This post contains affiliate links. Please read our disclosure policy.
Easy Lofthouse Cookies Copycat Recipe – delicious soft, sweet cookies that taste just like Lofthouse cookies from your grocery store, but a million times better!
Lofthouse cookies are a major addiction at our house – and this copycat lofthouse recipe is so simple to make, it’s sure to become your favorite new sugar cookie recipe.
If you love the puffy, soft, delicious frosted sugar cookies in your grocery store, you’re going to love this copycat recipe.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Grocery Store Style Sugar Cookies
Lofthouse sugar cookies are known for the light and fluffy consistency, with a rich not too sweet buttercream frosting icing and tons of sprinkles – they taste fabulous chilled, and are one of thee most popular soft sugar cookies around.
I hope you love this delicious recipe as much as my family!
How to Make Lofthouse style cookies
To make this recipe, we will need the following ingredients:
- Cake Flour (2 3/4 cups): Cake flour is used in this recipe to give the cookies a tender and delicate texture. It has a lower protein content than all-purpose flour, which results in a softer crumb.
- Baking Powder (2 tsp): Baking powder is a leavening agent that helps the cookies rise and become light and fluffy.
- Salt (1/4 tsp): Salt enhances the flavor of the cookies and balances the sweetness of the other ingredients.
- Unsalted Butter (1/2 cup, softened): Butter adds rich flavor and moisture to the cookies. Softened butter is easier to cream with sugar, creating a smooth cookie dough.
- Vegetable Shortening (1/3 cup): Vegetable shortening contributes to the tenderness and texture of the cookies. It also helps prevent them from spreading too much during baking.
- Granulated Sugar (1 1/4 cups): Sugar sweetens the cookies and also aids in creating a tender texture. It can provide some crispness on the cookie’s outer edges.
- Large Egg (1) and Large Egg White (1): Eggs act as binders and add structure to the cookies. The yolk adds richness, while the egg white contributes moisture.
- Vanilla Extract (2 tsp): Vanilla extract imparts a pleasant vanilla flavor to the cookies, enhancing their overall taste.
- Almond Extract (1/2 tsp): Almond extract provides a subtle almond flavor that complements the vanilla. It adds a unique and delightful twist to the cookies’ flavor.
For the Frosting, You’ll Need:
- Unsalted Butter (1/3 cup, softened): Butter adds a rich and creamy flavor to the frosting. Softened butter is easier to mix and creates a smooth texture.
- Vegetable Shortening (1/3 cup): Vegetable shortening contributes to the frosting’s stability and texture. It helps the frosting hold its shape and prevents it from becoming too soft at room temperature.
- Vanilla Extract (1 tsp): Vanilla extract enhances the flavor of the frosting, giving it a pleasant vanilla taste.
- Salt (1/4 tsp): Salt balances the sweetness of the frosting, enhancing its overall flavor without making it overly sweet.
- Powdered Sugar (3-3.5 cups): Powdered sugar, also known as confectioners’ sugar, is the primary sweetener and thickener in the frosting. It creates a smooth and sweet consistency.
- Milk or Cream (3-4 tbsp): Milk or cream is used to adjust the consistency of the frosting. It thins out the frosting and makes it easier to spread or pipe onto the cookies.
- Food Coloring: Food coloring is optional but adds vibrant and fun colors to the frosting. You can customize the frosting’s color to match your preferences or the occasion.
- Sprinkles: Sprinkles are decorative elements that add a pop of color and texture to the cookies. They are often used to make the cookies visually appealing and festive.
To see some of my favorite baking essentials, please visit my Amazon baking picks list!
Once you’ve gathered your ingredients, we will use the following process:
For the Cookies:
- In a large bowl, sift together the cake flour, baking powder and salt. Use a sifter, so you have light fluffy flour that wont clump.
- In a separate medium sized bowl or the bowl of a stand mixer, beat together the butter, shortening and sugar. Mixture should be very pale yellow and fluffy.
- Vigorously beat in the egg, egg white, vanilla extract and almond extract using a wooden spoon or a paddle attachment of a stand mixer.
