Copycat Lofthouse Cookie Recipe
If you’ve ever had a Lofthouse cookie, then you know that they are insanely delicious. But what makes them so good?
Well, it’s a combination of things. For one, the cookies are super soft and fluffy, which is very different from a traditional sugar cookie. They’re also slightly chewy, which gives them a great texture. And finally, the frosting is sweet, creamy, and oh-so-velvety smooth.
See recipe card below this post for ingredient quantities and full instructions.
For the Cookies:
- Granulated sugar
- Unsalted butter – Let this come to room temperature.
- Full-fat sour cream – Using full-fat sour cream is important! It’s key to the texture here.
- Egg – Here’s the best way to crack an egg.
- Vanilla extract
- Baking powder
- Baking soda
- Kosher salt
- Unsalted butter – This needs to be softened, too.
- Vanilla extract
- Powdered sugar
- Heavy cream
- Food coloring
If you’re not concerned about matching the Lofthouse look and flavor, you can swap the frosting with chocolate frosting or cream cheese frosting.
Preheat the oven to 325ºF and line two sheet pans with parchment paper.
2. Mix the Wet Ingredients
Using an electric mixer fitted with the paddle attachment, beat the sour cream, butter, and sugar until light, fluffy, and pale in color. Beat in the egg and vanilla and continue to beat for 2 more minutes.
3. Mix the Dry Ingredients
In a large mixing bowl, whisk the cake flour with the baking soda, baking powder, and salt.
4. Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet ingredients and mix to combine. Chill for 2 hours.
5. Form the Cookies
Scoop 2 tablespoon portions of dough and roll it into balls with your hand. Place the balls of dough on the prepared sheet pan, leaving several inches between each cookie. Once all the dough has been used, dip the bottom of a glass in cake flour and gently press the top of each dough ball to flatten it to 1/4-inch thickness.
7. Make the Frosting
In the bowl of an electric mixer fitted with a paddle, cream the butter and vanilla. Slowly add the powdered sugar and salt. Once the mixture is smooth and creamy, begin to add the heavy cream to reach the desired consistency. Add a few drops of food coloring and mix it in; add more a drop or two at a time until the frosting is the color you want.
Once the cookies have cooled completely, use an offset spatula to add the frosting. Top with sprinkles before the frosting sets.
Place these cookies in an airtight container; if you need to stack them, place wax paper or parchment paper between the layers to keep the frosting intact! They’ll keep at room temperature for 3 to 5 days. You can also freeze these cookies for up to 3 months.
More Reader Favorite Cookie Recipes
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- ½ cup full-fat sour cream
- 1 large egg
- 2 tsp vanilla extract
- 3 ½ cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- ¾ cup unsalted butter softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2 tbsp heavy cream
- food coloring please use light pink color link in photos
- sprinkles please use rainbow jimmies like in photos
- With an electric mixer fitted with the paddle attachment, add the sour cream, butter, and sugar and beat until light, fluffy, and pale in color.
- Add the egg and vanilla. Continue to beat for another 2 minutes.
- In a large mixing bowl, add 3 cups of cake flour with the baking soda, baking powder, and salt. Stir to combine.
- Slowly add the dry ingredients to the butter mixture and mix to combine.
- Chill the prepared dough for 2 hours.
- Preheat the oven to 325F. Line two sheet pans with parchment.
- Scoop 2tbsp portions of dough and roll into balls with your hand. Place onto the prepared sheet pan being sure to leave several inches between each cookie. Repeat.
- Using a flat surface dipped in cake flour (like the bottom of a glass,) gently press each top of cookie to evenly flatten them to roughly ¼-inch.
- Top each cookie with frosting and sprinkles.
- In the bowl of an electric mixer fitted with a paddle, cream together the butter and vanilla. Slowly add the powdered sugar and salt.
- Once smooth and creamy, begin to add the heavy cream to reach the desired consistency.
- To color your frosting, start with a few drops of the color of your choice and continue to add more until you get the color you like.