Lofthouse Cookies Recipe
User Reviews
4.5
Lofthouse Cookies Recipe
Description
This recipe produces Lofthouse-style sugar cookies characterized by a soft, slightly chewy texture due to the inclusion of sour cream and creamed butter. The dough includes a blend of leavening agents—baking powder and baking soda—to achieve the right rise and texture. The almond extract adds a delicate flavor note alongside vanilla.
The cookies can be formed either as drop cookies shaped by hand and flattened, or chilled, rolled, and cut for a more uniform appearance. The baking temperature of 400°F helps set the cookies’ shape quickly while preserving a tender interior.
Frosting the cooled cookies with a butter-based icing, flavored with extracts and thinned with milk, allows for piped decoration or simple spreading. Sprinkles and food coloring offer customization options. This cookie recipe lends itself well to festive occasions or sweet snacks.
The notes emphasize careful observation while baking, as sugar cookies can quickly overbake. The ideal doneness is set but lightly browned only on the bottom, ensuring a soft, tender cookie that resists dryness.
Ingredients
For the Cookies:
- 1 cup butter softened, 2 sticks
- 1 cup sour cream
- 1 ¾ cup granulated sugar
- 2 egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 6 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt omit if using salted butter
For the Frosting:
- 1 cup butter softened, 2 sticks
- 1 teaspoon vanilla coconut, almond, or peppermint extract
- 4 cups powdered sugar
- 5 tablespoons milk
- Food Coloring optional
- Sprinkles optional
Instructions
To make the cookies:
- Preheat oven to 400°. Line a baking sheet with a baking mat or parchment paper, set aside.
- In a stand mixer fitted with a scraper/paddle attachment or in a large mixing bowl using a hand mixer, cream together the butter and sour cream until smooth and light in color.
- Add in the sugar, eggs, vanilla extract, and almond extract. Mix until just combined.
- In a separate mixing bowl, sift together the flour, baking powder, baking soda, and salt (if using). Add the dry ingredients to the wet in three additions—mix well after each addition and scrape the sides of the bowl.
- To form drop cookies: using damp hands, roll dough into 2" balls and place 2" apart on the prepared cookie sheet. Using a flat-bottomed glass dipped in water, press the cookie balls flat.
- To form rolled cookies: cover the dough and chill for 20-30 minutes. Roll out on a lightly floured surface until 1/4" thick. Using a biscuit cutter, cut cookies and place 2" apart on the prepared cookie sheet.
- Bake cookies in preheated oven for 5-7 minutes, until the cookies just begin to set up and the bottoms are lightly brown. Immediately remove from cookie sheet and let cool completely on a cooling rack before frosting.
To make the frosting:
- In a stand mixer fitted with a scraper/paddle attachment or in a large mixing bowl using a hand mixer, cream together the butter and extract of choice until smooth.
- Add in the powdered sugar, 1 cup at a time, mixing until smooth after each addition. Add in the milk and food color, and beat until fluffy and smooth. Spread onto cooled cookies and immediately sprinkle on sprinkles.
Notes
- Watch cookies closely when baking; remove when just barely browned on the bottom and the tops look set to avoid overbaking.
- For softer cookies, it’s better to err on underbaking slightly than overbaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4dozen cookies
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 139kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 11mg | 4% |
| Sodium | 69mg | 3% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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