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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CommentsLeave a reply

  1. 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!!

  2. 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!

  3. 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?

  4. 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!

  5. 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.:)

  6. 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 🙂

  7. 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.

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

  9. 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?

  10. 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!!

  11. 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?

  12. 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:

  13. 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.

  14. 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.

  15. 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

  16. 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!!!

  17. 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??

  18. 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

  19. 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!!

  20. 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!

  21. 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.

  22. 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.

  23. 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!

  24. 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.

  25. 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:)

  26. 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???

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