Healthier Copy-Cat Lofthouse Sugar Cookies
I have a huge weakness for those super Soft Lofthouse Style Frosted Sugar Cookies. You know the ones you see in grocery stores that are full of bright frosting and loaded with colorful sprinkles? They have them year round, but they also have special ones for each holiday. So I thought I’d take a crack at creating the same cookie recipe but with better-for-you ingredients.
Now, keep in mind these aren’t going to taste exactly like the original cookie because well, it doesn’t have the same ingredients! But these do taste pretty darn close and in my opinion, better than the original.
Let me know if you try them!
Ingredients in copy-cat Lofthouse sugar cookies
Since Valentine’s Day is right around the corner, I thought I’d make these with pink frosting and colorful sprinkles, just like they do for the real thing! These are perfect to share with your honey, family or girlfriends! Grab the better-for-you ingredients below and scroll down to see how we make these.
- almond flour
- ground flax
- baking powder
- almond butter
- maple syrup
- vanilla extract
- almond extract
- non-dairy butter
- powdered sugar
- almond milk
How to make sugar cookies
These healthier sugar cookies come together easily and will be ready in less than 30 minutes. The cookies turn out soft and when paired with the buttercream frosting they will melt in your mouth! My boyfriend is a huge fan of these cookies, and I think that says a lot!
To start, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
In a large bowl, combine all the dry ingredients and set aside. The dry ingredients include, almond flour, ground flax, baking powder, and salt.
Then, in a separate bowl, combine almond butter, maple syrup, egg, and the vanilla and almond extracts. Whisk until ingredients are really well incorporated. If you want to make these cookies vegan you simple can use a chia egg instead!
Once you have the two mixtures, combine the two by pouring dry ingredients into wet and mixing with a spatula until well incorporated.
Now, I like to make really big cookies because I feel like they look better in photos (do it for the gram, ammiright?) and just better in general. So I use two scoops of batter rather than one. If you want a smaller cookie, you can simply just use the one.
Scoop the batter and roll it into a ball with the palms of your hands. Place the dough on the cookie sheet and flatten the tops with the palms of your hands.
Bake the cookies for 12-14 minutes. I always take them out at the 12 minute mark for a softer cookie. But please note all oven’s tend to vary so just check to make sure the cookie is done cooking by gently touching the tops and seeing if they have harden.
Allow the cookies to cool completely before icing.
To make the frosting:
It’s best to have an electric mixer to make this buttercream frosting. Reason being, is that the high speed allows the butter to get nice and fluffy.
In your mixer, add in softened butter and whip it on high speed for a few minutes. Then, add in powdered sugar, almond milk, and vanilla. Whip it once more until ingredients are well incorporated. Add in pink food coloring and mix once more.
Add to cooled cookies and dip into desired sprinkles. I like to use Watkins because they are healthier alternative to sprinkles and dyes. No funky or weird ingredients!
Now, as I mentioned previously. These cookies are a healthier alternative, so they won’t be exactly the same, but I think they are pretty darn close to the real thing.
The buttercream frosting is so creamy, fluffy and when paired on top of the cookie adds a really nice flavor and texture. I personally love these cookies and I know you will too! Let me know if you give them a go.