Copycat Lofthouse Sugar Cookies

Lofthouse Sugar Cookies decorated in white, green, and red frosting, topped with sprinkles
Recipe At-A-Glance
Vegetarian45 minutes
Make your favorite store-bought cookie at home using this recipe for soft, sweet, and tender Lofthouse Sugar Cookies.

Share this post:

Lofthouse Sugar Cookies

Last year, around this time, I posted a recipe for Perfect Frosted Sugar Cookies. That recipe is the recipe that I’ve been making for cut-out sugar cookies 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.

The cookies don’t spread. They don’t discolor. They stay soft and flavorful. It’s easy to make and work with the dough. It uses simple ingredients. I believe it really is the perfect recipe for cutout cookies. It seems like lots of other folks agree with me, because that recipe continues to spike in popularity around holidays (and now I have people coming back for a second year in a row telling me that it is their must make sugar cookie recipe).

So, you’re probably thinking, if this is all true of the first Perfect Frosted Sugar Cookies, why in the world is this silly girl posting a second, different frosted sugar cookie recipe? Because, friends, Lofthouse Sugar Cookies are a horse of a different color.

Lofthouse Sugar Cookie with green frosting and sprinkles with a bite taken out of it, in front of a plate of other cookies

These cookies are a copycat recipe of the much-loved store-bought Lofthouse brand sugar cookies. If you’ve never had one, Lofthouse sugar cookies aren’t like your typical sugar cookie—they are somewhere in a glorious gray area between a cookie and a cupcake. They are fluffy, airy, cake-like, and have a nice, thick layer of brightly-colored buttercream frosting that is almost always covered in adorable sprinkles. It’s basically like if you took the top of a cupcake and smushed it into a cookie, you’d get Lofthouse cookies.

The reason I feel okay posting a second sugar cookie recipe after declaring my first one was “perfect” is because really, it’s barely fair that both of them are in the same category of cookie. Honestly, I think Lofthouse cookies should be a category all of their own. A delicious, sugary sweet, awesome category.

Lofthouse Sugar Cookies decorated in white, green, and red frosting, topped with sprinkles

Now, I do have to tell you, that dear husband of mine isn’t a fan of these soft-batch style cookies. He says they are too cake-like, and a cookie should be chewy, not like cake. And to a certain extent, I agree. Chewy is my cookie style of choice, but I leave special room in my cookie-loving heart for Lofthouse cookies because they are just so darn good.

Even though the husband doesn’t love the store-bought ones as much as I do, he dug my version of them. I think it’s because these cookies still taste homemade—even though they are copycatting a store brand. There is that thing that all bakery cakes and cookies have that, no matter how good they are, taste different from what you’d make in your own kitchen. I think when you take that je ne sais quoi out of Lofthouse-style cookies, they get even better. Like, I’m hesitant to call this recipe a copycat, because it doesn’t taste exactly like the ones you’d get a the grocery store. But I think they taste better. It’s not a copycat recipe, it’s a one-upper recipe.

2 Lofthouse Sugar Cookies - one with green frosting and one with red - on a white napkin with a glass of milk

Now, it probably goes without saying, but just in case, let me mention that these cookies are not good candidates for cutting out gingerbread men (unless you want a particularly bloated looking gingerbread man). These cookies spread, puff up, and generally expand enough that your cookie cutter shapes will mostly be useless. I tried rolling a few of them out and cutting them using a Christmas tree cookie cutter, and if you squinted, you could see the shape, but it really wasn’t worth the effort. 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.

The easiest way to shape these cookies is to take damp hands and form them 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″ thick, and then use a biscuit cutter to cut out perfect circles.

Balls of dough for Lofthouse Sugar Cookies being pressed down with an empty glass

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?). Same advice is true for biscuits. Want tall, fluffy biscuits? Don’t you dare twist that biscuit cutter.

Either way, I’ve included instructions for both methods in the recipe directions.

Lofthouse Sugar Cookie with green frosting and sprinkles, next to a glass of milk and a plate of cookies

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, almond, coconut, or whatever extract makes you happy. Because it’s Christmas, and at Christmas you tell the truth peppermint is all the rage, I used Nielsen-Massey Peppermint extract. It was gloriously minty and delicious! Enjoy.

