Prepare to be enchanted by the ultimate Copycat Lofthouse Cookies Recipe! These delightful homemade treats capture the iconic taste and melt-in-your-mouth texture of your favorite grocery store frosted sugar cookies, elevating them to an entirely new level of deliciousness. Forget those store-bought packages; this recipe delivers a fresh, sweet, and unbelievably soft cookie that will quickly become a cherished family favorite.
There’s something truly magical about the pillowy softness, sweet vanilla-almond frosting, and vibrant sprinkles that define Lofthouse cookies. Our perfected recipe is designed to bring that same joy to your kitchen with minimal fuss, ensuring every bite is a little piece of heaven. Whether you’re a seasoned baker or just starting, this guide will empower you to create irresistibly soft, bakery-style sugar cookies that are, without a doubt, a million times better than anything you’ll find pre-packaged.
For those eager to dive straight into baking, we’ve made navigation simple. You can easily jump to the recipe card below, or explore our detailed table of contents to find specific sections like ingredient explanations, expert baking tips, or frequently asked questions. Our goal is to make this page as user-friendly as possible, providing all the insights you need to bake with confidence.
Here at Sweet C’s, we believe that understanding *why* a recipe works is key to successful and enjoyable cooking. As a home cook with no formal training myself, I love sharing plenty of tips and tricks in all my recipes. I explain what each ingredient contributes to the final flavor and texture, ensuring that even the most beginner home baker feels empowered and confident in the kitchen. Let’s create some baking magic together!
Table of Contents
- The Irresistible Appeal of Bakery-Style Sugar Cookies
- Crafting Your Homemade Lofthouse-Style Cookies
- Essential Ingredients for the Cookies
- Ingredients for the Luscious Frosting
- Step-by-Step Cookie Baking Guide
- Frosting Instructions
- Expert Tips for Perfect Lofthouse Style Sugar Cookies
- Variations and Customization Ideas
- FAQs: Your Burning Questions Answered
- Other Delicious Desserts You’ll Love
- Save This Recipe
The Irresistible Appeal of Bakery-Style Sugar Cookies
Lofthouse sugar cookies are renowned for their uniquely light, fluffy, and tender consistency. Unlike typical crunchy sugar cookies, these are wonderfully soft and almost cake-like, offering a delightful chewiness. They are typically adorned with a rich, yet not overly sweet, buttercream frosting and generously showered with colorful sprinkles. These frosted delights taste absolutely fabulous, especially when chilled, making them one of the most popular and beloved soft sugar cookies available.
What sets Lofthouse-style cookies apart is their delicate balance of sweetness and texture. The frosting is creamy and smooth, providing a perfect counterpoint to the cookie’s tender crumb. This recipe aims to replicate that iconic experience, ensuring that every bite brings back fond memories of your favorite bakery treats. My family absolutely adores this recipe, and I’m confident yours will too. Get ready to bake a batch of pure happiness!
Crafting Your Homemade Lofthouse-Style Cookies
Creating these delightful homemade Lofthouse cookies is a rewarding experience. The process is straightforward, and the result is a batch of soft, sweet, and perfectly frosted sugar cookies that are sure to impress. Let’s gather the necessary ingredients and walk through each step to ensure your baking success.
Essential Ingredients for the Cookies
Each ingredient plays a crucial role in achieving the signature Lofthouse texture and flavor. Here’s what you’ll need:
- Cake Flour (2 ¾ cups): This is the secret to the cookies’ incredibly tender and delicate texture. Cake flour has a lower protein content than all-purpose flour, which inhibits gluten development, resulting in a wonderfully soft crumb that almost melts in your mouth.
- Baking Powder (2 tsp): As a leavening agent, baking powder is vital for giving these cookies their characteristic rise and light, fluffy structure. It helps create that desirable pillowy softness.
- Salt (¼ tsp): A small amount of salt is essential for balancing the sweetness and enhancing the overall flavor profile of the cookies. It subtly highlights the other ingredients without making the cookies taste salty.
- Unsalted Butter (½ cup, softened): Butter contributes rich, creamy flavor and essential moisture. Using softened butter is key as it creams more easily with sugar, creating an airy base for the dough.
- Vegetable Shortening (⅓ cup): Shortening is a crucial ingredient for achieving the distinct tender and almost crumbly texture of Lofthouse cookies. It also helps prevent the cookies from spreading too much during baking, ensuring they remain thick and soft.
- Granulated Sugar (1 ¼ cups): Sweetens the cookies and aids in developing their tender texture. It also helps create a slight crispness around the edges, which is a lovely contrast to the soft interior.
