Vegan Lofthouse-Style Frosted Cookies

These homemade sugar cookies mimic the classic soft, cake-like texture of grocery store favorites. Finished with a creamy frosting and vibrant sprinkles, they provide a plant-based take on a nostalgic American treat.

1h40

36 pers

190°C

oven

Dessert

vegan

american

Nora Cooks

Ingrédients

36 pers

1/2 cup vegan butter · softened
1 cup granulated sugar
1/2 cup vegan sour cream · or vegan yogurt
1 1/2 tsp pure vanilla extract
1/4 tsp almond extract · optional
2 1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tbsp cornstarch
1/2 tsp salt
1/2 cup vegan butter · softened
2 cup powdered sugar
1 tsp pure vanilla extract
1-2 tbsp non-dairy milk
Food coloring
Sprinkles

Préparation

1
Cream the softened vegan butter and sugar together in a large bowl using a mixer until fluffy. Beat in the vegan sour cream, vanilla, and almond extract, scraping down the sides as necessary.
2
Add the flour, baking powder, baking soda, cornstarch, and salt to the butter mixture. Mix on low speed until just combined. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for one hour.
3
Preheat your oven to 190°C. Roll the chilled dough out onto a floured surface to a 1/4-inch thickness.
4
Cut the dough using a 2-3 inch round cookie cutter and arrange the shapes on parchment or silicone-lined baking sheets. Bake for 9-10 minutes; the bottoms should be very lightly golden. Avoid over-baking to ensure the cookies remain soft.
5
Allow the cookies to cool on the pan for 5 minutes before moving them to a cooling rack to cool completely.
6
Prepare the frosting by beating the vegan butter until creamy. Gradually incorporate the powdered sugar, vanilla, and non-dairy milk until the desired consistency is reached. Mix in food coloring if desired.
7
Decorate the cooled cookies with a layer of frosting and top with sprinkles.