Let’s Just Jump Into It: Christmas Lofthouse Cookies

So, Christmas Lofthouse Cookies. Gosh, these have been a running joke at our house for years—someone (usually me) always hides a couple for later because they basically evaporate once people sniff 'em out. I remember the first time I tried making them—thought, ‘How hard can those pillowy supermarket cookies be?’ Well, three flour-covered disasters later, I realized it’s less about fancy technique, more about patience (and, honestly, way more sprinkles than any grown-up should admit to buying in bulk). Pour yourself some tea or whatever you fancy; I’ll walk you through it just like I would if you were perched on my kitchen stool grumbling about your week.

Why You'll Absolutely Be Making These Every Christmas (Or Tuesday)

I make this whenever a snow day traps us inside or when someone’s had a rubbish week, because honestly? Nothing cheers you up like an obnoxiously colorful frosted cookie. My family gets weirdly territorial about them—Mom, if you’re reading this, I know you blamed the dog. The best part is, you don’t need an excuse; these work for late-night snackers and mid-morning coffee breaks. There was that one time I tried skipping the chill step ‘cause I was impatient...they all turned into one giant cookie blob. Tasted fine but, eh, not my finest moment.

The Stuff You’ll Need (With My Occasional Shortcuts)

2 and ¾ cups all-purpose flour (Grandma swears by Gold Medal; honestly, I use whatever’s cheapest that week)
¼ cup cornstarch (sometimes I just add an extra splash of flour when I run out—works but not quite as soft)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt (I forget this about half the time and it still works out...sorta)
½ cup unsalted butter, softened (my sister uses margarine and somehow hers are still tasty, go figure)
¼ cup sour cream (Greek yogurt works too, but makes them a touch chewier)
¾ cup granulated sugar
¼ cup powdered sugar (or just use all granulated if you run out—won’t matter that much really)
1 large egg
2 teaspoons vanilla extract (the real stuff, but extract will do if you must)
Red and green sprinkles—just dump ‘em on

For the frosting (arguably why we’re here):

½ cup unsalted butter, at room temp
2 cups powdered sugar (sometimes I eyeball it if things look too runny/thick)
2-3 tablespoons heavy cream, or milk
½ teaspoon vanilla extract
Food coloring (I go classic Christmas but honestly, purple’s fun too—live your best life)

How I Actually Make Them (With a Few Little Tangents)

Grab a big bowl. Whisk the flour, cornstarch, baking powder, baking soda, and salt. Not gonna lie, I’ve mixed ‘em straight in the mixer before and shrugged, but doing it separate probably gives a more even cookie.
In another bowl—or your stand mixer if you want to dirty fewer dishes—blend the butter, sour cream, and both sugars. Beat until fluffy, maybe 2-3 minutes. This is where I usually sneak a taste (shh).
Add the egg and vanilla. Mix till combined. If it looks lumpy, don’t freak—it’ll smooth out with the flour.
Slowly add your flour mixture to the wet stuff. I do this in two parts unless I forget and just dump it all in. If you overmix, they’re not as soft, but honestly, I’ve never noticed that much of a difference.
Now—here’s the part everyone hates—you have to chill the dough. Plop it on some cling wrap, flatten it out a bit, wrap, and chill for at least 90 minutes. The one time I didn’t, disaster ensued. Trust me this time.
Oven to 350 F (about 180 C). Line up your baking sheets—parchment paper is easiest, but I’ve used a buttered tray and lots of hope before, too.
Grab chunks of dough—like generous heaping tablespoons—and plop on your sheet. Flatten them a bit, not too much, just kind of squash them gently; they’ll puff up. Bake for 8-10 minutes, until the edges look set but the middle’s still a bit pale. Don’t overbake, unless you enjoy cookies that double as hockey pucks.
Cool completely before you frost, or your icing will slide right off. Ask me how I know.
Beat up your frosting ingredients in a medium bowl, coloring as you feel festive or, honestly, as the spirit moves you. Frost, smother with sprinkles, and stand back—these go quick. The actual cookie tastes best the next day, if you can hold off eating them straight from the tray. Spoilers: I never can.

Bit of Wisdom (Basically What I’ve Messed Up Before)

If you try to use melted butter, your dough will be sticky and sad.
Sometimes I skip sifting the sugar; doesn’t seem to affect much unless you want ultra-smooth frosting. Then, yeah, sift it if you remember.
If you stick the frosting in the fridge to thicken it ‘cause you got overzealous with the milk, just remember to give it a good beat before you use it. Lumpy frosting is no one’s friend.

