You know those packaged frosted sugar cookies they’ve sold at grocery stores since the beginning of time?? Of course you do, because they’re always strategically placed right where you enter, and right where you check out, and staggered everywhere in between throughout the store. Well those addicting little things are called Lofthouse cookies, and apparently it’s possible to make a copycat version of them that are just as good, but also happens to be grain-free, gluten-free, and no funky ingredients. So here’s how to make Healthier Soft Frosted Sugar Cookies.
Healthier Soft Frosted Sugar Cookies ~ Gluten-Free, Better Than Lofthouse!
Soft-baked sugar cookies topped with creamy homemade frosting ~ like those childhood favorite Lofthouse Cookies but with better-for-you ingredients. Gluten-free and grain-free!
- Prep Time: 40
- Cook Time: 10
- Total Time: 50 minutes
- Yield: 16–20 1x
- Category: Cookies, Baking, Dessert, Gluten-Free, Grain-Free
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie ingredients:
- 2 cups finely ground almond flour
- 1/4 cup coconut flour
- 1 1/2 teaspoon baking soda
- pinch of salt
- 2 eggs
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Frosting ingredients:
- 1/2 cup unsalted butter, softened to room temperature
- 1 1/2 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- splash of milk*
- rainbow sprinkles (optional)
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper
- In a bowl combine almond flour, coconut flour, baking soda & salt
- In a separate large bowl combine eggs, butter, sugar & vanilla
- Add dry ingredients to wet ingredients and combine well
- Refrigerate dough for 15-20 minutes
- Form dough into 2-inch balls, place on baking sheet and flatten
- Bake for 9-11 minutes and allow cookies to cool for at least 30 minute before adding frosting
- To make the frosting, cream the butter using a hand or stand mixer, then beat in the powdered sugar. *Add a splash of milk only if necessary to help combine. Lastly beat in vanilla extract
- Frost cookies and top with sprinkles
Notes
Store in an airtight container for up to 5 days, or longer in the refrigerator. I prefer to refrigerate as almond flour can tend to get soggy over time.
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I actually can’t believe how much these taste like the real thing! They’re SUPER soft and chewy.
To make these cookies dairy-free:
You can use your favorite vegan butter in the cookies and frosting. I like the brand Miyoko’s.
Other notes on the ingredients + substitutions:
- I would not recommend changing the ratios of almond and coconut flour, as they both have very different absorption
- My favorite brand for both almond flour and coconut flour is Bob’s Red Mill
- Be sure to use finely ground almond flour (not almond meal) as it lends to the soft and fluffy texture you want in these cookies
- I’ve also made these cookies using Monk Fruit Sweetener instead of sugar in both the cookies and frosting*, and they turned out great! Use the same measurements. This will make the cookies Keto-friendly
- *If using monk fruit sweetener for the frosting, you’ll want to use a powdered version. You can also put granulated monk fruit sweetener in a blender or Nutri-bullet for a few seconds and it will turn into into a powdered form (how cool, right??)
- To make these cookies a little easier 😉 you can use your favorite store bought frosting. Some of mine are Simple Mills and Miss Jones.
- Store in an airtight container for up to 5 days, or longer in the refrigerator. I prefer to refrigerate as almond flour can tend to get soggy over time
I love to see how you enjoy my recipes, so if you make these Healthier Soft Frosted Sugar Cookies or any of my other recipes, be sure to tag me on Instagram @hungry.blonde 🙂 xoxo GG
You might also like:
Grain-Free Chocolate Chip Pumpkin Muffins
Almond Flour Snickerdoodles
Grain-Free Peanut Butter Banana Bread
Grain-Free Edible Cookie Dough
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