Lofthouse Sugar Cookies decorated in white, green, and red frosting, topped with sprinkles

Lofthouse Sugar Cookies

Yield: 4 dozen cookies
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes

Make your favorite store-bought cookie at home using this recipe for soft, sweet, and tender Lofthouse Sugar Cookies. Adapted from Two Peas and Their Pod.


For the Cookies:

  • 2 sticks (1 cup) butter, softened
  • 1 cup sour cream
  • 1 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 6 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (omit if using salted butter)

For the Frosting:

  • 2 sticks (1 cup) butter, softened
  • 1 teaspoon vanilla, coconut, almond, or peppermint extract
  • 4 cups powdered sugar
  • 5 tablespoons milk
  • Food coloring and sprinkles, optional


To make the cookies:

  1. Preheat oven to 400°. Line a baking sheet with a baking mat or parchment paper, set aside.
  2. 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.
  3. Add in the sugar, eggs, vanilla extract, and almond extract. Mix until just combined.
  4. 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—mixing well after each.
  5. 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.
  6. To form rolled cookies: cover the dough and chill for 20-30 minutes. Roll out on a lightly floured surface until 1/4" thick. Using a biscuit cutter, cut cookies and place 2" apart on the prepared cookie sheet.
  7. 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:

  1. 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.
  2. 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.


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.

Nutrition Information:
Yield: 48 Serving Size: 1 cookie
Amount Per Serving: Calories: 139Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 69mgCarbohydrates: 29gFiber: 0gSugar: 17gProtein: 2g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

125 Responses
  1. Yum! My kids always ask for these when we pass them at the store so we ill have to try making them.

    Just to clarify- when you say butter is that salted butter or unsalted butter?

    And I had to laugh at flattening the cookies with a glass because obviously your daughter is still little…. we have no glasses left at our house! Our kids have broken them all over the years 🙂 Plastic and big mugs only at our place!

    1. Cassie

      Either type of butter is fine! If you use salted, just omit the salt in the recipe. 🙂

      And all of our breakables are up in very high cabinets! And they pretty much only come out for photo shoots. Ha!

  2. Claire

    These were delicious! I am physically unable to keep them out of my hands and we might as well rename them Crack Cookies because I can’t stop eating them. I ended up leaving them in the oven for eight-ten minutes and they weren’t dry – just a little firmer.

  3. Jessica

    Will the icing “set” enough so that they can be stacked and frozen? I’m looking to make ahead and freeze until I need them.

    1. Cassie

      Either would be fine. I prefer my sweet treats to be a little salty, so I like using salted butter, but if that isn’t your think, unsalted is your best bet.

  4. Allison Lewis

    THESE ARE AMAZING!!!!!! Thank you so much for sharing! I omit the milk in the frosting is the only thing I changed. My husband refuses to admit that these are his new favorite over my chocolate chip but he late 6 last night when I made them 🙂

  5. natalie

    Could i use royal icing instead of the buttercream frosting? also when you flattened them with the glass was it flat after baking?

    1. Amanda

      Did you try these with royal icing? If so how did it turn out ? I was going to do that as well so I was wondering how your turned out?

    2. Elaine Wild

      I’ve used royal icing several times with these cookies. It holds up. I just made some today for a graduation cookie order.

  6. Sasha

    Hmm I don’t see any comments, just ads…but that has got to be a mobile thing as I’m sure this recipe has lots ofgood notes. Just wanted to leave my own two cents worth that we tried this recipe tonight and it came out very close to a PERFECT imitation.only difference is that they WERE just the tiniest bit crispy on the outside. …But barely even a little. Barely at all. (Not overcooked though; they were cooked just enough to not be doughy in the center). And MAN they cooked faster than any cookie I’ve ever made… almost instantly. We did use storebought frosting because I’ve never made a homemade frosting that I actually liked…recipe or not. I leave that to the pro bakers. But yeah, wow. I tried making these a year or two ago from a “copycat” recipe that was very highly rated but just AWFULand not even close when I made it. But this one is just fantastic. I rarely find a recipe good enough to write down (usually I can hold my own just fine without one)…But this was a keeper. Thanks for posting. 🙂

  7. Zoe Quayle

    I just made these cookies and they are so delicious! My brother and I grew up eating them. He’s at college now, and this is the perfect thing to send to him! They aren’t exactly like the Lofthouse cookies though. They are a little less crumbly and sugary but they are still great!

