Easy Frosted Lofthouse Cookies: A Blissful Recipe!

INGREDIENTS You Need for This:

• 3 cups all-purpose flour: This is our base, so make sure it’s fresh!
• 1 tsp baking powder: For that perfect, pillowy lift.
• ½ tsp baking soda: Helps with browning and texture.
• ½ tsp salt: Balances the sweetness.
• 1 cup (2 sticks) unsalted butter, softened: The heart of our flavor.
• 1 ½ cups granulated sugar: Sweetness is a must!
• ½ cup sour cream: This, my friends, is the secret weapon! The sour cream adds the moisture and tenderness that makes these Frosted Lofthouse Cookies truly special. Don’t even think about skipping it.
• 2 large eggs: Binds everything together.
• 1 tbsp vanilla extract: A touch of magic.
• Lofthouse Frosting:
  • 1 cup (2 sticks) unsalted butter, softened: The base for our creamy frosting.
  • 4 cups powdered sugar: For that perfect sweetness and texture.
  • ¼ cup milk: To achieve the right consistency.
  • 1 tsp vanilla extract: Because vanilla makes everything better.
  • Gel food coloring (optional): For that classic Lofthouse sugar cookies look.
  • Sprinkles: Because sprinkles equal happiness!

STEP-BY-STEP INSTRUCTIONS:

1. Get Your Dough Ready: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Don’t stress, your Frosted Lofthouse Cookies are going to be incredible.
2. Cream the Goodness: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for achieving that soft texture. It should take about 3-5 minutes.
3. Add the Secret Weapon: Beat in the sour cream until well combined. The Lofthouse frosting will be amazing thanks to this step!
4. Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. This is where your Frosted Lofthouse Cookies starts to come alive.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6. Chill Out: Wrap the dough in plastic wrap and refrigerate for at least 2 hours. This is important because it prevents your Frosted Lofthouse Cookies from spreading too thin in the oven. In my kitchen, this Frosted Lofthouse Cookies dough needs at least 2 hours of chilling. Don’t skip this step!
7. Roll and Cut: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about ½ inch thickness. Use a round cookie cutter (or any shape you like!) to cut out the cookies. This is where your Frosted Lofthouse Cookies transforms into pure magic.
8. Bake to Perfection: Place the cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden. Your Frosted Lofthouse Cookies should look pale and puffy. They should feel soft to the touch but spring back slightly.
9. Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Make the Lofthouse Frosting: While the cookies are cooling, make the frosting. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the milk and vanilla extract until smooth. Add gel food coloring, if desired, and mix well.
11. Frost and Sprinkle: Once the cookies are completely cool, frost them generously with the frosting. Immediately sprinkle with your favorite sprinkles. This is where your Frosted Lofthouse Cookies becomes Instagram gold!

PRESENTATION:

FAQs:

• Can I make these Frosted Lofthouse Cookies gluten-free? While I haven’t personally tested it, you could try using a gluten-free all-purpose flour blend. Just be sure to add a binder like xanthan gum to help with the texture. Experimenting with gluten-free baking is always an adventure!
• What if I don’t have sour cream for my Frosted Lofthouse Cookies? Okay, listen up. Sour cream is king here. But, plain Greek yogurt is your next best bet. Be prepared for a slightly tangier flavor, but it’ll still deliver that moisture.
• How do I know when my Frosted Lofthouse Cookies are perfectly done? This is the million-dollar question! They should be pale and puffy, and the edges should be just starting to turn golden. They’ll still be soft to the touch, but they’ll firm up as they cool. Remember, slightly underbaked is better than overbaked! It’s also worth considering a copycat Lofthouse sugar cookies recipe from Copycat Lofthouse Sugar Cookies – Recipe
• Can I freeze the Frosted Lofthouse Cookies dough? Absolutely! Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Just thaw it in the refrigerator overnight before rolling and baking. This works best before you make your Lofthouse sugar cookies frosting.
• My Frosted Lofthouse Cookies are spreading too thin. What am I doing wrong? This usually means your dough wasn’t chilled long enough, or your oven is too hot. Make sure your dough is firm before rolling it out, and double-check your oven temperature.
• Can I add other flavors to the Frosted Lofthouse Cookies dough? Go wild! A little lemon zest, almond extract, or even some mini chocolate chips would be delicious. Don’t be afraid to experiment and create your own signature flavor combination. Also, you can try this recipe for Soft Lofthouse Style Frosted Sugar Cookies with Sour Cream found here: Soft Lofthouse Style Frosted Sugar Cookies with Sour Cream ….
• My frosting is too thick/thin. How do I fix it? If it’s too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar, one tablespoon at a time.

CONCLUSION:

My Frosted Lofthouse Cookies Power Tips:

• Don’t overbake! Slightly underbaked is the key to that melt-in-your-mouth texture.
• Chill the dough! This prevents spreading and ensures a soft, tender cookie.
• Use good quality vanilla extract! It makes a huge difference in flavor.

Frosted Lofthouse Cookies Variations I’ve Created and Loved:

• Lemon Lofthouse Cookies: Add lemon zest to the dough and lemon extract to the frosting for a bright, citrusy twist.
• Chocolate Lofthouse Cookies: Add cocoa powder to the dough and chocolate ganache to the frosting for a decadent treat. Check out my Double Chocolate Vegan Black Bean Cookies for even more chocolate inspiration!
• Brown Sugar Lofthouse Cookies: Use brown sugar instead of granulated sugar for a richer, caramel-like flavor. Another recipe that uses Brown Sugar that I love is my Brown Sugar Cookies!

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Frosted Lofthouse Cookies

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These soft and cakey Frosted Lofthouse Cookies are just like the ones you find in the grocery store! Perfect for a sweet treat any time of day, they’re topped with a luscious buttercream frosting.

• Author: Quinn
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

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• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup sour cream

Frosting:

• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 3-4 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt
• Sprinkles, for decoration

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Drop by rounded tablespoons onto the prepared baking sheets.
7. Bake for 9-11 minutes, or until the edges are lightly golden.
8. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Frosting:

1. In a large bowl, cream together the butter and powdered sugar until smooth.
2. Gradually add the milk, one tablespoon at a time, until the frosting reaches your desired consistency.
3. Stir in the vanilla extract and salt.
4. Frost the cooled cookies and decorate with sprinkles.

Notes

For extra soft cookies, be careful not to overbake them. They should be slightly underbaked when you remove them from the oven. Store in an airtight container at room temperature.