Name: Copycat Lofthouse Cookies Recipe
Prep time: 15 min
Cook time: 32 min
Total time: 67 min
Ingredients: 1 Cup White Granulated Sugar; 1/2 Cup Salted Butter (softened); 2 Large Eggs; 1/2 Cup Sour Cream; 1 tsp Vanilla Extract; 1/2 tsp Baking Soda; 1/2 tsp Baking Powder; 1/2 tsp Salt; 3 Cups Gluten Free Flour

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One thing I love (and miss since I am gluten free) are those yummy Lofthouse cookies. You know the ones I’m talking about. They are super soft with amazing frosting…usually pink, blue, or yellow frosting. When my daughter asked if we could make some, I jumped all over it. Obviously ours are gluten free. If you don’t use gluten free flour, just sub in your regular flour! Let me tell you, these copycat Lofthouse cookies are amazing! Just like the real ones, I could totally eat the whole plate!

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Special Ingredient

Awhile back, I did a little research on the different types of cookies and how to get those different types (thick and chewy, thin and crispy, etc). One of the things I learned about the use of baking soda and baking powder, and why you use those ingredients. Baking soda is needed when a recipe has an acidic ingredient. When a recipe calls for both baking soda and baking powder, the baking powder does the majority of the leavening, whereas the baking soda is there to neutralize the acidic ingredient. In the case of this recipe, we wanted to have a plump cookie, that was chewy, and soft. So we used both baking soda and baking powder WITH sour cream. The results were amazing!

Copycat Lofthouse Cookies Recipe

Absolutely delicious recipe for gluten free copycat Lofthouse cookies.

Course Dessert

Cuisine American

Keyword cookies, gluten free, sugar cookies

Prep Time 15 minutes

Cook Time 32 minutes

Cool 20 minutes

Total Time 1 hour 7 minutes

Servings 3 dozen cookies

Calories 75 kcal

Ingredients

1 Cup White Granulated Sugar
1/2 Cup Salted Butter softened
2 Large Eggs
1/2 Cup Sour Cream
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
3 Cups Gluten Free Flour

Instructions

Preheat your oven to 350°.
In your large mixing bowl, add your softened butter and sugar and mix well with your stand or hand mixer. About 2 minutes.
Next add the sour cream and mix for about 1 minute. Add your eggs, one at a time and mix for about 1 minute.
Add your vanilla, baking soda, baking powder, and salt and be sure to mix well with your stand or hand mixer.
Now add your gluten free flour and begin mixing with a spoon. With this type of dough, I find it easier to mix for awhile with a spoon, but ultimately end up mixing with your hands. Do not use a hand or stand mixer. Gluten free flour is finicky and it does not like to be over mixed!
Using a spoon, scoop a little cookie dough into your hand, roll into a ball, and then slightly flatten before placing on the cookie sheet. Bake for 8 minutes. Allow the cookies to sit on the cookie sheet for a few minutes before moving to your cooling rack.
Once cooled, frost with your favorite frosting. We bought the Pillsbury frosting and used food gel to color it!

Copycat Lofthouse cookies

I was a little skeptical on whether these copycat Lofthouse cookies would turn out or not. The dough was a tad sticky and when I pulled them out of the oven, I felt like I should put them back in for one more minute. DON’T DO THAT! Letting them sit on the cookie sheet for a few minutes before putting them on the cooling rack allows them to fully set. I didn’t think it would happen, but it totally did. These cookies are the softest, chewiest cookies ever. While the cookies were delicious, the frosting was not quite right, but it was store bought. Next time we will try to perfect the frosting!

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