Gluten Free Lofthouse Cookies

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Just like sweet and soft grocery store cookies, these Gluten Free Lofthouse Cookies will satisfy any sweet tooth, but in a gluten free package! These beautifully cakey cookies are topped with homemade frosting and a scattering of sprinkles for the perfect finishing touch.

Gluten free lofthouse cookies with one cookie with a bite taken out.
  • Cuisine Inspiration: American
  • Primary Cooking Method: Oven
  • Dietary Info: Gluten-free
  • Skill Level: Easy

Why You’ll Love These Gluten Free Lofthouse Cookies

Chances are you’ve nibbled on a lofthouse cookie at least once in your life! Lofthouse cookies are a type of sugar cookie that is distinguished from other sugar cookies by their soft and almost cakey texture. The secret ingredient to getting very soft cookies is cornstarch, which is also added to cake flour to make it very fine.

If you’ve been missing them since you’ve gone gluten free, you’ve come to the right place. My gluten free lofthouse cookies recipe is so similar to the familiar store-bought cookies you may not be able to tell any difference! I know you’ll love this recipe. In my gluten free lofthouse cookies recipe, the addition of sour cream gives a moist texture to the cookies, while the baking powder and baking soda create lift and lightness. The cookies are topped with pink frosting and sprinkles for a classic lofthouse cookie appearance.

  • Soft and delectable. I love a chewy cookie, but I also have a soft spot for a light and cake-like cookie. These gluten free lofthouse cookies are so tender and moist, you won’t be able to stop at one.
  • Beautiful presentation. Adding icing is an extra step, but I love how pretty it makes these cookies! You can change up the color to suit any occasion, from green icing for Saint Patrick’s Day to yellow and pink icing to celebrate spring.
  • Like the original. As mentioned, I don’t think you will be able to tell that these cookies are gluten free! They have all the textures and flavors of the lofthouse cookies you’ll find on grocery store shelves, but even better because they’re fresh and homemade.
A pile of gluten free lofthouse cookies.

Recipe Ingredients

Here’s a glance at what you’ll need to make irresistible gluten free lofthouse cookies. The detailed ingredient amounts are in the recipe card at the end of this post.

For the Cookies

  • Gluten Free 1:1 Flour: I used King Arthur Gluten Free Measure For Measure Flour to make these cookies. Note that other brands may yield different results.
  • Cornstarch: This is the essential ingredient in this recipe to create that gorgeously soft texture.
  • Leavening Agents: Baking powder and baking soda work together to lighten the cookies.
  • Salt
  • Granulated Sugar
  • Butter: Use unsalted butter so that it doesn’t compete with the sweetness of the cookies.
  • Egg: A large egg is always best in a baking recipe unless otherwise specified.
  • Sour Cream: I prefer whole-fat sour cream to give these cookies added richness. You could also use whole-fat Greek yogurt.
  • Vanilla extract: Use pure vanilla extract for the best flavor.
  • Almond Extract:

For the Icing

  • Butter: I typically use unsalted butter in baking recipes, but for the frosting, I prefer salted butter to enhance the flavor and sweetness. If you only have unsalted, just add 1/4 teaspoon salt.
  • Powdered Sugar: Make sure to sift the powdered sugar before you add it to the frosting to avoid any lumps.
  • Vanilla Extract
  • Milk: Whole milk or 2% milk works fine.
  • Pink Food Coloring: This is optional, or use another color of your choice!
  • Rainbow Sprinkles: These are also optional, but give a fun finishing touch.
Ingredients to make gluten free lofthouse cookies plus the frosting with text labels.

How To Make Lofthouse Cookies

You can see my straightforward method for making this gluten free lofthouse cookies recipe below. Find the detailed instructions in the recipe card lower down.

  • Prep. Preheat your oven and line a cookie sheet.
  • Make the dry mix. Sift together the flour, cornstarch, baking powder, baking soda, and salt.
  • Make the wet mix. Cream the butter and sugar, then add the egg, vanilla extract, and almond extract, then beat in the sour cream.
  • Combine. Beat in the flour mix. Scrape down the bowl and mix until well incorporated.
  • Form cookies. Scoop the dough, roll it into a ball, and place it on the baking sheet.
  • Press cookies. Lay a piece of parchment paper over the top of a cookie and press it flat with the bottom of a glass.
  • Bake. Bake the cookies until the edges of the cookies are just beginning to warm in color.
  • Cool. Let the cookies cool a bit on the sheet, then place them on a rack to cool completely.
  • Make frosting. Cream the powdered sugar, vanilla extract, and butter together.
  • Add milk and food coloring. Now blend in the milk and food coloring to form a smooth frosting.
  • Ice cookies. Using a piping bag or ziplock bag, ice the tops of the cookies in a round circular motion. Top the cookies with sprinkles to finish.
A big plate of glute free lofthouse cookies with smaller plates of cookies around it.

