Lofthouse-Style Frosted Sugar Cookies

seriouseats.com

Tink Martin

subheading: For the Frosting:

10 ounces powdered sugar (2 ½ cups; 285 g)

¼ teaspoon Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume

2 ½ ounces heavy cream (shy ⅓ cup; 70 g)

1 teaspoon ( 5 ml) vanilla extract

subheading: For the Cookie Dough:

8 ounces unsalted butter (2 sticks; 225 g), pliable but cool, about 60°F (16°C)

7 ounces sugar (1 cup; 200 g)

2 teaspoons baking powder

1 ¼ teaspoons ( 5 g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume

2 ounces egg white (¼ cup; 55 g), from about 2 large eggs

1 ounce heavy cream (2 tablespoons; 30 g)

2 teaspoons (10ml) vanilla extract

11 ounces bleached cake flour (2 ¾ cups; 310 g), such as Swans Down (see notes)

Assorted food coloring, nonpareils, and sprinkles, for decorating (optional)

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