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Copycat Lofthouse Cookies

Author Jen


  • Cookies:
  • 3 cup Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 cup softened Butter
  • 1 cup Sugar
  • 1 Eggs
  • 1 tsp Vanilla
  • 1 tsp Almond Extract
  • 3/4 cup Sour Cream
  • Frosting:
  • 1/2 cup softened Butter
  • 1/2 tsp Vanilla
  • 2 cup Powdered Sugar
  • 3 tbsp Milk


  • Whisk together the flour, baking soda, baking powder and set aside.
  • Cream together the butter and sugar until fluffy.
  • Add the egg, vanilla, almond extract and sour cream and beat until incorporated.
  • Add dry ingredients and beat until just combined (Scrape down sides as needed). Dough will still be sticky.
  • Place dough on plastic wrap, flatten to about 1" and wrap.
  • Refrigerate for at least two hours.
  • Preheat oven to 425.
  • Line baking sheet with silicone mat or parchment paper.
  • Flour work surface, and roll out chilled dough to 1/4" thickness.
  • Use cookie cutter to cut out 3" cookies and place on prepared sheet.
  • Bake for 6-7 minutes, until cookies just set up and are lightly golden on edge.
  • Transfer to a wire rack to cool completely.
  • For the frosting, beat together the butter and vanilla extract.
  • Gradually add in powdered sugar.
  • Add milk, one tablespoon at a time, and food coloring while beating until fluffy
  • Frost cooled cookies and add sprinkles if desired.