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Christmas Lofthouse Cookies

Christmas Lofthouse Cookies

Christmas Lofthouse Cookies are soft, cake like cookies topped with a creamy vanilla frosting and festive sprinkles. These easy to make holiday treats deliver tender crumb, rich buttery frosting, and a nostalgic look that makes them perfect for parties and cookie exchanges. Follow simple steps for chilling, scooping, and frosting to achieve bakery quality cookies you will want to make year after year.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 13 minutes
Total Time 53 minutes
Course Desserts
Cuisine American
Servings 20 cookies
Calories 150 kcal

Equipment

  • Electric Mixer
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper
  • Mixing Bowls
  • Wire Rack

Ingredients
  

  • 1/2 cup (1 stick) salted butter, at room temperature Soften and cream to provide a rich, tender base for the cookie dough; contributes moisture, flavor, and helps create a tender crumb when creamed with sugar. Use at room temperature to ensure even incorporation and smooth texture in the batter.
  • 3 ounces cream cheese, at room temperature Soften and blend to add tangy richness and extra tenderness to the dough; balances sweetness and contributes to a softer, cakey texture. Ensure at room temperature to prevent lumps and allow smooth mixing.
  • 1 cup granulated white sugar Cream together with butter to aerate the batter and provide sweetness; helps create structure during creaming and contributes to caramelized notes when baked. Measure accurately to maintain proper dough consistency and texture.
  • 1/2 teaspoon kosher salt Season and enhance overall flavor while balancing sweetness; helps control the dough’s taste profile and can strengthen gluten slightly for texture. Use the specified amount to avoid overpowering the cookies with saltiness.
  • 2 large eggs, at room temperature Tenderize and enrich the dough while aiding structure and leavening; eggs add moisture, fat, and act as a binding agent to create cohesive cookie dough. Bring to room temperature so they incorporate more evenly and help with proper emulsion.
  • 1 tablespoon vanilla extract Flavor and fragrance the dough with a warm, sweet aroma; enhances other flavors and provides a familiar vanilla profile in the cookie. Add with the wet ingredients to evenly distribute flavor throughout the batter.
  • 2 3/4 cups cake flour Provide a light, delicate structure with a softer crumb compared to all-purpose flour; helps achieve the signature cakey, tender texture of Lofthouse-style cookies. Spoon and level when measuring to avoid packing and maintain proper dough consistency.
  • 2 teaspoons baking powder Leaven and lift the batter to produce a light, airy, cakey texture; works with the eggs and creaming process to give subtle rise and tenderness. Mix thoroughly but avoid overworking to preserve tender crumb.
  • 1/2 cup (1 stick) salted butter, at room temperature Cream and pipeable frosting base when softened with other frosting ingredients; adds richness and stability to the buttercream. Keep at room temperature to ensure smooth, lump-free icing consistency.
  • 1/2 teaspoon vanilla extract Add a secondary vanilla note to the frosting for balanced flavor; concentrates vanilla aroma in the icing to match the cookies’ sweet profile. Stir into the frosting gradually to taste and avoid over-flavoring.
  • 2 cups powdered sugar Sweeten and stabilize the frosting while providing structure and smoothness; creates the signature opaque, fluffy buttercream when beaten with butter and liquid. Sift if necessary to prevent lumps and achieve a silky texture.
  • 2 to 3 tablespoons heavy whipping cream Thin and smooth the frosting to the desired consistency while adding richness; small amounts adjust spreadability and mouthfeel without watering down flavor. Add gradually until the frosting reaches a pipeable, creamy texture.
  • holiday sprinkles Decorate and add visual festive appeal while providing a crunchy contrast to the soft cookie and creamy frosting; use sparingly to maintain overall texture balance. Apply immediately after frosting to ensure sprinkles adhere properly.

