Copycat Lofthouse Style Cookies

You know these cookies...You walk by them in the grocery store all the time. Sometimes they have a delicious lemon or berry flavor to them. You try to resist as they call your name, but alas, you grab a pack and throw them in the basket. On the drive home, you bust open the plastic container with the intention of eating only one, maybe two. The next thing you know, half the package is gone. Yeah, these are those. The icing makes it, I think. It is so light and fluffy yet not too sweet. Go ahead and lick the beater, I won't tell! The best part, after munching on them of course, is deciding how to decorate them. Colors, sprinkles...the options are endless. Enjoy these jewels!

Copycat Lofthouse Style Cookies

Yields 4 1/2 dozen cookies


For the cookies:

  • 6 cups (750 g) flour, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup (226 g) butter, at room temperature
  • 2 cups (400 g) granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (340 g) light sour cream

For the frosting:

  • 1 cup (226 g) butter, at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups (500 g) powdered sugar
  • 6 Tablespoons (90 mL) heavy cream
  • Several drops food coloring
  • Sprinkles


In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.

Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.


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