Vegan Gluten Free Lofthouse Style Sugar Cookies

Total time1 hr 44 min

Prep time30 min

Cook time14 min

Vegan Gluten Free Lofthouse Style Sugar Cookies

These are the soft, pillowy cookies you remember from childhood — thick, tender rounds that stay pale and cakey rather than crisp, with that classic Lofthouse-style frosted top. The dough comes together easily, chills into firm disks, and rolls out clean for cutting into perfect 3-inch circles that hold their shape in the oven. Once baked and cooled, each cookie gets swept with a thick, fluffy frosting that sets up smooth and glossy, then finished with a scatter of rainbow sprinkles for that bakery-case look. The gluten free flour blend in the base keeps the texture soft and slightly cakey, just like the original. It's an easy make-ahead treat for parties, lunchboxes, or anytime you want a nostalgic, colorful cookie on hand, and it fits neatly into a vegan baking lineup. Frost them in batches of color for a fun spread, or keep it simple with one shade and a generous pile of sprinkles.

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Ingredients

24 servings

For the cookies

2 ½ cups gluten free flour blend
Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend Good & Gather Gluten Free Flour Blend
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1 tsp baking powder
½ tsp baking soda
½ tsp xanthan gum (omit if your flour blend already contains it)
½ tsp salt
½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
⅓ cup sour cream
1 ½ tsp vanilla extract

For the frosting

½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cups powdered sugar, sifted
2 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp vanilla extract
1 pinch salt
gel food coloring, any color (optional)
Omit this
This ingredient likely doesn’t work for the diet.

For serving

rainbow sprinkles (optional)

Instructions

1
Whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, and salt in a medium bowl until evenly combined. Set aside.
2
Beat the softened butter and granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.

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