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Vegan Lofthouse Cookies Recipe

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4.4 from 75 reviews

Deliciously soft and chewy Vegan Lofthouse Cookies with a rich, creamy vegan frosting. These classic-style sugar cookies are perfectly tender with a hint of almond extract, topped with colorful frosting and sprinkles, making them a festive treat that everyone can enjoy. They’re dairy-free, egg-free, and bursting with nostalgic flavor.

Ingredients

Cookies

  • 1/2 cup vegan butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup vegan sour cream (or vegan yogurt)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract (optional but recommended)
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt (or 3/4 teaspoon if using unsalted vegan butter)

Frosting

  • 1/2 cup vegan butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons non-dairy milk (e.g., oat milk), as needed
  • Food coloring of choice
  • Sprinkles, for decorating

Instructions

  1. Make the cookie dough: In a large bowl, cream together the softened vegan butter and granulated sugar using a hand mixer or stand mixer with paddle attachment until fluffy and light. Add the vegan sour cream, vanilla extract, and almond extract if using, beating well. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.
  2. Add dry ingredients: To the butter mixture, add the all purpose flour, baking powder, baking soda, cornstarch, and salt. Mix on low speed just until the dough is combined without overmixing, ensuring a tender cookie texture.
  3. Chill the dough: Shape the cookie dough into a disk, wrap it tightly in plastic wrap, and refrigerate for about 1 hour. Chilling helps the dough firm up and makes it easier to roll out.
  4. Preheat the oven: When ready to bake, preheat your oven to 375°F (190°C) and prepare baking sheets lined with parchment paper or silicone mats.
  5. Roll out the dough: On a lightly floured surface, roll the chilled dough to about 1/4 inch (6 mm) thickness. Use a 2-3 inch round cookie cutter to cut out shapes and transfer them to the prepared baking sheets, spacing them slightly apart.
  6. Bake the cookies: Bake in the preheated oven for 9 to 10 minutes, until the bottoms are very lightly golden. Avoid overbaking to keep the cookies soft and tender.
  7. Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them carefully to a wire rack to cool completely before frosting.
  8. Prepare the frosting: In a clean large bowl, beat the softened vegan butter until creamy. Gradually add the powdered sugar, vanilla extract, and 1-2 tablespoons of non-dairy milk to achieve a smooth, spreadable consistency. Mix in food coloring a drop at a time if desired until the preferred color is reached.
  9. Frost and decorate: Spread a layer of frosting onto each cooled cookie and decorate with sprinkles to your liking.
  10. Serve and enjoy: Once frosted and decorated, serve your Vegan Lofthouse Cookies fresh and enjoy the soft, flavorful treat.

Notes

  • Refrigerating the dough is crucial for easier handling and helps maintain the cookies’ shape during baking.
  • If the frosting is too thick, add a little more non-dairy milk, a teaspoon at a time, until it spreads easily.
  • You can substitute vegan sour cream with vegan yogurt, but ensure it’s plain to avoid altering the flavor.
  • For a festive twist, try different food coloring combos and various sprinkles.
  • Use parchment or silicone mats to prevent sticking and ensure easy cleanup.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://recipethrive.com/vegan-lofthouse-cookies-recipe/