Name: Lofthouse Cookie Dupe
Prep time: 25 min
Cook time: 12 min
Total time: 2 h 37 min
Yield: 12-16
Ingredients: 3 sticks browned butter, cooled to room temperature; 1½ cups sugar; 1 tsp vanilla extract; ½ tsp almond extract; 2 eggs; 4 cups GF Fioreglut flour (or 4–4½ cups all-purpose flour); 1 tsp baking soda; 1 tsp salt; ½ cup butter, room temperature; ½ tsp almond extract; 1 tsp vanilla extract; 2 Tbsp milk; Pinch of salt; 3 cups powdered sugar; Food coloring of choice

In a mixing bowl, combine the cooled browned butter, sugar, vanilla extract, almond extract, and eggs. Beat for 2–3 minutes until light and fluffy. Add the flour, baking soda, and salt, then mix until fully combined.

Scoop about ¼ cup of dough and roll into balls. Place on a baking sheet, cover, and refrigerate for at least 2 hours or up to 24 hours.

In a separate bowl, whisk together the butter, almond extract, vanilla extract, milk, and salt. Add powdered sugar and food coloring, mixing until smooth. Refrigerate until ready to use or leave at room temperature if using soon.

Preheat oven to 375°F. Place cookies 2–3 inches apart on a baking sheet and bake for 12–13 minutes, until the edges are set and lightly golden while the centers remain soft. Let cool for 10 minutes before transferring to a wire rack.

Once fully cooled, frost the cookies and add sprinkles if desired.

Lofthouse Cookie Dupe