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Most copycat Lofthouse cookie recipes get the flavor right but miss the texture entirely: too flat, too chewy, or missing that slight tang that makes the real grocery store frosted cookies so good. I tested this recipe from the ground up with one goal: nailing that thick, soft, pillowy, cakey texture with the perfect tang in every bite. Two ingredients most recipes skip make all the difference. This is the homemade Lofthouse cookie recipe worth bookmarking.
Why I Rebuilt This Lofthouse Cookie Recipe from Scratch
If you have ever stood in the grocery store checkout line and grabbed a container of Lofthouse cookies almost on autopilot, you already know what I am talking about. There is something about those thick, soft, pale frosted sugar cookies that is completely impossible to resist. They are cakey without being dense, sweet without being overwhelming, and frosted with that fluffy buttercream that somehow makes everything better.
The thing about homemade Lofthouse cookies is that a lot of recipes exist but most of them land somewhere in the range of “pretty good sugar cookie” without actually hitting the texture that makes the real ones so iconic. I have made enough batches at this point to know exactly what the target is: very soft and cakey, not chewy, pale without any browning, slightly thick, and with a subtle tang that most people cannot quite name but would immediately notice if it was missing. Getting all of those things right at the same time takes more than just a basic sugar cookie recipe with pink frosting on top.
So I went into full testing mode. I made batch after batch, adjusting flour ratios, swapping ingredients, experimenting with chilling the dough and tasting my way through a lot of cookies until I landed on a version I was genuinely proud of. This is that recipe and it is the closest thing to a true copycat Lofthouse cookie I have ever made at home.
What Actually Makes a Lofthouse Cookie a Lofthouse Cookie
A Lofthouse style cookie is not a sugar cookie in the traditional sense. A classic sugar cookie is crisp at the edges, chewy in the center, and rolls out flat.
A Lofthouse cookie is the opposite of all of that. The texture is soft all the way through, cakey like a little handheld cake, with a fine and tender crumb that practically melts when you eat it. The edges do not brown and the top stays pale, which is part of why they look so distinct sitting in that plastic container.
The other thing that sets them apart is the tang. It is subtle but it is there, and it is what makes these cookies taste like something more interesting than just a sweet sugar cookie. That tang comes from the combination of sour cream and cream of tartar working together in the dough, and most homemade Lofthouse cookie recipes skip one or both of those things entirely.
When you leave them out, you get a cookie that looks right but does not quite taste right, and that is the gap I was trying to close.
The frosting is its own category too. Lofthouse frosting is not a standard stiff buttercream. It is lighter and almost whipped, smooth and spreadable, and it holds a soft swoop without being dense or heavy. Getting that consistency right is just as important as the cookie itself, and it comes down to whipping the butter long enough and using heavy cream instead of milk.
The Ingredient Decisions That Make This Recipe Work
There are a few ingredients in this recipe that are doing the most important work, and understanding them will help you feel confident every time you make these soft frosted sugar cookies.
Cornstarch is the ingredient that takes you from pretty good sugar cookie to actual Lofthouse texture. Instead of using straight all-purpose flour, this recipe swaps in a significant amount of cornstarch. Cornstarch lowers the protein content of the flour blend, which reduces gluten development and produces that soft, fine, pillowy crumb without requiring you to buy a separate bag of specialty flour.
Cream of tartar is the ingredient most copycat Lofthouse cookie recipes skip, and it is one of the most important ones in the whole recipe. It adds that subtle tang that makes these cakey sugar cookies taste like the real grocery store version, and it helps the cookies stay thick and resist spreading in the oven instead of going flat. One teaspoon makes a noticeable difference and it is not something you want to leave out.
Sour cream is non-negotiable. It adds moisture, reinforces the tang, and creates that soft almost underbaked feel that Lofthouse style cookies are known for even when the cookie is perfectly and fully baked. I tested a batch without it and the texture was noticeably worse. It is one of those ingredients that seems optional until you leave it out and realize it was carrying the whole thing.
Two sugars, granulated and powdered, are both in this recipe for a reason. Granulated sugar gives the cookies structure while powdered sugar softens the crumb and contributes to that fine, tender texture. Together they hit the balance of soft without gummy, which is exactly what you want in a thick pillowy sugar cookie.
Almond extract is optional but worth including. That small amount adds the nostalgic flavor note that is very specific to Lofthouse cookies and immediately makes people say “yes, that is it.” If you want the full copycat Lofthouse experience, do not skip it. If you need to leave it out, just bump up the vanilla slightly to compensate.
One more thing worth mentioning: I tested chilling this dough before baking and I actually do not recommend it. Most sugar cookie recipes call for refrigerating the dough but in this case it worked against the texture, making the cookies chewier and less cakey. Bake the dough straight away and you will get that soft pillowy Lofthouse texture every time.
How to Make Lofthouse Cookies at Home
Follow these simple steps to lofthouse cookie perfection, or jump to the recipe card below for the full recipe.
For the Cookies
Prep oven: Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper or a silicone baking mat.
Combine dry ingredients: In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, cream of tartar, and salt. Set aside.
Cream butter and sugars: In a larger mixing bowl, beat the butter, granulated sugar, and powdered sugar on medium speed for 2–3 minutes, until light and fluffy.
Mix in wet ingredients: Add in the egg, sour cream, vanilla extract, and almond extract. Beat until smooth and fully combined.
Combine wet and dry ingredients: Gradually add the dry ingredients, mixing on low speed just until combined. The dough will be soft and slightly sticky.
Portion dough: Use a kitchen scale to portion the dough into 2.3 oz balls or use a ¼ cup (4 Tbsp) scoop to form balls. Roll each into a smooth ball. Place 4 balls on a baking sheet at a time about 3 inches apart then gently flatten with your palm into thick discs about ½–¾ inch thick.
For 2.3 oz balls (¼ cup of dough) bake for 11-12 minutes, or until the tops are set but still pale. Do not allow the cookies to brown. Smaller balls will need a shorter bake time.
Cool: Allow the cookies to cool on the baking sheet completely before removing.
For the Frosting
Cream butter: In a mixing bowl, beat the butter on medium speed for 1–2 minutes until smooth and creamy.
Begin mixing in ingredients: Add in the powdered sugar, about 1 cup at a time, salt and vanilla extract, mixing on low speed until combined.
Mix in heavy cream: Add in the heavy cream and beat on medium-high speed for 2–3 minutes until the frosting becomes light, fluffy, and slightly airy. If needed, add an additional tablespoon of heavy cream to reach your desired consistency. The frosting should be soft, spreadable, and hold a swoop without being stiff.
Color: Add about ¼ tsp of electric pink gel food coloring if desired and mix until evenly colored. Add more food coloring to reach your desired color.
Spread: Spread a hefty amount of frosting on each cookie, spreading smooth. Top with sprinkles. Keep in an airtight container for up to 4 days.
Classic Lofthouse Frosting
Lofthouse frosting is not a standard stiff buttercream. The texture you are going for is light, almost whipped, smooth and spreadable with a consistency that holds a soft swoop without feeling dense or heavy.
That texture comes from whipping the butter properly and using heavy cream. Beat the butter first until smooth and creamy, add the powdered sugar gradually, then pour in the heavy cream and beat on medium high for a full three to five minutes. That longer mixing time is what takes it from basic buttercream to that light fluffy consistency that makes it taste like the real thing.
If you are adding color, use gel food coloring rather than liquid. A tiny drop of pink gel gives you that classic Lofthouse look without changing the consistency of the frosting. Add your sprinkles immediately after frosting each cookie before the buttercream starts to set, otherwise they will sit on top of the crust instead of settling in and they will slide right off when you go to eat it.
How to Store, Freeze, and Make Ahead
At room temperature: Store frosted Lofthouse cookies in an airtight container at room temperature for up to two days. Stack them carefully with a sheet of parchment between layers to keep the frosting intact. Honestly these soft frosted sugar cookies get even better on day two after the flavors have had time to settle together.
In the refrigerator: For longer storage keep them covered in the fridge for up to five days. Pull them out about 20 minutes before serving so they come back to room temperature and the soft cakey texture comes back fully.
Make ahead: You can bake the cookies, cool them completely, and store them unfrosted at room temperature for up to 24 hours before adding the frosting. This is a great way to break the process into two days without losing any quality. The frosting can also be made ahead and stored covered in the fridge for up to three days. Bring it to room temperature and give it a quick beat before using.
Freezer: These freeze beautifully with the frosting on. Arrange the frosted cookies in a single layer on a baking sheet and freeze until solid, about one hour. Then transfer them to a freezer safe container with parchment between each layer. They keep well for up to two months. Thaw in the fridge overnight or on the counter for about an hour before serving.
Your Lofthouse Cookie Questions, Answered
Yes. Use a 1:1 gluten-free flour blend, such as King Arthur’s Gluten Free Measure for Measure Flour. I’ve also made this recipe with gluten free flour with awesome results.
