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.
Prep Time10 minutesmins
Cook Time10 minutesmins
Chill Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Cookies
Cuisine: American
Keyword: copycat lofthouse cookies, homemade lofthouse cookies
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
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.
Rotate the pan half way through baking. This ensures that none of the cookies accidentally get over or underbaked.
Dip your hands in powdered sugar before working with the cookie dough. It will keep the dough from sticking to your hands.
Keep them fresh. Store frosted Lofthouse cookies in an airtight container. They'll stay soft and delicious for about three days.