Description
Classic soft and fluffy Lofthouse cookies with a tender crumb and topped with a rich, creamy vanilla-almond frosting and colorful sprinkles. These homemade cookies are easy to make and perfect for celebrations or everyday treats.
Ingredients
Scale
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
- ½ cup salted butter, room temperature (113 grams, 1 stick)
- 1½ cups granulated sugar (300 grams)
- 2 large eggs, room temperature (100 grams)
- ½ cup sour cream, room temperature (114 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ teaspoon almond extract (2 grams)
For the Frosting:
- ½ cup unsalted butter, room temperature (113 grams, 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
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, and kosher salt until well combined.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the salted butter and granulated sugar together until light and fluffy. Add the eggs and mix until fully incorporated.
- Add wet ingredients: Mix in the sour cream, vanilla extract, and almond extract until the mixture is smooth and homogeneous.
- Combine flour mixture: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, mixing just until combined to form the dough.
- Chill the dough: Form the dough into a ball and cover it tightly with plastic wrap. Refrigerate for at least 1 hour to firm up and allow flavors to meld.
- Preheat oven: Set the oven temperature to 350°F (175°C) and allow it to fully preheat before baking.
- Roll and cut dough: On a lightly floured surface, roll out the chilled dough to slightly more than ¼-inch thickness. Use a 2 to 3-inch round cookie cutter to cut out circles and transfer them to a baking sheet lined with parchment paper.
- Bake cookies: Bake the cookies for 7-9 minutes until the edges are set but the centers remain soft. Remove from oven and transfer to a wire rack to cool completely.
- Prepare frosting: In a clean bowl of the stand mixer fitted with the whisk attachment, beat the unsalted butter until smooth. Add the powdered sugar and mix until well incorporated. Then add the milk, vanilla extract, almond extract, and kosher salt. Add food coloring drops if desired, and beat until the frosting is creamy and fully blended.
- Frost and decorate: Once the cookies have completely cooled, spread or pipe the frosting evenly over each cookie. Sprinkle with colored sprinkles for a festive finish.
Notes
- Store Lofthouse cookies in an airtight container at room temperature for up to 2 days to maintain freshness.
- Refrigerate for up to 5 days if you want to keep them longer, but bring to room temperature before serving.
- Cookies can be frozen for up to 1 month; thaw at room temperature and then frost.
- Using room temperature ingredients ensures better mixing and texture for the cookies and frosting.
- You can customize the food coloring to match holidays or party themes.
Nutrition
- Serving Size: 1 cookie (approx. 38 grams)
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
