Description
This Lofthouse Cookies recipe yields soft, thick, and tender cookies topped with creamy, colorful frosting and sprinkles. Inspired by the classic bakery style, these cookies combine a rich buttery dough with a luscious vanilla-almond frosting, perfect for celebrations and everyday indulgence.
Ingredients
Scale
For the Cookies:
- 3 cups all-purpose flour (360 grams)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon baking soda (3 grams)
- 1 tablespoon cornstarch (7 grams)
- ½ teaspoon kosher salt
- ½ cup salted butter (113 grams), room temperature (1 stick)
- 1½ cups granulated sugar (300 grams)
- 2 large eggs (100 grams), room temperature
- ½ cup sour cream (114 grams), room temperature
- 1 teaspoon pure vanilla extract (4 grams)
- ½ teaspoon almond extract (2 grams)
For the Frosting:
- ½ cup unsalted butter (113 grams), room temperature (1 stick)
- 2 cups powdered sugar (227 grams)
- 1–2 tablespoons milk (14–28 grams)
- ½ teaspoon pure vanilla extract (2 grams)
- ¼ teaspoon almond extract (1 gram)
- ⅛ teaspoon kosher salt
- Food coloring (any color)
- 2 tablespoons colored sprinkles (24 grams)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt until evenly combined to prepare the dry base for the dough.
- Cream butter and sugar, add wet ingredients: Using a stand mixer with the paddle attachment, cream the salted butter and granulated sugar together until light and fluffy. Then add the eggs one at a time and mix until combined. Incorporate the sour cream, vanilla extract, and almond extract to the mixture until smooth.
- Add dry ingredients: Reduce mixer speed to low and gradually add the flour mixture little by little, mixing just until combined to avoid overmixing the dough.
- Chill the dough: Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up and enhance texture.
- Preheat oven: Set oven to 350°F (175°C) and allow it to reach temperature before baking.
- Roll out dough: On a floured surface, roll the chilled dough to a thickness slightly more than ¼-inch.
- Cut cookies: Use a 2 to 3-inch round cookie cutter to cut dough circles and place them spaced on a baking sheet lined with parchment or silicone.
- Bake cookies: Bake in preheated oven for 7 to 9 minutes until the edges are set but the centers remain soft. Remove from oven and transfer cookies to a cooling rack to cool completely.
- Prepare frosting: While cookies cool, use a stand mixer fitted with a whisk attachment to beat unsalted butter until smooth. Add powdered sugar and mix until well incorporated. Add 1-2 tablespoons of milk, vanilla extract, almond extract, and salt. Mix thoroughly. Add food coloring drops if desired and mix to blend the color evenly.
- Frost and decorate: Once the cookies have cooled completely, generously frost them with the prepared frosting and sprinkle the top with colored sprinkles for a festive finish.
Notes
- Storage: Store Lofthouse cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month to maintain freshness.
- It’s important to allow the dough to chill thoroughly for the best texture and easier handling during rolling and cutting.
- Do not overbake the cookies; they should appear soft in the center when removed from the oven as they will firm up while cooling.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 17 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 40 mg
