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Lofthouse Cookies

These copycat Lofthouse cookies are fluffy and sweet, and just as irresistible as the original! You’ll save so much money by making them yourself!
Prep Time10 minutes
Chill2 hours
Course: Dessert
Cuisine: American
Keyword: cookies, frosting
Servings: 24
Calories: 227kcal
Author: Kasey Schwartz



  • 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.
  • Bake until just set, 8-9 minutes, and the bottoms of the cookies begin to lightly brown. It is extremely important to not over-bake Lofthouse cookies! Move the cookies to a wire rack to cool completely.
  • 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.


Calories: 227kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 40mg | Fiber: 1g | Sugar: 18g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg