Yield: 12 large cookies
Lofthouse Cookies
Prep Time
10 minutes
Cook Time
10 minutes
Chill Time
1 hour
Total Time
1 hour 20 minutes
Learn how to make Lofthouse Cookies in your own kitchen! These pillowy soft sugar cookies are topped with sweet pink frosting and sprinkles for that classic look.
Ingredients
- For the Cookies:
- 2 cups cake flour
- 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
For the Frosting:
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Dash of kosher salt
- 2 tablespoons of heavy cream
- 1 drop pink gel food coloring
- ¼ cup jimmies (colored sprinkles)
Instructions
- In a medium mixing bowl, whisk cake flour, cornstarch, baking powder, and salt together. Set aside.
- In a large mixing bowl, beat butter and sugar together until combined. Add in egg, vanilla, and almond extracts.
- Stir in sour cream and mix until well blended.
- Add in dry ingredients and mix until just combined, using a rubber spatula to scrape down the sides. Do not over mix. Cover with plastic wrap and chill in the refrigerator for a minimum of 60 minutes.
- To portion out the dough, scoop about 3 Tablespoons of cookie dough, dust hands with powdered sugar, and roll dough into a ball.
- Preheat oven to 350 degrees.
- Place on parchment paper lined baking sheet, about 3 inches apart. Flatten cookies with the bottom of a glass or flat measuring cup, dipped in powdered sugar. Cookies should be between ½” and ¼” thick.
- Bake cookies for 9-11 minutes; rotating the baking sheet halfway through. Cookies should be just lightly golden - NOT BROWN. Cookies will continue to bake on the cookie sheet while cooling. Cool completely before adding the frosting.
- For frosting, beat butter for 1-2 minutes, or until it has lightened in color and is creamy.
- Add in the powdered sugar, vanilla, salt and heavy cream, a Tablespoon at a time, until the desired consistency is reached. Add food coloring to tint, if desired.
- Frost cookies, leaving a small rim of the cookie exposed. Top with sprinkles or jimmies.
Notes
- Cookies that are frosted will stay fresh in an airtight container, at room temperature, for about 3 days.
- Unfrosted cookies may be frozen for up to 3 months. Be sure to defrost cookies fully before frosting.
- Chilling this dough is a must for this cookie. Because of some of the ingredients in the dough that result in a soft cookie, it is very sticky, even after chilling for an hour.
- Dusting your hands with powdered sugar before rolling each scoop in a ball will prevent the dough from sticking to your hands.
- If you don’t have a scoop, you can measure the dough out for the first cookie, then roll the other cookies the same size for even baking. Unlike some of the other copycat recipes, this recipe doesn’t require rolling out and cutting out the round shapes. The reason why you roll the cookies into a ball and then flatten them is to help achieve this shape without the use of a cookie cutter.
- You can use a smaller scoop for the cookies. A 2 Tablespoon scoop resulted in 24-26 smaller cookies (2 ¼-2 ½”). Baking time should be 8-10 minutes.
- If you really love almond flavoring, you can increase the almond extract amount to 1 teaspoon. This version of cookie dough was delicious in testing, but didn’t resemble the traditional lofthouse cookie taste as much as the one with just ½ teaspoon.
- Can I make my own cake flour if I don’t have any on hand? Again, you can make it using all-purpose flour, but your results will be slightly different than if you used cake flour. To do this, measure out 1 cup of all-purpose flour using the spoon and level technique. Remove 2 Tablespoons of flour and replace it with 2 Tablespoons of cornstarch. Sift twice to blend.
Nutrition Information:
Yield:
12Serving Size:
1 cookieAmount Per Serving: Calories: 318Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 97mgCarbohydrates: 43gFiber: 0gSugar: 24gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.