- With the stand mixer on low, beat in the flour mixture about 1/2 at a time.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.
- After completely chilling the cookie dough, preheat the oven to 350F degrees.
- Prep cookie sheets by lining with parchment paper, nonstick foil, or silicone baking mats. I prefer parchment paper.
- Roll the dough into ping pong sized balls and place 2 inches apart on a baking sheet.
- I try to flatten the dough in my hands, to make a thin disc shape, or will use a silicone rolling pin or even the bottom of a cup. Just toss a little flour on your hands or whatever you’re using so it doesn’t stick!
- Bake for 9-11 minutes, or until the tops are set.
- Do not over cook, as these cookies are best when not browned around the edges like a chocolate chip cookie.
For the frosting:
- In a large bowl or stand mixer (I like to use bowls with a rubber base so it won’t slide), cream together shortening and butter.
- Add vanilla and salt, mix well.
- Using a spoon in the powdered sugar about 1 cup at a time, then beat in the milk/cream about 1 tablespoon at a time, adding a little more powdered sugar as necessary.
- Then mix in the food coloring (I used about 5-6 drops of red).
- Frost cooled cookies with a flat knife and decorate with sprinkles.
Tips for perfect Lofthouse Style Sugar Cookies
Use Cake Flour for Softness: Cake flour helps create the signature tender and soft texture. If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons of every cup of all-purpose flour with cornstarch.
Don’t Overmix the Dough: Once you add the flour to the wet ingredients, mix until just combined. Overmixing will develop gluten, making the cookies tougher instead of soft and fluffy.
Chill the Dough: Chilling the dough for at least 30 minutes helps it firm up, making it easier to handle and ensuring that the cookies maintain their shape while baking.
Roll Dough to the Right Thickness: Roll out the dough to about 1/4 to 1/3 inch thickness. Lofthouse cookies are thick and cakey, so avoid rolling them too thin.
Don’t Overbake: These cookies should stay soft and slightly underbaked. Bake just until the edges are set and the tops look dry, usually 8-10 minutes. The cookies will continue to set as they cool, giving them that iconic soft texture.
Use Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This ensures they mix together smoothly, creating an even and fluffy texture in the cookies.
Add Sour Cream for Moisture: Sour cream adds moisture, keeping the cookies soft and giving them a slight tang that balances the sweetness.
Perfect the Frosting: Use buttercream frosting for the classic Lofthouse experience. Make sure the butter is softened and add a little heavy cream for a smooth, fluffy frosting. Don’t forget a few drops of food coloring to match the traditional look.
Generous Frosting and Sprinkles: Lofthouse cookies are known for their thick layer of frosting. Be generous when frosting each cookie, and add colorful sprinkles immediately before the frosting sets to ensure they stick.
Store Correctly: Store the cookies in an airtight container at room temperature. To keep them soft, place a piece of parchment paper between layers to prevent sticking. They can also be stored in the fridge, but let them come to room temperature before serving for the best texture.
FAQ’s
Lofthouse cookies are softer and cakier than regular sugar cookies. They have a pillowy, cake-like texture that is more tender, often thanks to ingredients like sour cream and cake flour. They are also typically frosted with sweet buttercream and topped with sprinkles.
To keep Lofthouse cookies soft, store them in an airtight container at room temperature. Place a piece of parchment paper between cookie layers to prevent them from sticking together. Adding a slice of bread to the container can also help retain moisture.
Yes, you can use all-purpose flour, but the cookies might be slightly less soft and tender. To mimic cake flour, replace 2 tablespoons of flour per cup with cornstarch for a lighter texture.
Your cookies may be overbaked or the dough may have been overmixed, resulting in too much gluten formation. Make sure to bake them only until the edges are set, and mix just until the flour is incorporated to keep the texture soft.
Lofthouse cookies do not need to be refrigerated and are best stored at room temperature in an airtight container. However, if your kitchen is particularly warm, you can refrigerate them, but bring them back to room temperature before serving for the best taste and texture.
Yes, you can freeze Lofthouse cookies. Freeze the unfrosted cookies in an airtight container for up to 3 months. Thaw at room temperature, then frost them before serving. Frosted cookies can also be frozen, but make sure the frosting is set before stacking them.
