Lofthouse cookies
Copycat Lofthouse Cookies are a kid and adult favorite! These sugar cookies melt in your mouth with the perfect amount of delicious homemade buttercream frosting. Make these for any occasion or just when you are craving the perfect frosted sugar cookie.
Lofthouse cookies
In our house, we love sugar cookies! Whether it is our cross sugar cookies for Easter or our Gingerbread Sugar cookies at Christmas time we love them all, but if you ask my kids their favorite is always these Lofthouse cookies!
If you have yet to make a Lofthouse cookie at home, now is the time. You will fall in love with how easy these cookies are to make and the flavor. Every bite will have the perfect blend of almond and vanilla extract that will make you want to just keep eating!
These Lofthouse cookies are soft and delicious, and the perfect treat to enjoy all year long. Add your favorite variety of sprinkles or holiday-themed sprinkles to give these cookies the perfect festive look for any occasion.
Ingredients:
Cookies:
- 3 cups cake flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- ½ sour cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Frosting:
- ½ cup salted butter, room temperature
- 2 ½ cups confectionary sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- Blue food coloring
- sprinkles
How to Make Lofthouse Cookies
Cookies:
- Whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl, and set it aside.
- In the bowl of your mixer, cream your butter and granulated sugar until it’s light and fluffy. Mix in the sour cream, eggs, vanilla extract, and almond extract.
- Stir in the flour mixture just until combined.
- Divide the dough into two equal proportions. Wrap the dough in plastic wrap and refrigerate for 3 hours.
- Preheat the oven to 350°F and line two sheet pans with parchment paper.
- Dust your counter with flour and roll the dough to about ½ inch thick. Using a 3-inch round cookie cutter, cut out the cookies from the dough. Transfer the cookies onto the sheet pan about 1 inch apart.
- Bake for 8-9 minutes, until the edges turn golden brown. Allow the cookies to cool completely.
Frosting:
- Cream the butter in the bowl of your mixer until it’s light and fluffy. Slowly mix in the powdered sugar until all is combined.
- Add in the milk, vanilla extract, and almond extract. Mix over medium-high speed until the mixture is light and fluffy, about 1 minute.
- Stir in a few drops of the blue food coloring.
- Place the frosting in a piping bag with a large straight piping tip.
- Pipe the frosting onto the cookies and use a knife to smooth the top of the frosting.
- Top the cookies with the sprinkles.
Tips Tricks and FAQs
- If your dough seems to be sticky it is because these are more of a cake-like cookie until they are baked. You want to make sure your dough is nice and chilled before working with it as well as flouring the cutting board. You can also roll the dough with two sheets of parchment paper to help with the stickiness of it.
- If you want to dye your Lofthouse cookies, add gel food coloring to the dough until you get your desired color.
- Once you roll out the cookies, you will want to combine your dough scraps and re-roll them again. The more you roll the dough the tougher the cookies will become, so try and cut your cookies as closely as you can to one another.
- If you can’t find cake flour you can use regular flour. Just note your cookies will not be as soft and fluffy as the classic Lofthouse cookies.
- If you are looking for a specific color of sprinkles try Michaels or JoAnns in the cake decorating department.
Storage
You will want to store your Lofthouse cookies in an airtight container at room temperature. These will last up to 5 days.
Freezer
You can freeze unfrosted cookies in a freezer-safe bag for up to 3 months.
Yes, you can freeze frosted sugar cookies. You will want to store these in an airtight container. They will last for up to 3 months.
Yes, you can freeze buttercream frosting. You want to place it in a freezer-safe bag and then place it in the fridge. This will last up to 3 months. If you don’t place it in a bag, it may absorb some of the odors of the freezer.
Yes, you can make these cookies ahead of time.
You can freeze the cut-out raw cookie dough and the premade frosting separately. Then, when you’re in the mood for the cookies, you can take out the cookie dough, bake them while allowing the frosting to come to room temperature, and decorate them with little effort. They will be just like you made them that day.
Is there a faster way to make Lofthouse cookies?
If you are looking to make these faster, you can scoop the dough into 1-inch balls and place them on your sheet pan.
Dip the bottom of a glass cup in four and press the cookie until it is ½ inch thick.
Place the tray in the freezer for 5-10 minutes and then bake. Placing them in the freezer helps prevent them from spreading while baking.
Lofthouse cookies
Copycat Lofthouse Cookies are a kid and adult favorite! These sugar cookies melt in your mouth with the perfect amount of delicious homemade buttercream frosting. Make these for any occasion or just when you are craving the perfect frosted sugar cookie.
Ingredients
- Cookies:
- 3 cups cake flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- ½ sour cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Frosting:
- ½ cup salted butter, room temperature
- 2 ½ cups confectionary sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- Blue food coloring
- sprinkles
Instructions
Cookies:
- Whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl, and set it aside.
- In the bowl of your mixer, cream your butter and granulated sugar until it's light and fluffy. Mix in the sour cream, eggs, vanilla extract, and almond extract.
- Stir in the flour mixture just until combined.
- Divide the dough into two equal proportions. Wrap the dough in plastic wrap and refrigerate for 3 hours.
- Preheat the oven to 350°F and line two sheet pans with parchment paper.
- Dust your counter with flour and roll the dough to about ½ inch thick. Using a 3-inch round cookie cutter, cut out the cookies from the dough. Transfer the cookies onto the sheet pan about 1 inch apart.
- Bake for 8-9 minutes, until the edges turn golden brown. Allow the cookies to cool completely.
Frosting:
- Cream the butter in the bowl of your mixer until it's light and fluffy. Slowly mix in the powdered sugar until all is combined.
- Add in the milk, vanilla extract, and almond extract. Mix over medium-high speed until the mixture is light and fluffy, about 1 minute.
- Stir in a few drops of the blue food coloring.
- Place the frosting in a piping bag with a large straight piping tip.
- Pipe the frosting onto the cookies and use a knife to smooth the top of the frosting.
- Top the cookies with the sprinkles.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 252Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 153mgCarbohydrates: 43gFiber: 0gSugar: 29gProtein: 2g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
