie to post on my birthday, so here are these Lofthouse-style raspberry frosted soft sugar cookies!
What is it?
What is a lofthouse-style cookie?
Well it's basically a soft sugar cookie frosted in sweet buttercream and topped with sprinkles. I live in Australia, so these aren't a staple in supermarkets, but they are incredibly popular America. Or incredibly not popular..? These cookies have been the centre of many debates. So many people love these, yet there are others that absolutely hate them. When it comes to sugar cookies there are only two options: great or gross. And if i'm making these they're gonna be great 😉
These cookies they have a soft flavourful cookie base with a tangy raspberry frosting. It's that extra zing in the raspberry that brings these to the next level!
How to get a fluffy cookie
If you are going to nail something in this cookie it's the soft and fluffy cookie base. Follow these tips for the softest melt in your mouth cookie base. Follow these tips!
Beat the butter and sugar together until fluffy
Creaming the butter and sugar until fluffy is one of the most important steps when making these cookies. This incorporates air into the cookie batter, allowing it to puff up in the oven and achieve that perfect texture.
Use cake flour
Now this is not essential when making these cookies, and if you don't have access to cake flour you are more than welcome to use plain flour. However, cake flour will add the the soft and tender crumb of the cookie. Cake flour has less protein than regular flour, resulting in a less dense and dry crumb.
A few points to take into consideration when making the buttercream...
Make sure the raspberry puree is cooled
Ensure that your raspberry puree is cooled before beating it with butter and icing sugar. If the puree is still warm it can cause the butter to melt or split, and you'll have a runny pool of frosting instead. If this does happen pop it in the fridge for 30 minutes or so to firm up before whipping on high for 5-10 minutes.
Beat the buttercream until light and fluffy
Many people make the mistake of under-whipping their buttercream which will result in a thicker, greasy texture. I like to beat my buttercream for as long as I can, this incorporates extra air and creates a dream like texture.
My tip is to use the paddle attachment on your stand mixer. If you don't have a stand mixer the metal beater attachments are fine. Let it whip for 5-10 minutes until lighter in colour and a soft cloud-like texture.
Let's Get Baking!
Now you have the lofthouse sugar cookie run down I'm sure you're ready to bake some of your own! If you liked this recipe make sure to leave me a rating and comment down below, and tag me on instagram @catherine.justdessertsau with hashtag #cattycakes so I can see and share all your amazing recreations. Thank you for stopping by and until next time... happy baking!Print
Lofthouse-Style Raspberry Frosted Soft Sugar Cookies
Soft and tender sugar cookie with a sweet and tangy raspberry buttercream. My take on the popular Lofthouse cookie, these soft frosted sugar cookies are a dream!
- Prep Time: 30
- Cook Time: 15
- Total Time: 45
- Yield: 12 1x
- Category: Cookie
- Method: Easy
- Cuisine: American
- 115g Unsalted butter (½ cup)
- 100g White sugar (½ cup)
- Pinch of salt
- 1 tsp Baking powder
- 1 Egg white
- 1 tbsp Milk
- 1 tsp Vanilla extract
- 160g Cake flour (1 ¼ cup)
- 100g Frozen raspberries (heaping ¾ cup)
- 100g Unsalted butter, Softened (7 ½ tbsp)
- 100g Icing/Powdered sugar (¾ cup)
- Combine butter and sugar in the bowl of your stand mixer and beat on medium-high until light and fluffy, 3-4 minutes
- Add baking powder and salt, continue to beat for 1 minute
- Add the egg white, vanilla and milk, beat for 1 minute until well combined
- Add cake flour and mix until just combined
- Place the dough in the fridge for 30 minutes to firm up
- Preheat oven to 180C/ 350F
- Roll into walnut sized balls
- Place on a lined baking sheet at least 2 inches apart and press down slightly
- Bake for 13 minutes, or until edges are lightly golden brown
- Remove and cool
- Heat frozen raspberries in the microwave for 1 minute, until warm
- Press raspberries through a fine meshed sieve and discard the seeds, allow puree to cool
- Combine softened butter and icing sugar in the bowl of a stand mixer, starting on low then increasing to medium-high, beat the butter for 5 minutes until light and fluffy
- Add the raspberry puree and continue to beat for another 5 minutes until the buttercream is soft and fluffy
- Frost the tops of the cooled cookies with buttercream and sprinkles
These can be stored at room temperature for 2-3 days, and in the fridge for up to a week
Keywords: cookie, lofthouse, sugar cookie, buttercream, frosted