Who among us hasn’t run to the grocery store for a box of Lofthouse frosted sugar cookies when we forgot we signed up to bring dessert? These super soft sugar cookies topped with a delicious frosting are just like the ones you love from your grocery bakery but even better!
Lofthouse Cookies
My daughter has a nut allergy so we have to be careful about what store bought cookies we bring home. Lofthouse cookies are not only nut free, but also happen to be one of her favorites. We often bring these cookies when she has a school birthday celebration or party.
The sweet layer of icing on top of a Lofthouse Cookie tends to steal the spotlight. The creamy rich layer of icing is just perfect paired with the simple cookie.
Lofthouse Sugar Cookies
What I love most about Lofthouse is just how soft the actual cookies are. Fluffy clouds with a light vanilla flavor, the cookies pair so well with the richness of the frosting.
Like my Soft Sugar Cookies, these copycat Lofthouse cookies don’t get hard or tough when they cool. Using sour cream right in the cookie dough helps these cookies stay pillowy soft and moist. Don’t have time to chill the dough? This recipe for Cut Out Sugar Cookies I shared recently requires no chilling time at all!
Lofthouse Frosted Sugar Cookies Ingredients
Ingredients at a glance, scroll down for full printable recipe with measurements.
- Granulated Sugar
- Butter
- Eggs
- Sour Cream
- Flour
- Baking Soda
- Baking Powder
- Vanilla Extract
- Food coloring (optional)
How to Make Lofthouse Cookies
- Cream the sugar and butter together with an electric mixer until light and fluffy, about 2-3 minutes
- Add the eggs, sour cream and vanilla to butter and mix well to combine. Add food coloring as desired. Remember the color will lighten up when the dry ingredients are added.
- In a separate bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well.
- Transfer dough to an airtight container and place in refrigerator for at least 1 hour. Note that this dough will be soft and sticky.
- When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Remove cookie dough from refrigerator and use a cookie scoop to scoop a ball of dough that is about the size of a golf ball into your hands and shape into a smooth ball. If dough is still sticky, dust your hands with flour. Once shaped, place the balls of dough onto cookies sheets at least 2” apart. Gently press down and slightly flatten each ball of dough with your hands.
- Bake the cookies for 10-12 minutes, until they puff up and are starting to just slightly brown around edges. Remove from place baking sheet on a wire cooling rack. Allow cookies to cool on baking sheet for at least ten minutes.
Frosting Ingredients At A Glance
- Butter
- Powdered Sugar
- Vanilla
- Milk or Cream
- Food Coloring
- Sprinkles (for decorating)
How to Make Lofthouse Cookie Frosting
Cream the butter and powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add in vanilla and mix well. If the frosting is stiff, beat in the milk or cream by 1 tablespoon at a time until desired consistency is reached. Add food coloring and mix well until desired color is obtained.
You can either frost the cookies with a piping bag or an offset spatula. Garnish your cookies with sprinkles after frosting!
Note: This frosting stays soft and does not firm up. It’s best not to stack these cookies on top of each other! For a harder icing, try the cookies with this Sugar Cookie Icing.
Looking for more great traditional cookie recipes? Check out these Big Buttery Chocolate Chip Cookies and these Soft Gingerbread Cookies. For a super cute Christmas cookie, try my Melted Snowman Cookies.
Lofthouse Cookies Recipe
Lofthouse Cookies Recipe
Ingredients
Cookies
- 1 cup granulated sugar
- 12 tbsp butter softened
- 2 eggs
- 1/2 cup full fat sour cream
- 1 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Food Coloring
Frosting
- 12 tbsp butter softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk or cream
- Food coloring
- Sprinkles for garnish
Instructions
Cookies
- Cream the sugar and butter together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs, sour cream and vanilla to butter and mix well to combine. Add food coloring as desired. Remember the color will lighten up when the dry ingredients are added.
- In a separate bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well.
- Transfer dough to an airtight container and place in refrigerator for at least 1 hour. Note that this dough will be soft and sticky.
- When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Remove cookie dough from refrigerator and use a cookie scoop to scoop a ball of dough that is about the size of a golf ball into your hands and shape into a smooth ball. If dough is still sticky, dust your hands with flour. Once shaped, place the balls of dough onto cookies sheets at least 2” apart. Gently press down and slightly flatten each ball of dough with your hands.
- Bake the cookies for 10-12 minutes, until they puff up and are starting to just slightly brown around edges. Remove from place baking sheet on a wire cooling rack. Allow cookies to cool on baking sheet for at least ten minutes.
Frosting
- Cream the butter and powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add in vanilla and mix well. If the frosting is stiff, beat in the milk or cream by 1 tablespoon at a time until desired consistency is reached. Add food coloring and mix well until desired color is obtained.
- Frosting can either be piped onto cookies with a piping bag or an offset spatula can be used to frost cookies. Garnish with sprinkles after frosting.
- Note: this frosting does not truly firm up, so it’s best not to stack cookies on top of each other.
Video
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Amy says
Love lofthouse cookies! Do I use salted or unsalted butter for the cookies and frosting?
Christi Johnstone says
Whichever you prefer. Honestly I have never been able to taste any difference between the two, so go with whatever you like or keep on hand.
Jessy says
I am in the process of making these, quick question, can they be frozen once baked but before frosting? I like to bake ahead, freeze everything and than when I make my last batch of cookies I start thawing all the others to package up for everyone.
Christi Johnstone says
Jessy, I haven’t tried that so I can’t speak to the results. That said I’m sure they’d freeze and thaw like any other cookie.