Copycat Lofthouse Cookies
We absolutely LOVE Lofthouse cookies, but they are a bit expensive and we really like being able to control the ingredients in our food. I’ve been working on finding a Copycat Lofthouse Cookies recipe for a while and I’ve finally got it. There are a lot of recipes out there that are just not quite right but this one nails it. These cookies are light and fluffy, just barely turning golden. The frosting is buttery and fantastic, it’s my son’s favorite cookie frosting.
Copycat Lofthouse Cookies Recipe
Copycat Lofthouse Cookies
Copycat Lofthouse Cookies are light and fluffy, just barely golden. The frosting is buttery and fantastic. Amazing alternative to storebought cookies.
Ingredients
Cookies
- 3 cups all-purpose flour, minus 6 tablespoons
- 6 tbsp. corn starch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 3/4 cup butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream (I used light)
- 2 tsp. vanilla extract
- 1 large egg
Frosting
- 4 cups powdered sugar
- 1/2 cup butter, softened to room temperature
- 3 to 4 tbsp. milk
- 1 tsp. vanilla extract
- food coloring
- sprinkles
Instructions
Cookies
- Preheat the oven to 325 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
- To measure the flour, put 2 tablespoons corn starch into a one cup measuring cup and then fill the remainder of the cup with all purpose flour. Level off and then sift the flour and cornstarch together. Continue this method for the remaining two cups of cornstarch/flour.
- Combine the sifted cornstarch and flour with the baking powder, baking soda and salt and set aside.
- In a mixer, combine the sugar, butter and sour cream. Mix on medium until light and fluffy, about three minutes.
- Add the egg and vanilla and mix to combine.
- Add the flour mixture and mix on low until fully combined. Do not over mix.
- Using a 2 tablespoon cookie scoop, drop level scoops of cookie dough onto the prepared cookie sheets. Leave at least 2 inches between cookies. Dip the bottom of a glass in a little flour and press lightly down on top of each cookie just a little to get about a 1 1/2 inch sized cookie.
- Bake the cookies until they are puffy and just very lightly golden, about 18 minutes.
- Let cool on the baking sheet for about one minute then move them to a cooling rack to cool completely.
Frosting
- Combine the softened butter, powdered sugar, milk and vanilla using a mixer on low until completely combined.
- Add food coloring until desired color is achieved.
- Using a knife, cover each cookie with frosting. Be generous, there is plenty for the entire batch.
- Add sprinkles, as desired, to each cookie.
Notes
You can use 3 cups cake flour instead of the all purpose flour and cornstarch if desired.
optional: add 1/2 tsp. almond extract to batter at the same time you add vanilla extract.
Recipe adapted from Food Network.
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Your cookies look so light and tender. I’d love to sink my teeth in a few!