Use this copycat Lofthouse Sugar Cookies recipe to make soft, cakey, melt-in-your-mouth bites of unrepentantly sweet heaven at home!
What makes these homemade Lofthouse Sugar Cookies so special is their cake-like texture topped with whimsical light buttercream frosting. Another great thing about this recipe is its adaptability. Using seasonal colors and wide variety of sprinkles, customize it to make seasonal cookies for Christmas, Valentine’s, Halloween – the sky is the limit! [ This recipe is ever-so-slightly tweaked version of John Kanell’s Lofthouse Cookies recipe. ♡ ]
Who created Lofthouse cookies?
Lofthouse cookies were made popular by the company Lofthouse Foods which was founded in 1944 in Utah. They’re sold to the in-store bakeries of major U.S. grocers and mass merchandisers.
INGREDIENTS
Cookies
- 2 ¼ cups all-purpose flour (or cake flour)
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup butter, room temp
- 1 cup granulated sugar
- 1 large egg, room temp
- ¼ cup sour cream, room temp
- 1 ½ tsp pure vanilla extract
Buttercream Frosting
- ½ cup butter, room temp
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp whole milk (+ more if needed)
- food coloring
- sprinkles
METHOD
Cookies
- Sift together the flour, baking powder, baking soda, and salt, and set aside.
- In a separate mixing bowl, cream together the butter and granulated sugar until smooth, then beat in the egg and pure vanilla extract, and add the sour cream mixing on medium until combined.
- Mix in your dry ingredients to the wet in three additions + mix well after each addition.
- Shape your batter into a disk, then cover with plastic wrap and chill in the fridge for 2 hours.
- Preheat oven to 375°F; line a baking sheet with parchment paper and set aside.
- Roll the chilled dough out on a lightly floured surface to 1/4 inch and cut the cookies using a circular cookie cutter.
- Bake at 375°F for 8-9 minutes.
- Place onto a cooling rack to cool fully before frosting.
Buttercream Frosting
- In a large mixing bowl, cream the butter with sugar and vanilla until smooth, then drizzle in the milk.
- Add in the food coloring, and beat until fluffy and smooth.
- Spread or pipe onto cooled cookies adding a smattering of sprinkles.
Enjoy!
The cookies will keep well in an airtight container at room temperature for about 3 days (or up to 1 week in the fridge), or can be frozen for up to 3 months.
If you’ve made this Lofthouse Sugar Cookies recipe don’t forget to let me know how you got on in the comments below!
