Lofthouse Style Christmas Frosted Sugar Cookies {Gluten Free}

The time has come to start thinking about Holiday baking, and we can’t think of a better Holiday treat than Lofthouse Style Christmas Frosted Sugar Cookies. These cookies are light, airy and melt in your mouth. They taste just like the frosted sugar cookies that you remember from the store. Here is our recipe for these Holiday favorites!

Christmas is a time for indulging in the things we love to eat. Holiday baking and Christmas cookies are a tradition that many families share during this festive season. It’s my favorite time of year where you can find me in the kitchen with the kids making Surprise Snowball Cookies, Chocolate Cherry Mice, Cracker Candy and more holiday treats.

This recipe for Lofthouse style sugar cookies will not disappoint! If you’re looking for gluten free Christmas sugar cookies, these should be at the top of your list!

What are Lofthouse Cookies?

If you’re a sugar cookie lover, then Lofthouse sugar cookies are for you! These sugar cookies have been around since 1994 and have been a favorite ever since. But what exactly is a Lofthouse sugar cookie? And how did it become so popular?

The name Lofthouse Sugar Cookie doesn’t refer to any one specific recipe or cookie type but based off their original frosted sugar cookie recipe that has been passed down from generation to generation,

Lofthouse Cookies come in a variety of flavors and designs, and are always fresh and delicious. This copycat Lofthouse Sugar Cookie recipe tastes just like the Lofthouse cookies from the store bakery, if not, BETTER and they’re gluten free too. Give the recipe a try to see what we mean!

Why You’ll Love Lofthouse Sugar Cookies

• They’re soft and chewy!
• Amazing buttery taste.
• Sure to impress your guests at your holiday party.
• They’re America’s favorite cookie.
• They make great gifts!
• Fun to decorate with frosting and sprinkles.

Tips for the Best Sugar Cookie Dough

• Use softened butter. Make sure that it is not melted and at room temperature
• Do NOT over mix the dough after adding in the flour mixture.
• Chill your cookie dough for 30-40 minutes before scooping out and baking the cookies.
• Let cookies cool completely before decorating to keep the icing from melting off of them.

Cookie Ingredients

Makes 12 Cookies

6 tablespoons butter, softened to room temperature
½ cup plus 2 tablespoons granulated sugar
1 large egg, room temperature
1 ½ cups gluten free all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons sour cream
1 teaspoon vanilla extract
¼ teaspoon almond extract

Frosting Ingredients

¼ cup unsalted butter, softened
¼ teaspoon vanilla extract
1 ¼ cups powdered sugar
Pinch of salt
2-3 teaspoons milk to reach desired consistency
Food coloring to color frosting
Holiday sprinkles to decorate

How to Make Lofthouse Style Cookies

Preheat oven to 325 degrees F.

Line a baking sheet with parchment paper and set aside.

Using an electric mixer, beat butter and sugar on medium speed until creamy. Change to low speed and add the egg, mixing until incorporated.

Add flour, baking powder and salt continuing to mix on low speed, stopping to scrape down the sides when necessary. Add sour cream, vanilla extract and almond extract. Mix until fully combined.

Roll the dough into a giant ball and wrap with plastic wrap. Place in the fridge for about 30-40 minutes.

Remove dough from fridge and unwrap. Use a cookie scoop to scoop the dough into balls (about 2 tablespoons each) and place on prepared baking sheet. Should have about 12 cookies.

Dip the bottom of a measuring cup into a bowl of water and press the cookies to flatten to approximately ½ inch thick. Repeat this process until all cookies have been flattened.

Bake for 16-18 minutes. Allow the cookies to cool on the baking sheet for about 2 minutes before transferring them to a wire rack to finish cooling completely before decorating.

To make frosting: beat butter, powdered sugar, vanilla extract and a pinch of salt in a mixing bowl on medium speed until incorporated. Add milk starting with 1 teaspoon at a time until reaching desired consistency.

Divide frosting equally into bowls if using multiple food colorings. Stir in food coloring and spread onto cooled cookies. Decorate with candy sprinkles if desired and serve on a platter for all to enjoy!

How to Store

Store any remaining leftovers in an airtight container for up to 4 days.

To Freeze: These cookies can also be placed in the freezer and hold up quite nicely. Place in an airtight container in the freezer for up to 3 months. Allow to thaw before consuming.

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Lofthouse Style Christmas Frosted Sugar Cookies {Gluten Free}

Yield: Makes 12 Cookies

Prep Time: 20 minutes

Cook Time: 16 minutes

Total Time: 36 minutes

These Lofthouse Style Frosted Sugar Cookies are light, airy & melt in your mouth. They taste just like the frosted sugar cookies from the store.

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Ingredients

Cookie Ingredients

• 6 tablespoons butter, softened to room temperature
• ½ cup plus 2 tablespoons granulated sugar
• 1 large egg, room temperature
• 1 ½ cups gluten free all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 teaspoons sour cream
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract

Frosting Ingredients

• ¼ cup unsalted butter, softened
• ¼ teaspoon vanilla extract
• 1 ¼ cups powdered sugar
• Pinch of salt
• 2-3 teaspoons milk to reach desired consistency
• Food coloring to color frosting
• Holiday sprinkles to decorate

Instructions

1. Preheat oven to 325 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. Using an electric mixer, beat butter and sugar on medium speed until creamy. Change to low speed and add the egg, mixing until incorporated.
4. Add flour, baking powder and salt continuing to mix on low speed, stopping to scrape down the sides when necessary. Add sour cream, vanilla extract and almond extract. Mix until fully combined.
5. Roll the dough into a giant ball and wrap with plastic wrap. Place in the fridge for about 30-40 minutes.
6. Remove dough from fridge and unwrap. Use a cookie scoop to scoop the dough into balls (about 2 tablespoons each) and place on prepared baking sheet. Should have about 12 cookies.
7. Dip the bottom of a measuring cup into a bowl of water and press the cookies to flatten to approximately ½ inch thick. Repeat this process until all cookies have been flattened.
8. Bake for 16-18 minutes. Allow the cookies to cool on the baking sheet for about 2 minutes before transferring them to a wire rack to finish cooling completely before decorating.
9. To make frosting: beat butter, powdered sugar, vanilla extract and a pinch of salt in a mixing bowl on medium speed until incorporated. Add milk starting with 1 teaspoon at a time until reaching desired consistency.
10. Divide frosting equally into bowls if using multiple food colorings. Stir in food coloring and spread onto cooled cookies. Decorate with candy sprinkles if desired and serve on a platter for all to enjoy!

Notes

Tips for the Best Sugar Cookie Dough

• Use softened butter. Make sure that it is not melted and at room temperature
• Do NOT over mix the dough after adding in the flour mixture.
• Chill your cookie dough for 30-40 minutes before scooping out and baking the cookies.
• Let cookies cool completely before decorating to keep the icing from melting off of them.