These Homemade Lofthouse Cookies are a simple and easy way to make amazing cookies. Perfect for a holiday dessert, you’ll be making homemade frosting as well! If you love soft cookies with sweet and creamy frosting, you’re not going to want to miss out on these! Great for a treat at home or a cookie exchange, too.
Make sure to check out my Hot Chocolate Cookies as well for another tasty dessert.
These cookies are not only delicious but they’re gluten-free, too! This means that everyone can enjoy them and not have to worry. Sharing cookies is the best!
If you’re looking for even more cookie recipes, you’re not going to want to miss out on my Pumpkin Snickerdoodle Cookies!
Once you make these cookies, you just may find that you have a brand new favorite cookie recipe. Just print out the recipe below and make it over and over again!
Scroll down to see how to make the Lofthouse Cookies!
INGREDIENTS NEEDED TO MAKE LOFTHOUSE COOKIES
- 6 tablespoons butter, softened to room temperature
- ½ cup plus 2 tablespoons granulated sugar
- 1 egg, room temperature
- 1 ½ cups gluten free all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Frosting Ingredients:
- ¼ cup unsalted butter, softened
- ¼ teaspoon vanilla extract
- 1 ¼ cups powdered sugar
- Pinch of salt
- 2-3 teaspoons milk to reach desired consistency
- Optional: food coloring to color frosting
- Optional: candy sprinkles to decorate
HOW TO MAKE LOFTHOUSE COOKIES
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
In an electric mixer, beat butter and sugar on medium speed until creamy. Change to low speed and add the egg, mixing until incorporated.
Add flour, baking powder and salt continuing to mix on low speed, stopping to scrape down the sides when necessary. Add sour cream, vanilla extract and almond extract. Mix until fully combined.
Use a cookie scoop to scoop the dough into balls (about 2 tablespoons each) and place on prepared baking sheet. When evenly divided, the dough yields exactly 12 cookies.
Dip the bottom of a measuring cup into a bowl of water and press the cookies to flatten to approximately ½ inch thick. Repeat this process until all cookies have been flattened.
Place in preheated oven to bake for 16-18 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to finish cooling completely.
To make frosting: beat butter, powdered sugar, vanilla extract and a pinch of salt in a mixing bowl on medium speed until incorporated. Add milk starting with 1 teaspoon at a time until reaching desired consistency.
Divide frosting equally into bowls if using multiple food colorings. Stir in food coloring and spread onto cooled cookies.
Decorate with candy sprinkles if desired.
Store cookies in an airtight container for up to 4 days.
Lofthouse Cookies
This simple cookie recipe is loaded with frosting and flavor!
Ingredients
- 6 tablespoons butter, softened to room temperature
- ½ cup plus 2 tablespoons granulated sugar
- 1 egg, room temperature
- 1 ½ cups gluten free all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Frosting Ingredients:
- ¼ cup unsalted butter, softened
- ¼ teaspoon vanilla extract
- 1 ¼ cups powdered sugar
- Pinch of salt
- 2-3 teaspoons milk to reach desired consistency
- Optional: food coloring to color frosting
- Optional: candy sprinkles to decorate
Instructions
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
In an electric mixer, beat butter and sugar on medium speed until creamy. Change to low speed and add the egg, mixing until incorporated.
Add flour, baking powder and salt continuing to mix on low speed, stopping to scrape down the sides when necessary. Add sour cream, vanilla extract and almond extract. Mix until fully combined.
Use a cookie scoop to scoop the dough into balls (about 2 tablespoons each) and place on prepared baking sheet. When evenly divided, the dough yields exactly 12 cookies.
Dip the bottom of a measuring cup into a bowl of water and press the cookies to flatten to approximately ½ inch thick. Repeat this process until all cookies have been flattened.
Place in preheated oven to bake for 16-18 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to finish cooling completely.
To make frosting: beat butter, powdered sugar, vanilla extract and a pinch of salt in a mixing bowl on medium speed until incorporated. Add milk starting with 1 teaspoon at a time until reaching desired consistency.
Divide frosting equally into bowls if using multiple food colorings. Stir in food coloring and spread onto cooled cookies.
Decorate with candy sprinkles if desired.
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