Soft Lofthouse Style Frosted Cookies

Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles. You can find them in almost every bakery section of the grocery stores here in the United States. The cookies themselves are not overly sweet, but pair it with the delicious buttercream frosting and you have a delicate soft cakelike cookie.

Soft Lofthouse Style Frosted Cookies

Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles.

Yield: 4 1/2 dozen cookies

Ingredients:

For the Cookies:
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream
For the Frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
Several drops food coloring
Sprinkles

Directions:

Directions:
In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Source: adapted from Runs With Spatulas originally adapted from Recipe Secrets

Soft Lofthouse Style Frosted Cookies

114 Responses to “Soft Lofthouse Style Frosted Cookies”

  1. #
    51
    Michele (@JustAddWhine_) — November 17, 2011 @ 5:42 pm

    Has anyone tried making shapes yet? A lot of sugar cookies spread when baked- the shape becomes unrecognizable, so you can’t use just *any* sugar cookie for cookie cutters- but I would love a fluffier, cookie cutter cookie for our holiday decorating party!?!?

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    Morgan — December 3, 2011 @ 5:53 pm

    Wow. I made these tonight and they are FANTASTIC!!! I couldn’t wait for the dough to chill overnight, so I took them out of the fridge after two hours. Doesn’t seem to have caused a problem. Loved the recipe!!! Thank you SO much!!!

    • Christina replied: — December 8th, 2011 @ 10:03 pm

      Morgan,
      Yea! I am so glad that you liked the cookies! That’s good to know that you were able to use the dough after only 2 hours of chilling. Thanks so much for letting me know how they turned out for you! :)

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    Ritika — December 9, 2011 @ 8:25 pm

    These look amazing! I am looking forward to trying this recipe for Christmas. I was wondering if you have every decorated them with royal icing. Do you think they would retain their shape well enough to pipe royal icing on them, especially if I were to use a Christmas tree or reindeer cookie cutter? Thanks!

    • Christina replied: — December 22nd, 2011 @ 9:41 pm

      Ritika,
      I have not decorated these with royal icing before, but there is not reason why you can’t. As for using a shaped cookie cutter, I have only cut them out using a round cutter. If you try making them with a shaped cutter I would chill them again after cutting them out. If you give it a try, I would love to know how it turns out for you! :)

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    Alexa bobadilla — December 11, 2011 @ 7:58 pm

    I cant wait to try mmm look good

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    Cori — December 16, 2011 @ 7:12 pm

    These looked excellent…which I’m sure they were. I didn’t have any luck with this dough though. I followed the recipe to a T and the dough was still really soft. I thought after being refrigerated it might work out but it didn’t. :( I ended up have to make a giant square cookie because I didn’t want to waste the ingredients. I’m not sure what to do differently since I’m afraid to use even more flour. I’m still going to ice it and eat it up…but am sad I couldn’t make my cut outs for Christmas.

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    Savannah — December 24, 2011 @ 12:42 am

    Just finished mixing up the dough… Seemed like I had to add alot more flour for it to be rolling consistency…. HOPE they turn out!

    • Christina replied: — January 3rd, 2012 @ 9:35 pm

      Savannah,
      I hope the cookies turned out for you! :)

  7. Pingback: The Best of 2011! | Sweet Pea's Kitchen

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    Catherine — January 1, 2012 @ 10:06 pm

    I changed a few things to lower the fat content of the cookie. Maybe that’s why it doesn’t taste as good as I thought it would, but the cookie is too thick (even though I measured it when I rolled it out). A bit -too- cakey for me and I like fluffy cookies. Still very tasty though.

    • Christina replied: — January 2nd, 2012 @ 4:04 pm

      Catherine,
      It is kind of a trade off. If you take the fat out it also takes out the flavor and texture that makes these type of cookies taste great. I am glad that they were still tasty. Happy New Year! :)

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    Sonia Oliver — January 30, 2012 @ 3:20 pm

    Sonia from Poughkeepsie: I am a grandmother of 4 and often help out with treats for the children, and being that I am on a strick budget i was looking for a recipe that met the kids standards from those expensive kind at the supermarket. It turned out just like the store brand, the kids did’nt even notice the difference.

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    Mickie — February 4, 2012 @ 6:21 pm

    I have been looking for a recipe like this for soooo long….BUT…. I just finished baking these cookies and when I first opened the oven to check on them I discovered BISCUITS….. They taste delicious, however I was not expecting a biscuit. Next time I will cut them thinner. I did alter your recipe, I used confectioner’s sugar rather than granulated. I prefer the smoother consistency of the cookie when using powdered sugar. Thanks for the recipe.

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    angilee — February 12, 2012 @ 10:01 am

    Just finished making 3 batches of this recipe for a valentines cookie bake sale. This recipe is so yummy and moist. I didn’t even roll out the cookie. I pressed the dough into my heart shaped cookie pan, came out so cute. I made the icing with 1 bottle of red food coloring, and then made a pink icing. It was a hit, best recipe I’ve found, definitly making again. Thanks for sharing

  12. Pingback: Soft Lofthouse Style Cookies « Mix It Up

  13. #
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    eriickalynn — February 29, 2012 @ 1:52 pm

    Made these and they tasted great! But they didn’t come out as soft..? They were slightly crispy and hard on the top and bottom, but I baked for the 7minutes and on the second batch I even baked for 6minutes… any idea where I went wrong?

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    shanique — March 21, 2012 @ 5:25 pm

    I’ve been looking for a copycat recipe for a long time and none of them seemed right. This one looks most like them. I am going to try it. I can’t chill it overnight but I will for a couple of hours. Thanks for this recipe!!! I hope it will work. I’ll post a review of how it tastes!!!

