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–+ servings

Homemade Lofthouse-Style Cookies Recipe

These pillowy-soft Lofthouse-style cookies are like a cross between a cookie and a vanilla cupcake.
Topped with creamy frosting and optional rainbow sprinkles, they make a delightful dessert for any occasion. Perfect with tea, coffee, or milk!
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Active Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 28 3-inch pieces

Ingredients
  

For the Frosting:

  • 3 ½ cups powdered sugar
  • ¼ teaspoon kosher salt
  • 1/3 cup heavy cream cold
  • 1 teaspoon vanilla extract

For the Cookies:

  • 2 sticks unsalted butter cut into ¼-inch pieces, at about 60°F
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 ¼ teaspoons kosher salt
  • 2 large egg whites ¼ cup
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • 2 ⅔ cups bleached cake flour
  • Rainbow sprinkles for decoration optional

Gluten-Free Variation:

  • Replace the cake flour with:
  • 1 ¼ cups tapioca flour
  • ½ cup cornstarch
  • ½ cup coconut flour
  • ⅓ cup white rice flour

Instructions
 

Prepare the Frosting:

  • Combine powdered sugar, salt, cream, and vanilla in a stand mixer bowl with a paddle attachment.
  • Start mixing on low speed to moisten, then increase to medium and beat until fluffy and smooth (approximately 3 minutes).
  • Transfer to a piping or zip-top bag for easy application.

Prepare the Cookies:

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • In a stand mixer, combine butter, sugar, baking powder, and salt. Mix on low speed with the paddle attachment, then increase to medium and beat until creamy (about 5 minutes).
  • In a separate bowl, whisk together egg whites, cream, and vanilla. Gradually add this mixture to the butter mixture in 4-5 increments, mixing until smooth each time.
  • Gradually sprinkle in the cake flour, mixing on low speed until a soft dough forms. Fold the dough once or twice to ensure even mixing.
  • Transfer the dough to a piping bag fitted with a ½-inch plain tip.
  • Pipe 1 ¼-ounce portions onto the baking sheets, leaving 2 ½ inches of space between cookies.
  • Bake for approximately 15 minutes, until puffed and pale gold around the edges. Let cool completely before frosting.

Assemble and Decorate:

  • Snip the tip of the frosting bag and pipe frosting over the cooled cookies.
  • Spread the frosting into an even layer with a knife.
  • Top with optional rainbow sprinkles for decoration.
  • Serve immediately or store in plastic wrap at room temperature for up to 3 days.

Notes

  • The gluten-free cookies will be delicate when warm but firm up as they cool.
  • The frosting can be stored in the fridge in the piping bag until ready to use.
  • For extra flair, try different colored sprinkles for seasonal themes.
Keyword dessert recipes, Frosted cookie ideas, homemade dessert recipes, Lofthouse cookie copycat recipe, Soft sugar cookie recipe, Vanilla frosting cookie recipe
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