Brianna Shaver is a pastry chef turned stay at home mom, recipe developer and food photographer. After graduating from pastry school, Brianna went on to spend the next 10 years working in bakeries and restaurants all over the west coast, did 5 seasons with her small business in the Seattle farmers market circuit and had a brief stint selling hand decorated sugar cookies on Amazon. She now focuses her time on raising her kids in the mountains of Northwest Montana and building her business: Garden Box Baking. When not in the kitchen you can catch her chasing her wild kids up a mountain, swimming in lakes or curling up with a good book. Follow her drool worthy content on Instagram @gardenboxbaking, TikTok @gardenboxbaking and YouTube @gardenboxbaking.
a little bit about the recipe
These Lofthouse style sugar cookies are sure to bring back memories! They’re super soft and topped with a smooth, naturally colored pink buttercream and sprinkles.
SPECIAL EQUIPMENT:
Stand mixer or electric handheld mixer
ACTIVE: 30m
INACTIVE: 30m
TOTAL: 60m
PRINT RECIPE
directions
Soft Sugar Cookies
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.
Natural Pink Buttercream
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!
tips
Use the bottom of a class cup to press the cookies down, this will help retain their shape
