copycat lofthouse cookies

These copycat lofthouse cookies taste exactly like the super soft, melt in your mouth sugar cookies from the grocery store.

Copycat Lofthouse Cookies

unsalted butter, room temperature

Tablespoons vegetable oil

sugar

egg, room temperature

vanilla extract

almond extract

Tablespoon milk

cake flour

baking powder

baking soda

salt

Tablespoons milk

food coloring

Preheat the oven to 325°F and line a baking sheet with parchment paper. Set aside.

In a standmixer fit with the whisk attachment, beat the room temperature butter and the vegetable oil together until homogenous, about 2 minutes.

Continue beating the butter as you stream in the granulated sugar. Next, add the powdered sugar and mix until combined. Scrape down the bowl and add the egg, milk, vanilla extract and almond extract and beat until combined..

Scrape down the bowl and add the cake flour, baking powder, baking soda, and salt. Beat until no streaks or clumps of flour remain, but do not over mix.

Use a 1 ounce cookie scoop to scoop out the dough into balls. Roll into balls and place 2 inches apart onto your cookie sheet. Flatten the top of the balls gently with your palm.

Bake at 325°F for 13 minutes or until the edges are set, but the cookies are still a bit underdone in the middle. Place on a wire rack to cool completely.

While the cookies cool, make the frosting. Combine all the frosting ingredients in a stand mixer fit with the paddle attachment. Beat on low speed, gradually increasing to high. Beat until creamy and slightly fluffy, but not light and fluffy. If desired, add the food coloring of your choice, adding in more if you want the color to be more intense.

Use an offset spatula to frost the cookies, spreading into an even layer. Top with sprinkles and enjoy!

Thank you for all your research on these cookies. 20 test batches is a lot of work (munch, munch!)! I am looking forward to making delicious bakery quality cookies!

My cookies cracked, any idea where I went wrong?

Whipped these up this afternoon and they were amazing! It’s going to be a challenge to not eat them all in one sitting!

Amazing!!! These are so much better than the store ones. I reduced the sugar in the dough and frosting a big and added a tad more almond extract, i'm going to binge eat these all tonight haha!

Oh my GOSH these cookies are unbelievable. Squishy and crunchy (?) and so delicious! Easy. I’ll do again and again. 

My only suggestion: change from whisk to paddle when adding dry ingredients to the cookie mixture. Whisk isn’t necessary.

These are so amazing! They’re so much better than the store ones! Next time I’ll halve the frosting, I had a lot of it leftover. Thanks so much for this great recipe!

Learn how to make Lofthouse Cookies in your own kitchen! These pillowy soft sugar cookies are topped with sweet pink frosting and sprinkles for that classic look.

Lofthouse Cookies

For the Cookies:

cornstarch

unsalted butter, softened

sour cream, room temperature

kosher salt

heavy cream

pink gel food coloring

jimmies (colored sprinkles)

In a medium mixing bowl, whisk cake flour,...

In a medium mixing bowl, whisk cake flour, cornstarch, baking powder, and salt together. Set aside.

In a large mixing bowl, beat butter and...

In a large mixing bowl, beat butter and sugar together until combined. Add in egg, vanilla, and almond extracts.

Stir in sour cream and mix until well...

Stir in sour cream and mix until well blended.

Add in dry ingredients and mix until just...

Add in dry ingredients and mix until just combined, using a rubber spatula to scrape down the sides. Do not over mix. Cover with plastic wrap and chill in the refrigerator for a minimum of 60 minutes.

To portion out the dough, scoop about 3...

To portion out the dough, scoop about 3 Tablespoons of cookie dough, dust hands with powdered sugar, and roll dough into a ball. 

Preheat oven to 350 degrees.

Place on parchment paper lined baking sheet, about...

Place on parchment paper lined baking sheet, about 3 inches apart. Flatten cookies with the bottom of a glass or flat measuring cup, dipped in powdered sugar. Cookies should be between ½” and ¼” thick.

Bake cookies for 9-11 minutes; rotating the baking...

Bake cookies for 9-11 minutes; rotating the baking sheet halfway through. Cookies should be just lightly golden - NOT BROWN. Cookies will continue to  bake on the cookie sheet while cooling. Cool completely before adding the frosting.

For frosting, beat butter for 1-2 minutes, or...

For frosting, beat butter for 1-2 minutes, or until it has lightened in color and is creamy. 

Add in the powdered sugar, vanilla, salt and...

Add in the powdered sugar, vanilla, salt and heavy cream, a Tablespoon at a time, until the desired consistency is reached. Add food coloring to tint, if desired.

Frost cookies, leaving a small rim of the...

Frost cookies, leaving a small rim of the cookie exposed. Top with sprinkles or jimmies.

Craving those classic store-bought sugar cookies? Bake your own homemade soft-baked Lofthouse cookies with frosting with this copycat recipe!

Soft Baked Lofthouse Cookies

unsalted butter (at room temperature)

eggs (at room temperature)

5% fat Greek yogurt

all purpose flour (plus more for rolling)

milk

food coloring (optional)

Holiday sprinkles (for decorating)

Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at medium speed for 2 to 3 minutes, or until light and fluffy. Scrape down the sides of the bowl, then beat in the eggs one at a time.

Add the vanilla and almond extracts and Greek yogurt and mix on medium speed for 2 minutes.

In a separate medium bowl, whisk flour, baking powder, baking soda and salt.

Add the flour mixture to the butter mixture and process at low speed just until no streaks of flour remain.

Chill for 30 minutes.

Preheat the oven to 350˚F and line two baking sheets with parchment paper.

Using a 2-tablespoon sized spring loaded cookie scoop, scoop about 12 cookies onto each prepared sheet pan. Roll them into even balls, then gently pat the tops down so you create a slightly flattened disc.

Bake for 10 to 12 minutes, or until lightly golden brown. Let cool on sheet pans for 1 minute, then transfer to cooling racks to cool completely. Repeat with remaining cookie dough.

While the cookies cool, make the icing. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed for 2 minutes. Add sugar, vanilla and 2 tablespoons of milk and beat until smooth, adding the additional milk as needed. You want a light and fluffy frosting that is thick, but spreadable. Once you reach the desired consistency, add food coloring and mix to combine, if desired.

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Top 3 copycat lofthouse cookies recipes from across the web

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Copycat Lofthouse Cookies

Lofthouse Cookies

Soft Baked Lofthouse Cookies

The most viewed copycat lofthouse cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine