Some Lofthouse Cookie recipes use both baking powder and baking soda to achieve a fluffy texture. I find that only baking powder is needed in my recipe. I use cake flour instead of all-purpose flour to keep the cookie texture light and cakey.
Prepare the dough, and refrigerate the dough until it has had a chance to become firm. Roll the dough into balls, and place them on a parchment-lined baking sheet. Coat the bottom of a glass with sugar, and press the round ball of dough down to a flat circle.
Bake, and cool the cookies on a rack.
How to prepare the frosting:
Use a mixer to combine butter, vanilla and powdered sugar. Add in heavy cream, and mix until very creamy and spreadable.
Decide how many colors you want to make the frosting. Divide the frosting between bowls, and add in different colors of gel paste food color.
Spread the frosting on the cookies, and top with rainbow sprinkles. Store the cookies at room temperature for 3 to 4 days in a sealed container. They’ll store best if they’re in a single layer. If you freeze the cookies, they’ll be good for 4 to 5 weeks.
- 1/2 cup (1 stick) salted butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 1 cup granulated white sugar
- 1/2 teaspoon kosher salt
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 3/4 cups cake flour
- 2 teaspoons baking powder
- 1/2 cup salted butter, at room temperature
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 to 3 tablespoons heavy whipping cream
- gel (or paste) food coloring- yellow and pink
- rainbow sprinkles
MAKE THE COOKIES:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats.
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.
Use a cookie scoop to measure an even scoop of dough (1 ½ 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).
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.
MAKE THE FROSTING:
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.
Decide how many colors you’d like your cookies to be. If you want just one color, add a little of the color to the bowl and stir to combine. If you want two colors, divide the frosting into two separate bowls and add color, as desired. Stir to combine.