1-First Step: Prepare the dough base Cream 1/2 cup softened butter and 1 cup sugar until light and fluffy, about 2 minutes. Beat in 1 egg, then mix in 1/2 cup sour cream and 1 tsp vanilla. In another bowl, whisk 2 3/4 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add dry to wet until a soft dough forms. For vegan, use flax egg here.

2-Second Step: Chill the dough Wrap dough in plastic and refrigerate for 1 hour. This prevents spreading and ensures thick, soft frosted cookies. Gluten-free dough may need less chill time to avoid cracking.

3-Third Step: Shape and bake Preheat oven to 350°F and line sheets with parchment. Scoop 2-inch dough balls, roll smooth, flatten slightly to 1/2-inch thick. Space 2 inches apart. Bake 10-12 minutes until edges set but centers stay soft. Cool on sheet 5 minutes, then transfer to rack. Low-calorie tip: smaller scoops for bite-sized treats.

4-Fourth Step: Make the frosting Beat 1/2 cup butter until creamy. Gradually add 4 cups powdered sugar, alternating with 3 tbsp milk and 1 tsp vanilla until fluffy. Fold in 1 cup crushed Oreos gently. Vegan: plant butter and milk. For less sweet, add 1/2 tsp cream of tartar.

5-Fifth Step: Frost and set Spread or pipe frosting thickly on cooled cookies and cream lofthouse cookies. Chill 15 minutes to firm up. Store as below. These mimic the 1.5-ounce wrapped originals perfectly.