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Lofthouse-Style Raspberry Frosted Soft Sugar Cookies

Soft and tender Raspberry loft house cookies with tangy raspberry buttercream

5 from 1 reviews

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!

Ingredients

Scale

Cookie

  • 115g Unsalted butter (1/2 cup)
  • 100g White sugar (1/2 cup)
  • Pinch of salt
  • 1 tsp Baking powder
  • 1 Egg white
  • 1 tbsp Milk
  • 1 tsp Vanilla extract
  • 160g Cake flour (1 1/4 cup)

Buttercream

  • 100g Frozen raspberries (heaping 3/4 cup)
  • 100g Unsalted butter, Softened (7 1/2 tbsp)
  • 100g Icing/Powdered sugar (3/4 cup)

Instructions

Cookie

  1. Combine butter and sugar in the bowl of your stand mixer and beat on medium-high until light and fluffy, 3-4 minutes
  2. Add baking powder and salt, continue to beat for 1 minute
  3. Add the egg white, vanilla and milk, beat for 1 minute until well combined
  4. Add cake flour and mix until just combined
  5. Place the dough in the fridge for 30 minutes to firm up
  6. Preheat oven to 180C/ 350F
  7. Roll into walnut sized balls
  8. Place on a lined baking sheet at least 2 inches apart and press down slightly
  9. Bake for 13 minutes, or until edges are lightly golden brown 
  10. Remove and cool

 

Buttercream

  1. Heat frozen raspberries in the microwave for 1 minute, until warm
  2. Press raspberries through a fine meshed sieve and discard the seeds, allow puree to cool 
  3. 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
  4. Add the raspberry puree and continue to beat for another 5 minutes until the buttercream is soft and fluffy
  5. Frost the tops of the cooled cookies with buttercream and sprinkles

Notes

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