  8. Sharon

    these cookies are almost like bread, and I had to bake them way longer than the recipe said in order for them to be baked all the way through. I followed the recipe exactly so it’s no fault of mine. upon observation though this recipe has twice the amount of flour as other lofthouse cookie recipes. between that and the amount of mixing required to get all of the flour properly incorporated, these cookies are pretty gluten heavy and thus have more of a bread texture than a cake texture. I’m probably not going to use this recipe again.

      1. Megan Davis

        My dough was also extremely crumbly, to the extent that I wondered if I added an extra cup of flour. I’m quite sure I didn’t. The finished product was fairly biscuit-like, but not nearly as bad as I expected based on the dough.

      2. Olivia Grace

        The reason your cookies may turn out “bread like” in texture isn’t because of the amount of flour. If your cookies turned out with the texture of bread, it is because you overmixed the dough. The amount of gluten in the flour doesn’t cause the reaction, the overmixing of the flour into the rest of the ingredients does. Hence, why you add it in additions, and also why you add it until just combined. Hope that helps some people!

      3. Jenna

        A ‘classically trained’ pasty chef would know that a recipe that has this much flour, coupled with the fact that you want a light, fluffy texture, means do NOT overwork the batter. There is nothing wrong with the recipe. The cookies come out light, fluffy and delicious when you know to *just* incorporate the flour without overdoing it. Thanks for a great recipe that has become a family favorite!!

    1. Alex

      I definitely had to bake my cookies a minute or two longer. I’m at a bit of a higher altitude, so maybe that’s why. I’d go for 8-9 minutes. My first dozen turned out waaaaayy too dough-y, so I’m going to say that YES, there is such thing as “too soft” haha.

      1. Aspen

        Is there anything else you did to change the recipe to suit it for higher altitudes? I would love to try this recipe but I haven’t gotten cookies to work right since I moved up here.

  9. Me

    These cookies did not work at all. The frosting is not good and running, followed the recipe exactly. The cookies are bland and nothing like lofthouse. Unsure are others made them but mine did not work at all b

    1. Jalisa

      Mine turned out the same way. The icing never hardened and was super runny and looked almost oily. They taste nothing like Lofthouse. As I was pressing them down with the glass, they kept sticking to the glass no matter how wet the glass was. I just ended up pressing them down with my fingers. I followed the recipe exactly. Not sure what happened.

  10. Danielle

    I tried baking these one night with a friend, and after doing a taste test we noticed that these cookies tasted too much like flour, and have barely any sweetness to them. They took longer than said to get cooked all the way through, and by that time the bottoms were black. They taste like bread more than cookies. Being labeled as sugar cookies these aren’t sweet at all. I won’t use this recipe again.

  11. shanna youse

    These cookies should not be listed as a copycat. You indicate the use of Almond extract. The real cookies are made in a nut free facility and as such are safe for those, like my on, who have nut allergies. Please put a disclaimer indicating the difference for the safety of others. Those of us who deal with this all the time know to look, but not everyone does.
    Thank you.

    1. Dustabor

      Copycat means their best interpretation of the original it does not mean identical in every possible way. I sympathize with anyone who has severe allergies but she did say Almond extract….Almond is in the name. So I’m not sure how much more obvious she can make it.

    2. Elizabeth

      Also, if you check your “Almond” Extract, several are not truly made of almonds. The McCormick brand is not. It is made in a nut free facility.

  12. Brandy

    We did exactly what the recipie said but they ended up tasting like sour cardboard! They took 15 minutes to cook and forever to prep. These cookies were as dry as a desert and were not the soft and chewy wonderful loft house cookies I know and love! DO NOT make these cookies EVER!

  13. Victoria

    These cookies were absolutely amazing! I told myself I wasn’t going to make this recipe without a particular reason to make and give them away, but then did anyway, and now they’re sitting on the counter taunting me to eat one every time I walk by.

