Lofthouse Cookies (Copycat Recipe)
Lofthouse Cookies are soft, fluffy, sweet, melt in your mouth sugar cookies. They are frosted with a creamy, smooth, rich and sweet, buttercream frosting and finished off with sprinkles for that signature Lofthouse cookie look.
Servings: 22 cookies
Calories: 238kcal
Ingredients
Sugar Cookies
- 2 cups all purpose flour
- 1/2 cup cake flour (see notes)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup salted butter (at room temperature, see notes)
- 1 cup granulated sugar
- 3 tablespoons granulated sugar
- 3 tablespoons shortening (or melted butter)
- 1 egg
- 1 egg yolk
- 5 tablespoons sour cream (or yogurt)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (or extra vanilla extract)
Frosting
- 1 3/4 cups powdered sugar
- 1/2 cup salted butter (at room temperature)
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon heavy cream
- 1/2 teaspoon salt
- pink food coloring
- sprinkles
Instructions
Cookies
- In a large mixing bowl combine flour, cake flour, cornstarch, baking powder, salt and baking soda. Set aside.2 cups all purpose flour, 1/2 cup cake flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon baking soda
- In the bowl of a stand mixer fitted with a paddle attachment combine the butter, sugar and shortening. Beat on medium speed for 2 minutes, or until light and fluffy.1 cup granulated sugar, 3 tablespoons granulated sugar, 1/2 cup salted butter, 3 tablespoons shortening
- Add in eggs and mix until just combined.1 egg, 1 egg yolk
- Add in sour cream, vanilla and almond extract and mix until incorporated.5 tablespoons sour cream, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract
- With the mixer running on low speed, slowly add in the flour mixture and mix until just combined. Be careful not to over-mix.
- Remove the bowl from the stand mixer and cover it with plastic wrap. Place the bowl into the refrigerator to chill for 1 hour.
- Towards the end of the chill time, preheat the oven to 375°F.
- Line a baking sheet with parchment paper and lightly spray with baking spray. Set aside.
- Once the dough is chilled, remove it from the fridge. Turn the dough out onto a clean, floured surface and roll out to 1/4-inch in thickness. Use a 3-inch round cookie cutter to cut as many cookies as you can. You may have to re-roll the dough a few times to use it all up.
- Transfer the cut out cookies to the prepared baking sheet, spacing them out about 1-inch apart.
- Place the baking sheet into the preheated oven on the center rack. Bake for 9 minutes, or until the edges are set and the centers are soft.
- Once baked, remove from the oven and let the cookies rest on the baking sheet for a few minutes to allow them to set up a bit.
- Once the cookies have set for a few minutes, transfer them to a wire cooling rack to let them completely cool. Repeat the baking process with the remaining cookies.
Frosting
- In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, butter, melted butter, vanilla, heavy cream and salt.1 3/4 cups powdered sugar, 1/2 cup salted butter, 1 tablespoon melted butter, 1 teaspoon vanilla extract, 1 teaspoon heavy cream, 1/2 teaspoon salt
- Whip on low speed until the powdered sugar is incorporated, then increase the speed to medium-high and whip for 3 minutes or until smooth and fluffy.
- Add in food coloring until the desired color is reached and well blended.pink food coloring
- Once the cookies are completely cooled, spread the desired amount of frosting onto each cookie. Top with sprinkles.sprinkles
- You may eat these right away, or let them sit for an hour to allow the frosting to firm up a bit.
Notes
Tips and Techniques
- Cake flour can be made by simply removing 1 1/2 teaspoons of flour and adding in 1 1/2 teaspoons of cornstarch. Whisk together before adding into the recipe.
- You can substitute 1/2 cup of unsalted butter and add an extra 1/4 teaspoon of salt where salt is called for in the recipe, for the salted butter.
- After the flour mixture is added to the mixing bowl, be sure to only mix until just combined. Over-mixing can cause the gluten to overdevelop, resulting in a crumbly cookie.
- When rolling out the dough, try to handle it as little as possible. Overworking the dough will cause the butter to melt, resulting in greasy cookies.
- You may use alternative shaped cookie cutters if desired. I would recommend sticking with 3” in size, to prevent bake time adjustments.
- Cookies may be stored in an airtight container for up to 4 days.
Nutrition
Serving: 1cookie | Calories: 238kcal | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 206mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 317IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 1mg