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.
4.12 from 9 votes
Prep Time
25 minutes
Cook Time
7 minutes
5 -6 dozen sugar cookies


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


  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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  1. 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.

  2. 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)

  3. 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!!!!!!

  4. 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!

  5. 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!

  6. 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 🙂

  7. 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!

  8. 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….

  9. 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.

  10. 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.

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

  12. 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^^

  13. 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!

  14. 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!

  15. 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. 🙁

  16. 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!

  17. 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.

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

  19. 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!!!

  20. 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:(

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