    Also I’ve dabbled in buttercream frosting, and this is by far the best and fluffiest I’ve ever made. My husband constantly bemoans how thick and sweet buttercream frosting is, but actually really liked this one for its mildness and fluffiness. It’ll definitely be my new go to! Thanks so much for sharing!

    1. Lyndsey

      WAY too much flour… they tasted like biscuits. I am surprised how many people raved about how good they were. If I were to make it again I would not use 6 cups of flour maybe like 3 and more sugar. They tasted awful and I am disappointed I made the whole batch.

  14. Michelle

    Just fished making these for the kids at our Thanksgiving dinner – this recipe is a keeper, the cookie itself it not to sweet, more like a tea cookie – which I just adore! The icing Is perfection and makes plenty for all the cookies to have a nice thick layer- thank you for sharing this wonderful recipe!

  15. Joshlyn

    These cookies were a DISASTER!!!!! I made these cookies for Thanksgiving but ended up throwing them all away because the cookies were doughy and bland they didn’t taste like anything! Even the frosting couldn’t save these cookies! I will never make these cookies again and I will never recommend them. These cookies are an embarrassment and anyone who eats them should be considered a victim.

  16. Emilie

    The cookies taste really good! Don’t skip the almond extract, it makes them tasty!
    For the first batch, I made 2” ball and they seemed too big. So I decided to make balls about 1”and a half inch, the size of a golf ball. This seemed better. I ended up with with 41 cookies.

  17. Christina

    I finished making these and just finished frosting them. How long for the icing to harden? It’s a perfect consistency but can’t stack them at all.

  18. Kate

    My uncle created Lofthouse cookies. Lofthouse is his grandmother’s maiden name. Please make sure that you have permission from the company before you name your version after them. May i suggest “lofthouse style” cookies to avoid any conflict. But I agree, these cookies are very yummy, ? and i have tried your version which does the lofthouse cookies justice! Thanks for sharing!

    1. Mother

      Your uncle did not create lofthouse cookies, just the name! This cookie has been made for a millenia! The “lofthouse” cookie has been in my family for 6 generations, if not longer.

  19. Clarissa

    Tastes like regular sugar cookies. Definetly dont come close to lofthouse. Nothing really special just more fluffy than regular sugar cookies.

  20. Joyce Snyder

    What a great lofthouse cookie, light and fluffy. The frosting is to die for, best I have ever made for cookies. Thank you so much.

  21. Rachel

    The cookies tasted like Lofthouse until I put the icing on them and it just ruined the whole thing. ?
    Lofthouse are the only store-bought cookie I’ll eat – and these are not them so I am very disappointed. I guess I’ll have to keep buying them from the store whenever I need a fix.

  22. Amber Van Sweden

    After reading the comments, I opted to split the recipe in 1/2 to try it out. This ended up being a good idea & yielded 16 palm sized cookies. The cookies rose higher than Lofthouse & I don’t think anything will ever compare to those delightful, sugary treats but this recipe sure comes pretty darn close. The almond extract IS ESSENTIAL in getting the true Lofthouse flavor. Don’t skip or substitute this one then comment that they don’t taste “right”. YES!! You read CORRECTLY! The recipe calls for 6 whopping cups of flour. That is why I split the recipe to try it. 3 is a lot for any recipe but not for sugar cookies. Sugar cookies are a unique critter in that they require a lot of flour but typically bake up quite soft if you don’t over cook them as people often do because they’re used to chocolate chip cookies that typically cook for around 15 minutes. FOLLOW DIRECTIONS PEOPLE! Do NOT attempt to veganize this recipe or try to make it gluten free or healthy in any way. You truly NEED ALL the ingredients called for. If you’re looking for a healthier alternative, try an apple. Preheating your oven is another essential aspect that I read in comments people did not do then wondered why their cookies came out doughy. I baked the first batch for 10 minutes. They were a bit too dry. I baked the 2nd batch as called for in the recipe for 7 minutes. Too doughy inside. The final batch I baked for 8 minutes & in my oven, that was perfect. Again, they rise beautifully, they taste nearly spot on to store bought Lofthouse cookies, & they are soft. not melt in your mouth soft but a different kind of soft. A drier, not moist like cake, kind of soft. They are good. I made my cream cheese frosting to top them. No food coloring. These come together really easily in a short amount of time. The dough is pliable yet not sticky so though the directions say to wet your hands & roll the dough balls, that wasn’t necessary for me. I did not refrigerate the dough. I simply followed the directions EXACTLY, made dough balls, set them on the parchment lined tray, used the palm of my hand to slightly flatten the cookies (this is how you get ALL cookies uniformly round). Some dough balls stuck a bit to my palm. I was able to use a finger from the other hand to gently & not messily, detach the dough from my hand. No problem there. Just wanted to give these a try. Good, not great.

