Lofthouse Style Soft Sugar Cookies

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Lofthouse Sugar Cookies are super soft and the perfect sugar cookies for any occasion. Decorate with frosting and sprinkles just like the famous Lofthouse sugar cookie recipe!

Lofthouse Cookie Recipe - Sugar Cookies on Plate

Homemade Lofthouse 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.

valentine's day sugar cookie on plate

Valentine’s Day Sugar Cookies

  • 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. Feel free to use your favorite cookie cutter shapes.
  • 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.
  • Get the kids involved and let them help roll out and decorate the sugar cookies.
  • The unfrosted sugar cookies freeze well so you can make them in advance. The frosted cookies will keep in an airtight container for 3-4 days on the counter.

If you like the Lofthouse Sugar Cookies, you will love these soft sugar cookies.  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:)

If you like these soft sugar cookies, you might also like:

lofthouse sugar cookies with sprinkles

Lofthouse Cookie Recipe

Lofthouse sugar cookies with buttercream frosting. These soft and fluffy sugar cookies are perfect for Christmas, Valentine's Day, or any occasion.
4.72 from 7 votes
Prep Time
25 minutes
Cook Time
7 minutes
Servings
5 -6 dozen sugar cookies

Ingredients

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
  • 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

Instructions

  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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I love lofthouse sugar cookies and had a package in my hand over the weekend but had seen recipes on blogs lately (and now your post!) which convinces me to just make them, not buy them. I made pink cookies with white frosting today…next up, white cookies with pink frosting like yours!

  2. I’ve never heard of “Lofthouse” before, but these look delicious! I could see myself eating about 4 at a time, haha. So when I make these, I should probably give them away immediately! 🙂

  3. That is so funny that people were wondering what happened to the cookie. It just goes to show that people depend on you for good cookie recipes..FACT:-) These are awesome cookies and yours are so cute that I am going to make these next Saturday with my girls. I will have to get some chocolate sprinkles though because those totally pop amongst the sparkly sugar.

  4. haha- I hadn’t even noticed the lack of cookies! Sugar cookies…are my favorite cookie! I know- so odd, but I just love them to bits. Especially when they’re huge and super soft! Hope you, Josh and your adorable little man are doing well.

  5. Yum. My kids love these type of cookies and always beg for them from the store. I hate to buy them because they taste good but probably aren’t. They’ll be pumped to see these on the counter one day when they get home from school. Thank you.

  6. I’m not a big fan of sugar cookies personally – but my 8 yr old loves to make them and (really) decorate them. Though, we don’t make them that often because of my discouragement for them! I’ll have to fix that and make these cookies with the kids soon! Thanks for posting this recipe! They love those cheesy store bought lofthouse cookies and I’m sure they’ll love these (especially the decorating!)

  7. I can’t wait to try this recipe – I just might start as soon as I get home! I have tried several different recipes that claimed they were “Lofthouse-like” cookies that turned out completely different. Thanks for posting it. Love your blog!

  8. Delicious cookies! I’m glad I stopped by at the perfect time to try one of these. I think anytime is the perfect time to stop by your kitchen. You’ve always got something tasty to offer!

  9. Sending my kids your way. They always want the lofthouse cookies, and I always say no. I’ll have to try your recipe and see if I can win them over. 🙂

  10. My “adults-in-training” no longer require direct attention and so I now bake part-time in a nearby grocery store bakery. So fun! You would not believe how popular LoftHouse Cookies are in our market (University Town). I tweet my “small batches” cookies coming out of the oven, etc. and remarkably Lofthouse started following me on Twitter. Totally cracked me up. The store name is included. I’m sure that’s why. Yours are much prettier and no doubt superior! Thanks for sharing and I think I may just make some.
    Happy Valentine’s Day to you and your darling family.
    AmyRuth

  11. I love, love, love Lofthouse sugar cookies. They tempt me every time I pass them at the grocery store. I’ve meaning to try a copy cat recipe for a while, thanks for the reminder!

  12. OMG, I will have to whip up batch of these on my day off this week. I adore these, but knowing they come in frozen and are thawed to be sold has turned me off quite a bit. I have just the sprinkles to make a batch too!

  13. The thing I like most about Lofthouse cookies is that they aren’t too sweet like other sugar cookies I’ve tried. I’ve wanted a copycat recipe for these so thank you for sharing this one. Can’t wait to try it! ~ Dee

  14. Do you know a dairy free substitute for the sour cream? I have a son who has allergies. I have substitutes for the other things.

  15. 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.

  16. 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)

  17. 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!!!!!!

  18. 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!

  19. 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!

  20. 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 🙂

  21. 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!

  22. 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….

  23. 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.

    Help!
    I love Lofthouse and was looking forward to them tonight.

  24. 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.

  25. We loved, loved, loved these cookies! My family couldn’t get enough of them, thanks for a wonderful recipe 🙂

  26. 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^^

  27. 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!

  28. 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!

  29. 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. 🙁

  30. 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!

  31. 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.

    1. 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.

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

  33. 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!!!

  34. 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:(

  35. 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!!

  36. 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!

  37. 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?

  38. 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 ?

    1. 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!

  39. 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.:)

  40. 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 🙂

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

  44. Hello! Well I made these and I’m not totally thrilled. 🙁 I prepared the dough perfectly, and after refrigerating overnight I was able to roll them (supplying sufficient flour to do so) and cut them into little gingerbread guys. They baked up flawlessly, and looked exactly like lofthouse cookies.

    Then we tried one – albeit without frosting. They had a nice texture, a little denser than the lofthouse but not bad. The taste however just wasn’t there. It was quite bland in comparison to lofthouse. I was thinking that next time I would add some almond extract and try to beef up the flavor of the cookie. Overall, it just tasted like flour.

    I’m wondering if the frosting really adds THAT much flavoring to the cookie, so as to compensate for the lackluster cookie… but if that’s the case then perhaps this isn’t the cookie recipe for me. I’m not sure if I want to make icing with the possibility of the cookies just being thrown away or not. Does the icing really cover up the bland cookie base?

  45. I was really afraid to make these since the reviews were all over the place but my batch turned out pretty good. My 6 year old and husband helped me decorate. We had a blast!

    I do have a few suggestions–next time I will halve the recipe. It made a lot of cookies for just the 3 of us. I did freeze some unfrosted ones.

    Also, I do not have a stand mixer (I’m cheap:-). It was a beast with the hand-held mixer so I had to finish mixing by hand. But with half the recipe it should work.

    I’m not sure they taste exactly like Lofthouse but they are pretty darn good! Besides without all the preservatives, they shouldn’t taste exactly the same anyway!

    Thanks for the recipe!!

  46. Can you freeze the dough and for how long? Or should I bake the cookies, then freeze them for a week or two until ready to frost and eat?

  47. Pretty unimpressed with this recipe and I don’t recommend it. If you really want to try it for yourself, here are some tips to make them palatable and keep you from wanting to choke a couple of Santa’s elves.

    1. Refrigerating overnight isn’t necessary and won’t get the dough cold enough anyway. Put it in the freezer for 30-60 minutes.

    2. When you’re ready to bake, cut enough dough for one batch and put the rest back in the freezer – again, fridge isn’t cold enough.

    3. Don’t bother rolling this dough. It’s way too sticky and miserable to work with. It warms up REALLY fast so you’re better off just flattening with your hands in small batches.

    4. Don’t flour the dough when you’re ready to roll or pat it out to cut. This dough produces a really bland cookie and adding more flour won’t do it any favors. Instead, use confectioners sugar. It works just as well as flour and will improve the taste a bit.

    5. When you roll/pat and cut the dough, do it on the parchment paper and pull up the scraps instead of pulling up the cut cookies. Then just transfer the parchment with cookies onto the baking sheet. This will improve your chances of having the cookies retain their shape.

    Be prepared – this recipe produces something akin to a biscuit or tea cake, rather than a soft sugar cookie. Won’t make this recipe again. Highly recommend this one: http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx?evt19=1

  48. Made these today, and they came out perfect looking, but I agree with the other posters who said how bland they are and too bready in texture. They’re close, but nowhere near a home run.

  49. I made these tonight. First of all, I think it’s worth mentioning that if you don’t have a 6 quart mixer, you should consider cutting the recipe in half. These are a fair representation of the soft Lofthouse cookie, with a couple exceptions. The crumb (texture) is a little off. To their credit, they do keep their shape well if you work with the dough while very cold. I put my sheets in the fridge for a few minutes before baking. I also as adjusted the flavor extracts. Both the cookie and the frosting should have both vanilla and almond extract. I also add a smidgen of butter and coconut extract to my butter cream. A recipe worth tweaking.

  50. totally not a lofthouse cookie. Cookies were so big and bloated. unhappy I wasted my $$ on thus recipie.they were so sticky.they rolled like a biscuit and look like them too.ugh.fail.

  51. Do you think you could use plain unsweetened greek or regular yogurt in place of the sour cream?
    My whole family loves the Lofthouse cookies but I don’t like the mass production added junky ingredients. I cant wait to try these homemade ones!!!

  52. Just made this recipe for my kiddos and my cookies turned out more like mini loaves of sweet bread lol..I am not the best baker, but I did follow the recipe..what could I have done wrong or is that how they are supposed to turn out??

  53. Just made these last night. One word DELICIOUS! Thank you for a wonderful recipe. They came out moist and puffed up nicely. Bookmarked, my only frosted sugar cookie I will ever use. Again Thank you. Patricia

  54. These sound fabulous! Should there be too many for just the two of us, do they freeze if not iced? If not, I will take some over to the little kids next door!!

  55. I’ve had this recipe pinned for ages and finally got around to making them today. I am not an expert baker by any means, but do ok. I found this dough super easy to roll out and cut. I only put it in the fridge for 2 hours. It rolled easily and was not sticky at all. I also put the cookies back in the fridge for 10 minutes once cut as that helps them maintain the shape better. I think overall this is a good recipe. It does not taste like the Lofthouse cookies at Target but I really like the taste. The icing is too sweet for my taste but balances out with the cookie. I would definitely make again!

  56. I tried making these yesterday, but unfortunately, they tasted like nothing and the batter was far too thick. (Yes, I followed the recipe exactly.) The finished product was hard and lumpy. I would have liked to give this a favourable review, but it was a disappointment.

  57. Very disappointed with this recipe. Followed exactly and while they taste fine, the dough was Very sticky and impossible to use cookie cutters! I even refrigerated dough over night. Had to use flour just to roll in balls and make cookies. Just want to warn others who stumble upon this recipe.

  58. I was scared at first from the mixed reviews but I’m so happy I made these! So delicious my family and friends can’t eat enough of them, looks like I will be making these again soon.

    One thing I noticed was people were complaining about the stickiness of the dough. The unsalted butter I used was still a little cold (room temperature is pretty cold in a Canadian winter) and noticed no crazy stickiness – in fact the dough was perfect!

  59. I’ve made lots of these before, and wasn’t a big fan of this recipe. I made these as drop cookies rather than cutouts because the batter was too soft to roll out, and they turned out very badly–some burned with the oven that high, so I had to make them a lot smaller. I’ll definitely use another recipe next time.

  60. LOVE these cookies!  The dough was still super sticky after I took it out of the fridge & I used a ton of flour to roll it out since it kept sticking to the counter & roller.  Using tons of flour didn’t affect the taste however, they were awesome & a great cookie take home for my early Valentines brunch with friends this morning!  Thanks for the recipe:)

  61. does anybody know if the Carrot sugar cookies are truly “seasonal as Walmart is trying to tell me? What season is connected to carrot cookies???

  62. Warning!! This recipe was a waste of time and money! I’m an experienced cook and followed the recipe perfectly. The dough was so sticky, it was impossible to work with, even after chilling overnight. I ended up not cutting the shapes out but rather rolling the dough in balls then squishing down with my fingers b/c even using the bottom of a glass didn’t work, since the dough was so sticky!! Then when they came out they tasted and had the texture of pancakes. After research of other simple recipes, I think the above recipe has incorrect measurements, esp. the sour cream, which I think should be 1 cup, not 1 1/2 cups. Overall huge disappointment and waste of time given I’m a FT working pregnant Mom of a toddler!

  63. 4 stars
    My daughter wanted loft house cookies for her birthday because she doesn’t care for cake. This recipe was a winner! She truly loved the texture and taste of the cookies and frosting. 

  64. Made these today and agree with the dissenters: they were super bland and not very cookie-like. My husband suggested keeping them for strawberry shortcakes, although a few may end up being served as actual biscuits. Now to find something else to make for our potluck tomorrow….

  65. 4 stars
    I have been making these cookies since the 1970’s. Recipe came out of a kitchen aid mixer book! It isn’t Christmas without them!

  66. How do I make/get pink frosting? 
    I’m going to make these for an admirer for
    Valentines Day who is allergic to chocolate… 
    I know, I know!

  67. If I didn’t want to use a cookie cutter, could I scoop out the dough onto the cookie sheet and just bake? Dough is chilling in fridge right now. Can’t wait!

    1. 5 stars
      Hi, Rosa
      you’re right l like Lofthouse cookies too. as I’m cook and writer i’ll make it’s for the family…

      Thanks
      Michel.J

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