lofthouse cookies
These copycat Lofthouse cookies are melt-in-your-mouth soft frosted sugar cookies topped with sprinkles. I use a little raspberry jelly or jam to give the frosting a little bit of flavor and natural color. Make this grocery store favorite at home and skip the checkout line.
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yield
20 cookie(s)
prep time
45 Min
cook time
8 Min
method
Bake
Ingredients For lofthouse cookies
- COOKIES
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2 ccake flour
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2 tspcorn starch
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1/2 tspbaking powder
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1/2 tspsalt
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1/2 cunsalted butter
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1/2 cgranulated sugar
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1 lgegg, room temperature
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1 tspvanilla extract
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1 tspalmond extract
- RASPBERRY BUTTERCREAM FROSTING
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1/2 cunsalted butter
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2 cpowdered sugar
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1 1/2 tspvanilla extract
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2 Tbspstrained raspberry jam or jelly
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1 Tbspmilk
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rainbow sprinkles
How To Make lofthouse cookies
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1Whisk the flour, corn starch, baking powder, and salt in a medium bowl.
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2Using 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.
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3Add the flour mixture to the butter mixture, mixing just until combined, again scraping down the bowl and beaters when needed.
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4Form 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.
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5Preheat oven to 350 degrees F. Cover baking sheets with parchment paper.
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6Carefully 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.
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7Bake 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.
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8While 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.
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9Reduce 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.
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10Frost 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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