Copycat Lofthouse Cookies

Preheat the oven to 350℉. Line baking sheet pans with silicone baking mats or parchment paper.
In a medium mixing bowl, whisk together the cake flour, cornstarch, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, vegetable oil, powdered sugar, and granulated sugar until smooth and creamy. Add in the egg and vanilla extract and mix until smooth. Pour in the dry ingredients and mix on low speed until a soft cookie dough forms.
Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pan, allowing room for spreading. Bake the cookies for approximately 12 minutes until the cookies puff up in the center and remain pale on the edges. Cool the cookies on the pan for 1 minute and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter for about 5 minutes until light and creamy.
Add in the powdered sugar, vanilla extract, and salt, and mix on low speed until well combined. Scrape the sides and bottom of the bowl as needed. Drizzle in the heavy cream. Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes until smooth and creamy. *Optional - Add a few drops of gel food coloring to tint the buttercream, if desired.

Fill a piping bag with the tip cut off with the vanilla frosting. Pipe a small swirl of frosting onto the cooled cookies. Use a small offset spatula to spread the frosting over the top of the cookie. Decorate the cookies with colorful sprinkles.

Store the cookies in an airtight container at room temperature for 2 to 3 days.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.