Lofthouse Cookies

5 from 1 vote

These homemade Lofthouse cookies are soft, fluffy, and topped with creamy frosting and sprinkles. They taste even better than store-bought!

Prep Time10

Chill2

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: lofthouse cookies

Servings: cookies

Calories: 227kcal

With an electric mixer fitted with the paddle attachment, add the sour cream, butter, and sugar and beat until light, fluffy, and pale in color.
Add the egg and vanilla. Continue to beat for another 2 minutes.
In a large mixing bowl, add 3 cups of cake flour with the baking soda, baking powder, and salt. Stir to combine.
Slowly add the dry ingredients to the butter mixture and mix to combine.
Chill the prepared dough for 2 hours.
Preheat the oven to 325F. Line two sheet pans with parchment.
Scoop 2 tbsp portions of dough and roll into balls with your hand. Place onto the prepared sheet pan being sure to leave several inches between each cookie. Repeat.
Using a flat surface dipped in cake flour (like the bottom of a glass,) gently press each top of cookie to evenly flatten them to roughly ¼-inch.
Bake until just set, 8-9 minutes, and the bottoms of the cookies begin to lightly brown. It is extremely important to not over-bake Lofthouse cookies! Move the cookies to a wire rack to cool completely.
Top each cookie with frosting and sprinkles.

In the bowl of an electric mixer fitted with a paddle, cream together the butter and vanilla. Slowly add the powdered sugar and salt.
Once smooth and creamy, begin to add the heavy cream to reach the desired consistency.
To color your frosting, start with a few drops of the color of your choice and continue to add more until you get the color you like.

Place these cookies in an airtight container; if you need to stack them, place wax paper or parchment paper between the layers to keep the frosting intact!
Don’t overbake. The cookies should stay pale on top.
Let cookies cool completely before frosting.