Lofthouse Cookies
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Get ready to indulge in the ultimate Lofthouse Cookies experience! This recipe captures the essence of the classic treat perfectly. With a delightful sweetness and a soft, fluffy texture, these cookies will take you back to your favorite bakery.
As a proud cookie enthusiast, I can’t resist the delightful charm of Lofthouse sugar cookies. These ultra-soft, frosted gems are the ultimate treat for anyone with a sweet tooth. The exciting part? You can whip them up at home with my spot-on copycat recipe!
Inspired by the ingredient list right off the package, these cookies come out perfectly soft and tender, practically melting in your mouth. The subtle vanilla flavor balances beautifully with the sweet, creamy frosting, creating a treat that’s simply irresistible.
What I love most about these cookies is their versatility. You can decorate them with any frosting color or sprinkles to match any occasion, making them perfect for birthdays, holidays, or just a cozy night in.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Flour
- Leavening: Baking powder and baking soda are used to give the cookies rise and spread.
- Cornstarch: This will keep the cookies soft.
- Salt
- Butter: Always use unsalted butter in baking.
- Sugar
- Egg
- Vanilla and almond extract
- Sour cream: Also aids in the cookies’ soft texture.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Combine the dry ingredients.
- Cream the butter and sugar together.
- Beat in the egg, vanilla, and almond extract.
- Mix in the sour cream.
- Mix in the dry ingredients.
- Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 1 hour.
- Roll out the dough into ¼ inch thickness, then cut out 2 and ½ inch cookies.
- Bake cookies until set.
- Make a frosting with butter, confectioners’ sugar, vanilla, milk, and food coloring.
- Frost the cookies.
Tips For Success
- The dough must be chilled. It may be too sticky to roll out if not chilled.
- Don’t skip the cornstarch! This is essential to the soft and tender texture.
- Make sure the egg and sour cream are at room temperature before making the cookies.
- Use any color for the frosting!
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Lofthouse Cookies
Ingredients
For the cookies
- 2 ¼ cups (292 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup (60 g) sour cream, at room temperature
For the frosting
- ½ cup (113 g) butter, softened to room temperature
- 2 cups (240 g) confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons whole milk, plus more if needed
- food coloring, optional
- sprinkles, optional
Instructions
Make the cookies
- Combine the flour, salt, baking powder, baking soda, cornstarch, and salt in a bowl. Whisk to combine, then set aside.
- Using a stand mixer with paddle attachment or handheld electric mixer, cream the butter and sugar on medium-high speed until fluffy.
- Beat in the egg, vanilla, and almond extract.
- Add the sour cream and mix until combined, scraping the bottom and sides of the bowl as needed.
- Add the flour mixture and mix on low until just combined.
- Shape dough into a disk then cover in plastic and chill for one hour.
- Preheat oven to 375F°. Line 2 cookie sheets with parchment paper.
- Roll the dough out to ¼ inch then use a 2 ½ inch circular cookie cutter to cut the cookies, Reroll the scraps and cut the remaining cookies.
- Transfer the cookies to the prepared baking sheets and bake for 8-9 minutes or until the cookies are lightly browned on the bottom edge.
- Cool for 10 minutes on the cookie sheets then transfer to a wire rack to cool completely.
Make the frosting
- Using a stand mixer with paddle attachment or handheld electric mixer, cream the butter until light and fluffy.
- Mix in the confectioners' sugar and vanilla.
- Drizzle in the milk while mixing on low then increase speed to high and beat until smooth. If using food coloring, mix in a drop at a time until desired color is reached.
- Top the cookies with a thin layer of frosting and a sprinkle of sprinkles.
Notes
-
Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.