1-First Step: Beat ½ cup softened butter, 4 oz cream cheese, and 1 cup sugar until light and fluffy, about 2 minutes. This incorporates air for tenderness.

2-Second Step: Add 1 egg and 1 tsp vanilla, mixing until smooth. Scrape down the bowl to ensure even distribution.

3-Third Step: Whisk together 2¼ cups flour, ½ tsp baking soda, and ¼ tsp salt in a separate bowl. Gradually add to wet ingredients, stirring until a soft dough forms. Avoid overmixing to keep cookies soft.

4-Fourth Step: Cover dough and chill in the fridge for 1 hour. This prevents spreading and enhances flavor, crucial for lofthouse style sugar cookies.

5-Fifth Step: Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop 2-tbsp portions of dough, roll into balls, and flatten slightly to ½-inch thick discs.

6-Sixth Step: Bake for 10-12 minutes until edges are set but centers remain pale. Cookies will firm as they cool. Cool completely on sheets, about 10 minutes, then transfer to wire rack.

7-Seventh Step: For frosting, beat ½ cup butter, 4 cups powdered sugar, 3-4 tbsp milk, 1 tsp almond extract, and food coloring until fluffy, 2-3 minutes.

8-Final Step: Spread frosting generously on cooled cookies and top with sprinkles. Let set 30 minutes. Serve fresh for peak softness. Vegan or gluten-free? Use subs from ingredients list; bake time stays the same.