This post may contain affiliate links. For more information, read my disclosure policy<\/a>.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\nMake Copycat Lofthouse Cookies <\/strong>at home! Skip the store bought cookies and make soft sugar cookies that are cakey with creamy frosting \u2013 they\u2019re better than the original Lofthouse cookie recipe and your\u2019e going to love them.<\/em><\/p>\n\n\n\n<\/figure>\n\n\n\nEvery single time we go to the grocery store Jordan begs for those soft frosted sugar cookies<\/a> you see in the baking department. You know the ones with the bright frosting and sprinkles:\u00a0Lofthouse Sugar Cookies.\u00a0<\/strong>They\u2019re actually really good:\u00a0they are a soft cake-like cookie topped with a sugary sweet frosting.<\/em><\/p>\n\n\n\nHowever, the store bought ones are almost too sweet with lots of artificial flavors and not great ingredients, so I created the perfect copycat Lofthouse Cookies<\/strong> that taste even better with that same mouth feel and flavor. At first I thought that these cookies were just classic sugar cookies<\/a>, but they\u2019re actually baked specifically to be nice and cakey with a fluffy texture. By themselves the unfrosted cookies are kind of bland, but with the frosting they are so good.<\/p>\n\n\n\n<\/figure>\n\n\n\nSecret Ingredients<\/h2>\n\n\n\n\nYou\u2019ll notice the ingredient list has a few other things besides typical sugar cookie ingredients <\/strong>(egg, granulated sugar, vanilla extract, all-purpose flour and powdered sugar).<\/li>\n\n\n\nThese cookies use a combination of baking soda and baking powder<\/strong> to create that soft cakey texture. Some recipes call for cornstarch but mine doesn\u2019t need it thanks to the combination of leavening agents used.<\/li>\n\n\n\nThey also use sour cream<\/strong> to activate the baking soda and make them rise for that super soft texture. Make sure it\u2019s room temperature to avoid lumps.<\/strong><\/li>\n\n\n\nYou\u2019ll also need regular or gel food coloring and rainbow sprinkles to get that classic lofthouse cookie look.\u00a0<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\nHow to make Lofthouse Cookies<\/h2>\n\n\n\n\nCream your butter, sour cream, and sugar with an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.<\/li>\n\n\n\nUnlike other homemade versions, this one doesn\u2019t need a cookie cutter or rolling pin<\/strong> \u2013 they\u2019re drop cookies<\/a>!<\/li>\n\n\n\nOnce the cookie dough is made you\u2019ll scoop 2-tablespoon size cookies. Roll each dough ball between your palms to make them nice and round, then you\u2019ll need to flatten a bit with the bottom of a glass or spatula.<\/strong><\/li>\n\n\n\nThe dough is sticky, so you\u2019ll want to wet your hands or spray them with nonstick cooking spray.<\/li>\n\n\n\nYou can use regular, skim milk, or nonfat milk for the frosting<\/a>, or even heavy cream or nondairy milk.<\/li>\n\n\n\nCarefully frost each cookie with a butter knife and add sprinkles.<\/li>\n\n\n\nChange up the frosting color and sprinkles \u00a0to make Valentine\u2019s Day cookies or Christmas Lofthouse Cookies. They\u2019re better than the real thing!<\/li>\n<\/ol>\n\n\n\n<\/figure>\n \n\n\n\n\n\n\n\nExpert Tips<\/h2>\n\n\n\n\nYou have to be sure and\u00a0flatten them<\/strong>. They don\u2019t spread much at all so flatten them with the bottom of a glass.<\/li>\n\n\n\nTo get soft cookies,\u00a0be sure to not over-bake them<\/strong>. That is key to getting the soft cake-like Lofthouse Cookie taste and texture. I took them out when they were JUST no longer glossy and barely light golden. If you wait until you see the bottoms be golden, you\u2019ve over-baked them and they\u2019ll be dry.<\/li>\n\n\n\nI love using\u00a0pure vanilla extract<\/strong>\u00a0in the cookies and frosting. You can also add a bit of\u00a0almond extract<\/strong>\u00a0for extra flavor.<\/li>\n<\/ul>\n\n<\/div>\n\n \n\n\n\tPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>Cook Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p><\/div> \n\t \n\tCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\t\n\t\n\t\n\t\n\tPreheat oven to 350\u00b0F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid.<\/p><\/li>Mix butter, sugar, and sour cream in a hand or a stand mixer until smooth. Mix in egg, baking soda, baking powder, salt, and vanilla. Mix in flour until cookie dough forms, being sure to scrape the bottom and sides of the mixing bowl.<\/p><\/li>Scoop two tablespoons of dough per cookie, placing on the guides on the parchment paper so they are at least 2 inches apart. Use the bottom of a glass to press the cookies flat. (If the cookie dough sticks to the glass, spray it first with nonstick cooking spray for easy removal.)<\/p><\/li>Bake cookies for 7-9 minutes or until they JUST loose the glossy sheen and are barely light golden around the edges. Do not over bake these! Err on the side of underdone.<\/p><\/li>Make the frosting: mix the butter and powdered sugar with a hand or stand mixer slowly until crumbly. Add vanilla, salt, and 1 tablespoon of milk and mix until frosting is smooth, adding more milk as needed for spreadable consistency. Tint with food coloring, if desired.<\/p><\/li>Top each cookie with about 1 tablespoon of frosting. Smooth and sprinkle with sprinkles, if desired.<\/p><\/li>Store in an airtight container for up to 3 days.