Copycat Lofthouse Cookies Recipe

These copycat Lofthouse cookies are super soft sugar cookies frosted with raspberry buttercream frosting and topped with sprinkles. These cookies are so fun to make at home and taste so much better without all the preservatives and artificial ingredients.

Course cookies, Dessert

Cuisine American

Keyword how to make lofthouse cookies, how to make lofthouse sugar cookies, lofthouse cookie recipe, lofthouse cookies recipe, lofthouse sugar cookie recipe, lofthouse sugar cookies

Prep Time 45

Cook Time 8

Chill Time 1

Total Time 1 53

Servings cookies

Calories 205kcal

Author Beth Pierce

Ingredients

Cookies

2 cups cake flour
2 teaspoons cornstarch
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
½ cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract

Raspberry Buttercream Frosting

½ cup unsalted butter
2 cups powdered sugar
1½ teaspoons vanilla extract
2 tablespoons strained raspberry jam or jelly (see notes)
1 tablespoon milk
rainbow sprinkle

Instructions

Whisk the flour, cornstarch, baking powder, and salt in a medium bowl.
Using a stand mixer with the paddle attachment or a handheld mixer at medium speed, cream the butter and sugar until light and fluffy. Reduce the speed to low and add the egg and both extracts. Beat just until incorporated, scraping down the bowl and beaters when needed.
Add the flour mixture to the butter mixture, mixing just until combined, again scraping down the bowl and beaters when needed. Form the dough into a disk and flatten it to about 1/4 inch between two pieces of parchment paper using a rolling pin. Refrigerate it for an hour.
Preheat oven to 350 degrees. Cover baking sheets with parchment paper.
Carefully peel off the parchment paper and flip the dough onto a lightly floured surface. Peel off the other piece of parchment paper. Using a round cookie cutter or biscuit cutter that is about 2 3/4 inches cut the cookies and place them on a parchment paper-lined baking sheet with 1 1/2-2 inches between them.
Bake for 8-9 minutes or until set. Do not brown. Let them cool for at least 5 minutes before carefully moving them to wire racks to cool.
While the cookies are baking and cooling, use a stand mixer with the paddle attachment or a handheld mixer on medium speed to beat the butter until smooth. Add the powdered sugar 1/2 cup at a time until well blended, scraping down the bowl and beaters as needed.
Reduce the speed to low and add the vanilla extract and the raspberry jelly. Use 2 tablespoons of raspberry jelly for a lighter pink and 3 tablespoons for a darker pink. Drizzle in just enough milk to reach the desired spreading consistency. Frost the cookies and top with sprinkles. I like to pipe the frosting on for a nice circle and then spread it with a thin butter spatula.

Notes

Do not overbake the cookies and don't brown them. Cook them until they are set, and for almost exactly 8 minutes.
If you prefer, use 1/2 teaspoon gel food coloring instead of the raspberry jam.
These cookies are even better the day after they are baked and frosted. They soften up more after they are frosted.

Nutrition