Copycat Lofthouse Soft Frosted Sugar Cookies Recipe
This Copycat Lofthouse Soft Frosted Sugar Cookies Recipe is super easy to make and tastes just like that grocery store favorite!
You’ll love these delicious, soft cookies that taste just like Lofthouse cookies from grocery store bakeries, but a million times better!
Homemade Lofthouse Pillowy Soft Cookies
My son recently brought home a box of Lofthouse cookies. Those cookies were soft, tender and topped with super sweet buttercream and sprinkles. Basically a kid’s dream come true. I can see why Lofthouse cookies are so popular and so nostalgic.
But I looked at the ingredients and the list was a mile long. I just thought the homemade version could be even better and not filled with preservatives.
Why I love these copycat lofthouse cookies
• They’re super soft, cakey, and have that addictively delicious classic pink frosting to satisfy your sweet tooth.
• This copycat Lofthouse cookie recipe is as close as it gets to the real thing – pillowy soft, airy, with just the right frosting.
• You only need a few simple ingredients to make the most amazing cookies!
• Much better than standard sugar cookies because they’re so soft and fluffy!
• Perfect for birthday parties, special occasions and the holiday season.
What you need
Ingredient Notes
All purpose flour – For best results, use a good quality flour. I used the Whole Foods brand. Choose your favorite.
Baking powder and baking soda – Don’t forget these important ingredients so your cookies will rise.
Salt – This is one of the most important ingredients in baking. You don’t need much but you definitely need 1 teaspoon in this recipe to keep your cookies from tasting bland.
Unsalted butter – Make sure it’s room temperature. Do not substitute margarine. If you only have salted butter, you can use it but omit the added salt in the recipe.
Sour cream – This keeps the cookies moist and also helps give that signature cake-like texture. Use full fat for more rich and tender cookies.
Almond extract – This is the secret ingredient in my opinion. It gives the cookies that extra special flavor.
Powdered sugar – I like to use the powdered sugar that comes in a big, clear plastic bag. I usually doesn’t have lumps and you don’t have to sift it. Any grocery store brand is fine.
How to make Lofthouse pillowy soft sugar cookies
*Note: The full recipe is in the recipe card at the bottom of this page.
1. Line several large baking sheets with parchment paper. Set aside.
2. In a large bowl, cream the butter and granulated sugar with an electric mixer or hand mixer on medium speed. Add the eggs, one at a time, beating until each is combined. Add the sour cream, vanilla and almond extracts and mix on low speed until smooth.
3. In a separate mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt). Then gradually add flour mixture to the cake batter, while mixing at low speed until completely combined. Keep in mind, the dough will be a bit sticky.
4. Lay out three large pieces of plastic wrap on the counter, then scoop of third of the batter onto each piece. Wrap up dough and gently flatten into rectangles about 1 1/2″ thick. Place in refrigerator to chill for about 2 hours or overnight.
5. Preheat oven to 425°F. Take dough out of fridge. Place on floured countertop, then sprinkle more flour onto dough. With a rolling pin, roll dough out to 1/4″ thickness. Using a 2 1/4-inch round cookie cutter, cut out circles and transfer to prepared baking sheets. Bake cookies for 7-8 minutes, or until slightly golden on the edges. Let them cool completely before frosting.
For the frosting
1. Cream softened butter on medium speed with an electric mixer or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, salt, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add pink food coloring gel or desired color. Beat until completely combined.
2. Place frosting in a large piping bag fitted with a large round tip such as #20. Pipe in a circle motion onto unfrosted cookies, then smooth it out with an offset spatula. If you’re in a hurry, just spread it on with a butter knife. Add rainbow sprinkles, if desired. Let the frosting set for about an hour. Store cookies in an airtight container for up to a week. Or freeze for up to a month.
Quick Tips
• Room Temperature Ingredients – This is for any baking project. Make sure your butter, eggs and sour cream are room temperature before mixing up the cookie dough.
• Chilled Cookie Dough – Make sure to chill the cookie dough for at least 1 hour or it’ll be too sticky to roll out.
• Please Don’t Overmix – After adding the dry ingredients to the wet ingredients, mix just until combined.
