These copycat Lofthouse sugar cookies are delicious and melt in your mouth. Frosted in buttercream they rival any purchased from the grocery store! This post contains affiliate links.
You might also like our bakery-style cutout sugar cookies, lemon sugar cookies, or sprinkle cookies.
Watch our Step By Step Video!
Sugar cookies are my jam. I love making them all year long, but there’s something about not having to roll and cut out shapes. These copycat Lofthouse cookies are a quick and easy recipe that hits the spot.
Lofthouse Cookies
What are Lofthouse cookies? They are the delicious sugar cookies that almost all grocery stores sell. The ones that are soft like a cloud and frosted in colorful buttercream that changes with the seasons. Sold in plastic clamshell containers they are often brought to class parties! My 16-year-old LOVES Lofthouse cookies so I wanted to make a homemade version for her. I married this recipe and this recipe tinkered with baking time and temp, and frosted them with my classic buttercream frosting.
What Makes This Lofthouse Sugar Cookie Recipe A Keeper
No Chill: No need to chill the dough. The dough comes together beautifully and isn’t sticky to work with.
Basic Ingredients: No need to go out and buy cake flour or anything you might not already have on hand. This recipe uses basic pantry and refrigerator ingredients.
Easy to customize: I use vanilla and almond extract in mine, but if you don’t care for almond extract simply leave it out.
Lofthouse Cookie Ingredients
Cookies
1 cup butter, softened
1 1/2 cups powdered sugar
2 large eggs
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1 Tablespoon cornstarch
3 3/4 cup all-purpose flour
Frosting
3/4 cup (1 1/2 sticks) butter
4 1/2 cups powdered sugar
1 teaspoon vanilla
4-6 Tbsp. milk (start with 4 and work your way up, if needed)
food coloring, if desired
How To Make Copycat Lofthouse Cookies
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Cream butter and powdered sugar until fluffy using an electric mixer. Beat in eggs, oil, and extracts.
Add dry ingredients and mix until just combined.
Scoop dough using a 2 Tbsp. scoop and place on baking sheets (6-8 cookies/sheet). Roll each ball using your hands until smooth then place it back onto the baking sheet. Flatten each cookie dough ball slightly with your fingers or palm (they should look like little hockey pucks).
Bake cookies for 8-10 minutes. Do not overbake! These cookies aren’t supposed to be golden or brown at all. When they no longer look glossy they are ready to come out of the oven.
Let stand on baking sheets for 3-5 minutes then transfer cookies to cooling racks to cool completely.
Beat frosting ingredients together with an electric mixer. Start with 4 tablespoons of milk then add up to two more tablespoons of milk, until desired consistency is achieved.
Frost cookies with an offset spatula or frosting spreader.
Add sprinkles.
Frequently Asked Questions
How To Store Lofthouse Sugar Cookies
Store the cookies in an airtight container on the counter at room temperature for up to 3 days.
Can You Freeze Lofthouse Cookies?
Yes! You can make and freeze these cookies to enjoy on another day. Freeze the baked and frosted cookies on the baking sheet for 90 minutes then place the frozen cookies in gallon-sized freezer bags.
Copycat Lofthouse Sugar Cookie Recipe (Printable Version)
LOFTHOUSE COOKIES RECIPE
Ingredients
COOKIES
- 1 cup butter softened
- 1 1/2 cups powdered sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 Tablespoon cornstarch
- 3 3/4 cup all-purpose flour
FROSTING
- 3/4 cup 1 1/2 sticks butter
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 4-6 Tbsp. milk
- food coloring if desired
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Cream butter and powdered sugar until fluffy using an electric mixer. Beat in eggs, oil, and extracts.
- Add dry ingredients and mix until just combined.
- Scoop dough using a 2 Tbsp. scoop and place on baking sheets (6-8 cookies/sheet). Roll each ball using your hands until smooth then place it back onto the baking sheet. Flatten each cookie dough ball slightly with your fingers or palm (they should look like little hockey pucks).
- Bake cookies for 8-10 minutes. Do not overbake! These cookies aren't supposed to be golden or brown at all. When they no longer look glossy they are ready to come out of the oven.
- Let stand on baking sheets for 3-5 minutes then transfer cookies to cooling racks to cool completely.
- Beat frosting ingredients together with an electric mixer. Start with 4 tablespoons of milk then add up to two more tablespoons of milk, until desired consistency is achieved.
- Frost cookies with an offset spatula or frosting spreader.
- Add sprinkles.
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