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+ servings

Lofthouse Cookies

Love soft, tasty, frosted and sprinkled cookies? Then you have to make a batch of the best Lofthouse Cookies! You won't go back to any other cookie!
Prep Time15 mins
Cook Time10 mins
Chill2 hrs
Course: Cookies
Cuisine: American
Keyword: Lofthouse Cookie Recipe, Lofthouse Cookies
Servings: 35
Calories: 161kcal
Author: Allison


For the cookies:

  • 3 cups cake flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup sour cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

For the frosting:

  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • Pinch of salt
  • 1 Tbs whole milk
  • 1 tsp vanilla extract
  • Gel food coloring we used pink, optional
  • Sprinkles optional


  • In a large bowl, whisk together the cake flour, baking soda, cream of tartar, baking powder, and salt, set aside.
  • In the body of a stand mixer with the paddle attachment, cream the butter until smooth.
  • Mix in the powdered sugar until combined, scrape down the sides if needed.
  • Add the sour cream, egg, vanilla extract, and almond extract, stir it in until fully combined, mixture may appear curdled.
  • Add the flour mixture and stir in until combined, scrape down the sides, and put the mixer on medium speed for a few seconds to make sure it’s mixed well.
  • On a parchment-lined baking sheet, make dollops of dough, not touching with a 1.5 tablespoon cookie scoop. Cover with plastic wrap and place in the fridge for at least 2 hours or overnight preferably.
  • Preheat the oven to 375°F. Line 2-4 sheet trays with parchment paper. Roll the dough balls in your hands so they are round. Using the heel of your hand, gently flatten the balls of cookie dough. Bake for 8-10 minutes until the edges begin to turn slightly light golden brown. Let cool completely on the baking sheet.
  • While the cookies are baking, make the frosting by adding the butter to a large bowl and with a hand mixer (or with a stand mixer) whip the butter until smooth.
  • Add the powdered sugar and salt combine as well as you can.
  • Add the milk and vanilla, slowly stir it in. Turn the mixer on medium speed and whip it for 3 minutes until light and fluffy, scrape down the sides as needed. If it seems too thick add another ½ tablespoon of milk.
  • Add food coloring now if using. Scrape down the sides to make sure all the frosting is colored.
  • Once the cookies are cooled, add a little bit of the frosting to each one and immediately top with sprinkles. Repeat with all the cookies.


  1. Placing the cookies in dollops on the baking sheets before refrigerating helps them roll before baking.
  2. You'll want to press these down slightly so they are able to spread out and puff up at the same time.
  3. Do not skip adding the cream of tartar in these cookies, it really helps with the texture of the cookies themselves.
  4. You can top your cookies with any color of frosting you desire as well as any type of sprinkles, we just like to keep it classic for this recipe.
  5. These can be frozen baked and unbaked, see my tips above.
  6. Make sure you full cool these cookies before frosting.
  7. You can easily double the batch, even know they make a large batch already.


Calories: 161kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 59mg | Potassium: 32mg | Fiber: 1g | Sugar: 12g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg