Lofthouse-Style Frosted Sugar Cookies Recipe
"These homemade Lofthouse-style cookies are so light and cake-like, it's not even fair to call them cookies. They're as puffy, soft, and sweet as a vanilla cupcake, with creamy frosting and rainbow sprinkles, too. Take care when scooping the soft batter, or else you'll wind up with cookies shaped like haphazard blobs. For best results, use a cookie scoop, scraped level against the side of the bowl...."
INGREDIENTS
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For the Frosting:
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10 ounces powdered sugar (2 1/2 cups; 285g)
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1/4 teaspoon Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
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2 1/2 ounces heavy cream (shy 1/3 cup; 70g)
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1 teaspoon (5ml) vanilla extract
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For the Cookie Dough:
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8 ounces unsalted butter (2 sticks; 225g), pliable but cool, about 60°F (16°C)
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7 ounces sugar (1 cup; 200g)
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2 teaspoons baking powder
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1 1/4 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
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2 ounces egg white (1/4 cup; 55g), from about 2 large eggs
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1 ounce heavy cream (2 tablespoons; 30g)
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2 teaspoons (10ml) vanilla extract
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11 ounces bleached cake flour (2 3/4 cups; 310g), such as Swans Down (see note)
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Assorted food coloring, nonpareils, and sprinkles, for decorating (optional)
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