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 recipe 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 rolled sugar cookie recipe. If you're fine with a run-of-the-mill circular cookie shape, please proceed.
Wholefully Protip
My cut-out cookie recipe is the way to go if you want to use your cookie cutters-I'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 ¼-inch thickness with a rolling pin, and then use a biscuit cutter or round cookie cutter to cut out perfect circles.
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.
📖 Recipe
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.
Nutrition
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Should I do anything different because I am at 6300ft above sea level?
I'm wanting to make these for a group, and I was wanting to do a fall spin of something maple. Do you think maple extract would be good in the icing?
can I use yogurt instead of sour cream?
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.
These are phenomenal!! Not too sweet -- the perfect vehicle for frosting!
I'm really excited to try these! Perfect for the holidays!
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
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.
Do we need sour cream for this recipie?
I've never made it without it, but you can try! Let me know how it turns out. 🙂
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.
I had the same thing happen to me and im a classically trained pastry chef. IM GLAD I ONLY MADE HALF OF THE RECIPE.
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.
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!
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!!
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.
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.
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!
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. 🙂
Could i use royal icing instead of the buttercream frosting? also when you flattened them with the glass was it flat after baking?
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?
I've used royal icing several times with these cookies. It holds up. I just made some today for a graduation cookie order.
Is the almond extract necessary in the cookie part of the recipe? I was wondering if I could just omit it.
You can leave it out, but it's highly recommended. 🙂
What can I use instead of almond extract because I have an allergy?
You could just use more vanilla!
To deal with my son's food allergies, I use imitation almond extract in place of real almond extract.
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 🙂
Should I use salted or unsalted butter in the frosting?
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.
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.
I would keep a piece of wax paper or parchment between layers, but it should hold up fine!
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.
WOW, these look great! Can't wait to make them.
These cookies look so soft and fluffy I can almost taste them! your decorations are simple, yet perfectly christmas-y!
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!
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!
Lofthouse cookies are awesome and you're right, they're not a sugar cookie per se.
I definitely want to try your version, thanks for sharing!