Satisfy your cookie cravings with these homemade Lofthouse cookies! Soft sugar cookies are topped with buttercream frosting and colorful sprinkles are perfect for any occasion.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar on medium speed until light and creamy. Mix in egg and vanilla on high speed until combined.
In a separate bowl, mix together flour, baking powder and salt. Slowly add dry ingredients to the wet ingredients. Mix just until combined. Let the dough rest 10 minutes.
Using a 3-Tablespoon cookie scoop, portion the dough onto the baking sheet. Roll each portion into a ball until no cracks remain and then gently flatten into a hockey puck shape.
Bake 9 to 11 minutes, or until the centers appear dry. Let cool on pan 5 minutes before transferring to a cooling rack to cool completely.
Vanilla Frosting
In a medium bowl, mix together the butter, sugar, vanilla, and 2 Tablespoons half-and-half with an electric mixer until smooth and thick but still spreadable. Add 1/2 Tablespoon half-and-half at a time, if too thick. Mix in food coloring, if using.
Frost buttercream on cooled cookies. If using sprinkles, add immediately after frosting or they won't stick to the cookies.
Notes
Butter: Many use margarine for lofthouse cookies. I don't typically have that on hand, but you could use it or do half butter and half margarine. Storage: Store in an airtight container at room temperature up to 4 days Freeze: Store in an airtight container in the freezer up to 3 months.