No, and I actually do not recommend it for this recipe. I tested the dough both ways and chilling it made the cookies chewier and less cakey, which is the opposite of what we are going for. Skip the fridge and bake the dough straight away for that soft, pillowy Lofthouse texture.
Yes. Just bump up the vanilla slightly to compensate. It will still be a great cookie, it just will not have that very specific flavor note that makes people immediately recognize it as a Lofthouse cookie.
Yes and it is a really good call if you want that flavor to come through in every bite. Start with just a small amount, about an eighth of a teaspoon, and adjust from there.
A quarter cup scoop, about 2.3 to 2.4 ounces of dough per cookie, is what I tested and preferred. It gives you that classic thick Lofthouse size and height.
Most likely the butter was too warm or the flour was overmixed. Make sure your butter is at room temperature but not greasy or melted, and stop mixing as soon as the flour is incorporated. Overmixing after the flour goes in develops gluten and can affect both the spread and the texture of the finished cookie.
Drop cookies. This dough is too soft to roll and cut. Scoop it, roll it into a ball, and bake. If you want a cut out sugar cookie you need a different recipe entirely.
More Cookie Recipes:
- The Best Brown Butter Chocolate Chip Cookies
- Small Batch Chocolate Chip Cookies Recipe
- Best Rolled Sugar Cookie Recipe
- Monster Cookies
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Lofthouse Style Frosted Sugar Cookies
Ingredients
Cookies
- 2 cups (240g) all-purpose flour
- 4 ½ tbsp (36g) cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (99g) granulated sugar
- ½ cup (56g) powdered sugar
- 1 large egg, room temperature
- ¼ cup (60g) sour cream, room temperature
- 1 ½ tsp vanilla extract
- ⅛ tsp almond extract
Frosting
- ¾ cup (170g) unsalted butter, room temperature
- 2 ½ cups (283g) powdered sugar
- ½ tsp salt
- 1 ½ tsp vanilla extract
- 3 Tbsp heavy cream
- Electric pink gel food coloring
- Sprinkles
Video
Instructions
Cookies
- Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, cream of tartar, and salt. Set aside.2 cups (240g) all-purpose flour, 4 ½ tbsp (36g) cornstarch, 1 tsp baking powder, ¼ tsp baking soda, 1 tsp cream of tartar, ½ tsp salt
- In a larger mixing bowl, beat the butter, granulated sugar, and powdered sugar on medium speed for 2–3 minutes, until light and fluffy.½ cup (113g) unsalted butter, ½ cup (99g) granulated sugar, ½ cup (56g) powdered sugar
- Add in the egg, sour cream, vanilla extract, and almond extract. Beat until smooth and fully combined.1 large egg, ¼ cup (60g) sour cream, 1 ½ tsp vanilla extract, ⅛ tsp almond extract
- Gradually add the dry ingredients, mixing on low speed just until combined. The dough will be soft and slightly sticky.
- Use a kitchen scale to portion the dough into 2.3 oz balls or use a ¼ cup (4 Tbsp) scoop to form balls. Roll each into a smooth ball. Place 4 balls on a baking sheet at a time about 3 inches apart then gently flatten with your palm into thick discs about ½–¾ inch thick.
- For 2.3 oz balls (¼ cup of dough) bake for 11-12 minutes, or until the tops are set but still pale. Do not allow the cookies to brown. Smaller balls will need a shorter bake time.
- Allow the cookies to cool on the baking sheet completely before removing.
Frosting
- In a mixing bowl, beat the butter on medium speed for 1–2 minutes until smooth and creamy.¾ cup (170g) unsalted butter
- Add in the powdered sugar, about 1 cup at a time, salt and vanilla extract, mixing on low speed until combined.2 ½ cups (283g) powdered sugar, ½ tsp salt, 1 ½ tsp vanilla extract
- Add in the heavy cream and beat on medium-high speed for 2–3 minutes until the frosting becomes light, fluffy, and slightly airy. If needed, add an additional tablespoon of heavy cream to reach your desired consistency. The frosting should be soft, spreadable, and hold a swoop without being stiff.3 Tbsp heavy cream
- Add about ¼ tsp of electric pink gel food coloring if desired and mix until evenly colored. Add more food coloring to reach your desired color.Electric pink gel food coloring
- Spread a hefty amount of frosting on each cookie, spreading smooth. Top with sprinkles. Keep in an airtight container for up to 4 days.Sprinkles
Notes
