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Lofthouse Cookies

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This recipe for thick, cakey, homemade Lofthouse cookies will make you totally forget the grocery store bakery!
Course Snack
Cuisine American
Prep Time 25 mins
Cook Time 7 mins
Chill Time 2 hrs
Total Time 2 hrs 32 mins
Servings 36 cookies
Calories 294
Author Michelle

Ingredients

For the Cookies:

  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • cups sour cream

For the Easy Buttercream Frosting:

  • 1 cup unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • Pinch salt
  • 6 tablespoons heavy cream

Instructions

  • In a medium bowl whisk together the flour, baking soda, baking powder and salt; 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, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
  • Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.
  • Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
  • 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 and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. 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.

Notes

  • Equipment: Round cutters / Gel food colors / Baking sheets
  • Seasonal Ideas: Lemon or peppermint extract in the frosting, tinting frosting festive colors, different seasonal sprinkles on top.
  • Storage: Cookies can be stored in an airtight container at room temperature for up to 1 week.
  • Freezing Dough: You can make the dough and freeze the packs of dough wrapped in plastic wrap in a resealable freezer bag for up to 3 months. Thaw in the refrigerator overnight before rolling. You can also freeze the dough rounds once you cut them out; store them in an airtight container for up to 3 months. Place them on a prepared baking sheet and let sit at room temperature for 15 to 20 minutes before baking.
  • Freezing Cookies: Frosted cookies that have set can be stored in an airtight container (with parchment between layers) for up to 1 month.
  • Recipe adapted from Authentic Suburban Gourmet

Nutrition

Calories: 294kcal | Carbohydrates: 40g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 79mg | Potassium: 56mg | Sugar: 24g | Vitamin A: 430IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1.1mg