Christmas Lofthouse Cookies
Soft Lofthouse Cookies are thick, pillowy sugar cookies topped with fluffy buttercream frosting and sprinkles. Made with sour cream and cornstarch for signature bakery softness, these cookies stay tender for days and are perfect for holidays, parties, or anytime you crave nostalgic frosted cookies.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Cuisine: American
Ingredients
**Cookie Dough**
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
1/4 cup sour cream, room temperature
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
**Buttercream Frosting**
1/2 cup butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (plus more as needed)
Food coloring (optional)
Sprinkles (optional)
Instructions
**Prepare Dry Ingredients**
Whisk together flour, baking powder, baking soda, cornstarch, and salt. Set aside.
**Cream Butter and Sugar**
Beat butter and sugar on medium-high speed until light and fluffy, about 2–3 minutes.
**Add Egg and Extracts**
Mix in egg, vanilla, and almond extract until smooth.
**Mix in Sour Cream**
Add sour cream and mix until fully combined. Scrape bowl as needed.
**Combine Dough**
Add dry ingredients and mix on low speed just until combined. Do not overmix.
**Chill Dough**
Flatten dough into a disk, wrap tightly, and refrigerate at least 1 hour.
**Prepare to Bake**
Preheat oven to 375°F. Line baking sheets with parchment paper.
**Roll and Cut**
Roll dough to 1/4-inch thickness. Cut with a round cookie cutter and place on baking sheets.
**Bake**
Bake 8–9 minutes until bottoms are just set and tops remain pale.
**Cool**
Cool cookies completely before frosting.
**Make Frosting**
Beat butter until creamy. Add powdered sugar, vanilla, and milk. Beat until fluffy.
**Decorate**
Color frosting if desired, spread onto cookies, and top with sprinkles.
Notes
• Cornstarch is essential for soft texture—do not skip.
• Cookies should remain pale; browning means overbaking.
• Chill dough for best shape and texture.
• Store frosted cookies in an airtight container up to 4 days.
• Cookies freeze well unfrosted for up to 2 months.