Mimi's Organic Eats » Nostalgic Desserts » Organic Lofthouse Sugar Cookies

Organic Lofthouse Sugar Cookies

Just like you remember from the grocery store bakery; but these soft cakey sugar cookies with pink icing and rainbow sprinkles are made with completely organic ingredients! These Organic Lofthouse Sugar Cookies will satisfy your nostalgic craving!

If you love simple and plain cookies, be sure to try my Funfetti Sugar Cookies, Brown Sugar Shortbreads, or my Kamut Flour Shortbread Cookies.

organic lofthouse sugar cookies, soft cakey sugar cookies with pink icing

Why You'll Love This Recipe

You will love this version of Organic Lofthouse Sugar Cookies because these are soft cakey sugar cookies with a pillowy texture, and they’re topped with pink icing! What’s not to love? When you’re craving that nostalgic soft and cakey sugar cookie that’s covered in icing, then look no further.

These Organic Lofthouse Sugar Cookies have a melt in your mouth texture. They are buttery and soft baked, as opposed to crispy or chewy. I top these soft cakey sugar cookies with pink icing that is naturally colored with plant based dyes and rainbow sprinkles so there are no artificial colors in this cookie! Make these cookies instead of picking them up at the grocery store, as the ingredients in them are so much better!

organic lofthouse sugar cookies, soft cakey sugar cookies with pink icing

Ingredients for Organic Lofthouse Sugar Cookies

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Frontier Co-Op Organic Almond Extract

Organic Valley Large Eggs

Organic Valley Sour Cream

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Spectrum Organic Vegetable Shortening

Florida Crystals Organic Powdered Sugar

Suncore Foods Organic Pink Dye

India Tree Nature's Colors Carnival Mix Sprinkles

Organic Valley French Vanilla Creamer

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woman sharing cookies with pug in kitchen

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

organic lofthouse sugar cookies, soft cakey sugar cookies with pink icing

How to Make Organic Lofthouse Sugar Cookies

Step 1

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

Step 2

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, vanilla extract, and almond extract. Mix on low until combined, then turn mixer to speed 2 or 4 and mix for 3 to 5 minutes until the butter is light in color and fluffy.

Add the egg, sour cream, flour, cornstarch, baking powder, and sea salt in that order. Mix on low until combined.

Step 3

Using your hands (or a cookie scoop!) form the dough into 18 balls and place on the prepared baking sheets.

Bake for 15 to 17 minutes or until the middles are set and the bottoms are lightly browned. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 4

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, pink dye, and creamer. Mix on low until combined, then speed mixer up to high and whip for 1 to 2 minutes, or until light and fluffy. Be sure to scrape down the sides of the bowl halfway through to combine the dye completely.

Using a butter knife, frost each cookie and sprinkle with rainbow sprinkles.

organic lofthouse sugar cookies, soft cakey sugar cookies with pink icing

Tips for Making Organic Lofthouse Sugar Cookies

• Order your organic pink dye and naturally colored rainbow sprinkles ahead of time. Many grocery stores don’t carry these items, so order them now so you have on hand when your craving hits.

• Make sure your butter is soft. I like to leave it out on the counter overnight and let it soften naturally at room temperature for the best results.

• When cookies come out of the oven, use a cookie cutter or glass and put it around each cookie and swirl so that the cookie becomes perfectly round. This is a great trick to do right when the cookies come out of the oven for perfectly round cookies. It can also help cookies become a bit thicker, which I love!

• Allow sugar cookies to cool completely before icing. If you frost cookies when they are warm, the icing will melt and that is not a good texture.

• Add sprinkles on top right after you frost each cookie, this will help them stick to the frosting best.

• Place the whole cookie sheet in the freezer after they are frosted. This will allow frosting to set and then allow you to stack cookies without them sticking.

• Store in an airtight container in the fridge. These cookies should be refrigerated because there is cream in the frosting.

organic lofthouse sugar cookies, soft cakey sugar cookies with pink icing

FAQ's

Why do you use cornstarch in cookies?

Cornstarch is a stabilizer, so it works to thicken or stabilize foods. In cookies, this can help with cookie spread, but it also can create a chewier texture in cookies. This is why I use it in this recipe. If you don't have it, then feel free to omit it. If you do this, just be sure to do a test cookie for the size of the dough before baking. You may need to make a smaller dough ball to prevent cookie spreading or you can always refrigerate the cookie dough as well if your cookies are spreading too much.

Can I make the frosting another color?

Yes! If you're feeling blue, yellow, orange… or anything else, feel free to make the frosting any color you want! I love using Suncore Foods Organic Dyes as these are the only organic plant based dyes on the market right now. You can also omit the food coloring for the frosting and leave them white as well.

How do you store cookies with icing on top?

Soft and chewy cookies with icing on top still need to be stored in an airtight container. So, it's best to allow the icing to set before storing or stacking. I do this by placing all the cookies on a baking sheet (do not stack them, just a single layer). Then I freeze the entire baking sheet overnight, this prevents the cookies from drying out if left on the counter as I'm in an incredibly dry climate. Then, I will store them in a tupperware and refrigerate them. You can also put small pieces of parchment paper in between each cookie before storing for extra security!

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

organic lofthouse sugar cookies, soft cakey sugar cookies with pink icing

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organic lofthouse sugar cookies, soft cakey sugar cookies with pink icing

Organic Lofthouse Sugar Cookies

Mimi Council
Soft, cakey, with a pillowy texture – these Organic Lofthouse Sugar Cookies are made without artificial colors and will still satisfy your nostalgic craving!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Makes 18 cookies
Calories 305 kcal

Ingredients
 
 

Dough

Icing

Instructions
 

  • Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, vanilla extract, and almond extract. Mix on low until combined, then turn mixer to speed 2 or 4 and mix for 3 to 5 minutes until the butter is light in color and fluffy.
  • Add the egg, sour cream, flour, cornstarch, baking powder, and sea salt in that order. Mix on low until combined.
  • Using your hands (or a cookie scoop!) form the dough into 18 balls and place on the prepared baking sheets.
  • Bake for 15 to 17 minutes or until the middles are set and the bottoms are lightly browned. Allow to cool completely on the baking sheets.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, pink dye, and creamer. Mix on low until combined, then speed mixer up to high and whip for 1 to 2 minutes, or until light and fluffy. Be sure to scrape down the sides of the bowl halfway through to combine the dye completely.
  • Using a butter knife, frost each cookie and sprinkle with rainbow sprinkles.
  • Store in an airtight container in the fridge for up to 3 days.

Notes

High Altitude – Bake at 325°F for 14 to 16 minutes or until the middles are set and the bottoms are lightly browned.

Nutrition

Calories: 305kcalCarbohydrates: 40gProtein: 2gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 24mgSodium: 146mgPotassium: 25mgFiber: 0.4gSugar: 29gVitamin A: 190IUVitamin C: 0.03mgCalcium: 28mgIron: 1mg
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