<\/p><\/li><\/ul><\/div><\/div>\n\t \n\nYou have to be sure and flatten them<\/strong>. They don\u2019t spread much at all, so if you want an ice flat cookie for the buttercream frosting, flatten them with the bottom of a glass.<\/li>\n <\/span>\nWhen you\u2019re baking these soft sugar cookies, be sure to not over-bake them<\/strong>. That is key to getting the soft cake-like Lofthouse Cookie taste and texture.\u00a0<\/li>\n <\/span>\nDepending on your oven, I highly recommend rotating the pans horizontally and vertically during baking.\u00a0<\/li>\n <\/span>\nI love using pure vanilla extract<\/strong> in the cookies and frosting. You can also add a bit of almond extract<\/strong> for extra flavor.<\/li>\n <\/span>\nUse food coloring<\/strong> to tint your frosting.<\/li>\nMake them into lofthouse cookie bars:<\/strong> press them in a 9\u00d713-inch pan that\u2019s been lined with foil and sprayed with nonstick cooking spray. Bake 18-24 minutes or just until the top loses it\u2019s glossy sheen. Frost after cooling.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\tServing: <\/span>1<\/span>cookie<\/span><\/span> | <\/span>Calories: <\/span>210<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>115<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>37<\/span>mg<\/span><\/span> | <\/span>Sugar: <\/span>17<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>320<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>19<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.7<\/span>mg<\/span><\/span><\/p>\n\t\n\t\tNutritional information not guaranteed to be accurate\n\t<\/p> \n\t\n<\/div> \n\n\n<\/div><\/div>\n\nFavorite Cookie Recipes<\/h2><\/header><\/section><\/div>
Make Copycat Lofthouse Cookies <\/strong>at home! Skip the store bought cookies and make soft sugar cookies that are cakey with creamy frosting \u2013 they\u2019re better than the original Lofthouse cookie recipe and your\u2019e going to love them.<\/em><\/p>\n\n\n\n<\/figure>\n\n\n\nEvery single time we go to the grocery store Jordan begs for those soft frosted sugar cookies<\/a> you see in the baking department. You know the ones with the bright frosting and sprinkles:\u00a0Lofthouse Sugar Cookies.\u00a0<\/strong>They\u2019re actually really good:\u00a0they are a soft cake-like cookie topped with a sugary sweet frosting.<\/em><\/p>\n\n\n\nHowever, the store bought ones are almost too sweet with lots of artificial flavors and not great ingredients, so I created the perfect copycat Lofthouse Cookies<\/strong> that taste even better with that same mouth feel and flavor. At first I thought that these cookies were just classic sugar cookies<\/a>, but they\u2019re actually baked specifically to be nice and cakey with a fluffy texture. By themselves the unfrosted cookies are kind of bland, but with the frosting they are so good.<\/p>\n\n\n\n<\/figure>\n\n\n\nSecret Ingredients<\/h2>\n\n\n\n\nYou\u2019ll notice the ingredient list has a few other things besides typical sugar cookie ingredients <\/strong>(egg, granulated sugar, vanilla extract, all-purpose flour and powdered sugar).<\/li>\n\n\n\nThese cookies use a combination of baking soda and baking powder<\/strong> to create that soft cakey texture. Some recipes call for cornstarch but mine doesn\u2019t need it thanks to the combination of leavening agents used.<\/li>\n\n\n\nThey also use sour cream<\/strong> to activate the baking soda and make them rise for that super soft texture. Make sure it\u2019s room temperature to avoid lumps.<\/strong><\/li>\n\n\n\nYou\u2019ll also need regular or gel food coloring and rainbow sprinkles to get that classic lofthouse cookie look.\u00a0<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\nHow to make Lofthouse Cookies<\/h2>\n\n\n\n\nCream your butter, sour cream, and sugar with an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.<\/li>\n\n\n\nUnlike other homemade versions, this one doesn\u2019t need a cookie cutter or rolling pin<\/strong> \u2013 they\u2019re drop cookies<\/a>!<\/li>\n\n\n\nOnce the cookie dough is made you\u2019ll scoop 2-tablespoon size cookies. Roll each dough ball between your palms to make them nice and round, then you\u2019ll need to flatten a bit with the bottom of a glass or spatula.<\/strong><\/li>\n\n\n\nThe dough is sticky, so you\u2019ll want to wet your hands or spray them with nonstick cooking spray.<\/li>\n\n\n\nYou can use regular, skim milk, or nonfat milk for the frosting<\/a>, or even heavy cream or nondairy milk.<\/li>\n\n\n\nCarefully frost each cookie with a butter knife and add sprinkles.<\/li>\n\n\n\nChange up the frosting color and sprinkles \u00a0to make Valentine\u2019s Day cookies or Christmas Lofthouse Cookies. They\u2019re better than the real thing!<\/li>\n<\/ol>\n\n\n\n<\/figure>\n \n\n\n\n\n\n\n\nExpert Tips<\/h2>\n\n\n\n\nYou have to be sure and\u00a0flatten them<\/strong>. They don\u2019t spread much at all so flatten them with the bottom of a glass.<\/li>\n\n\n\nTo get soft cookies,\u00a0be sure to not over-bake them<\/strong>. That is key to getting the soft cake-like Lofthouse Cookie taste and texture. I took them out when they were JUST no longer glossy and barely light golden. If you wait until you see the bottoms be golden, you\u2019ve over-baked them and they\u2019ll be dry.<\/li>\n\n\n\nI love using\u00a0pure vanilla extract<\/strong>\u00a0in the cookies and frosting. You can also add a bit of\u00a0almond extract<\/strong>\u00a0for extra flavor.