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