- Large Egg (1) and Large Egg White (1): Eggs act as binders, providing structure to the cookies. The yolk adds richness and helps with emulsification, while the extra egg white contributes moisture and helps achieve a lighter texture.
- Vanilla Extract (2 tsp): Imparts a classic, warm vanilla flavor that forms the foundation of these cookies’ delightful taste. Don’t skimp on quality vanilla for the best results!
- Almond Extract (½ tsp): This is another signature flavor element in Lofthouse cookies. Almond extract provides a subtle, nutty, and slightly floral note that beautifully complements the vanilla, giving the cookies their unique and irresistible aroma and taste.
Ingredients for the Luscious Frosting
The velvety buttercream frosting is just as important as the cookie itself. Here’s what you’ll need for the perfect topping:
- Unsalted Butter (⅓ cup, softened): Provides the rich, creamy foundation for the frosting. Softened butter ensures a smooth, lump-free consistency when mixed.
- Vegetable Shortening (⅓ cup): Essential for the frosting’s stability and smooth texture. It helps the frosting hold its shape beautifully and prevents it from becoming too soft, even at room temperature.
- Vanilla Extract (1 tsp): Adds a delightful vanilla essence to the frosting, enhancing its overall sweetness and flavor.
- Salt (¼ tsp): A pinch of salt is crucial for cutting through the sweetness of the powdered sugar, creating a more balanced and appealing flavor.
- Powdered Sugar (3-3.5 cups): Also known as confectioners’ sugar, this is the main sweetener and thickener for the frosting. It dissolves easily, resulting in a perfectly smooth and pipeable consistency.
- Milk or Cream (3-4 tbsp): Used to adjust the frosting’s consistency. Start with less and add gradually until you reach your desired thickness for spreading or piping. Heavy cream will yield a richer, thicker frosting.
- Food Coloring: (Optional) For that signature Lofthouse look, a few drops of your favorite food coloring can transform the frosting into vibrant hues. Red and pink are classic choices for a festive touch.
- Sprinkles: The ultimate decorative finish! Colorful sprinkles add a fun visual element and a pleasant textural crunch, making these cookies truly festive and irresistible.
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Once you’ve gathered all your ingredients, let’s embark on the baking journey!
Step-by-Step Cookie Baking Guide
- Prepare Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt. Sifting is an important step here as it aerates the flour, preventing clumps and contributing to the light, fluffy texture of the cookies. Set aside.
- Cream Wet Ingredients: In a separate medium-sized bowl, or using the paddle attachment of a stand mixer, beat together the softened butter, vegetable shortening, and granulated sugar. Continue beating until the mixture is very pale yellow, light, and wonderfully fluffy. This step incorporates air, which is vital for cookie softness.
- Incorporate Eggs and Extracts: Vigorously beat in the large egg, egg white, vanilla extract, and almond extract. Mix until everything is well combined and smooth.
- Combine Wet and Dry: With your stand mixer on low speed, gradually add the sifted flour mixture to the wet ingredients, about half at a time. Mix until *just* combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in tougher cookies.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for at least 3 hours, or ideally, overnight. Chilling is crucial as it allows the fats to firm up, preventing the cookies from spreading too much during baking and helping them retain their desired thick, puffy shape.
- Preheat Oven & Prep Sheets: Once the dough is thoroughly chilled, preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper, nonstick foil, or silicone baking mats. Parchment paper is generally preferred for easy release and even baking.
- Shape the Cookies: Roll the chilled dough into ping-pong-sized balls. Place them about 2 inches apart on the prepared baking sheets. For the classic Lofthouse look, gently flatten each dough ball in your hands to create a thin disc shape, or use a silicone rolling pin or the bottom of a cup. A light dusting of flour on your hands or tools will prevent sticking.
- Bake to Perfection: Bake for 9-11 minutes, or until the tops of the cookies are set. It’s important that they do not brown significantly around the edges. These cookies are best when slightly underbaked, maintaining their signature soft, tender texture throughout.
- Cool Completely: Carefully transfer the baked cookies to a wire rack to cool completely before frosting. Frosting warm cookies will cause the icing to melt and slide off.
Frosting Instructions
Once your cookies are fully cooled, it’s time to create the dreamy, fluffy frosting!
- Cream Fats: In a large bowl or the bowl of a stand mixer (a bowl with a rubber base helps prevent sliding), cream together the softened shortening and butter until smooth and light.
- Add Flavorings: Stir in the vanilla extract and salt, mixing until well incorporated.
- Build the Frosting: Gradually add the powdered sugar, about 1 cup at a time, beating after each addition. Then, slowly beat in the milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency – it should be smooth, spreadable, and hold its shape. You may need slightly more or less powdered sugar or liquid.
- Color (Optional): If desired, mix in food coloring until you achieve your preferred vibrant hue. (For a classic look, 5-6 drops of red food coloring creates a lovely pink).
- Frost and Decorate: Using a flat knife, offset spatula, or piping bag, generously frost each cooled cookie. Immediately adorn them with your favorite colorful sprinkles before the frosting sets.
Expert Tips for Perfect Lofthouse Style Sugar Cookies
Achieving that perfect bakery-style Lofthouse cookie texture is simple with these expert tips:
- Embrace Cake Flour for Ultimate Softness: Cake flour is not just a suggestion; it’s a cornerstone of the Lofthouse cookie’s signature tender, soft, and almost cakey texture. Its lower protein content significantly reduces gluten development, preventing a chewy or tough cookie. If you don’t have cake flour on hand, you can create a decent substitute: for every cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. Sift this mixture thoroughly before using.
- Never Overmix the Dough: This is a golden rule for soft cookies. Once you add the dry flour mixture to the wet ingredients, mix only until they are just combined and no streaks of flour remain. Overmixing activates gluten, which will make your cookies tough and dense instead of delightfully soft and fluffy.
- Chilling the Dough is Non-Negotiable: Don’t skip the chilling step! Refrigerating the dough for at least 3 hours (or even better, overnight) allows the fats to solidify. This prevents the cookies from spreading too much in the oven, helping them maintain their thick, pillowy shape. It also gives the flavors time to meld, resulting in a richer taste.
- Roll Dough to the Ideal Thickness: For that iconic Lofthouse “puff,” roll out your cookie dough to about 1/4 to 1/3 inch thickness. These cookies are meant to be substantial and cakey, not thin and crisp. Using a lightly floured rolling pin or even flattening them gently with your hands will work perfectly.
- Avoid Overbaking at All Costs: This is perhaps the most critical tip for soft sugar cookies. Lofthouse cookies should remain soft and appear slightly underbaked when you pull them from the oven. Bake them just until the edges are barely set and the tops look dry, usually around 8-10 minutes. They will continue to set as they cool on the baking sheet and then on a wire rack, retaining their tender texture. Brown edges indicate overbaking.
- Ensure Room Temperature Ingredients: For optimal emulsification and a smooth, consistent dough and frosting, make sure your butter, eggs, and shortening are all at room temperature. This allows them to cream together beautifully, incorporating air and resulting in a light, even texture.
- Master the Buttercream Frosting: The classic Lofthouse experience is incomplete without a dreamy buttercream frosting. Ensure your butter and shortening are well-softened before creaming them together. For an extra smooth and fluffy frosting, gradually add a little heavy cream (or milk) to achieve the perfect consistency. Don’t forget a few drops of food coloring to give your frosting that cheerful, traditional appearance.
- Be Generous with Frosting and Sprinkles: Lofthouse cookies are known for their thick, luxurious layer of frosting. Don’t be shy! Spread a generous amount on each cooled cookie. For the best adherence, add your colorful sprinkles immediately after frosting each cookie, before the icing has a chance to set.
- Proper Storage for Lasting Freshness: Store your frosted Lofthouse cookies in an airtight container at room temperature to keep them wonderfully soft. To prevent them from sticking together, place a piece of parchment paper between layers. While they can be refrigerated in very warm climates, allow them to come to room temperature before serving for the best texture and flavor.
- Make Ahead Option: You can prepare the cookie dough up to 3 days in advance and store it in the refrigerator. This is perfect for busy schedules!
Variations and Customization Ideas
While the classic Lofthouse cookie is perfect as is, you can easily customize this recipe to suit different occasions or flavor preferences:
- Seasonal Sprinkles: Use holiday-themed sprinkles (e.g., red and green for Christmas, pastels for Easter, orange and black for Halloween) to adapt these cookies for any celebration.
- Flavor Extracts: Experiment with different extracts in the frosting! Peppermint extract is wonderful for winter holidays, lemon extract adds a zesty twist for spring, or a touch of coconut extract for a tropical vibe.
- Citrus Zest: Add a teaspoon of lemon, orange, or lime zest to the cookie dough or frosting for a bright, fresh flavor dimension.
- Tinted Dough: For an extra festive touch, divide the cookie dough and mix in a few drops of food coloring to create colorful cookies before baking.
- Filled Cookies: After baking, slightly scoop out a small center from the bottom of one cookie, fill with a dollop of jam or ganache, and sandwich it with another cookie before frosting.
