These copycat Lofthouse cookies are sweet, soft and tender cake-like sugar cookies topped with pink buttercream frosting and colorful sprinkles just like at the store!
Copycat Lofthouse Sugar Cookies
Ok, you guys know that cookie recipes are close to my heart and today I want to share one of my all-time favorites. This recipe for copycat Lofthouse cookies is one you need in your collection!
These iconic soft sugar cookies cookies are known for their tender, cake-like texture and generous buttercream frosting on top. You’ve probably seen them in the bakery section of your grocery store, but nothing beats this homemade version!
If you love frosted cookie recipes other favorites include cinnamon roll cookies, Biscoff cookie butter cookies and Swig cookies!
Why This Recipe Works
- No need to chill the dough. Just combine the drop sugar cookie recipe dough, rest for a few minutes, then add cookie dough balls onto the tray to bake. That’s it!
- Quick and easy. With just 20 minutes of prep time and 10 minutes in the oven, it couldn’t be any easier to make these Lofthouse-style soft frosted sugar cookies!
Ingredient Notes
To make the best copycat Lofthouse cookie recipe, you’ll use the following ingredients:
Find the full printable recipe with specific measurements below.
- Butter: If you look at the back of the Lofthouse cookies ingredients you will see margarine listed. Feel free to use that instead of butter or do a combination.
- Cake flour: Cake flour is a low-protein flour, which is essential for creating the delicate, cake-like texture of Lofthouse Cookies. It results in a tender crumb that sets these cookies apart from traditional sugar cookies.
- Powdered sugar: Powdered sugar not only sweetens the cookies but also contributes to their tender texture. It dissolves easily into the dough, creating a smooth and delicate crumb.
- Baking powder: A leavening agent that helps create the fluffy classic Lofthouse cookie structure.
- Vanilla extract: Use clear vanilla extract for a lighter colored cookie. Add up to 1/4 teaspoon almond extract for a classic sugar taste.
- Vanilla frosting: A simple yummy buttercream frosting made with butter, powdered sugar, vanilla extract and half-and-half. Flavor the frosting with other extracts like almond, lemon, coconut, peppermint or whatever you love.
- Food coloring (optional): Food coloring is entirely optional but adds a fun and vibrant touch to the frosting. You can customize the colors to match the occasion or your personal preference.
How to Make Lofthouse Cookies
Follow these simple steps to create your very own Lofthouse-style frosted sugar cookies recipe!
- Cream: In the bowl of a stand mixer, cream together the butter and powdered sugar then add the egg and vanilla. You want the mixture to become light and creamy.
- Add Dry Ingredients: Slowly add the dry ingredients to the wet mixture and mix until just combined. Allow the dough to rest for about 10 minutes. This gives the flour time to soak up some of the wet ingredients making your dough a little bit firmer and easier to roll.
- Portion and Bake: Measure out 3 tablespoons of dough and roll into balls then flatten them gently to about 1-inch thickness. Bake on a parchment paper lined baking sheet for 9 to 11 minutes.
- Frost: Once your cookies are completely cooled, frost them generously with the buttercream frosting. Make sure to add the sprinkles immediately so they stick to the pink frosting.
Baking Tips
- Room temperature ingredients: It’s crucial to use room-temperature margarine or butter and eggs for the perfect cookie texture. Remember to take them out of the fridge at least an hour before you begin baking.
- Cake flour matters: Cake flour is essential for achieving that tender cakey crumb. I don’t recommend substituting it with all-purpose flour.
- Cornstarch. If you are having trouble forming the dough, add up to 2 teaspoons of cornstarch. Your copycat Lofthouse cookies will have an even more tender texture!
- Don’t overmix: When combining the wet and dry ingredients, mix just until they come together. Overmixing can lead to tough cookies. This copycat recipe is meant to be so soft that they practically dissolve in your mouth!
- Uniform size: Use a cookie scoop to ensure all your Lofthouse cookies are the same size for even baking. For smaller cookies, reduce the baking time.
FAQs
Since all ovens bake differently, you will want to keep a close on these cookies! Lofthouse cookies are meant to be super soft, so underbaking them is better than overbaking them. The cookies should still be very pale without any golden edges (even underneath) when you pull them out of the oven.
This is a sign that you have used too much flour in the dough or over baked them. Here is some tips on how to measure flour correctly and remember to keep a close eye on the cookies so they don’t turn brown around the edges (at all!).
Once you’ve baked these irresistible copycat Lofthouse sugar cookies, you’ll want to know how to store them properly. Simply place them in an airtight container at room temperature and they’ll stay fresh and delicious for up to 4 days. If they last that long, that is!
Yes, they’ll also keep well in the freezer, but I prefer to store unfrosted cookies. Store them in an airtight container in the freezer for up to 3 months and thaw them at room temperature before frosting and serving.
Craving more cookie recipes? Try easy Valentine sugar cookies, ricotta cheese cookies or these sugar cookie truffles!
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Lofthouse Cookies Recipe
Video
Ingredients
Cookies
- 1 cup salted butter , at room temperature
- 1 ¼ cups powdered sugar
- 1 large egg , at room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Vanilla Frosting
- ⅓ cup salted butter
- 2 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2 1/2-3 Tablespoons half-and-half
- Food coloring , optional
- Sprinkles , optional
Instructions
Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Cream butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, cream together 1 cup butter and 1 1/4 cups powdered sugar on medium speed until light and creamy. Mix in 1 egg and 1 teaspoon vanilla on high speed until combined.
- Dry ingredients. In a separate bowl, mix together 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Slowly add dry ingredients to the wet ingredients. Mix just until combined. Let the dough rest 10 minutes.
- Scoop dough. Using a 3-Tablespoon cookie scoop, portion the dough onto the baking sheet. Roll each portion into a ball until no cracks remain and then gently flatten into a hockey puck shape.
- Bake 9 to 11 minutes, or until the centers appear dry. Let cool on pan 5 minutes before transferring to a cooling rack to cool completely.
Vanilla Frosting
- In a medium bowl, mix together 1/3 cup butter, 2 1/2 cups powdered sugar, 1/2 teaspoon vanilla, and 2 Tablespoons half-and-half with an electric mixer until smooth and thick but still spreadable. Add 1/2 Tablespoon half-and-half at a time, if too thick. Mix in food coloring, if using.
- Frost buttercream on cooled cookies. If using sprinkles, add immediately after frosting or they won't stick to the cookies.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Birthdays, Cookies, Desserts, Frosted Cookies, Nut-Free, Valentine's Day
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These were AMAZING!!!!!!
So glad you enjoyed them!
I’m so glad I found this recipe, I love these cookies! They’re super easy to make and so soft and delicious!
Everyone enjoyed these adorable lofthouse cookies! They’re tender, flavorful and satisfying! Looking forward to make these again for Christmas!
These are my favorite! Love that I don’t have to buy them anymore.