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Lofthouse Cookies

Plate of Lofthouse Cookies topped with pink frosting and rainbow sprinkles.
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A soft, cakey sugar cookie topped with rich buttercream frosting and sprinkles, this homemade Lofthouse Cookies recipe delivers the nostalgic taste of your favorite store-bought treat—with even better flavor and texture.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (270g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature (113g)
  • 1 cup granulated sugar (200g)
  • 1 egg, room temperature
  • 1/4 cup sour cream, room temperature (60g)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • For the Frosting:
  • 1/2 cup unsalted butter, room temperature (113g)
  • 2 cups powdered sugar (240g)
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (plus more if needed)
  • Food coloring (optional)
  • Sprinkles (optional)

Instructions

  1. In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  2. In a separate bowl or stand mixer, cream the butter and sugar until light and fluffy.
  3. Add in the egg, vanilla extract, and almond extract (if using) and beat until combined.
  4. Mix in the sour cream and scrape down the bowl as needed.
  5. Gradually mix in the dry ingredients until just combined. Form the dough into a disk, wrap it in plastic, and chill for 1 hour.
  6. Preheat oven to 375°F (190°C). Roll the dough out to 1/4 to 1/2 inch thickness. Cut with a round cookie cutter.
  7. Place cookies on a parchment-lined baking sheet and bake for 8–9 minutes, until the bottoms are just lightly golden.
  8. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
  9. To make the frosting, cream the butter, then gradually add powdered sugar and vanilla. Add milk slowly until the desired consistency is reached.
  10. Add food coloring if desired. Frost cooled cookies and top with sprinkles.

Notes

  • Chill dough for at least 1 hour to prevent spreading.
  • Don’t overbake—cookies should stay pale for soft texture.
  • Cornstarch and sour cream are essential for softness.
  • Use gel food coloring for vibrant frosting without thinning it.
  • Store unfrosted cookies in the freezer for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/lofthouse-cookies-delicious-recipe/