The Softest Gluten Free Lofthouse Cookies You’ll Ever Make 🚀 – Bakery-Style Texture at Home
You know those pillowy, frosted Lofthouse cookies at the store? These taste just like them—only gluten free, softer, and made fresh in your kitchen. The texture is tender and cakey with a creamy swirl of buttercream on top.
The dough comes together fast, no fancy equipment needed, and the results are bakery-worthy. If you miss that melt-in-your-mouth bite, this recipe brings it back—without the gluten.
Why This Recipe Works
- Cornstarch and sour cream create that signature soft, cakey crumb without gluten.
- Room-temperature butter and eggs whip in air for lift and tenderness.
- Chilling the dough prevents spreading and keeps the cookies thick and plush.
- Proper gluten-free flour blend with xanthan gum gives structure without toughness.
- Low bake temperature sets the cookies gently for a soft center and light edges.
Ingredients
- For the cookies:
- 2 1/4 cups (315 g) gluten-free all-purpose flour blend with xanthan gum (e.g., Cup4Cup or King Arthur Measure-for-Measure)
- 1/4 cup (32 g) cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (60 ml) neutral oil (like avocado or canola)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/3 cup (80 g) full-fat sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional but highly recommended)
- For the frosting:
- 1/2 cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Food coloring and gluten-free sprinkles (optional)
Instructions
- Whisk dry ingredients. In a bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream fats and sugar. In a large bowl, beat butter, oil, and sugar on medium until light and fluffy, about 2–3 minutes.
- Add eggs and flavor. Mix in egg, egg yolk, vanilla, and almond extract until smooth.
Scrape the bowl.
- Blend in sour cream. Beat in sour cream just until combined. The mixture will look creamy and slightly thick.
- Add dry ingredients. On low speed, add the flour mixture in two additions. Mix just until no dry spots remain.
The dough will be soft and slightly tacky.
- Chill. Cover and refrigerate for 45–60 minutes. This helps the cookies keep their shape and stay thick.
- Preheat. Heat oven to 325°F (165°C). Line two baking sheets with parchment.
- Portion. Scoop 2-tablespoon mounds (about 35–40 g each).
Roll gently into balls and place 2 inches apart. Lightly flatten to about 3/4 inch thick for the classic look.
- Bake. Bake 10–12 minutes, until the edges look set and the centers appear puffy and matte but not browned. Do not overbake.
- Cool. Let cookies rest on the sheet for 8–10 minutes, then transfer to a rack to cool completely.
- Make frosting. Beat butter until creamy.
Add powdered sugar, salt, vanilla, and 2 tablespoons cream. Beat until fluffy, 2 minutes, adding more cream to reach a spreadable, plush texture. Tint if you like.
- Frost and decorate. Generously frost cooled cookies and add sprinkles.
Let the frosting set 20–30 minutes before serving.
Storage Instructions
- Room temperature: Store frosted cookies in an airtight container up to 2 days. Place parchment between layers.
- Refrigerator: Keeps up to 5 days. Bring to room temp before serving for best texture.
- Freezer: Freeze unfrosted cookies up to 2 months.
Thaw, then frost. You can also freeze frosted cookies on a sheet pan, then transfer to a container.
Benefits of This Recipe
- Texture-first: Soft, cakey, and plush—exactly what you want in a Lofthouse-style cookie.
- Reliable and simple: No fancy tools, no weird steps, and easy-to-find ingredients.
- Gluten free without compromise: Tastes like the classic version, just more tender.
- Customizable: Frosting color and sprinkles let you match any occasion.
Common Mistakes to Avoid
- Skipping the chill: Warm dough spreads too much and bakes thin.
- Overbaking: If you see golden edges, they’ve gone too far. Pull when just set.
- Using the wrong flour: Choose a gluten-free blend with xanthan gum.
If yours lacks it, add 1/2 teaspoon xanthan.
