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sugar cookies topped with pink frosting and rainbow sprinkles.

Vegan Lofthouse Cookies

Soft, fluffy, and utterly irresistable sugar cookies get topped with a buttercream frosting & rainbow sprinkles for the best vegan frosted sugar cookies!
5 from 3 votes
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Course: Vegan Cookies + Brownies, Vegan Desserts
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 7 cookies

Ingredients 

Soft Sugar Cookies

  • ½ cup vegan butter room temperature
  • ½ cup sugar
  • 2 Tablespoons oat milk or any plant-based milk subbed 1:1
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 cup + 1 Tablespoon all-purpose flour
  • 3 Tablespoons cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Vegan Buttercream Frosting

  • ¼ cup vegan butter
  • ¼ cup vegan shortening can be subbed 1:1 for more vegan butter
  • 1 cup powdered sugar add more for a thicker sweeter frosting
  • 1 teaspoon vanilla extract optional
  • 1-2 drops red food coloring or any color food coloring as desired
  • ¼ cup vegan rainbow sprinkles

Instructions

Make the sugar cookies:

  • First,dd the room temperature vegan butter and sugar to a bowl and cream together until fluffy, about 2 minutes. Then add the oat milk and vanilla to the mixing bowl and mix together for another 30 seconds.
  • Next, add the flour, cornstarch, baking powder, and salt to the mixing bowl. Make sure to add the flour first and then pile the other ingredients on top. Then, mix together until a smooth and thick cookie batter forms.
  • Add the bowl of cookie dough to the fridge, cover, and let chill for 30 minutes- 1 hour.
  • Cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a large cookie scoop to form 7 large cookies. Roll into balls between your palms until the cookie dough balls are round.
  • Place the sugar cookie dough balls onto the baking sheet and lightly press the dough down with your palm to flatten. Make sure that each cookie is kept about 2 inches apart since they will spread while baking.
  • Bake for 12-15 minutes until bottoms are lightly browned and the cookie is cooked through but has slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, not glossy or raw, when they are removed from the oven. If you would like to make smaller cookies (about 10 vs 7) make sure to adjust the baking time to 10-12 minutes.
  • Let the cookies cool on the baking sheet for 5 minutes. Then, transfer to a wire rack to continue cooling.

Make the frosting:

  • Once the cookies have cooled, make the frosting. Add the vegan butter and shortening to a mixing bowl and use an electric mixer to be cream together until light and fluffy, stopping to scrape down the sides as needed.
  • Once whipped, add in the vanilla and optional red food coloring and whip for about 30 more seconds to combine. Then, turn down the speed and slowly add the powdered sugar ½ cup at a time until a smooth frosting forms.
  • Use a spatula or piping bag to frost the cooled cookies. Then, top with rainbow sprinkles and enjoy!

Notes

  • Cookies must be COMPLETELY cooled before frosting. Otherwise, the frosting will melt right off. 
  • If desired, you can add ¼ teaspoon almond extract to the cookie dough for an even more authentic Lofthouse cookie flavor.
  • Frosted sugar cookies can be stored in a closed container in the fridge for 1-2 days or in the freezer for up to 1 month. Please keep in mind that the fridge does tend to dry them out, so I don't recommend it.
  • If freezing,  remove the cookies from the freezer to defrost for 30 minutes-1 hour before eating!
  • Please see the blog post for tips on freezing cookie dough.

Nutrition

Serving: 1cookie with frosting and sprinkles | Calories: 509kcal | Carbohydrates: 69g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 3g | Sodium: 318mg | Potassium: 49mg | Fiber: 1g | Sugar: 38g | Vitamin A: 317IU | Calcium: 30mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!