If you like a soft cookie, almost like a handheld piece of cake, this is a cookie for you. They are similar to Lofthouse Cookies with a melt-in-your-mouth texture and a delicious sweet buttery frosting.

Prep 15

Bake 20

Total 1 5

Yield 24 cookies

Print Recipe

Prep Time 15

Cook Time 20

Cooling time 30

Total Time 1 5

Servings: 24 cookies

Course: Dessert

Cuisine: American

Ingredients

For the cookie dough:

⅓ cup unsalted butter room temperature
¾ cup sugar
½ cup sour cream
1 large egg
1 tsp vanilla
1 ¾ cups gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt

For the buttercream frosting:

¾ cup powdered sugar
3 tbsp unsalted butter room temperature
1 tbsp milk
½ tsp vanilla
sprinkles optional

Instructions

For the cookies:

Preheat oven to 350℉. Line two baking sheets with parchment paper.
In the bowl of a stand mixer with paddle attachment, add butter and sugar. Mix on high until no clumps of butter remain, about 2 minutes.
Add in sour cream, egg and vanilla. Mix to combine.
Add in flour, baking soda, baking powder and sea salt. Stir until dough forms.
Use an ice cream scooper to scoop out balls of dough. Place at least 3 inches apart on lined baking sheet.
Bake for 10 to 12 minutes or until edges are set. Remove cookies from oven.
Once cookies have cooled, make buttercream frosting.

For the buttercream frosting:

Add powdered sugar, butter, milk and vanilla to a clean bowl of a stand mixer.
Mix on high for 1 to 2 minutes or until smooth and creamy.
Frost completely cooled cookies. Add sprinkles if desired.

Notes

If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.

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