Easy St. Patrick’s Day Lofthouse Cookies
As St. Patrick’s Day draws near, dive into the magic of baking with our Easy St. Patrick’s Day Lofthouse Cookies. These soft sugar cookies, with their melt-in-your-mouth texture and almond-scented buttercream frosting, are a festive delight.
The final touch is a vibrant green frosting, sprinkled with festive colors, transforming each cookie into a celebration of St. Patrick’s Day. Whether you’re a fan of the holiday or just love a good sugar cookie, this recipe promises joy in every bite, from the first mix of dry and wet ingredients to the last sprinkle of green. Let’s bake a batch of these green-tinted treasures together and make this St. Patrick’s Day unforgettable.
You can freeze the cookies once they are all decorated in an airtight container. They will be good for up to three months. I recommend you freeze the cut-out raw cookie dough and the premade frosting separately. Then, when you’re in the mood for the cookies, you can take out the cookie dough, bake them off, allow the frosting to come to room temperature, and decorate them with little effort. They will be just like you made them that day.
This dough is sticky because it has almost a cake texture once it’s baked. It doesn’t have as much flour, so you must ensure you work with the dough when it’s completely chilled. You want to sprinkle the work surface with flour and the top of the dough with flour to ensure it doesn’t stick. Another trick is rolling the dough out between two sheets of parchment paper.
These cookies are good for 3 to 4 days for optimal freshness.
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You want to store your cookies in an airtight container at room temperature. If you’re worried about the frosting getting smeared around, you can place a sheet of parchment paper between the layers of cookies.
Buttercream stores wonderfully in the freezer if you’re storing it correctly. You want to ensure you’re using freezer-safe Ziploc bags to keep the leftover frosting in, or the frosting might absorb some unpleasant flavors from the freezer.
You can combine all the dough and re-roll the dough to cut out more cookies. The more you re-roll the dough, the tougher the cookies get from the gluten strains forming tight bonds. I try to ensure I’m cutting out the cookies as closely together as possible.
Cake flour is a lower protein flour milled to a finer consistency. Its results leave you with a soft or fluffier cookie. You will find it near the regular flour in your grocery store’s baking section. Cake flour is packaged in a box instead of a bag, like all-purpose flour.
You can use all-purse flour, but your cookies will not be as soft and fluffy as the classic Lofthouse cookies.
Easy St. Patrick’s Day Lofthouse Cookies
Cookies:
- Whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl, and set it aside.
- In the bowl of your mixer, cream your butter and granulated sugar until it’s light and fluffy. Mix in the sour cream, eggs, vanilla extract, and almond extract.
- Stir in the flour mixture just until combined.
- Divide the dough into two equal proportions. Wrap the dough in plastic wrap and refrigerate for 3 hours.
- Preheat the oven to 350°F and line two sheet pans with parchment paper. Dust your counter with flour and roll the dough to about ½ inch thick.
- Using a 3-inch round cookie cutter, cut out the cookies from the dough. Transfer the cookies onto the sheet pan about 1 inch apart.
- Bake for 8-9 minutes, until the edges turn golden brown. Allow the cookies to cool completely.
Frosting:
- Cream the butter in the bowl of your mixer until it’s light and fluffy.
- Slowly mix in the powdered sugar until all is combined.
- Add in the milk, vanilla extract, and almond extract. Mix over medium-high speed until the mixture is light and fluffy, about 1 minute.
- Place the frosting in a piping bag with a large straight piping tip. Pipe the frosting onto the cookies and use a knife to smooth the top of the frosting.
- Top the cookies with the sprinkles.
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Easy St. Patrick Day Lofthouse Cookies
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Ingredients
Cookies:
- 3 cups cake flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ sour cream
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Frosting:
- ½ cup salted butter room temperature
- 2 ½ cups confectionary sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- Sprinkles
Instructions
- Whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl, and set it aside.
- In the bowl of your mixer, cream your butter and granulated sugar until it’s light and fluffy. Mix in the sour cream, eggs, vanilla extract, and almond extract.
- Stir in the flour mixture just until combined.
- Divide the dough into two equal proportions. Wrap the dough in plastic wrap and refrigerate for 3 hours.
- Preheat the oven to 350°F and line two sheet pans with parchment paper.
- Dust your counter with flour and roll the dough to about ½ inch thick. Using a 3-inch round cookie cutter, cut out the cookies from the dough. Transfer the cookies onto the sheet pan about 1 inch apart.
- Bake for 8-9 minutes, until the edges turn golden brown. Allow the cookies to cool completely.
Frosting:
- Cream the butter in the bowl of your mixer until it’s light and fluffy. Slowly mix in the powdered sugar until all is combined.
- Add in the milk, vanilla extract, and almond extract. Mix over medium-high speed until the mixture is light and fluffy, about 1 minute.
- Place the frosting in a piping bag with a large straight piping tip.
- Pipe the frosting onto the cookies and use a knife to smooth the top of the frosting.
- Top the cookies with the sprinkles.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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