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Gingerbread Lofthouse Cookies

Gingerbread lofthouse cookies bring to life that classic soft cookie we all know and love with a holiday twist. These babies are a copycat version of the ones you find at the store with a delicious gingerbread icing. You’ll make all your loved ones so happy when you bring these around for your holiday celebrations! 

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gingerbread lofthouse cookies

What are gingerbread lofthouse cookies?

Gingerbread lofthouse cookies are a homemade version of the OG Lofthouse brand frosted sugar cookies. They’re incredibly soft and basically melt in your mouth. This version has a delicious gingerbread flavoured icing made with the spices of the season. The recipe is a variation of Preppy Kitchen’s original lofthouse cookie but with an added holiday twist. It’s absolutely perfect for any event you’ll be going to this holiday season! 

Ingredients 

  • all-purpose flour 
  • baking powder
  • baking soda
  • cornstarch 
  • salt 
  • butter 
  • white sugar
  • eggs
  • sour cream
  • vanilla extract
  • almond extract 
  • powdered sugar
  • ginger 
  • cinnamon
  • allspice 
  • cloves 
  • milk 
  • sprinkles 

How to make gingerbread lofthouse cookies 

Making your own gingerbread lofthouse cookies may seem like a big undertaking but I promise it’s just as easy as making any other cookie! The very first step is to set out your ingredients that need to be room temperature: the egg, sour cream, and butter divided (½ cup for the cookies and ¼ cup for the icing). You can measure out and keep these on your counter for 1-2 hours before beginning the baking process. This allows for the most seamless mix and the best cookie results. Now onto the cookies!  

Start by combining all your dry ingredients into a medium sized mixing bowl. That’ll be the flour, baking powder, baking soda, cornstarch, and salt. Mix these together until combined and set the mixture to the side. Next, add your butter and sugar to the bowl of a stand mixer and cream on medium speed with the paddle attachment. You could also use a regular bowl and a hand mixer here. Continue for a few minutes until the mixture is light and fluffy. 

After that add in the egg, vanilla extract, and almond extract. Mix together until all is well combined. Begin scraping the sides of the bowl here and mix again if needed to ensure that everything is combining evenly. Add the sour cream and mix again to combine, scrape down the sides again as needed. Next, gradually add in the dry mixture we started with and mix on low speed until fully combined. You may need to use a silicone spatula at this point to get any rogue flour that’s still at the bottom of the bowl. 

an overhead view of gingerbread lofthouse cookies in a pan

Then you can start forming your gingerbread lofthouse cookies. Scoop out the dough with a medium sized cookie scoop and place onto a lined baking sheet. Chill all the dough in the refrigerator for at least 1 hour. After that time has passed, take the dough out and flatten each dough ball into disc shapes. You can use the bottom of a glass or your hands here. Place the flattened cookies onto another lined baking sheet around 2 inches apart. Bake them for 8-10 minutes at 375℉ until the edges are just starting to brown. These cookies aren’t meant to brown much so be sure to keep an eye out to avoid overbaking. Let these babies cool completely before starting to ice them. You can place them in the fridge to speed up the process. 

While your cookies are cooling, go ahead and make your delicious gingerbread icing. Start by creaming the butter until it is light and fluffy. Next, add in your powdered sugar, spices (ginger, cinnamon, allspice, cloves), and vanilla extract. Mix together until well combined. It’s okay if the mixture looks dry here, it will come together in the next step. Then, gradually add the milk in while mixing on low speed. Once it has been completely added, increase the speed to high and mix for a minute or two until the icing is smooth and well combined. 

When the cookies have fully cooled, start to ice them. If they haven’t cooled the icing will just slide right off so don’t skip the cooling time! Add about a tablespoon of icing to the top of each cookie and spread it out with an offset spatula or just a butterknife. Then you can add all the sprinkles your heart desires and you have yourself some beautiful and tasty gingerbread lofthouse cookies! 

How to store

You can store your gingerbread lofthouse cookies in the refrigerator in an airtight bag or container for up to a week. They can also be kept frozen in a freezer safe bag or container for up to 3 months. If you’d like, you can also freeze the cookies as flattened discs and take them out whenever you’re ready to bake. Just allow the dough to come to room temperature and bake as detailed above. Then, you can just make the icing while they’re baking and they taste just as good as fresh, no one will be able to tell the difference! Plus, you can keep the dough frozen for up to 3-6 months.   

a close up of the finish cookie with icing and sprinkles on top

Gingerbread Lofthouse Cookies

Gingerbread lofthouse cookies bring to life that classic soft cookie we all know and love with a holiday twist. These babies are a copycat version of the ones you find at the store with a delicious gingerbread icing. You’ll make all your loved ones so happy when you bring these around for your holiday celebrations! 
Prep Time30 minutes
Cook Time8 minutes
Chill Time1 hour
Total Time1 hour 38 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, frosted cookies, gingerbread, gingerbread lofthouse cookies, lofthouse cookies, soft sugar cookies
Servings: 16 cookies
Author: Gianna

Ingredients

Cookies

  • 2 ¼ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tbsp cornstarch
  • ½ tsp salt
  • ½ cup unsalted butter room temperature
  • 1 cup white sugar
  • 1 egg room temperature
  • ¼ cup sour cream room temperature
  • 1 ½ tsp vanilla extract
  • ¼ tsp almond extract

Icing

  • ¼ cup butter room temperature
  • 1 cups powdered sugar
  • ½ tbsp ground ginger
  • ½ tbsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • ½ tsp vanilla extract
  • 1 tbsp milk
  • sprinkles optional

Instructions

Cookies

  • Add dry ingredients (flour, baking powder, baking soda, cornstarch, and salt) to a mixing bowl. Combine together and set aside
  • Add the butter and sugar to the bowl of a stand mixer and cream with the paddle attachment until light and fluffy.
  • Add in the egg, vanilla extract and almond extract and mix until well combined.
  • Add the sour cream and mix again. Be sure to scrape down the sides of the bowl for an even mix.
  • Gradually add the dry mixture and mix on low speed until fully combined. Scrape down the bowl again if necessary.
  • Scoop out dough with a medium cookie scoop and place onto a lined baking sheet. Chill for 1 hour in the refrigerator.
  • Preheat the oven to 375℉. Press down dough balls into flat disc shapes. Place onto another lined baking sheet about 2 inches apart and bake for 8-10 minutes until the edges are just starting to brown. Let cool completely before icing.

Icing

  • Cream the butter until light and fluffy.
  • Add in the powdered sugar, ginger, cinnamon, allspice, cloves, and vanilla. Mix until well combined.
  • Gradually add the milk while slowly mixing. Increase speed and mix until fully smooth.
  • Spread an even layer of icing over cooled cookies and top with sprinkles if desired. Enjoy!

Notes

This is a variation of Preppy Kitchen’s Lofthouse Cookie recipe. 

Try these holiday treats next:

Cranberry Orange Cookies

Christmas Cookie Ice Cream

Chocolate Orange Brownies

Gingerbread Whipped Cream

Christmas Crack Chex Mix

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