Lofthouse Cookies

These soft frosted Lofthouse Cookies are a copycat of the classic store bought sugar cookies, with a tender cake flour crumb, fluffy vanilla frosting, and rainbow sprinkles.

Course Dessert

Cuisine American

Keyword Lofthouse Cookies

Prep Time 15

Cook Time 10

Chill time 2

Servings servings

Calories 148kcal

Author Jason Decker

Ingredients

3 cups cake flour
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter softened
1/2 cup powdered sugar
¼ cup sour cream
1 large egg
1 teaspoon vanilla extract
¼ teaspoon almond extract
For the frosting
½ cup unsalted butter softened
2 cups powdered sugar
Pinch of salt
1 tablespoon whole milk
1 teaspoon vanilla extract
Gel food coloring optional
Sprinkles

Instructions

In a large bowl, whisk together the cake flour, baking soda, cream of tartar, baking powder, and salt, set aside.
3 cups cake flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, ½ teaspoon baking powder, ¼ teaspoon salt
In the body of a stand mixer with the paddle attachment, cream the butter until smooth.
1 cup unsalted butter
Mix in the powdered sugar until combined, scrape down the sides if needed.
1/2 cup powdered sugar
Add the sour cream, egg, vanilla extract, and almond extract, stir it in until fully combined, mixture may appear curdled.
¼ cup sour cream, 1 large egg, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
Add the flour mixture and stir in until combined, scrape down the sides, and put the mixer on medium speed for a few seconds to make sure it’s mixed well.
On a parchment-lined baking sheet, make dollops of dough, not touching with a 1.5 tablespoon cookie scoop. Cover with plastic wrap and place in the fridge for at least 2 hours or overnight preferably.
Preheat the oven to 375°F. Line 2-4 sheet trays with parchment paper. Roll the dough balls in your hands so they are round. Using the heel of your hand, gently flatten the balls of cookie dough. Bake for 8-10 minutes until the edges begin to turn slightly light golden brown. Let cool completely on the baking sheet.
While the cookies are baking, make the frosting by adding the butter to a large bowl and with a hand mixer (or with a stand mixer) whip the butter until smooth.
For the frosting, ½ cup unsalted butter
Add the powdered sugar and salt combine as well as you can.
2 cups powdered sugar, Pinch of salt
Add the milk and vanilla, slowly stir it in. Turn the mixer on medium speed and whip it for 3 minutes until light and fluffy, scrape down the sides as needed. If it seems too thick add another ½ tablespoon of milk.
1 tablespoon whole milk, 1 teaspoon vanilla extract
Add food coloring now if using. Scrape down the sides to make sure all the frosting is colored.
Gel food coloring
Once the cookies are cooled, add a little bit of the frosting to each one and immediately top with sprinkles. Repeat with all the cookies.
Sprinkles

Notes

Beat butter and sugar on medium‑high speed for a full 3 minutes—traps air for that super soft texture.
Don’t skip the chill time; cold dough = puffier cookies that hold shape.
Use a cookie scoop so every cookie bakes evenly.
Gently flatten dough balls with your palm for the classic smooth top.
If frosting is too thick, add drops of milk; too thin, spoon in more powdered sugar.
For perfect edges, run an offset spatula around warm cookies to nudge stray dough back into a circle.

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