How long should you let cookies cool before frosting?

You should let the cookies cool completely before frosting them, which typically takes about 30 minutes to 1 hour, depending on their size and thickness. This ensures that the frosting doesn’t melt or become too runny when applied. Cooling the cookies on a wire rack helps them cool faster and more evenly.

What is the proper way to cool cookies after baking?

Cooling the cookies on a wire rack helps them cool faster and more evenly.

How do you keep frosted cookies from sticking together?

Let the Frosting Set: Allow the frosting to fully set and harden before stacking the cookies. This can take anywhere from 1-2 hours at room temperature. If you’re in a hurry, you can speed up the process by placing the cookies in the refrigerator for 20-30 minutes. Use Parchment or Wax Paper: When stacking cookies in a container, place a sheet of parchment paper or wax paper between each layer. This creates a barrier that prevents the frosting from sticking to the cookie above. Store in a Single Layer: If possible, store the cookies in a single layer in an airtight container. This eliminates any risk of them sticking together.

Can you frost cookies the next day?

Yes, you can frost cookies the next day! In fact, allowing the cookies to rest overnight can sometimes improve their texture, making them even softer. Here’s how to do it: Store the Cookies Properly: After baking, let the cookies cool completely. Once cooled, store them in an airtight container at room temperature overnight to keep them fresh and soft. Frost the Next Day: The next day, prepare your frosting and decorate the cookies as desired. The cookies will still be fresh, and the frosting will adhere nicely to the fully cooled surface.

SOFT FROSTED COOKIES

Description

These soft frosted cookies have a tender crumb and pillowy, creamy frosting. If you are craving Lofthouse cookies, then you need to make these. They are made from scratch and have never tasted better!

Ingredients

Scale

1/3 cup unsalted butter, at room temperature

3 tablespoons vegetable oil

3/4 cups granulated white sugar

3/4 cups powdered sugar (icing sugar)

1 egg at room temperature

2 teaspoons vanilla extract

1/8 teaspoon almond extract

1 tablespoon milk

2 cups cake flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

FOR THE FROSTING

3/4 cups (185 g) unsalted butter, at room temperature

2-3 cups powdered sugar (icing sugar)

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1-2 tablespoons milk

pink food coloring

sprinkles

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Instructions

Preheat the Oven: Set your oven to 325°F (165°C) and line a baking tray with parchment paper. This ensures your cookies bake evenly and don’t stick to the tray.

Cream the Butter and Oil: In your stand mixer fitted with the paddle attachment, cream together the room temperature butter and vegetable oil for about 1 minute, just until combined.

Add the Sugars: Slowly add the granulated sugar, mixing until incorporated. Then, gradually add the powdered sugar. Mix until everything is smooth and creamy.

Incorporate the Wet Ingredients: Add the egg, vanilla extract, almond extract, and milk. Then mix again briefly to ensure everything is evenly distributed.

Incorporate the Dry Ingredients: Add the cake flour, baking powder, baking soda, and salt to the wet mixture. Mix on low speed just until combined. Stop and scrape down the sides of the bowl. Be careful not to overmix—this keeps your cookies soft!

Form the Cookies: Using a cookie scoop, portion out the dough into balls and place them on your prepared baking tray. Press each ball gently with your hand to flatten slightly.

Bake: Bake the cookies for 12-13 minutes. They should still be a little soft in the middle when you take them out. This gives you that perfect soft sugar cookie texture.

Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Frosting Time

Cream the Butter: In your stand mixer, using the paddle attachment beat the room temperature butter until creamy.

Add the Sugar and Flavorings: Gradually add the powdered sugar, milk, vanilla extract, and almond extract. Beat until smooth and fluffy, about 2-3 minutes. If the frosting is too thick then add 1 tablespoon of milk. If the frosting is too thin then add more powdered sugar (about 1/3 cup).

Color Your Frosting: If you’re feeling creative, divide the frosting into bowls and add different shades of gel food coloring to each.

Frost and Decorate: Once your cookies are completely cool, spread the frosting on top using a small offset spatula. For that classic Lofthouse look, pile the frosting high and add some colorful sprinkles.

Notes

WATCH THE BAKE TIME: The key to soft sugar cookies is to slightly underbake them. When you pull them out of the oven they should still look a little soft in the center. They'll continue to set as they cool, leaving you with a perfectly soft bite.

FROSTING: If your buttercream is too thick, add an extra teaspoon of milk until it reaches the right consistency. If it's too thin, add a bit more powdered sugar. The frosting should be spreadable but firm enough to hold its shape.

Prep Time: 15
Cook Time: 12
Category: Baking
Cuisine: American