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Preppy Kitchen

Copycat Lofthouse Cookies

Super soft, cakey sugar cookies with a melt-in-your-mouth crumb, finished with a sweet pink buttercream and a shower of sprinkles. They taste far better than the grocery store original and come together easily at home.

⏱ 83 min28 cookiesAmericancookiessugar cookiesdessertbakingcopycat

Ingredients

For the cookies

  • 2 1/4 cupsall-purpose flour · 270g
  • 1/2 teaspoonbaking powder
  • 1/4 teaspoonbaking soda
  • 1 tablespooncornstarch
  • 1/2 teaspoonsalt
  • 1/2 cupunsalted butter · room temperature (113g)
  • 1 cupgranulated sugar · 200g
  • 1egg · room temperature
  • 1/4 cupsour cream · room temperature (60g)
  • 1 1/2 teaspoonsvanilla extract · 7.5ml
  • 1/4 teaspoonalmond extract · optional

For the frosting

  • 1/2 cupbutter · room temperature (113g)
  • 2 cupspowdered sugar · 240g
  • 1 teaspoonpure vanilla extract · 5ml
  • 2 tablespoonsmilk · 30ml, plus more if needed
  • —food coloring · optional
  • —sprinkles · optional

Steps

  1. 1

    Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl, whisk together, and set aside.

  2. 2

    Cream the butter and granulated sugar until fluffy, then beat in the egg, vanilla, and almond extract if using. Add the sour cream and mix until combined, scraping the bowl down as needed.

  3. 3

    Add the dry mixture to the wet and mix on low until just combined. Scrape down the bowl with a spatula and work in any errant flour. Shape the dough into a disk, cover in plastic, and chill for 1 hour.

  4. 4

    Preheat the oven to 375F. Roll the dough out to 1/4 inch thick, then cut cookies with a 2 1/2 to 3 inch circular cookie cutter. Reroll the scraps and cut the remaining cookies.

  5. 5

    Transfer the cookies to parchment-lined baking sheets and bake at 375F for 8 to 9 minutes, until they are just turning color on the bottom edge. Set aside to cool completely.

  6. 6

    While the cookies bake, cream the butter, then mix in the powdered sugar and vanilla. Drizzle in the milk while mixing on low, then increase the speed to high and beat until smooth. If using food coloring, mix in a drop at a time until you reach the desired color.

  7. 7

    Top the cooled cookies with a thin layer of buttercream and a smattering of sprinkles.

Creator's notes

Almond extract, food coloring, and sprinkles are optional. Add more milk to the buttercream if it needs loosening.

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