Copycat Lofthouse Cookies
Ingredients: all-purpose flour, baking powder, baking soda, salt, cornstarch · 99 min cook time · 260kcal · $7.90
Ingredients
270g all-purpose flour, 0.5tsp baking powder, 0.25tsp baking soda, 0.5tsp salt, 1tbsp cornstarch, 0.5cup butter (for cookies), 200g granulated sugar, 1large egg, 1.5tsp vanilla extract, 0.25tsp almond extract, 60g sour cream, 0.5cup butter (for frosting), 240g powdered sugar, 2tbsp milk, drop gel food coloring, to taste sprinkles
Instructions
1. Whisk together all-purpose flour, baking powder, baking soda, salt, and cornstarch in a large bowl.
2. In another big bowl, cream room temperature butter and granulated sugar together with a mixer until combined and fluffy.
3. Add room temperature egg, vanilla extract, and almond extract into the butter mixture and mix until combined.
4. Mix in sour cream to make the cookies more delicate and tender.
5. Add the dry mixture into the wet mixture, folding gently with a spatula or mixer on low until just combined.
6. Wrap the dough loosely in plastic wrap or waxed fabric to shape into a disc, then chill in the fridge for at least an hour.
7. Preheat your oven to 375 degrees Fahrenheit.
8. Roll out the chilled dough on a liberally floured surface to about a quarter of an inch thickness.
9. Cut out circles using a 2 and a half to 3 inch circle cutter, and place them on a parchment-lined baking sheet.
10. Bake at 375 degrees Fahrenheit for 8 to 9 minutes until the edges take on a little color.
11. Make the buttercream frosting by creaming room temperature butter, powdered sugar, vanilla extract, a little milk, and gel food coloring.
12. Spread frosting onto the cooled cookies and top with sprinkles.
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