Lofthouse Cookies

🥘 Ingredients

• confectioners' sugar 285 g
• kosher salt ¼ tsp
• heavy cream 70 g
• vanilla 1 tsp
• unsalted butter 225 g
• granulated sugar 200 g
• baking powder 2 tsp
• kosher salt 1 ¼ tsp
• egg whites 2
• heavy cream 30 g
• vanilla 2 tsp
• cake flour 310 g

1. 1

   In the bowl of a stand mixer fitted with a paddle attachment, combine confectioners' sugar , kosher salt , heavy cream , and vanilla . Mix at low speed to moisten, then increase speed to medium and beat until creamy and soft, about 5 minutes . Using a spatula , scrape frosting into a small bowl , or as many bowls as you would like colors, and cover with plastic pressed directly against the surface. Set aside until needed, up to 24 hours at room temperature.
2. 2

   Adjust oven rack to middle position and preheat to 350°F (180°C). Using the same bowl and paddle attachment used for frosting (no need to clean), combine unsalted butter , granulated sugar , baking powder , and kosher salt . Mix at low speed to moisten, then increase speed to medium and beat until fluffy, pale ivory, and soft, about 5 minutes . Meanwhile, whisk egg whites , heavy cream , and vanilla in a glass measuring cup until homogeneous. With the mixer still running, add liquid mixture in 4 or 5 additions, pausing to scrape bowl and beater about halfway through. Decrease mixer to low speed, sprinkle in cake flour , and continue mixing to form a soft dough. Fold batter once or twice with a flexible spatula to make sure it's well mixed from the bottom up.
3. 3

   Using a 2 tablespoon cookie scoop , divide dough into 24 level portions and carefully drop onto 2 parchment-lined aluminum half sheet pans, leaving 2.5 inches between each dough ball. If needed, pause to rinse scoop in hot water to ensure a clean release (misshapen scoops will spread into an irregular form). Bake until puffed and pale overall, but just barely golden around the very edges, about 15 minutes . Cool directly on sheet pans until no trace of warmth remains, about 15 minutes longer.
4. 4

   If you like, tint frosting with a drop or two of gel paste. Working with one at a time, dollop a shy tablespoon of frosting (3/8 ounce; 10 g) over each cookie, spread into an even layer with a palette knife or butter knife, and top with sprinkles, if desired. Repeat with remaining cookies and enjoy immediately. Let remaining cookies stand at room temperature until frosting forms a crust, then transfer to an airtight container with a sheet of wax paper between each layer. Store up to 3 days at room temperature.