Easy Homemade Lofthouse Cookies

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds flavor.

Measure out 2 cups of flour (270 grams).

Add 1/4 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt to the flour.

Add 1 tablespoon of cornstarch and optionally sift the mixture.

In a stand mixer with a paddle attachment, cream together 1/2 cup of unsalted butter (113 grams) until light and fluffy.

Add 1 cup of granulated sugar (200 grams) and mix until combined.

Add 1 large egg, 1 1/2 teaspoons of vanilla extract, and 1/4 teaspoon of almond extract (optional) to the mixture.

Mix in 1/4 cup of sour cream until fully combined.

Gradually add the flour mixture to the wet ingredients until almost combined.

Chill the dough for about an hour, rolling it into a disc before refrigerating.

Flour the surface and roll the dough out to 1/4 inch thick.

Use a 2 1/2 inch circular cutter to cut out cookies and transfer them to a parchment paper-lined baking sheet.

Bake at 375°F for 8-9 minutes or until the bottoms are just starting to turn golden.

Make the buttercream frosting by creaming together 1/2 cup of unsalted butter (113 grams) and adding 2 cups of powdered sugar (240 grams).

Drizzle in 2 tablespoons of cream or milk and 1 teaspoon of vanilla extract while mixing.

Color the frosting pink with food coloring and transfer it to a piping bag.

Pipe the buttercream onto the cooled cookies, leaving a border of white showing, and finish with sprinkles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens