Two Peas and Their Pod

Lofthouse Style Soft Sugar Cookies

I have gotten a few questions from friends and readers about the absence of cookies on our blog. I haven’t posted a cookie recipe since December-gasp! I think that is a record. No, I am not mad at cookies, I was just giving everyone a little time to detox from cookie overload in December. I am back today with my all time favorite sugar cookie recipe. These soft sugar cookies are a copycat of the popular Lofthouse Sugar Cookies that you can buy at the store. Homemade cookies are always best, so skip a trip to the store and make a batch of sugar cookies at home.

These sugar cookies are easy to make. You do have to chill the dough, so make sure you plan ahead. There is sour cream in the recipe which keeps the cookies moist and soft. You can cut the cookies in whatever shapes you like, I chose hearts because Valentine’s Day is right around the corner. The buttercream frosting is fluffy and compliments the cookies nicely. I made pink frosting and added Valentine sprinkles to dazzle up my heart shaped cookies.

These super soft sugar cookies are perfect for any occasion. I usually make them for Christmas and Valentine’s Day. If you like the Lofthouse Sugar Cookies, you will love these.  And remember Valentine’s Day is coming up, I am sure your sweetheart would love a big, soft, fluffy sugar cookie on the day of love. Cookies always make the heart grow fonder:)

Lofthouse Style Soft Sugar Cookies

Yield: 5-6 dozen sugar cookies

Prep Time: 25 minutes

Cook Time: 7 minutes

Lofthouse sugar cookies with buttercream frosting. These soft and fluffy sugar cookies are perfect for Christmas, Valentine's Day, or any occasion.


For the Cookies:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1½ cups sour cream

For the Buttercream Frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream

Food coloring, optional
Sprinkles, optional


1. In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.

2. In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.

3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a little sticky and that is ok. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.

4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.

5. Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.

6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.

7. Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.

Adapted from

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226 Responses to “Lofthouse Style Soft Sugar Cookies”

  1. Sara — January 18, 2012 @ 7:13 pm

    I can’t wait to make these! My sisters are getting the ingredients I don’t have tonight! Wooohooo!

  2. I’ve been looking for a good homemade version of Lofthouse cookies for so long!

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  5. Ashley — January 20, 2012 @ 10:27 am

    These look delicious!

  6. Kadie — January 20, 2012 @ 12:51 pm

    Thank you Thank you!! I made these last night. They are fantastic. I would even say they are better than the lofthouse cookies.

  7. Ann Marie — January 21, 2012 @ 10:22 pm

    Made these today and they are absolutely delicious!! The recipe is very easy to follow. i did have to halve the recipe since it’s only me, my husband and my little one. Thanks for posting this recipe! It is definitely a keeper in my house.

  8. Jaime {sophistimom} — January 26, 2012 @ 8:31 pm

    Yum, Maria. And this was probably the first time these were ever made without Crisco!! I bet they were delicious!

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  10. Amber S — February 2, 2012 @ 10:17 pm

    Can you use something else besides heavy cream in the frosting? I hate to buy a whole container and then throw the rest out (we eat low calorie/fat but I’m wanting to make these for daughter’s friends at daycare)

    • Two Peas replied: — February 2nd, 2012 @ 10:36 pm

      You can use milk if you don’t want to buy the cream. Enjoy!

  11. Mindy — February 8, 2012 @ 4:06 pm

    I made these with my 5 year old daughter this past weekend. OH MY GOSH!!!! These were the BEST sugar cookies I have ever had. I have never had Lofthouse cookies either! The frosting was really good, I did add about 2 more Tablespoons of heavy cream to the frosting to make it a bit thinner for her to frost. Leaving the butter out about half a day really make a difference when you’re creaming the butter and sugar. They were so good that I started making them a bit thicker than 1/4 inch. Oh sooo good! Hardest part was letting the dough chill overnight! LOL THANK YOU FOR POSTING THIS!!!!!!

  12. Kristin — February 8, 2012 @ 4:57 pm

    These look so yummy! I just made the dough, but just wondering, do you think the frosting could be made ahead as well?

    • Two Peas replied: — February 8th, 2012 @ 5:05 pm

      Yes, just let it come to room temperature and stir before frosting. Enjoy!

  13. Chelsie — February 9, 2012 @ 12:42 am

    I had troubles with the dough being so sticky. So I had to add a lot of flour while rolling them out so they got a little chewy. Still tastes great though!

  14. Zulema — February 9, 2012 @ 9:54 pm

    Was it supposed the dough supposed to come out bread like? Because my cookies turned out to be biscuits.

    • Two Peas replied: — February 9th, 2012 @ 10:29 pm

      No, the cookies should be soft and fluffy.

  15. facsmom — February 10, 2012 @ 6:09 pm

    My daughter (adult) and I are in awe. We call the Lofthouse Sugar Cookies “Jesus Cookies” because they are so soft and wonderful that Jesus must make them. Now to have the recipe. We are pumped!

