Easy Lofthouse Cookies Copycat recipe is a soft sugar cookie with a sweet, delicious frosting, and topped with sprinkles.
Almost everyone knows the Lofthouse cookies from your local grocery store. We have even found them at our local Costco. They are fun cookies you can make for any holiday and just change the frosting color or sprinkles. These cookies do take a little extra work but so worth it! We like to have them a little smaller but you can make them as mini cookies or the normal size you get at the store. They get eaten so fast, we never keep them around very long.
We would love to hear from you in the comments and ratings below!
Try some of our favorite cookies, Soft Ginger Molasses Cookies, Easy Cinnamon Chip Snickerdoodle Cookies, or Oatmeal Raisin Cookies.
Jump to:
Ingredients for Sour Cream Cookies
- unsalted butter
- cake flour
- baking soda
- baking powder
- salt
- cornstarch
- granulated sugar
- eggs
- almond extract
- vanilla extract
- sour cream
Frosting Ingredients
- unsalted butter
- vanilla extract (or other flavoring)
- powdered sugar
- heavy cream or whole milk
- food coloring, optional
- sprinkles, optional
FAQs
Lofthouse sugar cookies are soft, cake-like cookies often topped with a generous layer of sweet, colorful frosting and sprinkles. They are known for their unique texture and sweet flavor, resembling a cross between a cookie and a cake.
Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 3 days. Let the dough come to room temperature before scooping and baking.
Yes, you can freeze the cookies either frosted or unfrosted. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. Thaw at room temperature before serving.
Top Tips
- Do not skip the cornstarch for these cookies, it makes them very soft.
- Make sure your baking powder and baking soda are fresh, so they give the cookies the proper fluff.
- Chilling this cookie dough for 1-2 hours is very important, otherwise the cookies are too sticky.
- I use almond and vanilla extract in the cookie and just vanilla in the frosting. You can use both or just one of the extracts for cookie and frosting.
- Before handling the cookies, you can dip your hands in powdered sugar, so it is easier to roll.
- You do not want these cookies to be brown, as they should be a pale color.
- I just spread the frosting on each cookie with a spoon, but you can use a piping bag or offset spatula.
- Store cookies in an airtight container for 3-5 days, if they last that long.
How to make Copycat Lofthouse Cookies
- In a large bowl or stand mixer, cream butter and sugar, until light and creamy-about 3 minutes. Scraped down the sides of the bowl, as needed.
- Add in eggs, one at a time, mix until incorporated.
- Add vanilla extract, almond extract, sour cream and beat until just combined.
- In another bowl, whisk cake flour, baking soda, baking powder, salt, cornstarch. Add to the wet ingredients in small increments, mixing after each incorporation, until combined. Scrape down the sides, as needed. The dough is slightly sticky. Cover bowl and refrigerate 2 hours.
- After at least 2 hours, preheat oven to 375 degrees. Start preparing your cookie sheets with parchment paper or baking mat. If dough is still slightly sticky, place a little powdered sugar on your hands. Using a teaspoon or tablespoon cookie scoop, place balls onto prepared pans.
- Flatten dough with bottom of a glass, dipped in powdered sugar, palm of your hand or the back of a spoon dipped in powdered sugar. Bake 9-10 minutes or until just golden on edges. Cool completely on wire racks.
- Gather your frosting ingredients.
- Cream butter, salt and vanilla extract. Add in 2 cups of powdered sugar until incorporated.
- Mix in the rest of your powdered sugar, along with heavy cream, combine well until light and fluffy. If it is too dry, add a little more cream, too wet, add extra powdered sugar for desired consistency.
- If using multiple colors of food coloring, separate evenly into bowls and mix in the coloring. If using only one color, mix it into the entire frosting batch, beating until combined. Spread frosting onto cooled cookies using spoon, offset spatula or pipe it on. Add sprinkles on top and enjoy!
Copycat Lofthouse Cookies Recipe
Ingredients
Cookies
- 1 cup, (2 sticks) unsalted butter
- 4 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon cornstarch
- 1 ½ cups granulated sugar
- 2 eggs
- ½ teaspoon almond extract
- 2 teaspoon vanilla extract
- ½ cup sour cream
Cookie Frosting
- 1 cup (2 sticks) unsalted butter
- 2 teaspoon vanilla extract
- 4-5 cups powdered sugar
- 5 tablespoon heavy cream (or whole milk)
- food coloring
- sprinkles
Instructions
Cookie Instructions
- In a large bowl or stand mixer, cream butter and sugar, until light and creamy-about 3 minutes. Scraped down the sides of the bowl, as needed.
- Add in eggs, one at a time, mix until incorporated.
- Beat in vanilla extract, almond extract, sour cream until just combined.
- In another bowl, whisk cake flour, baking soda, baking powder, salt, cornstarch. Add to the wet ingredients in small increments, mixing after each incorporation, until combined. Scrape down the sides, as needed. The dough is slightly sticky. Cover bowl and refrigerate 2 hours.
- After at least 2 hours, preheat oven to 375 degrees. Start preparing your cookie sheets with parchment paper or baking mat. If dough is still slightly sticky, place a little powdered sugar on your hands. Using a teaspoon or tablespoon cookie scoop, place balls onto prepared pans.
- Flatten dough with bottom of a glass, dipped in powdered sugar, palm of your hand or the back os a spoon dipped in powdered sugar. Bake 9-10 minutes or until just golden on edges. Cool completely on wire racks.
Frosting Instructions
- Gather your frosting ingredients once cookies are cooled.
- Cream butter, salt and vanilla extract. Add in 2 cups of powdered sugar until incorporated.
- Mix in the rest of your powdered sugar, along with heavy cream, combine well until light and fluffy. If it is too dry, add a little more cream, too wet, add extra powdered sugar for desired consistency.
- If using multiple colors of food coloring, separate evenly into bowls and mix in the coloring. If using only one color, mix it into the entire frosting batch, beating until combined. Spread frosting onto cooled cookies using spoon, offset spatula or pipe it on. Add sprinkles on top and enjoy!
Leave a Reply