We’ve all seen Lofthouse cookies displayed in the grocery store: soft, fluffy round sugar cookies topped with creamy icing and colorful sprinkles. Packaged upright in clear containers, they’re hard to pass by without adding to your cart.
The icing color and sprinkles often change with the seasons — bright red and green at Christmas, pastels at Easter — but the texture and flavor remain the same: tender, soft cookies with a perfectly balanced, not-too-sweet frosting.
I set out to recreate that classic store-bought flavor at home. After several tries, I landed on a copycat recipe that captures the soft cookie and creamy frosting you expect from a Lofthouse-style cookie.
Lofthouse Cookies
This recipe includes more ingredients than a simple cut-out sugar cookie because each one contributes to the soft, tender texture and characteristic flavor. If you don’t have almond extract, you can substitute a touch more vanilla and still get a great result, but the almond adds an authentic hint that complements the vanilla.
Follow the ingredient list and method for best results. The dough will be slightly tacky — that’s normal, so don’t add extra flour.
Cookie Ingredients
- All-purpose flour
- Cornstarch
- Baking soda
- Baking powder
- Cream of tartar
- Salt
- Unsalted butter
- Granulated sugar
- Egg
- Pure vanilla extract
- Pure almond extract
- Sour cream
Icing Ingredients
- Unsalted butter
- Pure vanilla extract
- Powdered sugar
- Pinch of salt
- Heavy cream
- Food coloring (optional)
- Sprinkles (optional)
Cookie Instructions
Begin with room-temperature butter and egg. Whisk together the dry ingredients — flour, cornstarch, baking soda, baking powder, cream of tartar, and salt — and set aside.
In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy. This step usually takes 3–4 minutes and shouldn’t be rushed.
Add the egg and beat until incorporated, then blend in the vanilla, almond extract, and sour cream on low speed. Gradually mix in the dry ingredients, scraping the bowl as needed. The dough will be slightly sticky — that’s expected.
Divide the dough into two portions, shape each into a flattened oval about 1½ inches thick, wrap tightly in plastic, and chill for at least one hour. You can refrigerate the dough up to 24 hours before baking.
Form the Cookies
When ready to bake, keep one dough portion chilled while you work with the other. Use a medium cookie scoop or a tablespoon to portion dough, roll into 1-inch balls, and place on a parchment-lined baking sheet about 2 inches apart.
Flatten each ball gently using the bottom of a lightly greased glass or measuring cup to create the classic round shape. Bake at 375°F for 9–11 minutes, or until the very edge just begins to turn golden. Remove from oven and let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Do Not Overbake
The key to soft Lofthouse-style cookies is not to overbake. Pull the cookies as soon as the edges begin to show the first hint of color. Overbaking will make them firm instead of soft and tender.
Frosting Instructions
While the cookies cool, prepare the frosting. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter with vanilla until smooth. Gradually add powdered sugar and a pinch of salt until combined, then add heavy cream one tablespoon at a time until the frosting reaches a spreadable consistency. Beat until light and fluffy.
Divide the frosting into bowls if you want multiple colors. Add food coloring to each bowl until you reach the desired shades. Spread frosting on cooled cookies, leaving a small uncoated edge if you like, and finish with sprinkles. Allow the frosting to set before storing.
Store cookies in an airtight container. They freeze well — separate layers with wax paper when freezing.
Enjoy!
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Lofthouse Cookies Recipe
A soft sugar cookie topped with creamy icing and sprinkles — perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 3/4 cups all purpose flour
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 tsp cream of tartar
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cups sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/8 tsp pure almond extract
- 1/3 cup sour cream
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 teaspoon pure vanilla extract
- 2 1/2 cups powdered sugar
- Pinch salt
- 2-3 tablespoons heavy cream
- Food coloring to color frosting, optional
- Sprinkles to decorate, optional
Instructions
- Whisk together flour, cornstarch, baking soda, baking powder, cream of tartar, and salt in a large bowl. Set aside.
- Cream butter and sugar in a stand mixer with the paddle attachment (or with a hand mixer) on medium speed until light and fluffy.
- Add the egg and beat until incorporated. Mix in vanilla, almond extract, and sour cream on low speed until combined.
- Slowly add the dry ingredients and mix on low until just combined. Dough will be slightly sticky.
- Divide dough into two portions. Flatten each into an oval about 1½ inches thick, wrap in plastic, and chill at least 1 hour.
- Preheat the oven to 375°F.
- Work with one portion at a time. Scoop about 1 tablespoon of dough, roll into 1-inch balls, and place on a parchment-lined baking sheet 2 inches apart.
- Flatten each ball gently with the bottom of a greased glass to form a round cookie.
- Bake 9–11 minutes, or until the edges just begin to turn golden. Do not overbake.
- Remove from oven and let cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- For frosting: beat butter and vanilla until smooth. Gradually beat in powdered sugar and a pinch of salt. Add heavy cream 1 tablespoon at a time until desired consistency. Beat until light and fluffy. Tint with food coloring if desired.
- Once cookies are cooled, frost and add sprinkles. Allow frosting to set, then store in an airtight container.
Notes
Recipe provided by Make Your Meals.
Nutrition Information:
Yield:
24
Serving Size:
1 grams
Amount Per Serving:
Calories: 190Total Fat: 9gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 31mgSodium: 51mgCarbohydrates: 26gFiber: 1gSugar: 19gProtein: 1g