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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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..
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!
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!
Hi ! Good cookies! How long do they last before they go bad? 🙂
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.
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.
Hi. Just wondering if I can freeze the dough?
Sure can!
Is you don’t have sourscream is that fine
Sorry, you need the sour cream!
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.
And the frosting just tastes like frosting like powdered sugar.
Tastes like regular sugar cookies. Definetly dont come close to lofthouse. Nothing really special just more fluffy than regular sugar cookies.
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!
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.
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.
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.
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.
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!
Can I freeze these.? If so can I frost them first or should I wait?
Just wanted to clarify...does the recipe for Lofthouse Sugar Cookies actually call for 6 cups of flour? That sounds like it would be too much.
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.
100% agree with you ---you described my exact feelings
Way too much flour
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!
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!
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.
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.
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.