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Copycat Lofthouse Sugar Cookies taste just like those amazing melt-in-your-mouth cookies from the grocery store. They are SO soft and yummy!
Sugar cookies are one of my top favorite types of cookies! We have so many varieties from lemon sugar cookies, to no roll sugar cookies and this Lofthouse version is a family fav!
We LOVE sugar cookies!
I don’t think I’ve ever met someone who didn’t like Sugar Cookies.
My mom has been making sugar cookies for as long as I can remember, and they’ve always been my favorite.
They’re soft, delicious and have hints of almond extract. They also have a good portion of buttercream frosting which I think is essential for a good sugar cookie.
Even though I ALWAYS prefer homemade cookies, I admit that I may be slightly addicted to Lofthouse Cookies. Have you had them before? They are the softest, yummiest cookies you’ll ever buy from the grocery store.
We decided it was time to try a copycat Lofthouse sugar cookie recipe of the cookie to see if they were just as good.
I don’t think they tasted exactly like the cookie, but they were pretty similar and were definitely soft, delicious and addicting.
How to Make Lofthouse Cookies
WET INGREDIENTS. In the bowl of a stand mixer with a paddle attachment Ior with a hand mixer) cream granulated sugar and butter until fluffy. Add each egg, one at a time, beating after each egg until well combined. Add sour cream and vanilla and beat well.
DRY INGREDIENTS. In another bowl, whisk together the all purpose flour, cornstarch, baking soda, baking powder, cream of tartar and salt. Add dry ingredients to the wet ingredients in your mixer, and mix on LOW until combined.
CHILL. Cover with plastic wrap and refrigerate for at least 1 hour.
PREP. Preheat oven to 375°F. After chilling, scoop out 1 tablespoon of dough and roll into a ball (dough will be sticky).
BAKE. Place onto a parchment paper lined baking sheet. Use the bottom of a glass cup and spray with cooking spray, then dip in flour and press cookie dough balls down to about a quarter to half inch thickness . Bake for 8-11 minutes.
COOL. Remove from oven and let cool on a wire rack.
Frosting the cookies
CREAM. Make frosting by first creaming together the butter until fluffy. Add vanilla and 4 cups of powdered sugar.
Add heavy cream and more powdered sugar until it is the consistency you desire. Beat until smooth and add any food coloring, if desired.
FROST. Frost and add sprinkles right away.
This frosting is a little different than our classic Sugar Cookie frosting, but it’s still amazing and perfect for this cookie!
Storage Tips
FREEZE the sugar cookie dough: Once the dough has been mixed chill the dough in the fridge for about an hour. Divide the dough into 4 sections. Roll each section to a 2-3 inch diameter log. Wrap with plastic wrap and then aluminum foil and freeze for up to 3 months.
When you’re ready to bake, let a the dough thaw just enough to cut the log into slices. Place slices on a baking sheet and allow to thaw completely. Bake according to recipe directions.
If you want to make shapes other than a circle allow dough to unthaw completely roll out and bake according to recipe instructions.
STORE sugar cookies: Store baked cookies in a airtight container. Store at room temperature for 3-5 days. Freeze unfrosted cookies for up to 3 months.
STORE leftover frosting: Put leftover frosting in an airtight container. Store in the fridge for 3-4 weeks or in the freezer for 4-6 months.
I seriously LOVE sugar cookies, and love that we now found a recipe that is pretty similar to the addicting Lofthouse cookies you can find in the stores.
For more sugar cookies, check out:
Lofthouse Sugar Cookies Recipe
Ingredients
Cookie
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 eggs room temp
- 2/3 cups sour cream
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 4 cups all-purpose flour
- 3 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
Frosting
- 1 cup butter softened
- 2 tsp vanilla extract
- 5 cups powdered sugar
- 8 tbsp heavy whipping cream
- food coloring
Instructions
Cookie
- In your stand mixer (or with a hand mixer) cream sugar and butter until fluffy.
- Add each egg, one at a time, beating after each egg until well combined.
- Add sour cream and vanilla and beat well.
- In another bowl, sift together the flour, cornstarch, baking soda, baking powder, cream of tartar and salt.
- Add dry ingredients to the wet ingredients in your mixer, and mix on LOW until combined.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375°F.
- After chilling, scoop out 1 tablespoon of dough and roll into a ball (dough will be sticky).
- Place onto a parchment paper lined baking sheet. Use the bottom of a glass cup and spray with cooking spray, then dip in flour and press cookie dough balls down.
- Bake for 8-11 minutes.
- Remove from oven and let cool.
Frosting:
- Make frosting by first creaming together the butter until fluffy. Add vanilla and 4 cups of powdered sugar. Add heavy cream and more powdered sugar until it is the consistency you desire. Beat until smooth and add any food coloring, if desired.
- Frost and add sprinkles right away.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe from Melissa’s Cuisine.
My kids love getting these cookies from the grocery store, and were very impressed that I was able to make them at home. Awesome recipe!
These look soft and delicious! I haven’t tried a loft house cookie before but I’m looking forward to this 😋