  23. Jackie

    Made these babies last week and sad to say they are all gone. I’m not am expert baker by any means, but these came out great and were easy to make! As usual, my butter wasn’t room temp when I started, so I softened it the best I could in the microwave. I had a little trouble getting the butter and sour cream to combine smoothly using the paddle attachment, but even with lots of little lumps the cookies still turned out great!

    I ended up just using heavy cream, vanilla and powdered sugar to make a frosting and I’m very happy with how that turned out. I wasn’t sure how a buttercream would end up on the cookie but I think I’ll try it next time!

    P. S. I was a little bummed when I ate the first one (possibly from eating so much dough and frosting beforehand), but these guys literally got better each day they sat in the tupperware and I’m so bummed they’re all gone!

    Thanks for the recipe!

  24. Madison

    I made these and substituted the sour cream with half vanilla greek yogurt and half plain greek yogurt, then baked them for about seven minutes. They were a huge hit and turned out beautifully, Fantastic recipe!

  25. Angela Bamber

    I just finished making these and followed the recipe exactly. I am totally disappointed in the time and money wasted in making these. Yes they came out tender but had absolutely no flavor! It tasted like flour with frosting. My family is on a really tight Christmas budget this year and these where the only cookies we were going to make. So now I have to somehow find a way to replace the items used to make cookies we can actually eat..

  26. Mercy

    These perfect little creations were delicious. Thank you for taking the time to post this recipe. I’m glad I came across it. I followed the recipe except I ommited almond extract as I didn’t have any and they still turned out perfectly. They also baked in 6 min, no issues at all. Thank you again!

  27. Can’t wait to make these. Even more excited to give them to family and friends. Have never baked sugar cookies. With so many tips doubt I’ll have any problems. A new cookie on my menu.❣ ?????
    Made with ❤ always.

  28. Awesome

    I LOVE sugar cookies, but these look better! Thanks SO much for putting this here!
    Quick question: How do you make the frosting for the cookies?

  29. Julie

    HI Cassie!!

    I just wanted to let you know that this recipe allowed my teenage son with Down Syndrome to interact with us using cognitive skills. He enjoyed frosting the cookies and mixing the batter with our electric mixer, and we had a blast out of it!! I’ve shared this activity with other moms with children with special needs. Thanks so much!!!!

  30. Kimi

    These are awesome!!! I made them yesterday, because my son (and I) are addicted to these in the store… this frosting is a bit different because the store one is definitely not a buttercream, it’s some sort of powdered sugar icing… but I don’t care, this icing is really good and keeps it shape! Any who YUM!
    So THANK YOU!!!

  31. Quin

    Just made these and we came to the conclusion that using damp hands and a wet cup to press the cookies was unnecessary. My roommate (who prefers crunchy cookies) felt they were too moist when made this way. I made the first half as the recipe specified, and the other half dry – dry turned out just as well but not as doughy.

    The cookies were delicious – well worth eating by themselves without the frosting! The downer for me was the frosting, so next time I’ll be using a different frosting – the frosting was just generally lacking in flavor and too strong in flavor of the powdered sugar. I can’t really blame you for this – it’s a pretty standard buttercream frosting but I’ve always found this type of frosting to be lacking in something (and I’m actually not sure what that is).

    Thanks for the recipe though! It’s certainly going to be a favorite for us! =)

  32. Bailey

    Really great recipe, we loved them. I would not reccomend making the whole batch as I made half a batch and ended up with over 30 good sized cookies. Otherwise, great.

