Lofthouse Cookies

Ingredients

• 1 stick unsalted butter (at room temperature)
• 1 cup granulated sugar
• 2 eggs (at room temperature)
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• ¼ cup 5% fat Greek yogurt
• 2 1/2 cups all purpose flour (plus more for rolling)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 stick unsalted butter (at room temperature)
• 2 cups Powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk
• food coloring (optional)
• sprinkles (for decorating)

Steps

1. 1

   Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at medium speed for 2 to 3 minutes, or until light and fluffy. Scrape down the sides of the bowl, then beat in the eggs one at a time.

2. 2

   Add the vanilla and almond extracts and Greek yogurt and mix on medium speed for 2 minutes.

3. 3

   In a separate medium bowl, whisk flour, baking powder, baking soda, and salt.

4. 4

   Add the flour mixture to the butter mixture and process at low speed just until no streaks of flour remain.

5. 5

   Chill for 30 minutes.

6. 6

   Preheat the oven to 350˚F and line two baking sheets with parchment paper.

7. 7

   Using a 2-tablespoon sized spring loaded cookie scoop, scoop about 12 cookies onto each prepared sheet pan. Roll them into even balls, then gently pat the tops down so you create a slightly flattened disc.

8. 8

   Bake for 10 to 12 minutes, or until lightly golden brown. Let cool on sheet pans for 1 minute, then transfer to cooling racks to cool completely. Repeat with remaining cookie dough.

9. 9

   While the cookies cool, make the icing. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed for 2 minutes. Add sugar and mix. Then add vanilla and 2 tablespoons of milk and beat until smooth, adding the additional milk as needed. You want a light and fluffy frosting that is thick, but spreadable. Once you reach the desired consistency, add food coloring and mix to combine, if desired.

10. 10

    Add 1 tablespoon of frosting to each of the cooled cookies, then add sprinkles. Store frosted cookies tightly wrapped in the fridge.