<\/li>\n<\/ul>\n\n<\/div>\n\n \n\n\n\tPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>Cook Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p><\/div> \n\t \n\tCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\t\n\t\n\t\n\t\n\tPreheat oven to 350\u00b0F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid.<\/p><\/li>Mix butter, sugar, and sour cream in a hand or a stand mixer until smooth. Mix in egg, baking soda, baking powder, salt, and vanilla. Mix in flour until cookie dough forms, being sure to scrape the bottom and sides of the mixing bowl.<\/p><\/li>Scoop two tablespoons of dough per cookie, placing on the guides on the parchment paper so they are at least 2 inches apart. Use the bottom of a glass to press the cookies flat. (If the cookie dough sticks to the glass, spray it first with nonstick cooking spray for easy removal.)<\/p><\/li>Bake cookies for 7-9 minutes or until they JUST loose the glossy sheen and are barely light golden around the edges. Do not over bake these! Err on the side of underdone.<\/p><\/li>Make the frosting: mix the butter and powdered sugar with a hand or stand mixer slowly until crumbly. Add vanilla, salt, and 1 tablespoon of milk and mix until frosting is smooth, adding more milk as needed for spreadable consistency. Tint with food coloring, if desired.<\/p><\/li>Top each cookie with about 1 tablespoon of frosting. Smooth and sprinkle with sprinkles, if desired.<\/p><\/li>Store in an airtight container for up to 3 days.<\/p><\/li><\/ul><\/div><\/div>\n\t \n\nYou have to be sure and flatten them<\/strong>. They don\u2019t spread much at all, so if you want an ice flat cookie for the buttercream frosting, flatten them with the bottom of a glass.<\/li>\n <\/span>\nWhen you\u2019re baking these soft sugar cookies, be sure to not over-bake them<\/strong>. That is key to getting the soft cake-like Lofthouse Cookie taste and texture.\u00a0<\/li>\n <\/span>\nDepending on your oven, I highly recommend rotating the pans horizontally and vertically during baking.\u00a0<\/li>\n <\/span>\nI love using pure vanilla extract<\/strong> in the cookies and frosting. You can also add a bit of almond extract<\/strong> for extra flavor.<\/li>\n <\/span>\nUse food coloring<\/strong> to tint your frosting.<\/li>\nMake them into lofthouse cookie bars:<\/strong> press them in a 9\u00d713-inch pan that\u2019s been lined with foil and sprayed with nonstick cooking spray. Bake 18-24 minutes or just until the top loses it\u2019s glossy sheen. Frost after cooling.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\tServing: <\/span>1<\/span>cookie<\/span><\/span> | <\/span>Calories: <\/span>210<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>115<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>37<\/span>mg<\/span><\/span> | <\/span>Sugar: <\/span>17<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>320<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>19<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.7<\/span>mg<\/span><\/span><\/p>\n\t\n\t\tNutritional information not guaranteed to be accurate\n\t<\/p> \n\t\n<\/div> \n\n\n<\/div><\/div>\n\nFavorite Cookie Recipes<\/h2><\/header><\/section><\/div>
Every single time we go to the grocery store Jordan begs for those soft frosted sugar cookies<\/a> you see in the baking department. You know the ones with the bright frosting and sprinkles:\u00a0Lofthouse Sugar Cookies.\u00a0<\/strong>They\u2019re actually really good:\u00a0they are a soft cake-like cookie topped with a sugary sweet frosting.<\/em><\/p>\n\n\n\nHowever, the store bought ones are almost too sweet with lots of artificial flavors and not great ingredients, so I created the perfect copycat Lofthouse Cookies<\/strong> that taste even better with that same mouth feel and flavor. At first I thought that these cookies were just classic sugar cookies<\/a>, but they\u2019re actually baked specifically to be nice and cakey with a fluffy texture. By themselves the unfrosted cookies are kind of bland, but with the frosting they are so good.<\/p>\n\n\n\n<\/figure>\n\n\n\nSecret Ingredients<\/h2>\n\n\n\n\nYou\u2019ll notice the ingredient list has a few other things besides typical sugar cookie ingredients <\/strong>(egg, granulated sugar, vanilla extract, all-purpose flour and powdered sugar).<\/li>\n\n\n\nThese cookies use a combination of baking soda and baking powder<\/strong> to create that soft cakey texture. Some recipes call for cornstarch but mine doesn\u2019t need it thanks to the combination of leavening agents used.<\/li>\n\n\n\nThey also use sour cream<\/strong> to activate the baking soda and make them rise for that super soft texture. Make sure it\u2019s room temperature to avoid lumps.<\/strong><\/li>\n\n\n\nYou\u2019ll also need regular or gel food coloring and rainbow sprinkles to get that classic lofthouse cookie look.\u00a0<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\nHow to make Lofthouse Cookies<\/h2>\n\n\n\n\nCream your butter, sour cream, and sugar with an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.<\/li>\n\n\n\nUnlike other homemade versions, this one doesn\u2019t need a cookie cutter or rolling pin<\/strong> \u2013 they\u2019re drop cookies<\/a>!<\/li>\n\n\n\nOnce the cookie dough is made you\u2019ll scoop 2-tablespoon size cookies. Roll each dough ball between your palms to make them nice and round, then you\u2019ll need to flatten a bit with the bottom of a glass or spatula.