|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 0g||1%|
|Total Sugars 18g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This homemade version, a copycat of the familiar favorite, is better than the store-bought cookies and completely customizable. There are no synthetic ingredients and the flavor is superior. The color of the frosting and the decorations can be personalized for holidays, to match your favorite sports teams, or even for baby showers and gender reveal parties.
"These were delicious! Soft and cakelike, and with the delicious frosting, they were the perfect treat. I found it a little easier to flour my hands and shape the scoops of cookie dough into balls before placing them on the parchment and flattening." —Diana Rattray
For the Cookies:
1 cup sugar
1/2 cup unsalted butter, softened
1/2 cup sour cream
1 large egg
2 teaspoons vanilla extract
3 cups (360 grams) cake flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the Frosting and Decoration:
Note: While there are multiple steps to this recipe, this Lofthouse cookie recipe is broken down into workable categories to help you better plan for preparation and baking.
Gather the ingredients. Preheat the oven to 325 F. Prepare 2 baking sheets by lining them with parchment paper.
In the bowl of an electric mixer, combine the sugar, butter, and sour cream and beat until light and fluffy.
Add the egg and vanilla extract. Mix until combined.
In a large bowl, combine the cake flour, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture and mix until just combined.
Scoop 2 heaping tablespoons of the cookie dough and with lightly floured hands, roll the dough scoops into balls. Place the balls onto a prepared baking sheet, leaving about 2 inches between each cookie.
Dip the bottom of a glass into some of the cake flour and gently press the dough to evenly flatten the top of each cookie.
Bake the cookies in the preheated oven until they are just set and have just started to lightly brown on the bottom, 15 to 17 minutes. Do not overbake. Allow the cookies to sit on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Make the Frosting
Gather the ingredients.
In the bowl of an electric mixer, combine the confectioners' sugar, butter, 1 tablespoon heavy cream, vanilla, and a few drops of your choice of food coloring.
Mix until light and fluffy and the desired texture and color have been achieved. Add more heavy cream as needed to achieve the desired texture.
Once the cookies have cooled completely, spread the frosting over the tops, leaving a little space to show the edge of the cookie. Garnish with sprinkles.
Store in a single layer inside an airtight container.
- It's important to use cake flour for this recipe since it will ensure that the cookies are light and fluffy.
- Almond extract can enhance the vanilla flavor in cookies. Try adding 1/4 to 1/2 teaspoon of almond extract to the cookies along with the vanilla.
How to Store and Freeze
- These cookies will keep best in a single layer, separated by wax paper if need be, in an airtight container for up to three days.
- For longer-term storage, you can freeze the unbaked dough on baking sheets and then transfer them once frozen to a zip-top bag. When you're ready, you can then bake as directed, adding two to three minutes to the bake time.
- The unfrosted, baked cookies can also be frozen for up to three months.