  16. Deetz — February 11, 2012 @ 10:11 pm

    Hi, how do these compare with the sugar cookie recipe you shared when you announced you were having a girl? I’m trying to decide between the two recipes for Valentines cookies :)

  17. Leslie — February 12, 2012 @ 5:50 pm

    I made these cookies this weekend. I thought the dough was too hard to work with…very sticky…i used a ton of flour to keep it from sticking together! The frosting was too whipped like also. :( They are good tasting…I just wouldn’t want to bake them again!

  18. deborah — February 13, 2012 @ 7:19 pm

    question i dont have parchment paper :( does anyone know if these will work if i just grease the pan?? i already made the dough and cut out the cookies….

    • Two Peas replied: — February 13th, 2012 @ 7:22 pm

      Grease the pan well and you should be fine.

  19. Amanda — February 14, 2012 @ 9:33 am

    I attempted to make these. Before I refridgerated them they were extremely sticky. But the recipe said that was okay. So I left it, figuring they’d firmup. They were just as sticky after 12 hours or refridgeration. So I took them out and tried to knead flour into the dough after adding a half cup of flour (to 1/3 rd of the batch) I gave up hope. They were still to sticky to roll. Any advice?

    I followed the directions to the Letter.

    I love Lofthouse and was looking forward to them tonight.

    • Two Peas replied: — February 14th, 2012 @ 1:39 pm

      The dough is sticky, but you should still be able to roll them out. Make sure your flour is well floured before rolling.

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  22. Juliet — February 15, 2012 @ 2:39 pm

    I made these as Valentines and they were better than any store bought cookie! They were perfect!

  23. Angela Watts — February 16, 2012 @ 3:25 pm

    Finally got to cooking these last night (after letting them sit in the fridge overnight) and they came out a bit sour cream tasting…not quite spot on for a Lofthouse-although the texture was pretty good.

    I’m wondering if part of my issue is the lack of a stand mixer. I get so tired of seeing everything call for a stand mixer and decide I can manage without….as surely scads of women did before they were invented. But it rarely comes out as I hope.

    Added a couple tablespoons of berry jam to the icing along with some food coloring and extra sugar to help it stay stiff for stacking. They look lovely and taste wonderful, especially if you don’t want cloyingly sweet. Bringing them to work tonight along with the red velvet crinkles.

  24. Tina @ MOMS CRAZY COOKING — February 22, 2012 @ 1:35 pm

    Yep, made these and LOVE them!

  25. Carol — March 7, 2012 @ 2:40 am

    We loved, loved, loved these cookies! My family couldn’t get enough of them, thanks for a wonderful recipe :-)

    • Two Peas replied: — March 7th, 2012 @ 8:54 pm

      Glad you loved the cookies!

  26. MissyKai — March 21, 2012 @ 4:49 am

    Thank you so much for posting this recipe! I just made these and they taste almost exactly like the Lofthouse cookies but BETTER!!! Simple to make just had to keep an eye on them when they were cooking because my Japanese oven cooks fast! I was looking for a cookie that reminded me of home and these are it^^

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  28. Tom — March 27, 2012 @ 7:29 pm

    Been searching high and low for a good recipe for these since visiting the US last year, no where in the UK sells the things and other recipes from the Internet just haven’t tasted right so thank you for this one as its perfect!

    • Two Peas replied: — March 28th, 2012 @ 10:12 am

      Glad you liked the sugar cookies!

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  30. Iryna — April 9, 2012 @ 10:28 am

    These are the best soft sugar cookies I ever made! I used this receipe for Easter cookies. They are easy to make, my 4 y.o. daughter had a blast cutting them out and decorating. We got tons of comliments! and they absolutely delish!
    Thak you you for sharing this wonderful receipe!

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  33. Amber Mae — April 30, 2012 @ 3:25 pm

    Thanks for the great recipe! I’m linking back to it on my site :)

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  36. Amber — August 2, 2012 @ 3:26 pm

    Just wondering if you think you could freeze half of the dough? Thanks!

    • Two Peas replied: — August 2nd, 2012 @ 3:32 pm

      I haven’t tried it, but I am sure it would be fine. Just let it defrost on the counter before rolling.

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  38. Jennifer Hubbs — October 25, 2012 @ 9:56 pm

    I’m having similar problems as previous posters…my dough was so sticky after refrigeration that I didn’t think I would get them rolled out! I finally did but they turned out like a soft sweet biscuit? Definitely soft, but not cookie-like…cakey and airy and slightly chewy. I’ve decided they might make good strawberry shortcakes, but I definitely can’t take them to a party as planned. :(

  39. KD — October 27, 2012 @ 5:00 pm

    Made these and while they look like the lofthouse they DO NOT TASTE LIKE THEM! This was not a good recipe.

  40. Carissa W. — November 20, 2012 @ 12:02 am

    I love your recipes! Thanks for sharing!!

    On step#5, I think you meant to say “cool cookies” before frosting. :)

    Looking forward to trying these!

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