Chilling the dough helps it firm up, making it easier to handle and allowing the cookies to maintain their shape while baking. It also helps develop the flavors for a better-tasting cookie.
Traditional Lofthouse cookies use buttercream frosting, made with butter, powdered sugar, vanilla extract, and heavy cream. The frosting is fluffy and slightly sweet, perfectly complementing the soft cookies.
Roll the dough to about 1/4 to 1/3 inch thick. Lofthouse cookies are meant to be thick and soft, so avoid rolling the dough too thin to get that classic cake-like texture.
Other Delicious Desserts You’ll Love:
If you love these easy soft frosted sugar cookies, be sure to check out my other favorite delicious desserts – cookies, cupcakes, and more!
I am not a baker by nature, so I try to focus on easy, never-fail recipes that are tried and true – your family will love some of these!
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Easy Lofthouse Cookies Recipe
Equipment
Ingredients
For the Cookies:
- 2 ¾ cup cake flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ⅓ cup vegetable shortening
- 1 ¼ cup granulated sugar
- 1 large egg
- 1 large egg white
- 2 tsp vanilla extract
- ½ tsp almond extract
For the Frosting:
- ⅓ cup unsalted butter, softened
- ⅓ cup vegetable shortening
- 1 tsp vanilla extract
- ¼ tsp salt
- 3-3.5 cups powdered sugar
- 3-4 tbsp milk or cream
- food coloring
- sprinkles
Instructions
For the Cookies:
- In a large bowl, sift together the cake flour, baking powder and salt. Use a sifter, so you have light fluffy flour that wont clump.
- In a separate medium sized bowl or the bowl of a stand mixer, beat together the butter, shortening and sugar. Mixture should be very pale yellow and fluffy.
- Vigorously beat in the egg, egg white, vanilla extract and almond extract using a wooden spoon or a paddle attachment of a stand mixer.
- With the stand mixer on low, beat in the flour mixture about 1/2 at a time.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.
- After completely chilling the cookie dough, preheat the oven to 350F degrees.
- Prep cookie sheets by lining with parchment paper, nonstick foil, or silicone baking mats. I prefer parchment paper.
- Roll the dough into ping pong sized balls and place 2 inches apart on a baking sheet.
- I try to flatten the dough in my hands, to make a thin disc shape, or will use a silicone rolling pin or even the bottom of a cup. Just toss a little flour on your hands or whatever you're using so it doesn't stick!
- Bake for 9-11 minutes, or until the tops are set.
- Do not over cook, as these cookies are best when not browned around the edges like a chocolate chip cookie.
For the frosting:
- In a large bowl or stand mixer (I like to use bowls with a rubber base so it won't slide), cream together shortening and butter.
- Add vanilla and salt, mix well.
- Using a spoon in the powdered sugar about 1 cup at a time, then beat in the milk/cream about 1 tablespoon at a time, adding a little more powdered sugar as necessary.
- Then mix in the food coloring (I used about 5-6 drops of red).
- Frost cooled cookies with a flat knife and decorate with sprinkles.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Loft House Cookies are easy & so moist & delicious!
Hello! If you used red food coloring, what did those cookies look like? Your photos look like photos of the original lofthouse cookies.
The food coloring is optional. You can color the frosting any color you want!
how thick should i roll out for cutout cookies
I don’t roll and cut these cookies, I roll the dough into ping pong size balls and bake them on a baking sheet a few inches apart. Hope this helps!
These are good but they aren’t very close to the original. I was looking for that thick bite to the cookie, unfortunately mine were extremely flat.
I Mean these are good, but they are nothing like the original.
Made these cookies today. They are amazingly good. I don’t eat eggs and used Bob’s Red Mill egg replacer. But cookies turned out great. The only thing I noticed is that they were not as puffy as what I expected. They flattened once I removed from oven. But taste fantastic. Any ideas on how to maintain the puffiness ? Thank you !!
I havent tried the egg replacer, but it might be it. Let me fiddle with it and see if I can try it that way!