Just like real Lofthouse cookies, but with sprinkles baked in! These fall cookies are soft, buttery, and they just melt in your mouth!
Prep Time15 minutesmins
Cook Time9 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs24 minutesmins
Course: Cookies
Cuisine: American
Keyword: best soft sugar cookie recipe, copycat Lofthouse cookies, fall cookies, fall sugar cookies, how to make lofthouse cookies, Lofthouse sugar cookies, soft Lofthouse cookies
Servings: 15
Calories: 260kcal
Author: Averie Sunshine
Ingredients
1large egg
½cupunsalted butter1 stick, softened
½cupgranulated sugar
½cuplight brown sugarpacked
2teaspoonsvanilla extract
1 ¾cupscups cake floursee directions (no substitutions, I used Swans Down
2teaspoonscornstach
¼teaspoonbaking powder
¼teaspoonbaking soda
pinchsaltoptional and to taste
up to 1 1/2 cups sprinklesreduce to 1 cup if you don’t love sprinkles; I used 1 cup of larger jimmies and 1/2 cup minuscule nonpareils
Instructions
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
Stop, scrape down the sides of the bowl, add 1 3/4 cups flour, cornstarch, baking powder, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. Dough will be on the sticky and tacky side.
Mix in 1 cup sprinkles, and as desired, add remaining 1/2 cup.
Using a medium 2-inch cookie scoop, form heaping 2 to 3-tablespoon mounds (I made 15). Place mounds on a large plate, flatten slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. If cookies stayed domed while baking, tap gently a couple times with the back of a spoon to flatten.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking.
Notes
Storage: Cookies will keep airtight at room temperature for up to 5 days. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.Adapted from Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies.