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Lofthouse cookies on a blue plate.

Lofthouse Cookies

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.
Prep Time 20 minutes
Cook Time 9 minutes
Chill Time 1 hour
Total Time 1 hour 29 minutes
Servings 33

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 1/2 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.