Gluten Free Lofthouse Cookies
These Gluten Free Lofthouse Cookies are soft, buttery, and frosted to perfection! Enjoy a nostalgic bakery favorite that's perfect for any occasion.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
- Cookie cutters
- Cooling rack
Ingredients
Dry Ingredients
- 2 cups gluten free 1:1 flour I use King Arthur Gluten Free Measure For Measure Flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
Wet Ingredients for Cookies
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- ½ cup sour cream
Ingredients for Frosting
- 1 cup salted butter or unsalted plus 1/4 teaspoon salt
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- pink food coloring or your preferred color, optional
- rainbow sprinkles optional
Instructions
Preparation and Baking
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup and to prevent the cookies from sticking.
- In a medium bowl, whisk together the gluten free flour, cornstarch, baking powder, salt, and baking soda. Set this mixture aside.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the large egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat until well combined.
- Add the sour cream to the wet mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes or until edges are lightly golden. Centers may look slightly underbaked. Cool on baking sheets for a few minutes before transferring to a cooling rack to cool completely.
Frosting and Decorating
- In a mixing bowl, beat the salted butter until creamy. Gradually add powdered sugar, mixing until smooth.
- Add vanilla extract and milk, adjusting consistency with more milk if needed. Add food coloring if desired.
- Once cookies have cooled completely, frost generously with prepared frosting and top with rainbow sprinkles for a festive touch.
Notes
- Do not overbake the cookies to keep them soft; they firm up as they cool.
- For a dairy-free version, substitute butter with dairy-free alternatives and sour cream with coconut cream.
- Store cookies in an airtight container at room temperature up to 5 days or freeze unfrosted cookies up to 3 months.
- Get creative with frosting colors and decorations to suit any occasion.
- If gluten-free flour is unavailable, try making a blend of rice flour, potato starch, and tapioca flour.