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Lofthouse Cookies
5 from 12 votes

Lofthouse Cookies

Lofthouse Cookies are soft, cake-like sugar cookies made with cake flour and sour cream, giving them a tender texture. Rolled into balls and flattened before baking to a light golden color, these cookies are topped with a creamy vanilla-almond frosting and colorful jimmies sprinkles. Their soft crumb and mild sweetness make them a nostalgic treat that is easy to portion and bake without rolling or cutting.

Prep Time
10 mins
Cook Time
10 mins
Chill Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 large cookies
Calories: 318 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Cookies:
  • 2 cups cake flour
  • 1 ½ Tablespoons cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup butter softened, unsalted
  • ¾ cup granulated sugar
  • 1 egg room temperature, large
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ cup sour cream room temperature
For the Frosting:
  • ¼ cup butter softened, unsalted
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • kosher salt dash
  • 2 tablespoons heavy cream
  • 1 Gel food coloring pink, drop
  • ¼ cup jimmies colored sprinkles

Instructions

    Cup of Yum
  1. In a medium mixing bowl, whisk cake flour, cornstarch, baking powder, and salt together. Set aside.
  2. In a large mixing bowl, beat butter and sugar together until combined. Add in egg, vanilla, and almond extracts.
  3. Stir in sour cream and mix until well blended.
  4. Add in dry ingredients and mix until just combined, using a rubber spatula to scrape down the sides. Do not over mix. Cover with plastic wrap and chill in the refrigerator for a minimum of 60 minutes.
  5. To portion out the dough, scoop about 3 Tablespoons of cookie dough, dust hands with powdered sugar, and roll dough into a ball. 
  6. Preheat oven to 350 degrees.
  7. Place on parchment paper lined baking sheet, about 3 inches apart. Flatten cookies with the bottom of a glass or flat measuring cup, dipped in powdered sugar. Cookies should be between ½” and ¼” thick.
  8. Bake cookies for 9-11 minutes; rotating the baking sheet halfway through. Cookies should be just lightly golden - NOT BROWN. Cookies will continue to  bake on the cookie sheet while cooling. Cool completely before adding the frosting.
  9. For frosting, beat butter for 1-2 minutes, or until it has lightened in color and is creamy. 
  10. Add in the powdered sugar, vanilla, salt and heavy cream, a Tablespoon at a time, until the desired consistency is reached. Add food coloring to tint, if desired.
  11. Frost cookies, leaving a small rim of the cookie exposed. Top with sprinkles or jimmies.

Notes

  • Use a cookie scoop or measure dough portions to ensure even cookie sizes for consistent baking.
  • Dust hands with powdered sugar when handling dough to prevent sticking and aid shaping.
  • Rotate the baking sheet halfway through baking to promote even color and doneness.
  • Bake until cookies are only lightly golden to keep a soft texture; avoid browning which indicates overbaking.
  • Store frosted cookies in an airtight container to preserve softness for about three days.
  • Cookie dough can be frozen for later baking by following proper freezing and thawing methods.

Nutrition Information

Serving 1cookie Calories 318kcal (16%) Carbohydrates 43g (14%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g (35%) Cholesterol 52mg (17%) Sodium 97mg (4%) Sugar 24g (48%)

Nutrition Facts

Serving: 12 large cookies

Amount Per Serving

Calories 318

% Daily Value*

Serving 1cookie
Calories 318kcal 16%
Carbohydrates 43g 14%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Cholesterol 52mg 17%
Sodium 97mg 4%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.