<\/strong><\/li>\n\n\n\nThe dough is sticky, so you\u2019ll want to wet your hands or spray them with nonstick cooking spray.<\/li>\n\n\n\nYou can use regular, skim milk, or nonfat milk for the frosting<\/a>, or even heavy cream or nondairy milk.<\/li>\n\n\n\nCarefully frost each cookie with a butter knife and add sprinkles.<\/li>\n\n\n\nChange up the frosting color and sprinkles \u00a0to make Valentine\u2019s Day cookies or Christmas Lofthouse Cookies. They\u2019re better than the real thing!<\/li>\n<\/ol>\n\n\n\n<\/figure>\n \n\n\n\n\n\n\n\nExpert Tips<\/h2>\n\n\n\n\nYou have to be sure and\u00a0flatten them<\/strong>. They don\u2019t spread much at all so flatten them with the bottom of a glass.<\/li>\n\n\n\nTo get soft cookies,\u00a0be sure to not over-bake them<\/strong>. That is key to getting the soft cake-like Lofthouse Cookie taste and texture. I took them out when they were JUST no longer glossy and barely light golden. If you wait until you see the bottoms be golden, you\u2019ve over-baked them and they\u2019ll be dry.<\/li>\n\n\n\nI love using\u00a0pure vanilla extract<\/strong>\u00a0in the cookies and frosting. You can also add a bit of\u00a0almond extract<\/strong>\u00a0for extra flavor.<\/li>\n<\/ul>\n\n<\/div>\n\n \n\n\n\tPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>Cook Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p><\/div> \n\t \n\tCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\t\n\t\n\t\n\t\n\tPreheat oven to 350\u00b0F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid.<\/p><\/li>Mix butter, sugar, and sour cream in a hand or a stand mixer until smooth. Mix in egg, baking soda, baking powder, salt, and vanilla. Mix in flour until cookie dough forms, being sure to scrape the bottom and sides of the mixing bowl.<\/p><\/li>Scoop two tablespoons of dough per cookie, placing on the guides on the parchment paper so they are at least 2 inches apart. Use the bottom of a glass to press the cookies flat. (If the cookie dough sticks to the glass, spray it first with nonstick cooking spray for easy removal.)<\/p><\/li>Bake cookies for 7-9 minutes or until they JUST loose the glossy sheen and are barely light golden around the edges. Do not over bake these! Err on the side of underdone.<\/p><\/li>Make the frosting: mix the butter and powdered sugar with a hand or stand mixer slowly until crumbly. Add vanilla, salt, and 1 tablespoon of milk and mix until frosting is smooth, adding more milk as needed for spreadable consistency. Tint with food coloring, if desired.<\/p><\/li>Top each cookie with about 1 tablespoon of frosting. Smooth and sprinkle with sprinkles, if desired.<\/p><\/li>Store in an airtight container for up to 3 days.<\/p><\/li><\/ul><\/div><\/div>\n\t \n\nYou have to be sure and flatten them<\/strong>. They don\u2019t spread much at all, so if you want an ice flat cookie for the buttercream frosting, flatten them with the bottom of a glass.<\/li>\n <\/span>\nWhen you\u2019re baking these soft sugar cookies, be sure to not over-bake them<\/strong>. That is key to getting the soft cake-like Lofthouse Cookie taste and texture.\u00a0<\/li>\n <\/span>\nDepending on your oven, I highly recommend rotating the pans horizontally and vertically during baking.\u00a0<\/li>\n <\/span>\nI love using pure vanilla extract<\/strong> in the cookies and frosting. You can also add a bit of almond extract<\/strong> for extra flavor.<\/li>\n <\/span>\nUse food coloring<\/strong> to tint your frosting.<\/li>\nMake them into lofthouse cookie bars:<\/strong> press them in a 9\u00d713-inch pan that\u2019s been lined with foil and sprayed with nonstick cooking spray. Bake 18-24 minutes or just until the top loses it\u2019s glossy sheen. Frost after cooling.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\tServing: <\/span>1<\/span>cookie<\/span><\/span> | <\/span>Calories: <\/span>210<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>115<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>37<\/span>mg<\/span><\/span> | <\/span>Sugar: <\/span>17<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>320<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>19<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.7<\/span>mg<\/span><\/span><\/p>\n\t\n\t\tNutritional information not guaranteed to be accurate\n\t<\/p> \n\t\n<\/div> \n\n\n<\/div><\/div>\n\nFavorite Cookie Recipes<\/h2><\/header><\/section><\/div>
However, the store bought ones are almost too sweet with lots of artificial flavors and not great ingredients, so I created the perfect copycat Lofthouse Cookies<\/strong> that taste even better with that same mouth feel and flavor. At first I thought that these cookies were just classic sugar cookies<\/a>, but they\u2019re actually baked specifically to be nice and cakey with a fluffy texture. By themselves the unfrosted cookies are kind of bland, but with the frosting they are so good.<\/p>\n\n\n\n<\/figure>\n\n\n\nSecret Ingredients<\/h2>\n\n\n\n\nYou\u2019ll notice the ingredient list has a few other things besides typical sugar cookie ingredients <\/strong>(egg, granulated sugar, vanilla extract, all-purpose flour and powdered sugar).<\/li>\n\n\n\nThese cookies use a combination of baking soda and baking powder<\/strong> to create that soft cakey texture. Some recipes call for cornstarch but mine doesn\u2019t need it thanks to the combination of leavening agents used.