Easy lofthouse sugar cookies without sour cream! My lofthouse style cookies can be made in 1 hour and taste just like the original lofthouse cookie! You only need a few simple ingredients in my lofthouse cookie recipe, like flour, baking soda, and baking powder. No sour cream, no cream of tartar and no cornstarch needed!
1-2tablespoonvanilla soy milksub any other kind of milk
1dropnatural red food dyecan also use beet root powder
2-3cupspowdered sugarmore if you want it to be fluffier
Decorations:
½cuprainbow sprinkles
Instructions
For the cookies:
Get your butter out of the fridge to soften. Preheat the oven to 400 degrees Fahrenheit and line a baking tray with either parchment paper.In a medium sized mixing bowl, sift together the flour, baking powder, and baking soda. Set aside.
3 cups all-purpose flour, ¾ teaspoon baking powder (aluminum free), ½ teaspoon baking soda
In a separate bowl, beat the butter until soft and fluffy. Beat in the yogurt, sugar, egg, and vanilla until well combined.
½ cup organic unsalted butter, softened, ½ cup full fat vanilla greek yogurt, ¾ cup granulated organic raw cane sugar, 1 large egg, 1 teaspoon pure vanilla extract
Fold the dry ingredients into the wet ingredients until fully incorporated.
Roll the cookies into balls. In the palm of your hand, press the cookie until it is flat. Place the cookie on the prepared baking sheet. I baked 8 per sheet.
Bake for 5-7 minutes. They will not look done, but as you let them cool on the cookie tray the centers will finish cooking. After they have cooled on the cookie tray, transfer them to a cooling rack as you prepare the frosting.
For the frosting:
Beat the butter until it is light and fluffy. Add the vanilla extract, soy milk, and food dye. Beat in the powdered sugar, starting with 1 cup. Add another cup if you like your frosting to be fluffier.Spread the frosting on the cookies and top with rainbow sprinkles.
½ cup butter, softened, ½ teaspoon vanilla extract, 1-2 tablespoon vanilla soy milk, 1 drop natural red food dye
Video
Notes
HOW TO STORE LOFTHOUSE COOKIES- Store them in an airtight container for up to 4 days at room temperature. They are best if eaten within the first 2 days.HOW TO MAKE HEALTHY LOFTHOUSE COOKIES- Use white wheat or gluten free flour. Use honey or maple syrup in place of the sugar. For a healthy lofthouse frosting recipe, try my coconut whipped cream recipe and natural rainbow sprinkles. These lofthouse cookies without frosting are also a great treat!HOW TO MAKE GLUTEN FREE LOFTHOUSE COOKIES- If you want gluten free lofthouse sugar cookies, simply replace the 3 cups of all-purpose flour with 3 cups 1:1 gluten free flour or sorghum flour. The rest of the ingredients are gluten free.
HOW TO MAKE DAIRY FREE/ VEGAN LOFTHOUSE COOKIES- use vegan butter; coconut Greek yogurt, and vegan butter in the frosting.Nutrition facts on this recipe are only an estimate, nutrition information on any recipe from thehintofrosemary may vary based on the ingredients you choose.