Why did my cookies spread too much while baking?

This usually happens when the dough isn't chilled enough or the butter was too warm. Make sure to chill the dough for at least an hour, and if your kitchen is warm, refrigerate the cut-out cookies for 10 minutes before baking.

Can I make these cookies without almond extract?

Absolutely! While almond extract contributes to that classic Lofthouse flavor, you can substitute with additional vanilla extract or even try a different flavor like lemon or maple.

Why do my cookies seem too dry?

This could be from measuring the flour too heavily. Try spooning flour into measuring cups and leveling off rather than scooping directly with the measuring cup. Also, be careful not to overbake - these cookies should come out of the oven while still looking slightly underdone.

How can I get the frosting colors just right?

Start with a tiny amount of food coloring and add gradually until you reach your desired shade. Gel food coloring works best as it provides vibrant color without thinning the frosting. Remember that colors deepen slightly as they set.

Lofthouse Cookies Recipe - LazyDayRecipes

Description

These soft and fluffy Lofthouse-style cookies are a delightful treat with a creamy, sweet frosting that melts in your mouth. Perfect for birthdays, holidays, or just an afternoon indulgence, these cookies are easy to make and customizable with your favorite sprinkle toppings and food coloring!

Ingredients

Units Scale

For the Cookies

3 cups all-purpose flour (360 grams)
1 teaspoon baking powder (4 grams)
1/2 teaspoon baking soda (3 grams)
1 tablespoon cornstarch (7 grams)
1/2 teaspoon kosher salt
1/2 cup salted butter, room temperature (113 grams, 1 stick)
1 1/2 cups granulated sugar (300 grams)
2 large eggs, room temperature (100 grams)
1/2 cup sour cream, room temperature (114 grams)
1 teaspoon pure vanilla extract (4 grams)
1/2 teaspoon almond extract (2 grams)

For the Frosting

1/2 cup unsalted butter, room temperature (113 grams, 1 stick)
2 cups powdered sugar (227 grams)
1–2 tablespoons milk (14–28 grams)
1/2 teaspoon pure vanilla extract (2 grams)
1/4 teaspoon almond extract (1 gram)
1/8 teaspoon kosher salt
Food coloring (any color)
2 tablespoons colored sprinkles (24 grams)

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Instructions

Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, and salt.
Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream the salted butter and granulated sugar together until fluffy. Add in the eggs one at a time and mix until combined thoroughly. Then, mix in the sour cream, vanilla extract, and almond extract.
Complete the Cookie Dough
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Form the dough into a ball, cover it with plastic wrap, and refrigerate for at least 1 hour.
Prepare for Baking
Preheat your oven to 350°F (180°C). On a floured surface, roll out the chilled dough to just over ¼-inch thick. Use a 2 to 3-inch round cookie cutter to cut out shapes and transfer them to a baking sheet.
Bake the Cookies
Bake the cookies in the preheated oven for 7-9 minutes. The cookies should remain pale and soft. Transfer them to a cooling rack and let them cool completely.
Make the Frosting
In the bowl of a stand mixer fitted with the whisk attachment, beat the unsalted butter until smooth. Gradually add the powdered sugar and mix until combined. Add the milk (starting with 1 tablespoon), vanilla and almond extracts, and salt. Mix until smooth, adjusting the milk as needed for the desired consistency. Add in food coloring of your choice while mixing.
Decorate the Cookies
Once the cookies have fully cooled, spread the frosting evenly on top and sprinkle with the colored sprinkles. Let the frosting set before serving.

Notes

If using finer-grain salt like table salt or sea salt, reduce the amount by half or use unsalted butter for the cookie dough.
Avoid overmixing the cookie dough to keep the cookies soft and tender.
Bake only until just barely set (7-9 minutes); avoid letting the cookies brown.
Always let the cookies cool fully before frosting, or the frosting will slide off.
If the frosting is too thick, gradually add milk, one teaspoon at a time, to thin it out.
To store cookies, place them in a single layer to prevent the frosting from smudging.

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 13g
Sodium: 60mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg