These cookies are a soft-baked dream with a cake-like texture and a sweet, creamy frosting. They’re easy to decorate for any occasion and stay fresh for days. The homemade version allows you to control the ingredients and achieve that iconic Lofthouse flavor and texture without preservatives or artificial taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Sour cream
Eggs
Vanilla extract
Almond extract (optional, for authentic flavor)
For the frosting:
Unsalted butter, softened
Powdered sugar
Heavy cream or milk
Vanilla extract
Food coloring (optional)
Sprinkles for decorating
Directions
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, beat the softened butter and sugar until light and fluffy.
Add sour cream, eggs, vanilla, and almond extract (if using) and mix until combined.
Gradually mix in the dry ingredients to form a soft, slightly sticky dough.
Cover and chill the dough in the refrigerator for at least 1 hour.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll the dough into balls and flatten slightly with your hand or the bottom of a glass.
Bake for 8–10 minutes or until the cookies are just set and lightly golden on the bottom.
Let the cookies cool completely before frosting.
For the frosting, beat the butter until creamy, then gradually add powdered sugar, cream, and vanilla. Add food coloring if desired.
Frost each cookie and top with sprinkles. Allow frosting to set before storing.
Servings and timing
This recipe makes about 24 cookies. Prep time is approximately 15 minutes, chill time is 1 hour, and baking time is around 10 minutes. Total time including frosting is about 1 hour and 30 minutes.
Variations
Use different food coloring and themed sprinkles for holidays and celebrations.
Add lemon or orange zest to the dough or frosting for a citrus twist.
Swap sour cream for Greek yogurt for a slightly tangier taste.
Make mini cookies for bite-sized treats.
Add a touch of cinnamon or nutmeg to the dough for a warm flavor variation.
Storage/Reheating
Store frosted cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. For longer storage, freeze unfrosted cookies and frosting separately for up to 2 months. Thaw before frosting and serving.
FAQs
What makes Lofthouse cookies so soft?
The combination of sour cream and the right balance of leavening agents creates a soft, cake-like texture.
Can I skip chilling the dough?
Chilling helps firm the dough and makes it easier to shape, so it’s highly recommended for the best results.
Can I use a cookie cutter?
Yes, chill the dough well and roll it out before cutting with cookie cutters for festive shapes.
Do I have to use almond extract?
No, but it adds that classic bakery-style flavor. You can leave it out or substitute with more vanilla.
Why did my cookies turn out dry?
Overbaking can dry them out. Remove from the oven when they’re just set and still pale on top.
Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture, but margarine can be used in a pinch.
How do I make the frosting thicker or thinner?
Add more powdered sugar to thicken, or more cream/milk to thin it out to your desired consistency.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour substitute and check that other ingredients are gluten-free.
What kind of food coloring works best?
Gel food coloring gives vibrant color without watering down the frosting.
Can kids help make these?
Absolutely. This recipe is great for kids to help mix, shape, frost, and decorate.
Conclusion
Copycat Lofthouse cookies bring bakery-style softness and sweetness right into your kitchen. With a pillowy texture, creamy frosting, and cheerful sprinkles, these cookies are a nostalgic favorite that you can customize for any occasion. Once you taste the homemade version, you may never go back to store-bought again
Copycat Lofthouse cookies are soft, thick, frosted sugar cookies with a pillowy texture and sweet buttercream topping. These nostalgic bakery-style treats are perfect for holidays, parties, or anytime you crave a soft, frosted cookie.
Ingredients
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup sour cream
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract (optional)
For the frosting:
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
Food coloring (optional)
Sprinkles for decorating
Instructions
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add sour cream, eggs, vanilla extract, and almond extract (if using). Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients and mix until a soft, slightly sticky dough forms.
Cover the dough and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll chilled dough into balls and slightly flatten each with your hand or the bottom of a glass.
Bake for 8–10 minutes, until the cookies are just set and lightly golden on the bottom. Do not overbake.
Let cookies cool completely before frosting.
To make the frosting, beat the butter until creamy. Gradually add powdered sugar, then add cream and vanilla. Beat until smooth. Add food coloring if desired.
Frost cooled cookies and decorate with sprinkles. Let frosting set before storing.
Notes
Chilling the dough is key for easier shaping and perfect texture.Use gel food coloring for vibrant frosting without thinning it.Decorate for holidays with themed colors and sprinkles.Swap sour cream with Greek yogurt for a tangier taste.Frosted cookies stay soft for days when stored properly.