  33. Looking forward to trying your recipe. I tried another recipe and they came out flat. I did hand roll them abandoned barely smash them down hoping for a semi thick soft puffy cookie. This recipe has baking powdered added so maybe that’s the difference!

    Ty for posting!

  34. Caitlin

    These cookies were amazing! As a huge fan of the store-bought Lofthouse cookies, these aren’t exactly the same but are very good anyway. 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!

  35. Melina

    Pretty good, if I were to make them again I would probably add more sugar to the cookie dough, they came out a little scone-y. (But the frosted scone cookies are great with tea)

  36. Kennie

    Only change was the amount of milk I used in the frosting (I used 3 tbsp instead).
    And yes they are better than the storebought cookies!

    The icing set enough to go in a cookie jar without problems which is awesome.

    Not sure how it’s possible to go wrong with this recipe? It’s perfect. Maybe different altitudes/weather are affecting the outcomes (or adding in too much of something) but if done right they do come out like Lofthouse cookies and the icing is the best I’ve come across.

    Thank you!

  37. Sheryl

    I didn’t like this cookie at all. It tastes bland and is a wierd texture. The frosting is too thin. I prefer regular sugar cookies you roll out.

  38. I made these cookies and the cookie part came out perfect! Nice and chewy! But I made the frosting and even though I followed the recipe exactly it came out super liquidy and seperated into a liquid and some white stuff on top. Is there anything I did wrong that would cause this? It happens almost anytime I make frosting that should be thick and fluffy

  39. Chanelle

    I see that your recipe is a rendition of another recipe, I noticed some difference in the measurements. what was the reason behind why you altered the recipe? just trying to decide which one to do.

    1. Cassie

      I prefer a less-sweet cookie (especially when topped with frosting), and I also adjusted the flavor profile a bit (adding almond extract and removing some of the sour cream), because I enjoyed the complexity. 🙂

  40. I made these cookies the other day. They aren’t bad but you do need the frosting cause without there is not much taste. Also I wonder to 6 cups of flour is too much and why not 3 because I got about 90 cookies instead of 48 cookies. That could also be a reason why there isn’t much for taste.

  41. Christine

    Awesome cookies, definitely mimic the store bought cookies. Exactly what I was looking for, family loved and raved about these cookies!

  42. Katarine

    This is my second time making this recipe… loved it. BUT now, something got wrong and I’d like to know what I can do to fix it. The dough got too thick, like bread dough!!!

    1. Julie @ Wholefully

      I think the top 2 culprits here would be 1) overworking the dough. If you mix it for too long, it is likely to get tough or 2) need a little more liquid/a little less flour. Make sure you are spooning the flour into your measuring cups so that you are using an accurate amount. I hope the next time works out better for you, or that you were able to salvage this batch!

  43. Amy

    I just read through the comments looking to see if anyone else used yogurt in place of sour cream (only because I don’t want to go to the store :o)). I have been making this cookie recipe for a few years and have to say I was shocked with the negative reviews. These cookies are my all time favorite! Chocolate chip coming is close behind. ;o) People love them when I share them. Just shocked at the bad luck people had. Thanks for a great recipe, Cassie!!

  44. kimberly

    Just took the last batch out of the oven. My daughter LOVES Lofthouse cookies, me not so much. I am making an exception for these. YUM! I am making sugar cookies for a Fruit Pizza Bar for my son’s graduation and my daughter asked if I would make some of her favorite sugar cookies. I searched for a recipe an found yours, so glad I did. Wish I had made these first. I’m not going to frost them, I am letting guests choose between cream cheese frosting and yogurt, either of which will compliment these cookies.

  45. Sara

    I just made these. I followed the recipe completely. They did not taste very good at all. They didn’t taste anywhere close to the cookies they were supposed to be mocking. I had to throw the entire batch out..

  46. Karrington Thomas

    DO not make these cookies I repeat do not make these cookies. These cookies were horrible they did not taste like Lofthouse cookies they were so dry I do Not recommend you all to make these cookies

  47. Linda Ridlon

    Why do you not answer any questions about the sugar
    cookies? Recipe is seriously flawed. These people , your followers, are looking for help
    Suggest you reformat recipe. 6 cups of flour is mind boggling. Rework it and try again. SO many negative reviews.