<\/li>\n\n\n\nThey also use sour cream<\/strong> to activate the baking soda and make them rise for that super soft texture. Make sure it\u2019s room temperature to avoid lumps.<\/strong><\/li>\n\n\n\nYou\u2019ll also need regular or gel food coloring and rainbow sprinkles to get that classic lofthouse cookie look.\u00a0<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\nHow to make Lofthouse Cookies<\/h2>\n\n\n\n\nCream your butter, sour cream, and sugar with an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.<\/li>\n\n\n\nUnlike other homemade versions, this one doesn\u2019t need a cookie cutter or rolling pin<\/strong> \u2013 they\u2019re drop cookies<\/a>!<\/li>\n\n\n\nOnce the cookie dough is made you\u2019ll scoop 2-tablespoon size cookies. Roll each dough ball between your palms to make them nice and round, then you\u2019ll need to flatten a bit with the bottom of a glass or spatula.<\/strong><\/li>\n\n\n\nThe dough is sticky, so you\u2019ll want to wet your hands or spray them with nonstick cooking spray.<\/li>\n\n\n\nYou can use regular, skim milk, or nonfat milk for the frosting<\/a>, or even heavy cream or nondairy milk.<\/li>\n\n\n\nCarefully frost each cookie with a butter knife and add sprinkles.<\/li>\n\n\n\nChange up the frosting color and sprinkles \u00a0to make Valentine\u2019s Day cookies or Christmas Lofthouse Cookies. They\u2019re better than the real thing!<\/li>\n<\/ol>\n\n\n\n<\/figure>\n \n\n\n\n\n\n\n\nExpert Tips<\/h2>\n\n\n\n\nYou have to be sure and\u00a0flatten them<\/strong>. They don\u2019t spread much at all so flatten them with the bottom of a glass.<\/li>\n\n\n\nTo get soft cookies,\u00a0be sure to not over-bake them<\/strong>. That is key to getting the soft cake-like Lofthouse Cookie taste and texture. I took them out when they were JUST no longer glossy and barely light golden. If you wait until you see the bottoms be golden, you\u2019ve over-baked them and they\u2019ll be dry.<\/li>\n\n\n\nI love using\u00a0pure vanilla extract<\/strong>\u00a0in the cookies and frosting. You can also add a bit of\u00a0almond extract<\/strong>\u00a0for extra flavor.<\/li>\n<\/ul>\n\n<\/div>\n\n \n\n\n\tPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>Cook Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p><\/div> \n\t \n\tCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\t\n\t\n\t\n\t\n\tPreheat oven to 350\u00b0F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid.<\/p><\/li>Mix butter, sugar, and sour cream in a hand or a stand mixer until smooth. Mix in egg, baking soda, baking powder, salt, and vanilla. Mix in flour until cookie dough forms, being sure to scrape the bottom and sides of the mixing bowl.<\/p><\/li>Scoop two tablespoons of dough per cookie, placing on the guides on the parchment paper so they are at least 2 inches apart. Use the bottom of a glass to press the cookies flat. (If the cookie dough sticks to the glass, spray it first with nonstick cooking spray for easy removal.)<\/p><\/li>Bake cookies for 7-9 minutes or until they JUST loose the glossy sheen and are barely light golden around the edges. Do not over bake these! Err on the side of underdone.<\/p><\/li>Make the frosting: mix the butter and powdered sugar with a hand or stand mixer slowly until crumbly. Add vanilla, salt, and 1 tablespoon of milk and mix until frosting is smooth, adding more milk as needed for spreadable consistency. Tint with food coloring, if desired.<\/p><\/li>Top each cookie with about 1 tablespoon of frosting. Smooth and sprinkle with sprinkles, if desired.<\/p><\/li>Store in an airtight container for up to 3 days.<\/p><\/li><\/ul><\/div><\/div>\n\t \n\nYou have to be sure and flatten them<\/strong>. They don\u2019t spread much at all, so if you want an ice flat cookie for the buttercream frosting, flatten them with the bottom of a glass.<\/li>\n <\/span>\nWhen you\u2019re baking these soft sugar cookies, be sure to not over-bake them<\/strong>. That is key to getting the soft cake-like Lofthouse Cookie taste and texture.\u00a0<\/li>\n <\/span>\nDepending on your oven, I highly recommend rotating the pans horizontally and vertically during baking.\u00a0<\/li>\n <\/span>\nI love using pure vanilla extract<\/strong> in the cookies and frosting. You can also add a bit of almond extract<\/strong> for extra flavor.<\/li>\n <\/span>\nUse food coloring<\/strong> to tint your frosting.<\/li>\nMake them into lofthouse cookie bars:<\/strong> press them in a 9\u00d713-inch pan that\u2019s been lined with foil and sprayed with nonstick cooking spray. Bake 18-24 minutes or just until the top loses it\u2019s glossy sheen. Frost after cooling.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\tServing: <\/span>1<\/span>cookie<\/span><\/span> | <\/span>Calories: <\/span>210<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>115<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>37<\/span>mg<\/span><\/span> | <\/span>Sugar: <\/span>17<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>320<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>19<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.7<\/span>mg<\/span><\/span><\/p>\n\t\n\t\tNutritional information not guaranteed to be accurate\n\t<\/p> \n\t\n<\/div> \n\n\n<\/div><\/div>\n\nFavorite Cookie Recipes<\/h2><\/header><\/section><\/div>
Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>Cook Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p><\/div> \n\t \n\tCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\t\n\t\n\t\n\t\n\tPreheat oven to 350\u00b0F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid.<\/p><\/li>Mix butter, sugar, and sour cream in a hand or a stand mixer until smooth. Mix in egg, baking soda, baking powder, salt, and vanilla. Mix in flour until cookie dough forms, being sure to scrape the bottom and sides of the mixing bowl.<\/p><\/li>Scoop two tablespoons of dough per cookie, placing on the guides on the parchment paper so they are at least 2 inches apart. Use the bottom of a glass to press the cookies flat. (If the cookie dough sticks to the glass, spray it first with nonstick cooking spray for easy removal.)<\/p><\/li>Bake cookies for 7-9 minutes or until they JUST loose the glossy sheen and are barely light golden around the edges. Do not over bake these! Err on the side of underdone.<\/p><\/li>Make the frosting: mix the butter and powdered sugar with a hand or stand mixer slowly until crumbly. Add vanilla, salt, and 1 tablespoon of milk and mix until frosting is smooth, adding more milk as needed for spreadable consistency. Tint with food coloring, if desired.<\/p><\/li>Top each cookie with about 1 tablespoon of frosting. Smooth and sprinkle with sprinkles, if desired.<\/p><\/li>Store in an airtight container for up to 3 days.<\/p><\/li><\/ul><\/div><\/div>\n\t \n\nYou have to be sure and flatten them<\/strong>. They don\u2019t spread much at all, so if you want an ice flat cookie for the buttercream frosting, flatten them with the bottom of a glass.<\/li>\n <\/span>\nWhen you\u2019re baking these soft sugar cookies, be sure to not over-bake them<\/strong>. That is key to getting the soft cake-like Lofthouse Cookie taste and texture.\u00a0<\/li>\n <\/span>\nDepending on your oven, I highly recommend rotating the pans horizontally and vertically during baking.\u00a0<\/li>\n <\/span>\nI love using pure vanilla extract<\/strong> in the cookies and frosting. You can also add a bit of almond extract<\/strong> for extra flavor.<\/li>\n <\/span>\nUse food coloring<\/strong> to tint your frosting.<\/li>\nMake them into lofthouse cookie bars:<\/strong> press them in a 9\u00d713-inch pan that\u2019s been lined with foil and sprayed with nonstick cooking spray. Bake 18-24 minutes or just until the top loses it\u2019s glossy sheen. Frost after cooling.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\tServing: <\/span>1<\/span>cookie<\/span><\/span> | <\/span>Calories: <\/span>210<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>115<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>37<\/span>mg<\/span><\/span> | <\/span>Sugar: <\/span>17<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>320<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>19<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.7<\/span>mg<\/span><\/span><\/p>\n\t\n\t\tNutritional information not guaranteed to be accurate\n\t<\/p> \n\t\n<\/div> \n\n\n<\/div><\/div>\n\nFavorite Cookie Recipes<\/h2><\/header><\/section><\/div>
Cook Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p><\/div> \n\t \n\tCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\t\n\t\n\t\n\t\n\tPreheat oven to 350\u00b0F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid.<\/p><\/li>Mix butter, sugar, and sour cream in a hand or a stand mixer until smooth. Mix in egg, baking soda, baking powder, salt, and vanilla. Mix in flour until cookie dough forms, being sure to scrape the bottom and sides of the mixing bowl.<\/p><\/li>Scoop two tablespoons of dough per cookie, placing on the guides on the parchment paper so they are at least 2 inches apart. Use the bottom of a glass to press the cookies flat. (If the cookie dough sticks to the glass, spray it first with nonstick cooking spray for easy removal.)<\/p><\/li>Bake cookies for 7-9 minutes or until they JUST loose the glossy sheen and are barely light golden around the edges. Do not over bake these! Err on the side of underdone.<\/p><\/li>Make the frosting: mix the butter and powdered sugar with a hand or stand mixer slowly until crumbly. Add vanilla, salt, and 1 tablespoon of milk and mix until frosting is smooth, adding more milk as needed for spreadable consistency. Tint with food coloring, if desired.<\/p><\/li>Top each cookie with about 1 tablespoon of frosting. Smooth and sprinkle with sprinkles, if desired.<\/p><\/li>Store in an airtight container for up to 3 days.<\/p><\/li><\/ul><\/div><\/div>\n\t \n\nYou have to be sure and flatten them<\/strong>. They don\u2019t spread much at all, so if you want an ice flat cookie for the buttercream frosting, flatten them with the bottom of a glass.<\/li>\n <\/span>\nWhen you\u2019re baking these soft sugar cookies, be sure to not over-bake them<\/strong>. That is key to getting the soft cake-like Lofthouse Cookie taste and texture.\u00a0<\/li>\n <\/span>\nDepending on your oven, I highly recommend rotating the pans horizontally and vertically during baking.\u00a0<\/li>\n <\/span>\nI love using pure vanilla extract<\/strong> in the cookies and frosting. You can also add a bit of almond extract<\/strong> for extra flavor.<\/li>\n <\/span>\nUse food coloring<\/strong> to tint your frosting.