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Lofthouse Cookies Recipe

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4.8 from 25 reviews

Lofthouse Cookies are soft, fluffy sugar cookies topped with a creamy, light, and colorful frosting. These delightful treats feature a tender crumb from sour cream in the dough and are perfect for any festive occasion, decorated with your choice of food coloring and sprinkles.

Ingredients

Cookies

  • 1 cup granulated sugar
  • 12 tbsp butter, softened
  • 2 eggs
  • 1/2 cup full fat sour cream
  • 1 tsp vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Food coloring, as desired

Frosting

  • 12 tbsp butter, softened
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk or cream
  • Food coloring, as desired
  • Sprinkles for garnish

Instructions

  1. Cream Butter and Sugar: Using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
  2. Add Wet Ingredients and Color: Mix in the eggs, sour cream, and vanilla extract until well combined. Add food coloring now if desired; note the color will lighten after adding dry ingredients.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  4. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing well until a smooth dough forms.
  5. Chill Dough: Transfer the dough to an airtight container and refrigerate for at least 1 hour to firm up the dough, which will be soft and sticky.
  6. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for non-stick baking.
  7. Shape Cookies: Scoop dough with a cookie scoop about the size of a golf ball, dusting hands with flour if sticky. Shape into smooth balls and place on prepared baking sheets at least 2 inches apart. Gently press down and slightly flatten each ball.
  8. Bake Cookies: Bake for 12 minutes until cookies puff up and just begin to brown around the edges. Remove from oven and place baking sheets on wire racks to cool the cookies for at least 10 minutes before frosting.
  9. Prepare Frosting: Cream softened butter and powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes. Mix in vanilla extract. If frosting is stiff, add milk or cream one tablespoon at a time until desired consistency is reached. Add food coloring and mix well.
  10. Frost and Decorate: Use a piping bag or offset spatula to frost cooled cookies. Garnish with sprinkles immediately after frosting. Allow frosting to set; note it remains soft so avoid stacking cookies.

Notes

  • For best shaping results, chill the dough fully before scooping and shaping to reduce stickiness.
  • If dough is too sticky while shaping, dust hands with a little flour to prevent sticking without altering texture.
  • Use full fat sour cream to keep the cookies tender and moist.
  • You can customize the frosting color using gel food coloring for vibrant shades without thinning the frosting.
  • Since the frosting does not harden fully, store the cookies in a single layer to prevent smudging and keep them fresh.
  • To keep cookies soft longer, store in an airtight container at room temperature for up to 3 days.
  • If you want a firmer frosting texture, chill the frosted cookies briefly before serving.

Find it online: https://sweetworldcooks.com/lofthouse-cookies-recipe/