You’re probably familiar with the colorfully frosted Lofthouse cookies at the grocery store. The soft, frosted sugar cookies are brightly frosted and sprinkled for the season—and extremely hard to resist! It’s easy to buy a package of cookies at the grocery store, but I think this Lofthouse cookie recipe might be even better than store-bought!
What Makes Lofthouse Cookies So Soft?
Unlike a standard sugar cookie, Lofthouse cookies are made with both baking soda and baking powder for a softer, less crumbly texture. The dough also includes sour cream to keep the cookies moist. The texture is soft and airy, like a cross between a cookie and a cupcake.
Copycat Lofthouse Cookie Recipe
Ingredients
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoons vanilla extract
- 1-1/2 cups full-fat sour cream
For the frosting:
- 1 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- Pinch of salt
- 4 tablespoons heavy whipping cream
- Food coloring
- Colorful sprinkles
Editor’s tip: Learn more about the different types of food coloring to find the one that’s right for this recipe.
Tools You’ll Need
- Stand Mixer: This stand mixer is an essential small appliance that every kitchen needs. It will come in handy to mix the dough together and create perfectly fluffy frosting.
- Cookie Cutter: For perfectly sized and shaped cookies, use a 2.5 or 3-inch round cookie cutter.
- Offset Spatula: For the perfect leverage when frosting your cookies, use a small offset spatula to spread the frosting.
Directions
Step 1: Whisk together dry ingredients
In a medium bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
Step 2: Cream butter and sugar
In the bowl of a stand mixer with the paddle attachment, cream together the butter and granulated sugar at medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
Add the eggs, one at a time, beating until each is incorporated.
Add the vanilla and sour cream and beat at low speed until just combined.
Step 3: Add the dry ingredients
Add in the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be slightly sticky. Divide the dough into two sections and flatten into rectangles about 1-½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm. (This is why it’s so important to chill cookie dough.)
Step 4: Prepare the baking sheets
Preheat the oven to 425°F. Line large baking sheets with parchment paper and set aside.
Step 5: Roll out the cookie dough
Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 3-inch round cookie cutter, cut out circles and transfer to a baking sheet.
Alternatively, divide the dough into equal parts, around the size of golf balls. Place the dough balls onto the baking sheet and flatten slightly.
Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Cool cookies completely before frosting.
Step 6: Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar and a pinch of salt.
Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until you reach the desired consistency. Beat at medium-high speed for 1-2 minutes until light and fluffy. If desired, add food coloring and beat until combined.
Step 7: Frost the cookies
Once cookies are completely cooled, frost and add sprinkles. Once frosting is set, store cookies in an airtight container or freeze.
How to Store Lofthouse Cookies
Allow the frosting to set before storing. In an airtight container like this, gently place the cookies and divide layers with waxed paper. You can also store cookies in a single layer in a zip-close bag. Cookies will last for 1 week if stored properly. You can also freeze the cookies, thawing them in the refrigerator when needed.
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