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. Tammy — November 25, 2012 @ 9:54 am

    I want to make these for my cookie exchange – do they freeze well?

    • Two Peas replied: — November 25th, 2012 @ 4:05 pm

      I freeze them before I frost them and they freeze beautifully!

  2. Alyssen — November 26, 2012 @ 11:59 pm

    These are the best cookies I made them today and they are so fluffy and soft. Thanks

  3. beth — November 27, 2012 @ 4:49 am

    sitting down with these cookies right now. they turned out beautiful and taste wonderful. love the richness of the buttercream made with cream. thanks for sharing. these will become a staple.

  4. Susan — December 2, 2012 @ 10:23 am

    I made the dough – left it in the fridge all night & it is still too sticky to roll out & cut any ideas that might help???

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  6. Jenn — December 10, 2012 @ 1:34 pm

    How long can you store the lofthouse in a airtight container? Can you store the frosting in the fridge?

    • Two Peas replied: — December 10th, 2012 @ 1:39 pm

      I would say 3-4 days. Yes, you can keep the frosting in the fridge. The cookies freeze well too. I don’t frost them and put them in the freezer.

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  9. Jane M — December 29, 2012 @ 4:26 pm

    Wondering about the last sentence of instructions, “Cook cookies completely before frosting??” Is this a problem!?! *lol* Too cute!

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  11. Dorae — February 1, 2013 @ 2:39 am

    Can this recipe be halved?

  12. Dorae — February 1, 2013 @ 2:41 am

    Can this recipe be halved ?

  13. kendra trenfield — February 2, 2013 @ 2:12 pm

    My cookies are coming out tough and “bready” do you have any hints? Am I mixing them too much?? Should I let them be stickier than doughy?? Please HELP!! I have a big valentines day order and I can’t figure it out!!!

  14. Gerry @ Foodness Gracious — February 9, 2013 @ 10:19 am

    I’m making these with my kids, they’ll love them!!

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  16. Sera — February 12, 2013 @ 9:03 am

    I agree that these are WAY to bready. Would make a wonderful shortcake, but hardly qualifies as a cookie. Bummed I made these for my kids V-day party instead of my usual recipe:(

  17. Leslie — February 12, 2013 @ 11:33 am

    Wow! These are so good! THANKS!

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  21. Katie — February 14, 2013 @ 3:18 pm

    I’m making these for my husband for Valentine’s day and because I don’t have much time, I didn’t refrigerate the dough or roll them out(just scooped with a cookie scooper and patted them down). Also, I had to cut the recipe in half. Anyway, I’m not sure if I did something wrong but they don’t taste like lofthouse cookies at all. Really, they are so much better! They taste exactly like Kringla. Thank you so much for sharing!!

  22. Kim — February 15, 2013 @ 2:03 pm

    These are so great! My family loved them, I wouldn’t change a thing. They are perfectly not too sweet.

  23. Megan — February 16, 2013 @ 5:03 pm

    So you don’t need to refrigerate the dough prior to rolling it out / cutting with cookie cutters? Thanks! -M

  24. Erika — February 20, 2013 @ 9:46 am

    These beautiful cookies look delicious and tempting and were fun to make! BUT they taste terrible! We were so disappointed that I only cooked one sheet and tossed the rest of the dough in the trash :( What a bummer!

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  26. honeybee — March 6, 2013 @ 6:16 pm

    Can you cut the recipe in half please and send it to me?

  27. Brooke — March 18, 2013 @ 1:58 pm

    My dough is in the refrigerator right now :)

  28. Melissa — March 28, 2013 @ 4:07 pm

    I made the mistake of making these without the frosting (only sprinkled sugar on top). They are not that kind of sugar cookie. I liked the texture a lot. I was wondering…if you wanted to forgo the frosting, could you just add more sugar to the recipe to make them sweeter?

    • Two Peas replied: — March 28th, 2013 @ 9:30 pm

      I always frost the cookies, but if you want them sweeter you can try adding more sugar. I haven’t tried it though.

  29. Nina — April 23, 2013 @ 2:56 am

    Hi I am thinking of making these for my daughter’s 6th birthday party. Just wondering how far in advance i can make them – cookie and frosting completed and assembled ? Does the frosting harden on the cookie so cookies can be rested upon each other ?

    • Two Peas replied: — April 23rd, 2013 @ 1:44 pm

      You can make them up to 2 days in advance. Just make sure you keep them in an air-tight container. The frosting will set up a bit, but I would still put a piece of parchment or wax paper in between the cookies if you are going to stack them. Enjoy!

  30. Marisa — May 14, 2013 @ 5:23 pm

    We used this recipe for Christmas–cookies for Santa and they turned out AMAZING! Back for round 2–daughters birthday. Just wanted to pop in and say thank you for providing the recipe I’ve been hunting my entire life to find. You’re pretty much a genius.:)

  31. Katie — May 27, 2013 @ 5:20 pm

    all i have is salted butter…will that work??

    • Two Peas replied: — May 27th, 2013 @ 5:44 pm

      Sure. I usually bake with unsalted butter but if that is all you have it will be fine.

  32. Justine — June 9, 2013 @ 5:14 pm

    I made these and they were so light, cakey and delicious. I lowered the oven temperature to 400 because on the test batch, 425 burned the bottom of the cookies while the tops were still not done. i also only baked them for 5-6 minutes each batch. I highly recommend this recipe :)

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  34. KitKat — August 15, 2013 @ 10:04 pm

    I tried these out tonight. While they do taste good (and I love the frosting so much I think I’m going to try it out on my next batch of cupcakes), they didn’t taste at all like the Lofthouse cookies to me (nor did the texture seem correct). Instead, they tasted much like the result the time I tried out my great-grandmother’s teacake recipe.

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  37. Catherine — October 11, 2013 @ 7:19 am

    I refrigerated overnight and they are still super sticky??? Really sticky, sticking to everything. Where did I go wrong??

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