Lofthouse Cookies

Prep Time 20 minutes
Cook Time 7 minutes
Additional Time 10 hours
Total Time 10 hours 27 minutes
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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!

Why You’ll Love This Lofthouse Cookies Recipe

  • Just like the store-bought version: This Lofthouse cookie recipe is scarily close to the store-bought version – I can’t even begin to tell you how dangerous this will be for me, my jeans, and my sprinkle collection. (Yes, I said sprinkle collection.)
  • Melt-in-your-mouth texture: These Lofthouse sugar cookies have that classic super-soft texture that all but melts in your mouth with every bite.
  • Perfect for all occasions: These cookies are wonderful Christmas cookies but they also make great cookies for birthday parties and any other occasion. Feel free to change up the colors of the icing and sprinkles!

(P.S. Love sugar cookies? Check out these Soft Maple Sugar Cookies, easy Funfetti Sugar Cookies, buttery Spritz Cookies, White Chocolate Macadamia Nut Cookies, Peanut Butter Oatmeal Cookies, Butterscotch Haystacks, and the best Chocolate Sugar Cookies, too!)

Cookies on a parchment-lined work surface. Some of the cookies have been frosted, and some have not.

What Are Lofthouse Sugar Cookies?

Lofthouse cookies are those sugar cookies you find in the plastic containers in the bakery section of the grocery store – those super soft ones with a thick layer of icing and sprinkles.

In 1995, a husband-and-wife team, Dave and DeAnn Stone, started a cookie-baking business and sold their cookies to local grocery stores. The product took off, and became known by the company name: Lofthouse. Eventually, Lofthouse Foods, Inc. was bought out, but those famous Lofthouse cookies are a still a household name!

From top: Sprinkles, baking soda and baking powder, vanilla, eggs, butter, heavy cream, granulated sugar, powdered sugar, flour, sour cream.

The Ingredients

This Lofthouse cookie recipe is so simple, and the ingredients are all probably items that you already have on hand. Scroll down to the recipe card for measurements.

For the Cookies:

  • Flour: The actual amount of flour you’ll need varies, depending on factors like humidity, how large your eggs are, etc. Plan on 5 – 6 cups.
  • Baking Soda and Baking Powder: Using both together gives the cookies a thick, airy texture.
  • Butter: The butter should be at room temperature.
  • Granulated Sugar: Plain granulated sugar is fine.
  • Eggs: You’ll need three whole eggs.
  • Vanilla: Pure vanilla extract gives the best flavor.
  • Sour Cream: I used light sour cream for these cookies. It helps keep the cookies soft and moist.

For the Frosting:

  • Butter: Again, make sure your butter is at room temperature, or it won’t beat up properly.
  • Vanilla
  • Powdered Sugar: This light, finely-ground sugar gives your frosting the perfect smooth and fluffy texture.
  • Cream: A small amount of heavy cream is used to thin the frosting to the right consistency.
  • Sprinkles: Use whatever sprinkles you like to decorate your Lofthouse cookies.
Six decorated cookies on a parchment-lined baking sheet.

How To Make Lofthouse Cookies

Here’s an overview of how to make these ultra soft cookies. Scroll down to the recipe card for more detailed instructions.

  • Make the dough: Combine five cups of flour with baking soda and baking powder. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then beat in the vanilla and sour cream at a low speed. Beat in the flour mixture on low, then add more flour 1/4 cup at a time, until the dough is thick enough for rolling and cutting.
  • Chill the dough: Divide the dough in half then flatten each piece to 1 1/2 inches thick. Wrap tightly in plastic and chill overnight in the fridge.
  • Cut out the cookies: Sprinkle the work surface with flour then roll the dough out to 1/4-inch thickness. Use a 2 1/2-inch round cookie cutter to cut the cookies.
  • Bake: Bake the cookies for 7-8 minutes, until pale golden and just set. Transfer to a wire rack to cool.
  • Make the frosting: Cream the butter and vanilla, then slowly beat in the powdered sugar. Add in the heavy cream, one tablespoon at a time, until the desired thickness is achieved.
  • Decorate: Frost the cooled cookies then add sprinkles immediately. Let the cookies set so the frosting hardens.
A close-up shot of a Lofthouse cookie, broken in half.

Recipe Notes

Before you start baking, I hope you’ll take a minute to look over these helpful tips and recipe notes. Each one will help make sure your Lofthouse sugar cookies turn out perfectly soft, sweet, and scrumptious.

  • Handling the Dough: Since this dough is so soft, it may be helpful to have a small-ish spatula for lifting both the unbaked and baked cookies, until they’ve cooled and hardened a little bit. It’s also very important to chill the dough and cookies thoroughly according to the recipe instructions.
  • Room Temperature Ingredients: To keep things light and airy, you want the cookie dough to come together thoroughly without overmixing. To do this, make sure that your ingredients, especially the butter, are at room temperature.
  • Don’t Brown the Cookies: No one loves a golden-brown, perfectly baked cookie more than I do – but in this case, you should take the cookies out before they get any color on them. Lofthouse cookies are known for their pale, soft, just-baked texture.
  • Let them Sit Overnight: These cookies need their resting time overnight to develop their flavors and textures completely. As yummy as they are freshly-baked, they will taste like real Lofthouse cookies the next day.
Several Lofthouse cookies on a baking sheet. One has a bite taken out of it.

Easy Variations

This recipe is great if you’re looking for standard Lofthouse cookies, but it’s also a perfect starting point for customized, personalized cookies! Check out these simple variation ideas, and enjoy!

  • Colorful Cookies: Feel free to add a few drops of food coloring to the cookie dough, to make a colorful cookie that goes with your holiday or party theme. Fun!
  • Flavor Ideas: A little bit of extract or flavoring can really up the flavor ante here. Consider adding peppermint extract, orange extract, rum flavoring, almond, lemon… so many great options. Some extracts and flavorings are stronger than others, so it’s a good idea to start small (like 1/4 teaspoon) and add more if needed.
  • Topping Options: Who says you have to use sprinkles? Lofthouse cookies are just as yummy with plain frosting, or with fun toppings like chopped nuts, crushed candy bars, M&Ms, or whatever you like.

How to Store Lofthouse Cookies

  • Fridge: You can store these in an airtight container in the fridge for up to five days. I prefer to serve these at room temperature, but they can also be served chilled.
  • Freezer: To freeze your Lofthouse cookies, line them up in layers in an airtight container, with a layer of wax paper or parchment paper between each layer to protect the frosting. Freeze for up to three months. (Note: It’s best to freeze them without sprinkles, so that the colors don’t run into the frosting after freezing and thawing.)

More Cookie Recipes

Looking for more delicious cookie recipes? Here are a few more reader favorites I think you will love:

Close-up shot of frosted sugar cookies decorated with sprinkles.
4.6 from 24 votes
Print Pin Recipe
Yield: 4 dozen cookies

Lofthouse Cookies

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!
Prep Time20 minutes
Cook Time7 minutes
Additional Time10 hours
Total Time10 hours 27 minutes

Ingredients

Cookies:

  • 6 cups flour, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup butter, at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups light sour cream

Icing:

  • 1 cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 6 tablespoons heavy cream
  • Sprinkles

Instructions 

For the cookies:

  • 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 frosting:

  • 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.

Notes

Recipe Note: Make sure and let these sit overnight! They are really perfect and soft the next day!
Storage: You can store these in an airtight container in the fridge for up to five days. I prefer to serve these at room temperature, but they can also be served chilled.

Nutrition

Serving: 2cookies, Calories: 435kcal, Carbohydrates: 60g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 216mg, Fiber: 1g, Sugar: 35g

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.