lofthouse cookies

The most delicious copycat Lofthouse Cookies. Don&#039;t forget to check out my step by step photos and tips above.

Lofthouse cookies

all-purpose flour ((270 grams))

baking powder

¼ tsp baking soda

cornstarch

tsp salt

unsalted butter (room temperature (113 grams))

sugar ((200 grams))

egg (room temperature)

sour cream room temperature ((60 grams))

tsp vanilla extract ((7.5 milliliters))

almond extract (optional)

butter room temperature ((113 grams))

sugar ((240 grams))

tsp pure vanilla extract ((5 milliliters))

tbsp Milk ((30 milliliters) plus more if needed)

Food coloring optional

Sprinkles optional

Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.

Cream the butter and sugar until fluffy then beat in the egg, vanilla, and almond extract if using. Add the sour cream and mix until combined, scraping the bowl down as needed.

Add the dry mixture to the wet and mix on low until just combined. Use your spatula to scrape down the bowl and combine any errant flour. Shape dough into a disk then cover in plastic and chill for an hour.

Preheat oven to 375F. Roll the dough out to ¼ inch then use a 2 1/2-3 inch circular cookie cutter to cut the cookies, Reroll the scraps and cut the remaining cookies. Transfer cookies to parchment-lined baking sheets and bake at 375F for 8-9 minutes or until the cookies are just turning color on the bottom edge. Set aside to cool completely.

While the Cookies bake, cream the butter then mix in the powdered sugar, and vanilla. Drizzle in the milk while mixing on low then increase speed to high and beat until smooth. If using food dye, mix in a drop at a time until desired color is reached.

Top the cookies with a thin layer of buttercream and a smattering of sprinkles.

If you love soft, delicious sugar cookies with a dash or sprinkles then these Lofthouse Cookies are for you! My copycat recipe will give you super soft, cakey, and sweet sugar cookies with that addictively delicious classic pink frosting. These cookies are super easy to make and taste way better than that grocery store favorite!

RECIPE: https://preppykitchen.com/lofthouse-cookies/

If you’ve never tried Lofthouse Cookies before they’re not like classic sugar cookies but more of a cross between a cookie and a cake. They have the softest, melt-in-your-mouth texture and deliciously sweet frosting. 

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Easy Homemade Lofthouse Cookies

A small batch of Lofthouse Sugar cookies--the best frosted sugar cookies in all the lands!

Lofthouse Cookies Recipes

unsalted butter,

sugar

heavy cream*

vanilla extract

all-purpose flour

fine sea salt

heavy cream

sprinkles!

Preheat the oven to 350 and line a...

Preheat the oven to 350 and line a baking sheet with a silicone liner. (In my experience, silicone liners prevent cookies from spreading too much in the oven).

Next, make the cookies: In a medium-size bowl,...

Next, make the cookies:  In a medium-size bowl, add the butter and beat on medium speed with an electric mixer. Beat for about 10 seconds to break it up.

Add the sugar to the butter, and beat...

Add the sugar to the butter, and beat until fluffy, about 45 seconds.

Next, add the egg yolk, heavy cream, and...

Next, add the egg yolk, heavy cream, and vanilla. Beat to combine.

Evenly sprinkle the flour, baking powder and salt...

Evenly sprinkle the flour, baking powder and salt over the batter, and beat until just combined.

The dough will be a little softer than...

The dough will be a little softer than regular cookies, but you should still be able to work with it. (See note about using milk below).

Press the dough down into the bottom of...

Press the dough down into the bottom of the bowl and use your hand to lightly score it in half. From each half of dough, you should get three balls of dough.

Place each dough ball in your hands, and...

Place each dough ball in your hands, and roll it into a perfect ball. Place each ball, evenly spaced, on the prepared baking sheet.

Press the cookies to flatten them slightly.

Bake for 14-15 minutes. The tops will appear...

Bake for 14-15 minutes. The tops will appear dry when they're done.

Let the cookies cool on the baking sheet...

Let the cookies cool on the baking sheet for 1 minute before moving them to a wire rack to cool completely.

Meanwhile, mix together all of the frosting ingredients...

Meanwhile, mix together all of the frosting ingredients (except the sprinkles) in a bowl using an electric mixer until light and fluffy.

Frost the cookies once they have cooled, and...

Frost the cookies once they have cooled, and decorate with sprinkles to serve.

https://mediavine-res.cloudinary.com/video/upload/hs9sriwbgokjasaotesb.mp4

Lofthouse cookies recipe: a small batch of the copycat grocery store sugar cookies with colorful frosting and sprinkles. These sugar cookies are so fluffy, soft, and piled with frosting–everyone loves them!

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

egg, room temperature

almond extract

Tablespoon milk

cake flour

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!

Soft, simple Lofthouse Cookies are easy to make, and are a fun treat for birthdays and other special occasions. These sugar cookies with sweet homemade icing will just melt in your mouth!

flour (divided)

butter (at room temperature)

eggs

sour cream

Sprinkles

In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.

In the bowl of a stand mixer with the paddle attachment, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 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 combined.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour).

Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

For the cookies:

To 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. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit overnight before serving to allow the flavors to develop.

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Top 4 lofthouse cookies recipes from across the web

The most viewed lofthouse cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lofthouse Cookies Recipes

Copycat Lofthouse Cookies

Lofthouse Cookies

The most viewed lofthouse cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine