Lofthouse Cookies Recipe

4.34 from 3 votes

Lofthouse Cookies, the iconic grocery store cookies, are buttercream-frosted cake-like sugar cookies with the most satisfying, melt-in-your-mouth texture.

Prep Time20

Cook Time8

Chill Time1

Total Time1 28

Course: cookie, Dessert

Cuisine: American

Servings: cookies

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Stand Mixer
Rolling Pin
Baking Sheet

Ingredients

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 (see note)
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

In a medium bowl, whisk the flour, baking powder, baking soda, cornstarch, and salt together.
3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon cornstarch, ½ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together. Add in the eggs and mix until combined. Add in the sour cream, and vanilla and almond extracts.
½ cup salted butter, 1½ cups granulated sugar, 2 large eggs, ½ cup sour cream, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
Mixing on low speed, add in the flour mixture little by little until just combined.
Form the dough into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F.
On a floured surface, roll out the dough to a little more than ¼-inch thick.
Use a 2 to 3-inch round cookie cutter to cut out circles from the dough. Transfer to a baking sheet.
Bake for 7-9 minutes. Transfer the cookies to a baking rack to cool.
While the cookies cool, make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until smooth. Add in the sugar and mix until incorporated. Add in the milk, vanilla and almond extracts, and salt. Add in the drops of food coloring if using, and mix again until fully combined.
½ cup unsalted butter, 2 cups powdered sugar, 1-2 tablespoons milk, ½ teaspoon pure vanilla extract, ¼ teaspoon almond extract, ⅛ teaspoon kosher salt, Food coloring
One the cookies have cooled, frost and top with sprinkles.
2 tablespoons colored sprinkles

Video

Notes

Salt: If using a finer-grain salt (like sea salt or table salt), reduce the amount by half or use unsalted butter.
Take care not to overmix the cookie dough; otherwise, your cookies may turn out tough.
Bake the cookies for no more than 9 minutes; we don't want these cookies to take on any color.
Let the cookies cool completely before frosting them; otherwise, the frosting will melt off.
Add more milk to the frosting only if it is too thick.
Store the cookies in a single layer to keep the frosting from smearing.

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.

Nutrition