Instructions
 

  • Preheat the oven to 350℉. Line two baking sheets with parchment paper or silpat mats.: The moment you start, you will notice the warm hum of the oven kicking on, and having it at 350℉ ensures the cookies bake evenly, creating a delicate domed profile rather than spreading too thin. This temperature gives the edges just enough structure while keeping the center soft. A common mistake is putting cookies into a cold oven, which causes them to spread unpredictably and results in a greasy, flat texture. Make sure your oven racks are centered for even heat distribution, and allow the oven to fully reach temperature before baking.
  • In a large bowl, use an electric mixer to combine the butter, cream cheese, sugar and salt. Beat until smooth and fluffy - 3 to 4 minutes. Add the eggs and vanilla extract and mix for another minute. In a medium bowl, whisk together the flour and baking powder. Slowly add the flour to the wet ingredients and mix just until it’s all incorporated. Cover the bowl with plastic wrap and refrigerate until the dough is firm.: The faint rustle of parchment and the stable surface of a silpat mean the cookies will release cleanly, preventing bottoms from browning too quickly. Using parchment also makes clean up simple and helps maintain consistent baking between sheets. Avoid placing cookies directly on an unlined pan as they will stick and may brown unevenly. If you notice the first tray browning faster, rotate between racks halfway through the bake.
  • Use a cookie scoop to measure an even scoop of dough (1 1/2 to 2 tablespoons). Roll the blob of dough into a ball. Place it onto the baking sheet, and use the bottom of a glass that has been dipped in water and sugar to flatten it into a round cookie shape. Repeat with the remaining dough. sheet (space about 2-inches apart).: Right after creaming these together with an electric mixer, you will see a pale, fluffy mixture form; it should look velvety and smell slightly tangy from the cream cheese . That aeration is crucial to the soft texture. If you cream too briefly, the mixture will be dense and the cookies may be heavy. Conversely, over creaming can incorporate too much air, which could lead to excessive spreading in the oven. Scrape the bowl occasionally to ensure everything is fully incorporated and even in texture.
  • Bake 12 to 14 minutes until the cookies are no longer looking raw in the middle. Let them cool completely on the pan before transferring them to a rack.: Once the eggs and vanilla extract join, the batter will become smoother and glossier, with a gentle vanilla aroma rising. The eggs add structure while keeping the dough moist and tender. If your eggs are cold they can cause the mixture to seize slightly, creating tiny lumps; always use room temperature eggs for a seamless blend. Mix just until combined to avoid overdeveloping any gluten.
  • In a large bowl, use an electric mixer to cream the butter. Then mix in the vanilla. Add the powdered sugar and mix to combine. Mix in 1 tablespoon of cream, and then another. The consistency at this point might be what you are looking for (a nice, spreadable consistency), or you may need a little more powdered sugar or a little more cream.: When you whisk the cake flour and baking powder you are making sure the leavening is evenly distributed, which is why the cookies rise uniformly. The flour will look light and powdery, and breaking up any clumps ensures a smooth dough. Skipping this step can leave pockets of baking powder which create odd bumps during baking. Use a sifter or a fine mesh if your flour seems packed.
  • Frost the cookies leaving a visible rim around the edge of the cookie, and add sprinkles on top. Lofthouse cookies should be refrigerated in a covered container.: As the dry ingredients fold in, the dough will shift from glossy batter to a soft, slightly sticky dough that holds together. The tactile cue here is key; stop mixing the moment you see no streaks of flour to prevent gluten from tightening the crumb. Over mixing will make the cookies tougher and less tender. Use a spatula to finish combining if needed, working gently to protect that soft texture.
  • Cover the bowl with plastic wrap and refrigerate until the dough is firm.: Chilling the dough firms the fats and hydrates the flour, which controls spread and improves texture, creating that sought after cake like interior. You will feel the dough become denser and easier to scoop after refrigeration. A typical error is skipping this chilling step, which results in overly thin, flat cookies. Aim for at least 30 minutes or until the dough holds shape when scooped.
