Lofthouse Cookies

Course: Dessert

Cuisine: American

Keyword: lofthouse cookie recipe, lofthouse cookies, lofthouse cookies recipe, lofthouse sugar cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Chill Time: 1 hour

Servings:

Calories: 248kcal

Delicious Lofthouse Cookies are incredibly soft and tender sugar cookies with a thick layer of sweet buttercream frosting and colorful sprinkles that are sure to satisfy your sweet tooth! These festive cookies are a real crowd pleaser and so much better than store bought! Perfect for birthday parties, holidays or a sweet treat after school, these Lofthouse Sugar Cookies are always a hit!

Print Recipe

Ingredients

Cookies

2 cups cake flour spooned and leveled
1 ½ tablespoons cornstarch
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup unsalted butter softened
¾ cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup sour cream room temperature

Frosting

¼ cup unsalted butter softened
1 cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon kosher salt
1 to 2 tablespoons heavy cream or whole milk
food coloring gel or liquid
sprinkle or jimmies to decorate

Instructions

For the Cookies

In a medium mixing bowl, whisk together cake flour, cornstarch, baking powder and salt together. Set aside.
In a large mixing bowl or the bow of a stand mixer, cream the butter and granulated sugar together until light and fluffy, 2 to 3 minutes, scraping down the sides and bottom of the bowl as needed.
Beat in the egg, vanilla extract and almond extract until well combined, scraping down the sides of the bowl at least once.
Mix in room temperature sour cream until thoroughly blended.
Add dry ingredients and mix just until combined making sure to scrape down the sides. Do not over mix. Cover with plastic wrap and chill for a minimum of 60 minutes.
Preheat oven to 350℉. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Scoop about 3 tablespoons of cookie dough and roll into a ball. The dough is sticky so "flour" your hands with powdered sugar to keep the dough from sticking.
Place cookie dough balls on the prepared baking sheet, about 3 inches apart. Dip the bottom of a measuring cup or glass in powdered sugar and press down lightly on the balls to flatten. Cookies should be between ¼ and ½ inch thick.
Bake for 9 to 11 minutes, rotating the baking sheet halfway through. You do not want the cookies to brown but they should be just so slightly golden on the bottom. Remove from oven and allow cookies to cool completely on the baking sheet.

Prepare Frosting

In a medium bowl, beat the butter for 1 to 2 minutes or until light and creamy, scraping down the bowl several times.
Add in the powdered sugar and beat until combined.
Beat in the vanilla extract, salt and add heavy cream, a tablespoon at a time, until the desired consistency is reached. Add food coloring to the frosting if desired.
Frost cookies making sure to leave a little bit of the edge of the cookie exposed. Finish the cookies by sprinkling some jimmies or sprinkles on top.

Notes

Storage Information

Store any leftover cookies in an airtight container on the counter at room temperature for 3 days.

The cookies themselves can be frozen for up to 3 months. Thaw to room temperature and frost like normal. Wrap the cookies individually for a quick dessert without having to defrost a whole tray at once.

Note: This is a very soft and sticky dough. Dust your hands with powdered sugar before rolling into balls or simple roll out the dough and cut using cookie cutters.

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