Lofthouse Cookies Pink Frosted

These pillowy soft Lofthouse Cookies bring bakery nostalgia right to your kitchen with their signature tender crumb and luscious pink frosting. My family cannot resist these cookies at birthdays and holidays — it is always a race to see who gets the last one

I first made these during a rare stay-at-home snow day and ever since they have topped our treat list for celebrations easy gifting and cozy nights in

Ingredients

• Cake flour: gives ultra tender texture so your cookies are soft through and through Try to choose cake flour for best results
• Cornstarch: makes every bite melt-in-your-mouth look for a bright white powder with no lumps
• Baking powder: ensures gentle lift for the classic “cakey” bite always choose a fresh canister for maximum puff
• Kosher salt: balances sweetness and highlights all the warm flavors pick a flaky kind if you can
• Unsalted butter: is the key to rich flavor and soft structure Use real butter and let it soften at room temperature
• Granulated sugar: sweetens and creates that delicate crumb opt for pure cane sugar if possible
• Large egg: helps hold everything together Let it come to room temperature for smoother dough
• Vanilla extract: brings that classic bakery aroma Go for pure extract for the most authentic touch
• Almond extract: gives a signature Lofthouse twist so do not skip if you can help it A high quality extract shines here
• Sour cream: adds moisture and tenderness use full-fat for best results and pull it out of the fridge early
• Powdered sugar: makes a silken frosting look for a fresh batch without clumps
• Heavy cream: creates that addictive creamy swirl Opt for heavy cream over milk for ideal richness
• Pink gel food coloring: brings authentic color A single drop gives a delicate pastel hue
• Colored sprinkles or jimmies: add cheerful crunch Try classic rainbow or pastel for fun

Step-by-Step Instructions

Prepare Dry Ingredients:

In a medium mixing bowl whisk together cake flour cornstarch baking powder and kosher salt Blend thoroughly to avoid any flour pockets

Cream Butter and Sugar:

In a large bowl beat softened butter with granulated sugar until completely blended and fluffy This creates the light base for soft cookies

Add Egg and Extracts:

Crack in the large egg then add vanilla extract and almond extract Beat just until incorporated The dough should look smooth and pale

Mix In Sour Cream:

Stir in sour cream and mix gently until fully blended This step helps the cookies bake up tender and stay moist

Combine Wet and Dry:

Add the flour mixture to your wet ingredients Blend by hand or on low speed until just combined Use a spatula to scrape the bowl sides but avoid overmixing

Chill the Dough:

Cover your dough tightly with plastic wrap and refrigerate for at least one hour This step hydrates the flour and makes the dough easier to handle

Shape Cookies:

Scoop about three tablespoons of dough per cookie and roll into balls with powdered sugar dusted hands This keeps the dough from sticking

Flatten Cookies:

Place the dough balls on a parchment-lined baking sheet spaced well apart Use the bottom of a glass also dusted in powdered sugar to gently flatten each cookie to about half an inch thick

Bake:

Bake in a preheated 350 degree oven for nine to eleven minutes Rotate the pan halfway through Do not let cookies brown — they should be just set and pale For extra softness let them rest on the sheet after baking

Cool Completely:

Transfer cookies carefully to a rack and cool fully before frosting This keeps the icing from melting off

Make the Frosting:

Beat butter for one to two minutes until pale and creamy Add powdered sugar vanilla and a dash of salt Slowly add heavy cream a tablespoon at a time until frosting is glossy light and spreadable Mix in a tiny drop of pink gel until you reach your shade

Decorate:

Spread frosting generously over cookies leaving a bit of edge exposed Top each finished cookie with colorful sprinkles and press them gently so they stick

Save

My favorite part is the almond extract in both cookie and frosting It makes the whole house smell like a real bakery My youngest still tries to sneak tastes of the pink icing every single time we make these together

Storage Tips

Frosted Lofthouse cookies need to be stored in an airtight container at room temperature They stay buttery soft up to three days For longer storage freeze unfrosted cookies on a tray then transfer to a zip bag Thaw and frost as needed

Ingredient Substitutions

You can use all-purpose flour in place of cake flour but your cookies will be a bit denser For a nut-free version leave out almond extract and use extra vanilla Greek yogurt makes a good swap for sour cream in a pinch

Serving Suggestions

Pile them onto a birthday tray or pack into lunch boxes for a sweet surprise These cookies look beautiful with different food coloring themes and creative sprinkle choices You can even use heart-shaped or seasonal jimmies for holidays

Cultural Context

Lofthouse cookies originally swept American supermarkets in the nineties with their signature texture and pastel frosting These homemade versions pay tribute to the classic while letting you personalize every batch for your own celebrations

Recipe Questions

→ How do I make Lofthouse-style cookies ultra soft?

Use cake flour and sour cream in the dough, and avoid overbaking to maintain a tender, cake-like crumb.

→ Can I tint the frosting another color?

Yes, substitute any gel food coloring you like to match your celebration’s theme or personal preference.

→ Do I need to roll out and cut the cookies?

No, simply shape the dough into balls and flatten slightly for the classic Lofthouse look—no cutters required.

→ How do I keep the dough from sticking to my hands?

Dust your hands with powdered sugar when forming and flattening the dough balls to prevent sticking.

→ What’s the best way to store these cookies?

Keep them in an airtight container at room temperature. They’ll stay soft and fresh for about three days.

→ Can the baked cookies be frozen?

Yes, once frosted and set, freeze in a single layer, then stack with parchment between layers for up to 2 months.