Lofthouse Cookies Recipe
Lofthouse Cookies are a super soft sour cream sugar cookie recipe topped with homemade frosting.
Servings: 24 cookies
Ingredients
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
- 1/2 teaspoon almond extract optional but recommended; can also substitute with alternate extracts like peppermint
- 2 cups confectioners' sugar
- 2 tablespoons milk for thinning
- food coloring and/or sprinkles optional; used for decorating
Instructions
To make the cookies:
- Prep: Preheat oven to 400°F. Line a baking sheet with a Silpat or parchment paper. Set aside.
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, cream together the 1/2 cup unsalted butter and 3/4 cup granulated sugar until smooth and light in color.
- Mix wet ingredients: Add in the 1/2 cup sour cream, 1 egg, 2 teaspoons vanilla extract, and additional 1/4 teaspoon almond extract, if using. Mix until just combined.
- Sift and add dry ingredients: In a separate mixing bowl, sift together the 3 cups all purpose flour, 3/4 teaspoons 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.
- Roll cookies: Roll dough into 2″ balls and place 2″ apart on the prepared cookie sheet. Use a roller (a mini roller works great) to roll cookies flat (about 1/4 to 1/2 inch thick).
- Bake: Bake cookies in preheated oven for 7 minutes. They will not be brown when done. Remove from oven and transfer from cookie sheet to cooling rack. Allow cookies to fully cool before frosting.
To make the frosting:
- Cream butter: In a stand mixer fitted with the paddle or in a large mixing bowl using a hand mixer, cream together the 1/2 cup unsalted butter, softened, 1 teaspoon vanilla, and 1/2 teaspoon almond extract (if using) until smooth.
- Add sugar: Add in the 2 cups confectioners' sugar, 1 cup at a time, mixing until smooth after each addition. Add in the 2 tablespoons milk and food color, if using, and beat until fluffy and smooth.
- Decorate: Spread onto cooled cookies and immediately sprinkle on sprinkles.
Notes
Recipe adapted from Two Peas & Their Pod
Nutrition
Calories: 202kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 55mg | Potassium: 40mg | Sugar: 16g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.8mg
