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 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!
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!
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 .
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!
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?
If you are trying to cut specific shapes, I'd go with the rolled sugar cookies! They hold their shape better than these.
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!
The cookies were good but tasted nothing like lofthouse cookies
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!🙅♀️🙅♀️🤢😭
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.
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.
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.
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
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
Sorry to hear they didn't work out for you.
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..
Can you sub almond flour for the regular flour? Would it still be 6 cups for almond flour also?
Such a beautiful dessert for this time of year!
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.
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!!
I just mix up a batch but it's time to start dinner...Question, Can I chill the dough until morning and then bake?
I would think so! You'll just might need to let them warm up a bit before you are able to roll out the dough.
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!!!
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!
Awesome cookies, definitely mimic the store bought cookies. Exactly what I was looking for, family loved and raved about these cookies!
Thank you for sharing this recipe. They turned out amazing.
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.