A RECIPE + SPICES TO CREATE

Lofthouse Style Sugar Cookies

With Natural Pink Buttercream

30 MINS

1 large cookie

SOFT SUGAR COOKIES

2¼ cups (270g) all-purpose flour

¼ tsp baking powder

¼ tsp baking soda

¼ tsp cream of tartar

1 tbsp cornstarch

½ tsp salt

½ cup (113g) unsalted butter, softened

1 cup (200g) granulated sugar

1 egg

¼ cup (60g) sour cream

1½ tsp vanilla extract

¼ tsp almond extract

NATURAL PINK BUTTERCREAM

½ cup (113g) unsalted butter, softened

2 cups (240g) powdered sugar

1 tsp vanilla extract

2 tbsp whole milk

½ tsp Selefina Beetroot Powder

Natural rainbow sprinkles for topping

Combine the flour, salt, baking powder, baking soda, cream of tartar and cornstarch in a bowl then whisk together and set aside. In the bowl of a stand mixer or with an electric hand mixer, cream the butter and sugar until fluffy. Mix in the egg, vanilla, and almond extract then the sour cream. Mix until combined, scraping the bowl down as needed. Add the dry mixture to the bowl and mix on low until just combined.

Use a cookie scoop to portion the dough onto a plate and roll each cookie dough ball between your hands until smooth. Chill in the fridge for 30 minutes-1 hour.

Preheat the oven to 350°F. Place 6-8 cookie dough balls on a parchment lined sheet pan and gently press down into discs. Bake 9-10 minutes or until the cookies are just turning color on the bottom edge. You don’t want these cookies to brown. Set aside to cool completely.

While the cookies bake, make the buttercream by creaming the butter until smooth. Add in the powdered sugar and beetroot powder followed by the vanilla and milk. Mix on low until it starts to come together then increase the speed to medium/high and beat until smooth and fluffy.

Scoop a dollop of buttercream onto each cookie and spread using a small spatula. Top with rainbow sprinkles and enjoy!

Use the bottom of a class cup to press the cookies down, this will help retain their shape

FULL RECIPES + SPICES AT SELEFINA.COM