• And Don’t Overbake – You want your cookies to be soft and tender, so it’s important that they bake for just 7-8 minutes in the oven! After a few minutes, transfer cookies to a wire cooling rack or they might overcook on the trays.
• Use Fresh Leavening Agents – Make sure your baking powder and soda haven’t expired or it won’t give the cookies a fluffy texture.
Frequently Asked Questions
• Why are Lofthouse sugar cookies so good? One of the reasons is because Lofthouse cookies are made with both baking soda and baking powder which gives them a fluffier, less crumbly texture. And the sour cream in the cookie dough keeps them moist.
• Why are they called Lofthouse cookies? “Lofthouse sugar cookies” originated in 1994 when Lofthouse Foods started producing cookies that were sold to in-store bakeries of US supermarkets.
• Where are Lofthouse cookies made? ConAgra Foods, Inc. makes Lofthouse Cookies at their main bakery in Ogden, Utah, a nut-free facility.
• How do I make homemade vegan lofthouse cookies? Here’s a recipe for Vegan Lofthouse Cookies by Nora Cooks with vegan buttercream frosting.
I hope you enjoy this Copycat Lofthouse Soft Frosted Sugar Cookies Recipe! Looking for more? Here are a few more delicious cookie recipes you will love!
• Copycat Publix Sprinkles Sugar Cookies
• Best Ever Christmas Sugar Cookies
• Chewy Chocolate Chip M&M Cookies
• Browned Butter Chocolate Chip Cookies
• Gluten Free Tollhouse Chocolate Chip Cookies
• Gluten Free Snickerdoodle Cookies
• Raspberry Almond Linzer Cookies
RELATED RECIPES
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Copycat Lofthouse Soft Frosted Sugar Cookies Recipe
Ingredients
For the cookies
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups sour cream, room temperature
- 6 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For the frosting
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 16 ounces powdered sugar (about 4 cups)
- 1/8 teaspoon salt
- 6 tablespoons heavy whipping cream
Instructions
For the cookies
- Line several large baking sheets with parchment paper. Set aside.
- In a large bowl, cream the butter and granulated sugar with an electric mixer on medium speed. Add the eggs, one at a time, beating until each is combined. Add the sour cream, vanilla and almond extracts and mix on low speed until smooth.
- In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt). Then gradually add dry ingredients to the cake batter, while mixing at low speed until completely combined. Keep in mind, the dough will be a bit sticky. Lay out three large pieces of plastic wrap on the counter, then scoop of third of the batter onto each piece. Wrap up dough and gently flatten into rectangles about 1 1/2" thick. Place in refrigerator to chill for about 2 hours or overnight.
- Preheat oven to 425°F. Take dough out of fridge. Place on floured countertop, then sprinkle more flour onto dough. With a rolling pin, roll dough out to 1/4" thickness. Using a 2 1/4-inch round cookie cutter, cut out circles and transfer to prepared baking sheets. Bake cookies for 7-8 minutes, or until slightly golden on the edges. Let them cool completely before frosting.
For the frosting
- Cream softened butter on medium speed with an electric mixer or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, salt, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add pink food coloring gel, if desired. Beat until completely combined.
- Place frosting in a large pastry bag fitted with a large round tip such as #20. Pipe in a circle motion onto cooled cookies, then smooth it out with an offset spatula. If you're in a hurry, just spread it on with a butter knife. Add sprinkles, if desired. Let the frosting set for about an hour. Store cookies in an airtight container for up to a week. Or freeze for up to a month.
I made this recipe for Christmas, which was yesterday. There were 12 of us here and they all loved these cookies so much! I was a little worried because of the one bad review (there were no other reviews) that I didn’t see until after I had the dough chilling, but I decided to ignore it, and I’m very glad I did! My sister-in-law just texted me for the recipe! I’ll definitely make them again! Thank you for the recipe! Oh, and PS, most people who leave reviews say they added or took out something. I did exactly as the recipe is written and it is perfect.
Trish – Thank you so much for your positive review. I’m glad you enjoyed these cookies! 🙂
Followed all directions and measurements… way too much leavening; cookies came out to be much closer to a sugary biscuit than a sugar cookie. The flavor of said biscuit was nice; and could be a great shortcake type biscuit for strawberry shortcake. But nothing like the Lofthouse cookies at all