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 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.
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. 🙂
Can I freeze these or will they get hard and taste funny?
The cookies freeze just fine—but I'd skip making the frosting until you're ready to serve them up.
I'm sorry. 6 cups of flour? I ended up with powder that was slightly wet and had to throw it all out. Such a waste of money.
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
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.
Amazing
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!
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)
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!
is doing the drop cookie way better than rolled? i just wanna know which is better
The drop cookies method is way easier and faster, but either will work!
what's the better way of placing the cookies on the sheet, drop or rolled?
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!
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.
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! =)
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!!!
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!!!!
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?
Check the recipe above - the frosting ingredients and directions are there! 🙂
Thanks.
How long do they last after you bake them?
Best within a few days, but they'll go up to a week in an airtight container.
Where can you buy those?
sounds so yum!! Def will try!!!
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.
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!