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Lofthouse Cookies

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These homemade Lofthouse Cookies are a copycat version of the iconic grocery store treat! Soft, cakey sugar cookies topped with creamy pink buttercream frosting and colorful sprinkles. Perfect for birthdays, holidays, or whenever you crave a nostalgic sweet.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour 23 minutes
  • Yield: 28 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

2 1/4 cups (270g) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon cornstarch

1/2 teaspoon salt

1/2 cup (113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

1 large egg, room temperature

1/4 cup (60g) sour cream, room temperature

1 1/2 teaspoons vanilla extract

1/4 teaspoon almond extract (optional)

For the Buttercream:

1/2 cup (113g) unsalted butter, room temperature

2 cups (240g) powdered sugar

1 teaspoon vanilla extract

2 tablespoons (30mL) milk, plus more if needed

Food coloring (optional)

Sprinkles (optional)

Instructions

  1. In a bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt. Set aside.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract (if using). Mix in sour cream until smooth.
  3. Add dry ingredients to the wet mixture and mix on low until just combined. Shape dough into a disk, cover with plastic wrap, and chill for at least 1 hour.
  4. Preheat oven to 375°F (190°C). Roll out chilled dough to 1/4 inch thickness on a floured surface. Cut out cookies with a 2 1/2–3 inch round cutter. Place on parchment-lined baking sheets.
  5. Bake for 8–9 minutes, or until bottoms just begin to color. Cookies should remain pale. Let cool completely on a wire rack.
  6. To make frosting: Beat butter until creamy, then add powdered sugar and vanilla. Gradually add milk until smooth and spreadable. Mix in food coloring if desired.
  7. Spread or pipe frosting onto cooled cookies and top with sprinkles. Store in an airtight container.

Notes

  • Cornstarch is essential for achieving the soft, cakey texture—don’t skip it.
  • Chill the dough for at least 1 hour before rolling or it will be too sticky.
  • Don’t overbake—cookies should stay pale for the right texture.
  • Use gel food coloring for vibrant frosting with less liquid.
  • Store frosted cookies in the fridge for up to 1 week or freeze unfrosted cookies for up to 3 months.

Nutrition

Find it online: https://cheftinaskitchen.com/lofthouse-cookies/