The “Well, It Seemed Like a Good Idea” Experiments

Tried swapping all the sour cream for applesauce. Texture? Decent. Flavor? Like a breakfast muffin. Wouldn’t do again, but worth a shot if you’re out of dairy.
Doubled the vanilla once by accident—actually, not bad. More of a flavor punch, but wouldn’t double it on purpose.
Added lemon zest for a spring version—nice! But then put candied ginger in them and, um, that was a bit much. I’d stick to simple add-ins: swap sprinkles for mini M&Ms, maybe. Oh, and here’s a great blog if you want some ideas for creative cookie swaps: Sally’s Baking Addiction. I get lost there for hours.

Gear I Use (And the “Eh, Improvise!” Options)

Stand mixer: because I’m lazy. But you can use a good old elbow grease and a sturdy spatula if you must. I’ve done it after moving and missing half my kitchen.
Rolling pin? Eh, I just use my hands. If you have a wine bottle, it works in a pinch. Actually, that’s usually when the wine comes out too…

My cookie scoop is my MVP; if you don't have one, just grab a couple spoons and call it rustic—it works.

Your Burning Cookie Questions (Actual Things My Friends Ask Me)

"Do I really have to chill the dough?" -- Yes. Sorry. Unless you want puddle-cookies. (Or maybe you’re into that? No judgment.)
"Can you freeze these?" Absolutely! Frost after thawing though. Dough freezes well for a month or so. I got that tip from King Arthur Baking by the way—they’re actual pros.
"Could I make them gluten free?" I haven’t tried, but my friend swears by Cup4Cup flour. They won’t taste exactly like the original, but will still be soft and pretty. Worth a shot!
"How long do they stay fresh?" In theory? Four days, airtight container. In my house? Maybe 36 hours. The law of diminishing cookies, you know?
“What if I don’t like frosting?” Just sprinkle with some cinnamon sugar before baking, or eat them plain. But, really...try the frosting. It’s half the fun!

So…How Do I Store and Serve These?

Honestly: airtight container. Room temp is fine, but if you stack them they’ll smush the frosting, so put a bit of parchment or wax paper in between—at least that’s what I do. My mum insists they taste even better on day two, but only if you actually have cookies left by then (in this house, that’s optimistic at best).

Our Favorite Way to Eat These (Besides, You Know, Immediately)

We usually pile them on a big plate and pass them around with mugs of cocoa after shoveling the driveway or, on more ambitious years, decorate them at the table while arguing about movie choices. No cookie cutters required—just blob and bake. If someone suggests eggnog as a pairing, nod politely. But do make them with sprinkles or red/green sanding sugar for peak Christmas magic.

Pro Tips (Also: "Learn from My Screw-ups")

Don’t try to microwave butter to soften it. It gets weirdly melty and, well, doesn’t work. Room temp is the way. I set mine out while I get my life together (takes about 30 mins, give or take—same as it takes to get my laundry started, usually).
Don’t skip the chill. Seriously. I was cocky once. Never Again.
If your frosting is too runny, just add another handful of powdered sugar (I’d rather it be a bit thick than risk a frosting avalanche).

Anyway, thanks for hanging out in my slightly chaotic kitchen. Christmas Lofthouse Cookies are pure soft, frosted comfort, bright as fairy lights and, in my opinion, a pretty good excuse to eat sprinkles by the spoonful. Give 'em a whirl, and don’t be afraid to put your own wonky spin on it!

Christmas Lofthouse Cookies: My Cozy, Soft Cookie Recipe Guide

Let’s Just Jump Into It: Christmas Lofthouse Cookies

Why You'll Absolutely Be Making These Every Christmas (Or Tuesday)

The Stuff You’ll Need (With My Occasional Shortcuts)

How I Actually Make Them (With a Few Little Tangents)

Bit of Wisdom (Basically What I’ve Messed Up Before)

The “Well, It Seemed Like a Good Idea” Experiments

Gear I Use (And the “Eh, Improvise!” Options)

Your Burning Cookie Questions (Actual Things My Friends Ask Me)

So…How Do I Store and Serve These?

Our Favorite Way to Eat These (Besides, You Know, Immediately)

Pro Tips (Also: "Learn from My Screw-ups")

Christmas Lofthouse Cookies

Ingredients

Instructions

Approximate Information for One Serving

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