Vegan Lofthouse Cookies

square image of stacked sugar cookies on rack

4.89 stars (17 ratings)

Vegan Lofthouse Cookies

You know those soft sugar cookies at the grocery store with frosting and sprinkles? These are homemade vegan lofthouse cookies, and they are just as delicious (if not more so) as the store bought version! Made with my all time favorite vegan butter, Miyoko's, for a truly buttery flavor.

Prep Time30

Cook Time10

Dough chilling time1

Total Time1 40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 129kcal

Author: Nora Taylor

Ingredients

Cookies

1/2 cup Miyoko's European Style Vegan Butter, softened to room temperature salted or unsalted, see Note
1 cup granulated sugar
1/2 cup vegan sour cream or vegan yogurt
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract optional but good!
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cornstarch
1/2 teaspoon salt or 3/4 tsp if using unsalted butter

Frosting

1/2 cup Miyoko's European Style Vegan Butter, softened to room temperature add 1/4 tsp salt if using unsalted butter
2 cups powdered sugar
1 teaspoon pure vanilla extract
1-2 tablespoons non-dairy milk, as needed I used oat milk
food coloring of choice
sprinkles, for decorating

US Customary - Metric

Instructions

Make the cookies

In a large bowl, cream together the softened vegan butter and sugar with a hand mixer (or stand mixer with paddle attachment) until fluffy. Beat in the vegan sour cream, vanilla and almond extract, if using. Scrape down the sides of the bowl as needed.
To the bowl with the butter mixture, add the flour, baking powder, baking soda, cornstarch and salt. Mix on low until just combined.
Shape the dough into a disk, wrap in plastic and place in the refrigerator to chill for about an hour.
Preheat the oven to 375 degrees F.
Roll the dough out on a lightly floured surface, using a rolling pin, about 1/4 inch thick.
Use a 2-3 inch round cookie cutter to cut the cookies and place on parchment or silicone lined baking sheets. Bake for 9-10 minutes until the cookies are very lightly golden on the bottom. Do not over bake or the cookies won't be soft.
Let the cookies cool on the pan for 5 minutes, then carefully transfer to a cooling rack to cool completely before frosting.

Make the frosting and decorate

In a large bowl (I use the same one I used for the dough, just wiped out or washed quickly), beat the vegan butter with a mixer until creamy, then add the powdered sugar, vanilla and non-dairy milk as needed if the frosting is too dry.
If using food coloring, mix it in now a drop at a time, until a desired colored is reached.
Frost the cookies with a layer of frosting and decorate with sprinkles.
Serve and enjoy!

Notes

Miyoko's has salted and unsalted vegan butter now, yay! You can use either here, I used salted. If using unsalted butter, simply add 3/4 teaspoon salt instead of the 1/2 teaspoon. And add about 1/4 teaspoon or a little more to the frosting.
Leave out the almond extract for nut allergies, or if you don't like the flavor.
Storing leftover cookies - The cookies keep at room temperature, in a covered container, for a few days or a week in the refrigerator. They can be frozen for 3 months as well.

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