Lofthouse Cookie Dupe

These Lofthouse-style cookies are soft, fluffy, and topped with the perfect swirl of sweet, creamy frosting. They’re a homemade take on the classic grocery store favorite—but made with simple, feel-good ingredients. Whether you’re baking with your kids or bringing them to a spring get-together, they’re the kind of treat that makes everyone smile. And the best part? You don’t have to give up “fun” food to feel good about what you’re serving.

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Perfect Butter Cream

Prep Time20 minutes mins

Cook Time8 minutes mins

2 hours hrs

Total Time10 minutes mins

Course: Dessert

Cuisine: American

Keyword: butter cream frosting

Servings: 8

Equipment

• paddle mixer or beater

Ingredients

Butter Cream Frosting

• 1 cup softened butter
• 1 tbsp vanilla paste can substitute vanilla extract
• 5 cup organic powdered sugar
• 3 tbsp milk

Cookie

• 2¾ cup all purpose einkorn flour I like Jovial
• ½ tsp baking powder
• ½ tsp baking soda
• 2 ½ tsp arrow root
• ½ tsp salt
• 1 egg room temperature
• 1 egg white room temperature
• 1 cup organic sugar
• ¼ tsp cream of tartar
• ¼ cup organic sour cream
• 1½ tsp organic vanilla extract
• ¼ tsp organic almond extract

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Instructions

Frosting

• In a bowl or bowl of a stand mixer add in1 cup softened butter and beat.
• Add in the1 tbsp vanilla paste and combine.
• Slowly add in 5 cup organic powdered sugar 1 cup at a time. Be sure to have your mixer on the lowest setting.
• After it is combined, add in the 3 tbsp milk. You can add more if you think you need it.

Cookies

• In a bowl, sift together 2¾ cup all purpose einkorn flour, ½ tsp baking powder, ½ tsp baking soda, 2 ½ tsp arrow root and ½ tsp salt. Sift 3 times and set aside.
• In a large bowl whish together1 egg plus 1 egg white, 1 cup organic sugar and ¼ tsp cream of tartar. Whip about 90 seconds until bubbly and fluffy.
• With a spatula, fold in ¼ cup organic sour cream, 1½ tsp organic vanilla extract and ¼ tsp organic almond extract. Use a spatula and mix well, but don't over mix.
• Add in 1/3 at a time the flour mixture. Again, use a spatula and combine completely.
• Cover with a tea towel or plastic wrap and place in the refrigerator for 1 ½ to 2 hours.
• Preheat the oven to 375℉.
• Line a baking sheet with parchment paper.
• Using a medium cookie scoop, scoop out and place 12 scoops spaced about 2 inches apart onto the parchment lined baking sheet.
• Rip a small piece or parchment paper from the roll. Use the bottom on a glass. One at a time place the parchment paper on top of the ball of cookie dough and then place the glass on top and press to ¼ to ½ inch thick.
• Bake for 7- 8 minutes. Watch closely... you don't want to overcook. Remove from the oven and let cool.
• Frost with the buttercream frosting once cooled.

Notes

• You can swap vanilla bean paste for vanilla extract in the frosting
• You can adjust milk to your liking for thickness for the frosting

To make ahead, let the cookies cool to room temperature.  Frost and place the parchment lined baking sheet with the frosted cookies into the freeze for minimum of 2 hours, maximum 4 and then place into a freezer safe Ziploc or container. To thaw, place on a place on a counter for about 20-30 minutes.