Copycat Lofthouse Sugar Cookies
featured review
“These cookies were amazing! I halved the recipe and replaced the almond extract with vanilla (as I didn’t have any), and they turned out great. Amazing, easy recipe! Thank you!”
– MARIA –
If you’ve never had one, Lofthouse cookies aren’t like your typical sugar cookie. The Lofthouse cookies you’ll find in the store are fluffy, cake-like, and barely-sweet. Basically, imagine a cookie that is the baby of a classic cut out sugar cookie and a biscuit, and then top it in sweet, fluffy frosting—that’s a Lofthouse cookie.
Lofthouse cookies are one of those “you either love them or you hate them” foods, and I, for one, LOVE THEM. So much so that I created a great Lofthouse cookie copycat recipe so I can make them at home anytime I want!
Can I use these for cut out cookies?
These cookies are not good candidates for cut out cookies. If you want to do cutout sugar cookies, you’re looking for the Perfect Frosted Sugar Cookies recipe. If you’re fine with a run-of-the-mill circular cookie shape, please proceed.
Wholefully Protip
Our Frosted Sugar Cookies are the way to go if you want to use your cookie cutters—we’ve been using the recipe for YEARS. It is, without a doubt, the most perfect sugar cookie recipe to use with all those fancy Christmas cookie cutters you have taking up space in a drawer in your kitchen.
So how should I shape these cookies?
The easiest way to shape these cookies is to take damp hands and form the cookie dough into two-inch balls, and then smoosh them down flat using a flat-bottom glass. If you want a truly perfectly-circular cookie shape, you could chill the dough, roll it out to about 1/4-inch thickness with a rolling pin, and then use a biscuit cutter or round cookie cutter to cut out perfect circles.
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If you do end up using a biscuit cutter, make sure you don’t twist when you press down on the dough. Twisting “seals” the edges of the cookie, making it to where it won’t rise as much—leaving you with a loftless Lofthouse cookie (is that where the name comes from?).
Either way, I’ve included instructions for both methods in the recipe directions.
When are the cookies done?
You’ll want to watch these closely, especially on the first batch (since all ovens are different). Sugar cookies go from tender to overbaked in seconds. When the cookies are ready, they should be just barely brown on the bottom and the top should look “set.”
When in doubt, err on the side of underdone—I’ve never heard anyone complain about soft sugar cookies, but people definitely notice overdone cookies!
What kind of frosting should I use?
Oh, and the frosting? Well, it’s just your run-of-the-mill (but not really because OMGyummy) buttercream. You can flavor it will vanilla, peppermint, almond, coconut, or whatever extract makes you happy.
Lofthouse Cookies Recipe
Ingredients
For the Cookies:
- 1 cup butter softened, 2 sticks
- 1 cup sour cream
- 1 ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 6 cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt omit if using salted butter
For the Frosting:
- 1 cup butter softened, 2 sticks
- 1 teaspoon vanilla coconut, almond, or peppermint extract
- 4 cups powdered sugar
- 5 tablespoons milk
- Food coloring and sprinkles optional
Instructions
To make the cookies:
- Preheat oven to 400°F. Line a baking sheet with a baking mat or parchment paper, set aside.
- In a stand mixer fitted with a scraper/paddle attachment or in a large mixing bowl using a hand mixer, cream together the butter and sour cream until smooth and light in color.
- Add in the sugar, eggs, vanilla extract, and almond extract. Mix until just combined.
- In a separate mixing bowl, sift together the flour, baking powder, baking soda, and salt (if using). Add the dry ingredients to the wet in three additions—mix well after each addition and scrape the sides of the bowl.
- To form drop cookies: using damp hands, roll dough into 2" balls and place 2" apart on the prepared cookie sheet. Using a flat-bottomed glass dipped in water, press the cookie balls flat.
- To form rolled cookies: cover the dough and chill for 20-30 minutes. Roll out on a lightly floured surface until ¼" thick. Using a biscuit cutter, cut cookies and place 2" apart on the prepared cookie sheet.
- Bake cookies in preheated oven for 5-7 minutes, until the cookies just begin to set up and the bottoms are lightly brown. Immediately remove from cookie sheet and let cool completely on a cooling rack before frosting.
To make the frosting:
- In a stand mixer fitted with a scraper/paddle attachment or in a large mixing bowl using a hand mixer, cream together the butter and extract of choice until smooth.
- Add in the powdered sugar, 1 cup at a time, mixing until smooth after each addition. Add in the milk and food color, and beat until fluffy and smooth. Spread onto cooled cookies and immediately sprinkle on sprinkles.
Video
Notes
- Like all sugar cookies, watch these like a hawk in the oven! Sugar cookies go from perfectly tender and done to overbaked in only a few blinks of an eye. You’re looking for the cookies to be just barely brown on the bottom, and the top to look “set up”. Err on the side of underdone! After all, have you ever heard someone complain that their cookie was too soft and tender? Nope.
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