    1. Cassie Johnston

      Hi, Linda! We’ve tested this recipe many times with great results and seen lots of wonderful reviews. If you have any questions, we’d be happy to answer them.


      it does make a lot of cookies i did the recipe exactly as written and they were perfect !! recommend flattening the ball just a little and after they have cooled maybe a half hour after put them in a bag for another half hour then frost makes them moisten up a bit and yeah they are great

  48. Ryan Borja

    I made these cookies and they were delicious! I cut the batch in half because 6 cups is A LOT. I didn’t use almond extract, food coloring, or sprinkles and these still came out amazing. I chilled the dough for 30 mins and baked them for 7 mins and I found out you have to be generous with the frosting. This was my first time ever making sugar cookies and I feel that if you keep trying, they will truly taste like the storebought ones.

  49. Unknown

    Not good. They cracked and were extremely poofy. They also were extremely dry and tasted as if they had no sugar. I do not recommend. Never using this recipe again.

  50. Stella Jones

    This recipe was the most revolting thing ever I ain’t never seen nothing like this. My cookies came out looking like boob shaped biscuits. 10/10 do not recommend. Yall trippin never again!🙅‍♀️🙅‍♀️🤢😭

  51. whocares

    DO NOT MAKE! waste of time. they are very gross. i threw them all out. they turn into balls of dough in your mouth. nasty AF!

  52. Monica Whitaker

    Love this recipe and looking forward to making them. I’m working on a number bday cake, do you think this will work or maybe your other sugar cookie recipe?


    These turned out GREAT …..I have tried a few recipes for these cookies that are $4 or $5 at the store. I didn’t have enough frosting ( someone in my house had a few spoons full) so i had to stop in the middle so i took the remainder of the cookies and placed them in a bag that was the trick it allows them to get a little moist and they were PERFECT . i walked around the house offering cookies and saying i NAILED IT LALALA and doing a funny little dance ….and im still doing it THANKS FOR A GREAT RECIPE I recommend flattening them just a little .

    1. Danielle @Wholefully

      Thank you SO MUCH for sharing this with us, Linda! We loved hearing about your success and your happy dance that went along with it!! You brought smiles and joy to the Wholefully team today. The next time we bake these up, we’ll join you in a dance!

  54. Hayley

    I just made these cookies today! My daughter asked for the Lofthouse cookies next time we order groceries, and I figured heck I’m sure there’s a recipe let’s make them now. I followed the recipe to a t and my family loves them! They are so soft and delicious!

    1. Danielle @Wholefully

      Thank you so much, Hayley—that’s so wonderful to hear! We’re so glad you and your family love the cookies. They’re favorites with our families, too!

  55. Susan

    I will not criticize this recipe as I feel like it would be similar to criticizing someone’s art. But just a cautionary note to anyone contemplating making these cookies, the more flour you use with regular cookie base ingredients, eg., sugar, eggs, flavorings, etc., the more diluted the actual taste of the baked product. If I use this recipe again, I will use much less flour as my cookies taste like nothing but for the flavorful icing.

  56. Catelynn

    I baked these, and followed the recipe perfectly. It was off. After baking them, the cookies looked like biscuits, they weren’t as sweet as aspected. I have yet to put the icing on them but I doubt it will save these cookies. They weren’t sweet enough or cookie-like enough for me or my family’s pallet.

  57. Nadine

    Did anyones sour cream and butter look like it has “curdled” when they mixed it? Not sure if this is correct or if I messed something up!

  58. Brooke

    1. I used greek yogurt instead of sour cream and turned out good
    2. It made 50 cookies
    3. For my 50 cookies I halved the icing recipe and it it covered about 40 of them
    4. The cookies are a little dry but the icing helps moisten them
    5. Taste is good but not like the ones at the store and is very time consuming

Starter Guide

The free Living Wholefully Starter Guide is packed full of tips, tricks, recipes, and a 14-day meal plan to get you started on the road to vibrant health.

Meet Cassie
Meet Your Host

Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

Learn More About Me →

Skip to Recipe