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Soft & Festive Valentine’s Day Sprinkle Sugar Cookies

Thick, soft-baked sugar cookies loaded with festive sprinkles and topped with a velvety, tangy cream cheese frosting. These "Lofthouse-style" treats are perfectly pillowy and remain tender for days.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 18 cookies

Ingredients
  

The Cookie Dough:

  • 255 g All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 140 g Unsalted butter softened
  • 170 g Granulated sugar
  • 1 Large egg room temperature
  • 1.5 tsp Vanilla extract
  • 1/2 tsp Almond extract optional, for bakery-style flavor
  • 100 g Valentine’s sprinkles plus extra for topping

The Cream Cheese Frosting:

  • 170 g Cream cheese softened (brick-style, not tub)
  • 70 g Unsalted butter softened
  • 227 g Powdered sugar sifted
  • 1 tsp Vanilla extract
  • 1 tbsp Heavy cream or milk
  • Pinch of salt

Instructions
 

  • Cream Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar for 2–3 minutes until the mixture is light, pale, and fluffy.
  • Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract until fully combined and smooth.
  • Mix Dry Ingredients: Gradually add the flour, baking powder, baking soda, and salt. Mix on low speed until a soft dough forms.
  • Add Sprinkles: Gently fold in the 100g of sprinkles with a spatula until evenly distributed.
  • Chill: Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This prevents the cookies from spreading too thin.
  • Preheat & Shape: Preheat your oven to 180°C (160°C fan). Line two baking sheets with parchment paper. Scoop the dough into balls (about 2 tablespoons each), place them on the sheets, and flatten them slightly with your palm.
  • Bake: Bake for 12–15 minutes, or until the edges are just barely golden. The tops should still look soft and pale. Let them cool completely on a wire rack.
  • Make Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, salt, and heavy cream. Whisk until creamy and light.
  • Frost & Decorate: Spread a thick layer of frosting over the cooled cookies and top with extra sprinkles before the icing sets.

Notes

  • Storage: Because of the cream cheese frosting, these cookies must be stored in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
  • Don't Overbake: These cookies should not brown on top. If they look slightly "underdone" in the center when pulled out, they are perfect—they will firm up as they cool.
  • Cream Cheese Tip: Always use "brick-style" full-fat cream cheese for frosting. The spreadable version in plastic tubs contains more moisture and will result in a runny frosting.
  • Make Ahead: You can bake the cookies a day in advance and frost them just before serving for the best texture.