Frosted Sugar Cookies
In 1994, Lofthouse Cookies hit American grocery store shelves like a frosted meteorite. If you grew up in the suburbs, then you may have had one: soft, cakey, melt-in-your-mouth. Unlike their clamshell counterparts, which contain margarine, these homemade versions are made with butter and cream cheese, both of which add wonderful flavor that margarine alone does not. Be sure to freeze your dough for the full 15 to 20 minutes: Not only does this chill the fat, helping the cookies maintain their shape in the oven later, but it also allows the flour to hydrate and the flavors to concentrate. A relic of childhood shored into the present, these cookies are not unlike the tops of vanilla cupcakes, devoid at last of their dry, frosting-less bottoms. Freeze-dried raspberries lend a welcome tartness to the buttercream, not to mention a plush, candy-pink hue. (Watch Eric Kim make his Frosted Sugar Cookies here.)
- Time: 55 min
- Servings: 15
Source: Only Recipes
Ingredients
- 115 grams unsalted butter , at room temperature
- ounces 85 grams cream cheese, at room temperature
- 200 grams granulated sugar
- teaspoon kosher salt
- large eggs, at room temperature
- tablespoon vanilla extract
- 285 grams cake flour
- teaspoons baking powder
- sprinkles, for garnish
- 30 grams freeze-dried raspberries, finely ground in a food processor or spice gr
- 225 grams unsalted butter , at room temperature
- 245 grams confectioners’ sugar
- teaspoon vanilla extract
- kosher salt