Copycat Lofthouse Cookies Recipe

Ingredients

For the cookies:

• 3 1/2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1 tablespoon vanilla extract

For the frosting:

• 1 (1 pound) box confectioner's sugar (4 cups)
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
• 1 to 2 drops pink gel food coloring
• 2 tablespoons rainbow sprinkles, or as needed

Directions

Step 1: Gather all ingredients and set them aside.

Step 2: Preheat the oven to 350F (175C). Line two large rimmed baking sheets with parchment paper and set them aside.

Step 3: In a bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda until no lumps remain. Set this mixture aside.

Step 4: In a large bowl, beat the butter and sugar together using an electric mixer on medium-high speed until the mixture becomes light and fluffy (about 2 to 3 minutes). Make sure to scrape the sides of the bowl as needed.

Step 5: Add the eggs, sour cream, and vanilla extract to the mixture and beat on medium-low speed until just combined (about 1 minute). The mixture may look curdled, but thats normal.

Step 6: Reduce the mixer speed to low and gradually add the flour mixture. Continue mixing until everything is fully incorporated (about 2 minutes). Stop to scrape down the sides as necessary.

Step 7: Cover the dough and chill it in the refrigerator until it is firm and no longer sticky to the touch (at least 1 1/2 hours or up to 3 days).

Step 8: Using a 1 1/3 ounce scoop (#24 or about 2 1/2 tablespoons), scoop dough and place it on the prepared baking sheets. Make sure to space the dough 2 inches apart, placing about 12 cookies per sheet.

Step 9: Bake the cookies in the preheated oven, one sheet at a time, for 14 to 16 minutes. The bottoms should be golden brown, and the center should be set. Halfway through the baking time, rotate the baking sheet front to back for even cooking.

Step 10: Once baked, gently press the tops of the cookies down with the back of a spatula to create a flat surface. Transfer the cookies to a wire rack and let them cool to room temperature (about 30 minutes).

Step 11: For the frosting, beat the butter in a bowl with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Remember to scrape the sides of the bowl as needed.

Step 12: Reduce the mixer speed to the lowest setting and gradually add the powdered sugar, beating until just combined after each addition. Scrape down the sides of the bowl as needed.

Step 13: Add the vanilla extract, salt, and food coloring, then beat on medium speed until the frosting is smooth, fluffy, and the color is evenly incorporated (about 1 minute).

Step 14: Scoop about 1 1/2 tablespoons of frosting onto each cooled cookie and spread it out evenly, leaving a 1/4-inch border around the edges. Immediately top with rainbow sprinkles.