<\/li>\nMake them into lofthouse cookie bars:<\/strong> press them in a 9\u00d713-inch pan that\u2019s been lined with foil and sprayed with nonstick cooking spray. Bake 18-24 minutes or just until the top loses it\u2019s glossy sheen. Frost after cooling.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\tServing: <\/span>1<\/span>cookie<\/span><\/span> | <\/span>Calories: <\/span>210<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>115<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>37<\/span>mg<\/span><\/span> | <\/span>Sugar: <\/span>17<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>320<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>19<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.7<\/span>mg<\/span><\/span><\/p>\n\t\n\t\tNutritional information not guaranteed to be accurate\n\t<\/p> \n\t\n<\/div> \n\n\n<\/div><\/div>\n\nFavorite Cookie Recipes<\/h2><\/header><\/section><\/div>
Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p><\/div> \n\t \n\tCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\t\n\t\n\t\n\t\n\tPreheat oven to 350\u00b0F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid.<\/p><\/li>Mix butter, sugar, and sour cream in a hand or a stand mixer until smooth. Mix in egg, baking soda, baking powder, salt, and vanilla. Mix in flour until cookie dough forms, being sure to scrape the bottom and sides of the mixing bowl.<\/p><\/li>Scoop two tablespoons of dough per cookie, placing on the guides on the parchment paper so they are at least 2 inches apart. Use the bottom of a glass to press the cookies flat. (If the cookie dough sticks to the glass, spray it first with nonstick cooking spray for easy removal.)<\/p><\/li>Bake cookies for 7-9 minutes or until they JUST loose the glossy sheen and are barely light golden around the edges. Do not over bake these! Err on the side of underdone.<\/p><\/li>Make the frosting: mix the butter and powdered sugar with a hand or stand mixer slowly until crumbly. Add vanilla, salt, and 1 tablespoon of milk and mix until frosting is smooth, adding more milk as needed for spreadable consistency. Tint with food coloring, if desired.<\/p><\/li>Top each cookie with about 1 tablespoon of frosting. Smooth and sprinkle with sprinkles, if desired.<\/p><\/li>Store in an airtight container for up to 3 days.<\/p><\/li><\/ul><\/div><\/div>\n\t \n\nYou have to be sure and flatten them<\/strong>. They don\u2019t spread much at all, so if you want an ice flat cookie for the buttercream frosting, flatten them with the bottom of a glass.<\/li>\n <\/span>\nWhen you\u2019re baking these soft sugar cookies, be sure to not over-bake them<\/strong>. That is key to getting the soft cake-like Lofthouse Cookie taste and texture.\u00a0<\/li>\n <\/span>\nDepending on your oven, I highly recommend rotating the pans horizontally and vertically during baking.\u00a0<\/li>\n <\/span>\nI love using pure vanilla extract<\/strong> in the cookies and frosting. You can also add a bit of almond extract<\/strong> for extra flavor.<\/li>\n <\/span>\nUse food coloring<\/strong> to tint your frosting.<\/li>\nMake them into lofthouse cookie bars:<\/strong> press them in a 9\u00d713-inch pan that\u2019s been lined with foil and sprayed with nonstick cooking spray. Bake 18-24 minutes or just until the top loses it\u2019s glossy sheen. Frost after cooling.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\tServing: <\/span>1<\/span>cookie<\/span><\/span> | <\/span>Calories: <\/span>210<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>115<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>37<\/span>mg<\/span><\/span> | <\/span>Sugar: <\/span>17<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>320<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>19<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.7<\/span>mg<\/span><\/span><\/p>\n\t\n\t\tNutritional information not guaranteed to be accurate\n\t<\/p> \n\t\n<\/div> \n\n\n<\/div><\/div>\n\nFavorite Cookie Recipes<\/h2><\/header><\/section><\/div>
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\t\n\t\n\t\n\t\n\tPreheat oven to 350\u00b0F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid.<\/p><\/li>Mix butter, sugar, and sour cream in a hand or a stand mixer until smooth. Mix in egg, baking soda, baking powder, salt, and vanilla. Mix in flour until cookie dough forms, being sure to scrape the bottom and sides of the mixing bowl.<\/p><\/li>Scoop two tablespoons of dough per cookie, placing on the guides on the parchment paper so they are at least 2 inches apart. Use the bottom of a glass to press the cookies flat. (If the cookie dough sticks to the glass, spray it first with nonstick cooking spray for easy removal.)<\/p><\/li>Bake cookies for 7-9 minutes or until they JUST loose the glossy sheen and are barely light golden around the edges. Do not over bake these! Err on the side of underdone.<\/p><\/li>Make the frosting: mix the butter and powdered sugar with a hand or stand mixer slowly until crumbly. Add vanilla, salt, and 1 tablespoon of milk and mix until frosting is smooth, adding more milk as needed for spreadable consistency. Tint with food coloring, if desired.<\/p><\/li>Top each cookie with about 1 tablespoon of frosting. Smooth and sprinkle with sprinkles, if desired.<\/p><\/li>Store in an airtight container for up to 3 days.<\/p><\/li><\/ul><\/div><\/div>\n\t \n\nYou have to be sure and flatten them<\/strong>. They don\u2019t spread much at all, so if you want an ice flat cookie for the buttercream frosting, flatten them with the bottom of a glass.