5 from 10 votes
Soft Baked Lofthouse Cookies
Soft Baked Lofthouse Cookies are tender sugar cookies flavored with vanilla and a touch of almond extract. The dough includes Greek yogurt to add moistness and softness. After chilling, the dough is scooped, rolled, and gently flattened before baking to maintain a thick, soft texture. These classic cookies are finished with a creamy vanilla icing and optionally decorated with sprinkles for a festive touch.
Prep Time
30 mins
Cook Time
10 mins
Chill Time
30 mins
Total Time
1 hr 10 mins
Servings:
24
cookies
Calories:
194 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For The Cookies:
- 1 tick butter at room temperature, unsalted
- 1 cup granulated sugar
- 2 egg at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup Greek yogurt 5% fat
- 2 1/2 cups all-purpose flour plus more for rolling
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Icing:
- 1 tick butter at room temperature, unsalted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Food Coloring optional
- holiday sprinkles for decorating
Instructions
- Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at medium speed for 2 to 3 minutes, or until light and fluffy. Scrape down the sides of the bowl, then beat in the eggs one at a time.
- Add the vanilla and almond extracts and Greek yogurt and mix on medium speed for 2 minutes.
- In a separate medium bowl, whisk flour, baking powder, baking soda and salt.
- Add the flour mixture to the butter mixture and process at low speed just until no streaks of flour remain.
- Chill for 30 minutes.
- Preheat the oven to 350˚F and line two baking sheets with parchment paper.
- Using a 2-tablespoon sized spring loaded cookie scoop, scoop about 12 cookies onto each prepared sheet pan. Roll them into even balls, then gently pat the tops down so you create a slightly flattened disc.
- Bake for 10 to 12 minutes, or until lightly golden brown. Let cool on sheet pans for 1 minute, then transfer to cooling racks to cool completely. Repeat with remaining cookie dough.
- While the cookies cool, make the icing. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed for 2 minutes. Add sugar, vanilla and 2 tablespoons of milk and beat until smooth, adding the additional milk as needed. You want a light and fluffy frosting that is thick, but spreadable. Once you reach the desired consistency, add food coloring and mix to combine, if desired.
- Add 1 tablespoon of frosting to each of the cooled cookies, then add sprinkles. Store frosted cookies tightly wrapped in the fridge.
Cup of Yum
Nutrition Information
Calories
194kcal
(10%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
34mg
(11%)
Sodium
73mg
(3%)
Potassium
27mg
(1%)
Fiber
0.4g
(2%)
Sugar
18g
(36%)
Vitamin A
257IU
(5%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 cookies
Amount Per Serving
Calories 194
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 73mg | 3% |
| Potassium | 27mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 257IU | 5% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.