Description
This Lofthouse Cookies recipe delivers soft, fluffy, and perfectly sweet cookies topped with a creamy, smooth frosting. Inspired by the classic bakery-style treat, these cookies are easy to make and perfect for decorating with sprinkles for any occasion.
Ingredients
Scale
Cookies:
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Frosting:
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups confectioners’ sugar
- 2 tablespoons milk
- Food coloring (optional)
- Sprinkles (optional)
Instructions
- Preheat oven: Preheat your oven to 400°F and line a baking sheet with a Silpat or parchment paper to prevent sticking.
- Cream butter and sugar: In a stand mixer fitted with a paddle attachment or using a hand mixer, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and smooth.
- Mix wet ingredients: Add 1/2 cup sour cream, 1 egg, 2 teaspoons vanilla extract, and 1/4 teaspoon almond extract to the creamed mixture and mix until just combined.
- Sift and combine dry ingredients: In a separate bowl, sift together 3 cups all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Add the dry ingredients to the wet in three additions, mixing well after each.
- Shape cookies: Roll the dough into 2-inch balls and place them 2 inches apart on the prepared baking sheet. Use a mini rolling pin or similar tool to flatten each ball to about 1/4 to 1/2 inch thick.
- Bake cookies: Bake in the preheated oven for 7 minutes. The cookies will not brown when done. Remove from the oven and transfer to a cooling rack to cool completely before frosting.
- Make frosting: In a stand mixer or with a hand mixer, cream together 1/2 cup softened unsalted butter, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until smooth.
- Add sugar and milk: Gradually add 2 cups confectioners’ sugar, one cup at a time, mixing until smooth. Add 2 tablespoons milk and food coloring if desired, and beat until fluffy and smooth.
- Decorate cookies: Spread the frosting onto cooled cookies and immediately decorate with sprinkles if using.
Notes
- For almond extract, you can substitute with peppermint or other extracts for different flavors.
- Use room temperature butter and sour cream for best mixing results.
- The cookies won’t brown much; avoid baking longer to maintain softness.
- Let cookies fully cool before frosting to prevent melting the frosting.
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