Tips for Success

A few basic baking best practices will help you to make these cookies turn out perfectly. Plus, see a few other suggestions below:

  • Bring ingredients to room temperature. Bringing the butter to room temperature is an important step before you start putting the dough together. This will help it incorporate well and make a smooth batter. Softened butter is equally important to use in the frosting to create a creamy result. Learn how to soften butter.
  • Measure the flour correctly. It’s especially important in gluten free baking to get the amount of flour correct. Measuring by weight is the best option. But if you don’t have a scale, the spoon and sweep method will ensure success: Spoon the flour from the bag into your measuring cup and use the back of a knife to level it off.
  • Use fresh leavening agents: Check the expiration dates on your cartons of baking powder and baking soda. If they’ve expired or are near their expiration dates, grab fresh packages at the store.
  • Cornstarch substitute: If you’re out of cornstarch, you can use 1 tablespoon of tapioca starch/flour or arrowroot. In a pinch, just add another tablespoon of gluten free flour.
  • Almond extract. I note that including almond extract is optional, but I think it adds to that almost artificial taste you find in store-bought versions of lofthouse cookies.
  • Cool the cookies completely. This important step cannot be skipped! Make sure your cookies are fully cooled before topping them with the frosting. If the cookies are still warm, the frosting will melt.
  • Different frosting: You can color the frosting pink, in a nod to the original version of lofthouse cookies, or use any color you like! (Or, you can leave out the food coloring altogether.) You could also top the cookies with homemade chocolate frosting for a flavor twist.
A glass of milk with straws in it is surrounded by gluten free lofthouse cookies.

Proper Storage

You have several options for how to store these cookies. I’ve outlined them below:

  • Counter – Iced cookies can be left on the counter for just a few days. Place the lofthouse cookies in an airtight counter and store them on the counter for up to 2 days.
  • Fridge – Use the fridge to make your cookies last longer! Place the lofthouse cookies in an airtight container and store them in the fridge for up to 7 days. Bring the cookies to room temperature before serving them for the best texture.
  • Freezer – You can freeze leftover cookies by placing them in a freezer-safe, airtight bag and storing them in the freezer for up to 3 months. Defrost the cookies in the fridge before serving them.
Gluten free lofthouse cookies are topped with pink icing and sprinkles.
A pile of gluten free lofthouse cookies.
5 from 1 vote

Gluten Free Lofthouse Cookies

These soft and cakey Gluten Free Lofthouse Cookies are just like the beloved original grocery store cookies but made gluten free. Top them with homemade pink frosting and sprinkles.
Prep: 20 minutes
Cook: 9 minutes
Total: 29 minutes
Servings: 15 cookies

Ingredients

For the cookies

  • 2 cups (240 grams) gluten free 1:1 flour (I use King Arthur Gluten Free Measure For Measure Flour. Other brands may yield different results.)
  • 1 Tablespoon cornstarch
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup (1 stick, 1/4 pound) unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon almond extract, optional
  • ¼ cup sour cream

For the icing

  • ½ cup salted butter (or unsalted plus 1/4 teaspoon salt)
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons milk
  • Pink food coloring (or your preferred color), optional
  • Rainbow sprinkles, optional

Instructions

  • Preheat your oven to 350°F and line a cookie sheet with parchment paper.
  • In a medium mixing bowl, sift together 2 cups (240 grams) gluten free 1:1 flour, 1 Tablespoon cornstarch, ¾ teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda. Set aside.
  • In a large mixing bowl, cream together ½ cup (1 stick, 1/4 pound) unsalted butter, and ¾ cup granulated sugar using a hand or stand mixer on high speed. Reduce speed to medium and beat in 1 large egg, 1 ½ teaspoons vanilla extract, and ¼ teaspoon almond extract, if using, until well combined. Then add in ¼ cup sour cream, mixing until everything is incorporated.
  • With the mixer on a low speed, begin to add the flour mixture to the wet ingredients, a little at a time, until everything is incorporated. Make sure to scrape down the sides of the bowl as you go.
  • Using a 2 Tablespoon cookie scoop, scoop the dough and roll into a ball. Place onto the parchment-lined cookie sheet, leaving some space in between each cookie. Using a little bit of parchment paper, lay it over the top of a cookie and use the bottom of a glass to gently press flat until about 1⁄4 inch in height. This will help the cookies to bake and spread evenly.
  • Bake at 350°F for 9 minutes or until the edges of the cookies are just beginning to warm in color.
  • Once the cookies are done, remove them from the oven and allow them to rest on the cookie sheet until cool enough to move to a cookie rack. Wait for them to cool COMPLETELY before icing.
  • While the cookies are cooling, make the icing by combining ½ cup salted butter, 2 ½ cups powdered sugar, and 1 teaspoon vanilla extract in a large bowl. With a hand or stand mixer on low speed, mix everything until there’s no more loose sugar. It'll look a little crumbly in texture.
  • Add in 2 Tablespoons milk and blend until the icing is smooth. You can add your food coloring at this point as well, if using.
  • For the typical Lofthouse Cookie look, use a piping bag with a round tip and ice the tops of the cookies in a round circular motion, working from the outside in. If you don’t have a piping bag or tip, use a ziplock bag and cut about a half inch off of one corner, then fill and use like a piping bag. Use a knife to smooth the tops of the cookies and garnish with sprinkles.

Notes

Ingredient Notes:
  •  Powdered sugar: I like to sift my powdered sugar to make sure there are absolutely no lumps, but this is an optional step
  • Salted butter: If you choose to use unsalted butter, you might want to add a pinch of salt to the icing and the cookies.
  • Sprinkles: This is optional. You can use any kind here, but the rainbow sprinkles will give you more of the classic look.
  • Gluten-free all-purpose flour: I use and highly recommend King Arthur’s Gluten-Free Measure for Measure flour. Other flour blends may yield different results. If you choose to try a different flour blend, make sure it’s one that contains xanthan gum.
  • Almond extract: This is optional and can easily be omitted if you have a nut allergy.
Nutrition Facts
Gluten Free Lofthouse Cookies
Amount Per Serving
Calories 295 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 46mg15%
Sodium 152mg6%
Potassium 37mg1%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 30g33%
Protein 2g4%
Vitamin A 420IU8%
Vitamin C 0.04mg0%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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