Indulge in the heavenly softness of these Lofthouse Cookies that will simply melt in your mouth.
EASY LOFTHOUSE COOKIES
These Easy Lofthouse Cookies are a must-try! They are simply irresistible and will leave you craving for more. Today, we’re diving into the world of cookies and exploring what sets these particular treats apart from the rest. Join us as we take a closer look at the ingredients, baking techniques, and overall flavor profile that make these cookies truly exceptional. Get ready to satisfy your sweet tooth and discover a new favorite recipe!
The buttercream frosting is perfectly balanced, with just the right amount of sweetness to elevate your taste buds. These mouth-watering treats are not only scrumptious but also incredibly simple to whip up.
More Delicious Sweets↓
Desserts (Guilty Pleasures)
When you want something sweet, nothing beats a warm, soft, just-baked cookie. And if you want a cookie that is good in every way, you don’t have to look any further than Lofthouse Cookies. Welcome! Today, I’m excited to share with you a delicious cookie recipe that is sure to impress. These cookies are not only incredibly tasty, but they also maintain their shape perfectly, making them ideal for decorating with frosting and sprinkles.
Lofthouse Cookies are a type of soft sugar cookie that are known for being light and fluffy, tasting sweet and buttery, and being decorated with bright colors and fun shapes. These cookies are great for any occasion, whether you’re having a birthday party, a holiday party, or just want a sweet treat. Whether you prefer to enjoy them plain or jazzed up with colorful toppings, these cookies are a must-try for any dessert lover. So, let’s get baking!
How to Make Lofthouse Cookies:
To make these cookies all you need is a few simple ingredients. If you bake often, you probably have everything you need to make these right away! Flour, sugar, butter, and eggs are all used to make Lofthouse Cookies. The dough is mixed until the ingredients are just blended, and then it is put in the fridge for at least an hour to let the flavors blend. The dough is then rolled out, cut into forms, and baked until just set. The result is a cookie with a texture that is soft, tender, and almost like cake.
First, combine dry ingredients. In a mixing bowl add flour, salt, baking powder, baking soda, and cornstarch. Whisk together and set aside.
Then, mix the wet parts together. In another bowl, beat sugar and butter together until they are fluffy. After adding the egg, vanilla, and almond extract, beat for two minutes. Pour in the sour cream and mix until everything is well combined.
Mix the dry ingredients with the wet ingredients using a hand mixer on the lowest speed until the ingredients are just blended. Use a spatula to scrape down the bowl.
Put the mixture on a counter that has been dusted with flour and make it into a ball. Wrap the dough in plastic and put it in the fridge for an hour.
Time to Bake:
Preheat the oven to 375°F and prepare a baking sheet lined with parchment paper. On a floured surface, roll out the dough and cut out the cookies with a round cookie cutter. Don’t discard the scraps. Roll them up again and cut out additional cookies. This recipe makes 20-30 cookies depending on the size of the cookie cutter. Place the cookies on a baking sheet and bake for 8-9 minutes, or until the bottom edge begins to turn color.
While the cookies are baking let’s prepare the Buttercream Frosting!
Add the butter to a mixing dish and cream it with a hand mixer. Then stir in the powdered sugar and vanilla extract. While mixing on low, drizzle in the milk. Then, increase the speed to high and beat until the mixture is smooth. If you want to use food color, now is the time to do it. I chose to apply a few drops at a time till I got this lovely pink tint.
Take the cookies out of the oven and allow them to cool completely. These cookies are best enjoyed with a generous spoonful of delicious buttercream and some vibrant sprinkles on top. Enjoy!
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do! Follow along on Facebook, Pinterest, and Instagram @asimpletweakrecipes for the latest updates.
EASY LOFTHOUSE COOKIES
Ingredients
- 2 1/4 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt I use sea salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 egg room temperature
- ¼ cup sour cream room temperature
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Buttercream Frosting:
- ½ cup unsalted butter room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk more if needed
- Food Coloring optional
- Sprinkles for a nice touch!
Instructions
- First, combine dry ingredients. In a mixing bowl add flour, salt, baking powder, baking soda, and cornstarch. Whisk together and set aside.
- Then, in another bowl, beat sugar and butter together until they are fluffy. Add the egg, vanilla, and almond extract, and beat for two minutes. Pour in the sour cream and mix until everything is well combined.
- Mix the dry ingredients with the wet ingredients. Then, use a hand mixer on the lowest speed until the ingredients are just blended. Use a spatula to scrape down the bowl.
- Place dough on a lightly floured surface and gently knead into a smooth, firm ball. Wrap the dough in plastic and put it in the fridge for an hour.
Time to Bake:
- Preheat the oven to 375°F. Prepare a baking sheet lined with parchment paper. On a floured surface, roll out the dough and cut out the cookies with a round cookie cutter. Don’t discard the scraps. Roll them up again and cut out additional cookies.
- Place the cookies on a baking sheet and bake for 8-9 minutes, or until the bottom edge begins to turn color.
- While the cookies are baking, let’s prepare the Buttercream Frosting!
- Add the butter to a mixing dish and cream it with a hand mixer. Then, add the powdered sugar and vanilla extract. While mixing on low, drizzle in the milk.
- Next, increase the speed to high and beat until the mixture is smooth. If you want to use food color, now is the time to do it. I chose to apply a few drops at a time till I got this lovely pink tint.
- Take the cookies out of the oven and allow them to cool completely. These cookies are best enjoyed with a generous spoonful of delicious buttercream and some vibrant sprinkles on top. Enjoy!
Notes
Nutrition
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