FAQs: Your Burning Questions Answered
Lofthouse cookies are distinctively softer and cakier than traditional crunchy sugar cookies. They boast a unique pillowy, cake-like texture that is more tender, largely due to the use of specific ingredients like cake flour and vegetable shortening. They are also famously characterized by a generous layer of sweet, fluffy buttercream frosting and often topped with colorful sprinkles, creating a unique sensory experience.
To maintain their signature softness, store your Lofthouse cookies in an airtight container at room temperature. Placing a piece of parchment paper between layers of cookies will prevent them from sticking together and help preserve their moisture. A classic trick is to add a slice of fresh bread to the container; the cookies will absorb moisture from the bread, keeping them moist and soft for longer.
Yes, you can substitute all-purpose flour, but be aware that the cookies may be slightly less soft and tender. All-purpose flour has a higher protein content, which can result in a chewier texture. To approximate cake flour, you can create a makeshift version by replacing 2 tablespoons of all-purpose flour per cup with cornstarch. This helps to reduce the gluten content and achieve a lighter texture.
Dry cookies are usually a result of two main factors: overbaking or overmixing the dough. Baking them for too long dries out the moisture, making them crumbly. Overmixing develops too much gluten, leading to a tough, dry texture. Ensure you bake only until the edges are just set and the tops look dry, and mix the flour into the wet ingredients only until it’s fully incorporated.
No, Lofthouse cookies generally do not need to be refrigerated. They are best stored at room temperature in an airtight container, which helps them retain their soft texture. However, if your kitchen is exceptionally warm, or if your frosting contains ingredients that require refrigeration, you can store them in the fridge. Just remember to bring them back to room temperature for about 30 minutes before serving to enjoy their optimal taste and texture.
Absolutely! You can freeze Lofthouse cookies for longer storage. For best results, freeze the unfrosted cookies in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature, then frost before serving. If you need to freeze frosted cookies, ensure the frosting is completely set before carefully stacking them with parchment paper in between layers to prevent sticking.
Chilling the dough is a crucial step for several reasons. It helps the dough firm up, making it much easier to handle and roll without becoming sticky. More importantly, it allows the butter and shortening to solidify, which significantly reduces the cookies’ spread during baking, helping them to maintain their thick, puffy shape. Chilling also gives the flavors a chance to deepen, resulting in a more delicious and well-rounded cookie.
Traditional Lofthouse cookies feature a simple yet incredibly delicious buttercream frosting. This frosting is typically made with a blend of butter, powdered sugar, vanilla extract, and a touch of heavy cream or milk. The result is a fluffy, smooth, and slightly sweet icing that perfectly complements the soft and tender cookie base.
For the classic thick and soft Lofthouse texture, aim to roll out the dough to approximately 1/4 to 1/3 inch thick. Avoid rolling the dough too thin, as this will result in crispier cookies that lack the characteristic cake-like chewiness. The thickness is essential for achieving that delightful pillowy quality.
Other Delicious Desserts You’ll Love
If you’re a fan of these easy soft frosted sugar cookies, you’ll be thrilled to explore some of my other favorite, equally delicious desserts – from more cookies to delightful cupcakes and beyond! As someone who isn’t a professional baker, I always focus on creating easy, fail-proof recipes that are tried and true. Your family is sure to love these simple, yet incredibly satisfying treats:
Cranberry Bars
Best Chocolate Truffles
Cranberry Apple Pie
White Chocolate Dipped Ghost Cookies
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Easy Lofthouse Cookies Recipe
★★★★☆
4.55 from 99 votes
Servings: 12
Cook: 10 mins
Chilling Time: 4 hrs
Total: 4 hrs 50 mins
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Easy Lofthouse Cookies Copycat Recipe – delicious soft, sweet cookies that taste just like Lofthouse cookies from your grocery store, but a million times better!
Equipment
- King Arthur, Cake Flour Unbleached and Unenriched, Non-GMO Project Verified, No Preservatives, 2 Pounds
- Sprinkles Rainbow Topping in Resealable Container, 2.2 LB Bulk Candy
- Watkins Pure Almond Extract, 2 Fl Oz (Pack of 1)
- Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat – Pack of 2
- USA Pan Bakeware Cookie Sheet, Large, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel,Silver
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 won’t 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
Calories: 253kcal
Carbohydrates: 40g
Protein: 2g
Fat: 10g
Saturated Fat: 5g
Polyunsaturated Fat: 4g
Cholesterol: 28mg
Sodium: 76mg
Sugar: 30g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Cuisine: American
Tried this recipe? Mention @sweetcsdesigns or tag #sweetcsdesigns!