- Cold ingredients: Cold butter or eggs won’t cream properly. Room temperature is key.
- Overmixing: Once the flour goes in, mix just until combined to keep the crumb soft.
Recipe Variations
- Lemon sugar cookies: Add 1 tablespoon lemon zest to the dough and 1 tablespoon lemon juice to the frosting.
- Funfetti: Fold 1/4 cup gluten-free rainbow sprinkles into the dough before chilling.
- Chocolate frosting: Beat 2 tablespoons cocoa powder into the frosting and add an extra tablespoon of cream.
- Dairy-free: Use vegan butter, dairy-free sour cream (thick style), and plant milk. Texture stays soft with a slight flavor shift.
- Vanilla bean: Add seeds from 1/2 vanilla bean or 1 teaspoon vanilla bean paste to both dough and frosting.
FAQ
Can I make these without eggs?
Yes.
Replace the egg with 3 tablespoons aquafaba (liquid from canned chickpeas) and the yolk with 1 tablespoon aquafaba plus 1 teaspoon oil. The cookies will still be soft and tender.
Do I have to use sour cream?
Sour cream adds moisture and tenderness. You can swap full-fat Greek yogurt 1:1.
Avoid low-fat versions, which make the cookies drier.
My dough is sticky. Is that normal?
A little tackiness is expected. Chilling firms it up.
If it’s very sticky, chill longer or add 1–2 tablespoons flour blend.
How do I get perfectly smooth frosting?
Sift your powdered sugar, beat the butter well first, then add sugar gradually with cream until fluffy. A small offset spatula makes clean swirls.
What if I don’t have cornstarch?
Use potato starch or tapioca starch in the same amount. Cornstarch gives the most classic texture, but the others still soften the crumb.
Can I roll and cut shapes?
Yes.
Chill the dough, then roll between parchment to 1/2 inch thick. Cut simple shapes, chill 10 more minutes, then bake. Add 1–2 minutes to the bake time if needed.
In Conclusion
These gluten-free Lofthouse cookies bake up thick, soft, and unbelievably tender with a creamy frosting that seals the deal.
The method is simple, the ingredients are straightforward, and the texture is spot on. Keep a batch in the freezer, change up the colors, and you’ve got a party-ready treat any time. One bite, and you’ll see why this becomes a go-to recipe.
The Softest Gluten Free Lofthouse Cookies You'll Ever Make 🚀 - Bakery-Style Texture at Home
Ingredients
Method
- Whisk dry ingredients. In a bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream fats and sugar. In a large bowl, beat butter, oil, and sugar on medium until light and fluffy, about 2–3 minutes.
- Add eggs and flavor. Mix in egg, egg yolk, vanilla, and almond extract until smooth. Scrape the bowl.
- Blend in sour cream. Beat in sour cream just until combined. The mixture will look creamy and slightly thick.
- Add dry ingredients. On low speed, add the flour mixture in two additions. Mix just until no dry spots remain. The dough will be soft and slightly tacky.
- Chill. Cover and refrigerate for 45–60 minutes. This helps the cookies keep their shape and stay thick.
- Preheat. Heat oven to 325°F (165°C). Line two baking sheets with parchment.
- Portion. Scoop 2-tablespoon mounds (about 35–40 g each). Roll gently into balls and place 2 inches apart. Lightly flatten to about 3/4 inch thick for the classic look.
- Bake. Bake 10–12 minutes, until the edges look set and the centers appear puffy and matte but not browned. Do not overbake.
- Cool. Let cookies rest on the sheet for 8–10 minutes, then transfer to a rack to cool completely.
- Make frosting. Beat butter until creamy. Add powdered sugar, salt, vanilla, and 2 tablespoons cream. Beat until fluffy, 2 minutes, adding more cream to reach a spreadable, plush texture. Tint if you like.
- Frost and decorate. Generously frost cooled cookies and add sprinkles. Let the frosting set 20–30 minutes before serving.
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