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Indulge in the soft, frosted goodness of Gluten-free Lofthouse Cookies! These delightful treats are perfect for anyone craving a classic cookie without the gluten. With a tender texture and sweet vanilla frosting, they’re sure to become a favorite in your household.
I first discovered Gluten-free Lofthouse Cookies when a close friend with celiac disease asked me to bake something she could enjoy. After some trial and error, I perfected this recipe, and now, these cookies are a staple at our gatherings. They’re so good that no one even notices they’re gluten-free!
Get ready to whip up a batch of these irresistible Gluten-free Lofthouse Cookies. They’re easy to make and even easier to enjoy!
What to Expect
- Time: Approximately 30 minutes (including baking and cooling)
- Difficulty: Easy
Before You Begin
Before diving into the recipe, ensure all your ingredients are at room temperature, especially the eggs and butter. This helps create a smooth, well-combined dough. Also, preheat your oven to 350°F and prepare your baking sheet by lining it with parchment paper or lightly greasing it.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1/2 cup |
| Cane sugar or coconut sugar | 1 cup |
| Eggs at room temperature | 2 |
| Salt | 1/2 teaspoon |
| Baking powder | 1 1/2 teaspoons |
| Vanilla extract | 1 1/2 teaspoons |
| Gluten-free flour (with xanthan gum) | 3 1/4 cups |
| Vanilla frosting | As needed |
| Rainbow sprinkles | As needed |
Step-by-Step Guide
- Preheat your oven to 350°F and line or grease a baking sheet.
- In a mixing bowl, cream the softened butter and sugar together on low-medium speed until light and fluffy.
- Add the eggs one at a time, beating until smooth after each addition.
- Mix in the salt, baking powder, and vanilla extract until well combined.
- Gradually add the gluten-free flour, mixing until the dough comes together.
- Roll the dough between two sheets of plastic wrap or parchment paper to about 1/4-inch thickness.
- Cut out shapes using your favorite cookie cutters or a 3-inch round cutter for classic Lofthouse-style cookies.
- Place the cookies on the prepared baking sheet and bake for 8-10 minutes. They will still be soft and may not look fully done.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack.
- Once completely cooled, frost the cookies with vanilla frosting and top with rainbow sprinkles.
Pointers for Perfection & How to Store
For the best results, ensure your gluten-free flour blend includes xanthan gum, as it helps bind the dough and gives the cookies their signature soft texture. If your blend doesn’t include it, add 1/2 teaspoon of xanthan gum separately.
Store your Gluten-free Lofthouse Cookies in an airtight container for up to 5 days. They also freeze well—just layer them between parchment paper in a freezer-safe container.
If you love this recipe, you might also enjoy our Gluten Free Gingerbread Cookies Recipe.
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Gluten-free Lofthouse Cookies
- Total Time: 62
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
These Gluten Free Lofthouse Cookies are the ultimate copycat of the beloved grocery store classic. They have that signature soft, cakey texture that melts in your mouth, topped with a sweet layer of pink buttercream and colorful sprinkles. Made with sour cream and cornstarch to achieve the perfect crumb, they are a nostalgic treat that everyone can enjoy.
Ingredients
— The Cookies —
1 stick (1/2 cup) unsalted butter, melted
3/4 cup granulated sugar
1 large egg
1/3 cup sour cream
1 teaspoon vanilla extract
1 3/4 cups gluten free 1-to-1 flour blend (ensure it contains xanthan gum)
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
— The Buttercream Frosting —
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons heavy cream or milk
Pink gel food coloring (optional)
Rainbow sprinkles (confetti style recommended)
Instructions
1. Preheat & Prep: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and egg until smooth. Stir in the sour cream and vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the gluten free flour, cornstarch, baking powder, baking soda, and salt.
4. Make Dough: Slowly add the dry ingredients to the wet ingredients and mix until completely combined. The dough will be soft.
5. Chill: Wrap the dough in plastic wrap (or cover the bowl tightly) and refrigerate for 30 minutes. This makes the dough easier to handle and improves the texture.
6. Shape: lightly flour a surface. Roll the dough out to about 1/4 to 1/2 inch thick using a rolling pin. Use a round cookie cutter to cut circles from the dough. Place the cookies on the prepared baking sheet.
7. Bake: Bake for 10–12 minutes. *Crucial:* Remove them from the oven before they start to turn golden brown on the edges. They should remain pale to stay soft.
8. Cool: Allow the cookies to cool completely on the baking sheet or a wire rack before frosting.
9. Make Frosting: While cookies cool, beat the softened butter for the frosting until creamy. Gradually add the powdered sugar, vanilla, and enough cream to reach a fluffy, spreadable consistency. Tint with pink food coloring if desired.
10. Decorate: Spread the frosting generously over the cooled cookies and top immediately with sprinkles.
Notes
Cornstarch: Do not skip the cornstarch; it is the secret ingredient that gives these cookies their authentic ‘soft-baked’ texture.
Don’t Overbake: These cookies are meant to be pale. If they brown, they will lose that signature soft, cakey mouthfeel.
Sour Cream: Full-fat sour cream works best for moisture and richness.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 245
- Sugar: 28
- Sodium: 180
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 2
- Cholesterol: 40
Your Burning Questions Answered!
- Can I use a different sugar?
- Yes! Coconut sugar works well, though it will make the cookies slightly darker.
- Can I make these cookies dairy-free?
- Absolutely! Substitute the butter with a dairy-free alternative like vegan butter.
How do I know when the cookies are done?
They should be lightly golden at the edges but still soft in the center. They’ll firm up as they cool.
Dig In & Enjoy!
These Gluten-free Lofthouse Cookies are a delightful treat that everyone can enjoy, regardless of dietary restrictions. Whether you’re baking for a special occasion or just satisfying a sweet tooth, these cookies are sure to impress. For more delicious ideas, follow me on Pinterest.