<\/li>\n <\/span>\nWhen you\u2019re baking these soft sugar cookies, be sure to not over-bake them<\/strong>. That is key to getting the soft cake-like Lofthouse Cookie taste and texture.\u00a0<\/li>\n <\/span>\nDepending on your oven, I highly recommend rotating the pans horizontally and vertically during baking.\u00a0<\/li>\n <\/span>\nI love using pure vanilla extract<\/strong> in the cookies and frosting. You can also add a bit of almond extract<\/strong> for extra flavor.<\/li>\n <\/span>\nUse food coloring<\/strong> to tint your frosting.<\/li>\nMake them into lofthouse cookie bars:<\/strong> press them in a 9\u00d713-inch pan that\u2019s been lined with foil and sprayed with nonstick cooking spray. Bake 18-24 minutes or just until the top loses it\u2019s glossy sheen. Frost after cooling.<\/li>\n<\/span><\/ul>\n<\/span><\/div><\/div>\n\tServing: <\/span>1<\/span>cookie<\/span><\/span> | <\/span>Calories: <\/span>210<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>115<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>37<\/span>mg<\/span><\/span> | <\/span>Sugar: <\/span>17<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>320<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>19<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.7<\/span>mg<\/span><\/span><\/p>\n\t\n\t\tNutritional information not guaranteed to be accurate\n\t<\/p> \n\t\n<\/div> \n\n\n<\/div><\/div>\n\nFavorite Cookie Recipes<\/h2><\/header><\/section><\/div>
Preheat oven to 350\u00b0F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid.<\/p><\/li>
Mix butter, sugar, and sour cream in a hand or a stand mixer until smooth. Mix in egg, baking soda, baking powder, salt, and vanilla. Mix in flour until cookie dough forms, being sure to scrape the bottom and sides of the mixing bowl.<\/p><\/li>
Scoop two tablespoons of dough per cookie, placing on the guides on the parchment paper so they are at least 2 inches apart. Use the bottom of a glass to press the cookies flat. (If the cookie dough sticks to the glass, spray it first with nonstick cooking spray for easy removal.)<\/p><\/li>
Bake cookies for 7-9 minutes or until they JUST loose the glossy sheen and are barely light golden around the edges. Do not over bake these! Err on the side of underdone.<\/p><\/li>
Make the frosting: mix the butter and powdered sugar with a hand or stand mixer slowly until crumbly. Add vanilla, salt, and 1 tablespoon of milk and mix until frosting is smooth, adding more milk as needed for spreadable consistency. Tint with food coloring, if desired.<\/p><\/li>
Top each cookie with about 1 tablespoon of frosting. Smooth and sprinkle with sprinkles, if desired.<\/p><\/li>
Store in an airtight container for up to 3 days.<\/p><\/li><\/ul><\/div><\/div>\n\t \n
Serving: <\/span>1<\/span>cookie<\/span><\/span> | <\/span>Calories: <\/span>210<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>28<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>115<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>37<\/span>mg<\/span><\/span> | <\/span>Sugar: <\/span>17<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>320<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>19<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.7<\/span>mg<\/span><\/span><\/p>\n\t\n\t\tNutritional information not guaranteed to be accurate\n\t<\/p> \n\t\n<\/div> \n\n\n<\/div><\/div>\n\nFavorite Cookie Recipes<\/h2><\/header><\/section><\/div>
\n\t\tNutritional information not guaranteed to be accurate\n\t<\/p> \n\t\n<\/div> \n\n\n<\/div><\/div>\n\nFavorite Cookie Recipes<\/h2><\/header><\/section><\/div>
![\"\"\/](\"https:\/\/www.crazyforcrust.com\/wp-content\/uploads\/2025\/03\/lofthouse-cookies-recipe-5.jpg\")
<\/div>![\"blue](\"https:\/\/www.crazyforcrust.com\/wp-content\/uploads\/2023\/06\/lofthouse-cookies.jpg\"\/)
<\/div>![\"collage](\"https:\/\/www.crazyforcrust.com\/wp-content\/uploads\/2018\/10\/Best-Lofthouse-Sugar-Cookie-Recipe.jpg\")
<\/div>![\"Close-up](\"https:\/\/www.crazyforcrust.com\/wp-content\/uploads\/2025\/03\/lofthouse-cookies.jpg\"\/)
<\/div>![\"Close-up](\"https:\/\/www.crazyforcrust.com\/wp-content\/uploads\/2025\/03\/lofthouse-cookies_no-text.jpg\"\/)
<\/div>![\"Close-up](\"https:\/\/www.crazyforcrust.com\/wp-content\/uploads\/2025\/03\/lofthouse-cookies_FB.jpg\"\/)
<\/div>![\"Several](\"https:\/\/www.crazyforcrust.com\/wp-content\/uploads\/2025\/03\/LOFTHOUSE-cookies_collage.jpg\"\/)
<\/div>![\"A](\"https:\/\/www.crazyforcrust.com\/wp-content\/uploads\/2025\/03\/lofthouse-cookies-3.jpg\"\/)
<\/div>![\"A](\"https:\/\/www.crazyforcrust.com\/wp-content\/uploads\/2025\/03\/lofthouse-cookies-2.jpg\"\/)
<\/div>\n![\"Close-up](\"https:\/\/www.crazyforcrust.com\/wp-content\/uploads\/2025\/03\/lofthouse-cookies-recipe-5.jpg\"\/)
<\/figure>\n\n\n\n![\"ingredients](\"https:\/\/www.crazyforcrust.com\/wp-content\/uploads\/2023\/06\/Ingredients-IN-lofthouse-cookies-2.jpg\"\/)
<\/figure>\n\n\n\n![\"cookies](\"https:\/\/www.crazyforcrust.com\/wp-content\/uploads\/2023\/06\/how-to-make-lofthouse-cookies-4.jpg\"\/)
<\/figure>\n\n\n\n![\"A](\"https:\/\/www.crazyforcrust.com\/wp-content\/uploads\/2025\/03\/lofthouse-cookies-recipe-7.jpg\"\/)
<\/figure>\n \n\n\n\n\n\n![\"\"](\"https:\/\/secure.gravatar.com\/avatar\/ee59140562b910249161e8139c3ab3a2?s=58&r=g\"\/)