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
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
- 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 brownÂ
- Remove and cool
Buttercream
- 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 coolÂ
- 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
Notes
These can be stored at room temperature for 2-3 days, and in the fridge for up to a week