Introduction

Celebrate Halloween with these delightful Lofthouse style sugar cookies, known for their soft texture and creamy buttercream frosting. Brightly colored and topped with festive sprinkles, these cookies are perfect for spooky parties and sweet treats.

A close-up view of three soft, thick cookies arranged on a white plate, each cookie having two visible layers: a golden-brown cookie base with a slightly cracked texture and a smooth, thick layer of vibrant frosting on top. Two cookies have bright orange frosting with multicolored sprinkles in white, black, and orange shaped like tiny bats and sticks, while the middle cookie features a purple frosting topped with the same type of festive sprinkles. The plate sits on an orange cloth with wooden kitchen spoons partially visible in the background and some scattered sprinkles on the cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup sugar
1 egg
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 cup butter (softened, for frosting)
2 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
2 tablespoons milk
Orange, purple, and green food coloring
Halloween sprinkles

Instructions

Step 1: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set this dry mixture aside.
Step 2: In a large bowl, cream the softened butter and sugar using an electric mixer until light and fluffy, about 5 minutes.
Step 3: Mix in the egg, vanilla extract, and almond extract, then stir in the sour cream until combined.
Step 4: Gradually add the dry ingredients to the wet ingredients and mix just until everything comes together. Avoid overmixing.
Step 5: Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least one hour to firm up.
Step 6: Preheat the oven to 375°F (190°C) when ready to bake.
Step 7: Roll the chilled dough out to about 1/4 inch thickness and cut into 3-inch circles using a cookie cutter.
Step 8: Place cookies on a parchment-lined baking sheet and bake for 8–9 minutes. Remove when they are just barely baked, avoiding any golden edges to maintain softness.
Step 9: Allow the cookies to cool completely before frosting.
Step 10: To prepare the buttercream, beat the softened butter until fluffy. Add powdered sugar and vanilla extract, then gradually mix in milk until smooth and spreadable.
Step 11: Divide the frosting into three bowls and color each with orange, purple, and green food coloring.
Step 12: Frost each cooled cookie using a piping bag or offset spatula, then decorate with Halloween sprinkles as desired.

Tips & Variations

For extra softness, be careful not to overbake the cookies; they should look just set when removed from the oven.
You can substitute the sour cream with Greek yogurt for a slight tang.
Use gel food coloring for more vibrant frosting without thinning it out.
Try different shapes like pumpkins or ghosts for more festive fun.

Storage

Store baked and frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week, allowing them to come to room temperature before serving. Avoid freezing frosted cookies as the texture of the buttercream may change.

How to Serve

A white plate holds four large soft cookies, each topped with a thick, smooth layer of brightly colored frosting. One cookie has light green frosting sprinkled with black, white, and orange bits, while two have bright orange frosting with similar sprinkles, and the last one features purple frosting with the same sprinkles. The cookies have a golden-brown color and a slightly cracked texture around the edges. The plate sits on an orange cloth with matching sprinkles scattered around. In the background, there are wooden spoons and a white teapot on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before rolling and baking. Make sure to wrap it tightly to prevent drying out.

How do I keep the cookies soft?

Do not overbake the cookies; take them out when they are just set and barely beginning to color. Cooling completely before frosting also helps maintain softness.