  • Use a cookie scoop to measure an even scoop of dough.: When you scoop uniform amounts, the cookies bake at the same rate and finish together, so that each cookie has the same tender interior. Use a 1 1/2 to 2 tablespoon scoop for consistent size, and roll each portion gently into a ball to seal the surface. If you eyeball the portions, you may end up with uneven cookies where some are under baked while others are overdone.
  • Roll into a ball and flatten with the bottom of a glass dipped in water and sugar.: Pressing with a glass gives a soft rounded top and even thickness. Dipping the glass in water and sugar creates a delicate sugared surface that helps shape the cookie without sticking, and it adds a faint sparkle along the edge. If you press too hard the cookies become too thin and lose their cake like center. Aim for a gentle, even press so the edges remain slightly thicker than the center.
  • Bake 12 to 14 minutes until the cookies are no longer looking raw in the middle.: The oven will transform the dough into a cookie with faintly golden edges and a center that looks set but still soft; that visual cue is the best indicator of doneness. You might hear a quiet settling sound as steam escapes, and the aroma will shift from sugary to warm and buttery. Avoid overbaking, which dries the cookie and eliminates the pillowy texture. Remove them as soon as the centers look set and allow them to cool on the pan to finish gently.
  • Let them cool completely on the pan before transferring them to a rack.: Cooling on the pan for a few minutes helps the cookies firm just enough to move without breaking, and finishing on a rack ensures any residual steam escapes so the bottoms do not become soggy. If you attempt to frost while the cookies are warm, the frosting will melt and slide off. Be patient, and you will be rewarded with a stable surface for icing.
  • Cream the butter then mix in the vanilla for the frosting.: Whipping the frosting butter until light and fluffy introduces air that makes the frosting feel light on the palate, and the vanilla extract brings a sweet aromatic lift. The texture should be silky and slightly billowy. Underwhipped butter yields a dense frosting that resists spreading, so whip until you see those soft peaks forming.
  • Add the powdered sugar and mix to combine.: As you blend in the powdered sugar , the frosting will thicken and become opaque, producing a smooth, sweet coating. Sift the sugar if needed to avoid lumps and mix at low speed at first to prevent the kitchen from becoming a cloud of sugar. Overmixing at high speed can make the frosting too airy and unstable.
  • Mix in 1 tablespoon of cream, then another, adjusting consistency.: Adding heavy whipping cream slowly lets you reach the perfect spreadable texture, from thick to silky. The frosting should hold its shape but still glide when you spread it. If you add too much cream at once, the frosting becomes runny and will not hold the defined rim typical of Lofthouse style cookies. If that happens, thicken with a bit more powdered sugar.
  • Frost the cookies leaving a visible rim around the edge and add sprinkles on top.: The sensory joy here is the soft sweep of frosting and the bright pop of holiday sprinkles . Leaving a rim shows off the cookie edge and keeps the look authentic. Apply sprinkles immediately so they stick, and refrigerate the finished cookies. A common mistake is piling frosting too high; aim for a smooth, even layer that complements the cookie rather than overwhelms it.
  • Refrigerate in a covered container.: Chilling the finished cookies sets the frosting and keeps them fresh, while the covered container prevents the sprinkles from absorbing moisture. The cool temperature also enhances the texture when you bite in, offering a slight resistance followed by a tender crumb. If you leave them uncovered, the frosting may dry out or pick up aromas from the fridge, so always use a sealed container.

Notes

  • Change the sprinkles to match a party theme, using larger jimmies or finer nonpareils to create different textures and looks.
  • Adjust frosting thickness by adding 1 tablespoon increments of heavy whipping cream until you reach a spreadable consistency that holds a rim.
  • Make smaller or larger cookies by changing the scoop size, which affects bake time; smaller cookies need less oven time while larger ones need a few extra minutes.
  • Batch chilling allows you to refrigerate shaped dough for up to two days before baking, making it easier to plan ahead for holiday baking sessions.
  • Use room temperature ingredients consistently to ensure even incorporation and a smooth frosting texture every time.
Keyword cake like sugar cookies, holiday frosted cookies, Lofthouse cookie recipe, soft Christmas cookies