Lofthouse Soft Sugar Sprinkles Cookies
I’ve baked plenty of Christmas cookies, but had never baked Halloween cookies.
This was the year to change that.
These sprinkled-up cookies are buttery soft, tender, slightly chewy without any cakiness.
They’re based on two recent favorites, Softbatch Funfetti Sugar Cookies and Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies.
I love the baked-in sprinkles in the Softbatch Funfetti Cookies. It’s such a timesaver not having to frost and decorate cookies when all you want to do is dive into them, not frost them.
I adapted the dough base from the Lofthouse Peanut Butter Cookies, because it’s soft and lightweight, without being dry or crumbly.
These cookies are similar to the real thing, thanks in part to using cake flour. Normally I shy away from using ingredients you may not have on hand, but in this recipe, it’s irreplaceable and creates the classic soft, light Lofthouse-style cookie.
A DIY version of cake flour can be made by measuring out 1 cup all-purpose flour, removing 2 tablespoons of it, and in its place, adding 2 tablespoons cornstarch. Then, sift the flour and cornstarch together at least 3 times for the ultra-fine, soft texture that cake flour is known for. That sounds like way too much work and I’d rather buy it, but suit yourself.
I also added cornstarch. It’s a true workhorse in cookie-baking because it helps create a super soft and supple texture.
I’ve used it in at least 15 cookie recipes, including Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies, Pumpkin Spice Cookies, Peanut Butter Coconut Oil Cookies, M&Ms Cookies, Snickers Cookies, Twix Bar Cookies, Caramel Corn Chocolate Chip Cookies, and Smores Cookies. You’ll love the softbatch-style results.
I used one-half cup of 3 different types of sprinkles, each from the Target dollar bins. Love those bins for fun finds like sprinkles, spatulas, and cupcake liners. I only wish my impulse buys at Target were confined to the dollar bins section.
Two types of sprinkles are multi-colored jimmies and one type is minuscule orange, yellow, and white non-pareils (little balls). Use your favorites and notably there’s a very high sprinkle-t0-dough ratio. If you don’t love sprinkles as much as I do, 1 cup may be enough.
The dough is very soft and borderline sticky, and must be chilled before baking or the cookies will spread into flat puddles. I prefer to chill it at least overnight, and there’s no harm in letting it chill for up to 5 days and then bake off just 4 or 6 cookies, or as needed.
Make sure not to overbake, even if they seem light, glossy, and pale at the 8 to 9 minute mark because they firm up as they cool. They’re best when they’re super soft without any browning and if you overcook them, by day 2 they’ll be on the crunchier rather than softer side.
My cookies don’t spread much while baking and I give them a gentle tap-tap with the back of a spoon right as they come out of the oven. If yours emerge from the oven as domed igloos, flatten them a bit.
They’re soft, buttery, and just melt in your mouth. The abundance of sprinkles adds texture and little pops of flavor in every bite. Some of the sprinkles I used were chocolate and some bites were subtly chocolaty. Bonus.
Around Christmas, substitute red and green sprinkles for easy, no-roll, soft sugar cookies. And feel free to frost the cookies with your favorite vanilla buttercream or or vanilla cream cheese frosting, or make sandwich cookies with them.
I can’t believe I’m already thinking about holiday baking and Christmas cookies. Let’s get through Halloween first. Boo.
Lofthouse Soft Sugar Sprinkles Cookies
The texture of these cookies is similar to Lofthouse-Style sugar cookies. They’re buttery soft and light, without being airy or cakey. The abundance of sprinkles add texture, flavor, and whimsy. The recipe calls for cake flour, and in the blog post, there’s a tip to make it yourself if you don’t have it on hand. It’s a must-have, and keeps the cookies so soft that they just melt in your mouth. Make sure to chill your dough so the cookies won’t spread. When properly chilled, the cookies don’t spread much. If they stay domed while baking, gently tap them with the back of a spoon to flatten as they emerge from the oven. Around Christmas, substitute red and green sprinkles for easy, no-roll, soft sugar cookies. Feel free to frost the cookies with your favorite vanilla buttercream, or make sandwich cookies with them.
1 large egg
1/2 cup unsalted butter (1 stick), softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1 3/4 cups cups cake flour, see directions (no substitutions, I used Swans Down)
2 teaspoons cornstach
1/4 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt, optional and to taste
up to 1 1/2 cups sprinkles (reduce to 1 cup if you don’t love sprinkles; I used 1 cup of larger jimmies and 1/2 cup minuscule nonpareils)
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, add 1 3/4 cups flour, cornstarch, baking powder, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. Dough will be on the sticky and tacky side.
- Mix in 1 cup sprinkles, and as desired, add remaining 1/2 cup.
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