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    Sarah — April 3, 2012 @ 2:06 pm

    Oh. My. Word. These look delicious. I have allergies ad can’t have the loft house ones, but I have fantasized about them for ever. My dough is chilling right now, and I hope they turn out great!! I also love your blog, and about half of your recipes are bookmarked… Thanks so much for sharing :):):):):)

  16. #
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    MommaMary — April 4, 2012 @ 12:13 pm

    Just made and decorated them. Haven’t eaten one yet, but they are beautiful when decorated. Pretty spring yellow with butterfly sprinkles. Thanks for the recipe!

    • Christina replied: — April 9th, 2012 @ 9:55 pm

      Oh I bet they were so cute!! I hope you enjoyed the cookies! :)

  17. #
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    Brianna Howe — April 9, 2012 @ 9:34 pm

    I am making the dough tomorrow!

  18. #
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    Mary — May 5, 2012 @ 4:10 pm

    Do these cookies have a rounded top when baked, or flat? I am hoping be able to stack graduated rounds and decorated like mini wedding cakes for a bridal shower. I know this won’t work if the cookies have a round aspect to their tops……

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  20. Pingback: “PINSPIRED” « The No Drama Mama

  21. #
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    Helen @ Blue Eyed Beauty Blog — July 28, 2012 @ 1:30 pm

    These cookies are one of my favorites! I cannot wait to try this recipe. I will be pinning it here in a minute so that I can be sure to find it once I get some sour cream!

    Helen
    Blue Eyed Beauty Blog

  22. #
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    Gym Bri — August 22, 2012 @ 6:30 pm

    My mom has made her Christmas cookies for years with a similiar recipe. They are amazing!

    • Christina replied: — August 23rd, 2012 @ 9:52 pm

      Aren’t they the best! :)

  23. #
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    Chau — October 5, 2012 @ 7:01 pm

    I made these several times now and they are just delicious. Going to make them again this weekend! Thank you for such a lovely recipe :)

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    Annie — November 1, 2012 @ 2:01 pm

    Liked the frosting, minus the cream (accidentally overlooked) and plus 2 more cups of sugar (horribly bitter without that extra sugar)…I will have to try the cookie part soon and put both together.

  25. #
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    Lisa — November 30, 2012 @ 7:30 pm

    Hello. Thanks for sharing you recipe. Can this cookie be made with regular sour cream, instead of light sour cream? Thanks!

  26. #
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    Chau — December 5, 2012 @ 9:17 pm

    I just made half a batch of these today (I just can’t justify the 4.5 dozens that come with the full recipe, even with giving them away). This is possibly my 5th time making them in the past year, and they’re just delicious! :D
    I wanted to let you know that I finally tried using different cookie cutters on these babies (turkey, leaf, flower), and although they spread slightly, they still retain their shapes pretty well. So cookie-cutter away!
    Thank you so much for the recipe :)

  27. #
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    Carrie — December 6, 2012 @ 5:38 pm

    I found your blog while searching Pinterest. I made this sugar cookie recipe and I’d like to say thank you!! They turned out amazing, and my 3 yr old daughter and I had a great time making them :)

  28. #
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    Nancy B — January 27, 2013 @ 5:58 pm

    Cookie baking amateur here. I’ve been making thinner sugar cookies (with cookie cutters) for years, but never tried anything more complicated than that. :-) So I have a few dumb questions.
    Exactly HOW would I know when the dough is the “right consistency for rolling” while adding the last cup of flour 1/4 cup at a time? Does the dough firm up any while it is being chilled, or does it stay the same consistency from the time you put it into the fridge to when you take it out for rolling? If I don’t have enough flour in the dough originally, can I just add more flour while I’m rolling out the dough? And finally, I only have a regular old hand mixer – nothing as fancy as a stand mixer with a flat blade – should I still cream the butter and sugar for 3 minutes at medium speed, or will it take a longer or shorter amount of time with the regular old beaters?
    Thanks for the help!

  29. #
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    Jayde — February 10, 2013 @ 5:32 pm

    I made these this weekend. They turned out very good! Thanks so much :)

    • Christina replied: — February 19th, 2013 @ 8:49 pm

      Yay! I’m so happy to hear that you enjoyed the cookies Jayde! Thanks so much for letting me know how they turned out for you! :)

  30. #
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    Maria Lee — March 10, 2013 @ 8:51 pm

    Umm…this is my go to recipe for yummy sugar cookies! The only thing I do differently is use royal icing…only because I custom decorate them. Seriously the best cookie!

  31. #
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    Deb — March 13, 2013 @ 9:32 pm

    Wait several hours? Are you kidding!? LOL. Never happen.

  32. #
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    Emily — March 18, 2013 @ 1:53 pm

    I made them and they are good but it the icing supposed to harden like the ones at the store, because the icing on mine are still goey

  33. #
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    Jessie — March 18, 2013 @ 3:35 pm

    Did anyone have problems with the frosting? I followed the recipe to a T and my frosting came out looking grainy and didn’t have much flavor. I think next time i would add more vanilla to the frosting and the dough because the dough had little flavor as well. The cookies were very fluffy and pretty looking.

    If anyone has sugestions for the frosting, please let me know

  34. #
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    Gloria // Simply Gloria — July 13, 2013 @ 11:53 am

    Yum! Love the texture in your pics! These are surely addicting!

  35. #
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    Jessica — September 4, 2013 @ 4:43 pm

    Silly question, but: instead of sour cream, could I use greek yogurt in this recipe? Thanks!

    • Christina replied: — September 8th, 2013 @ 3:15 pm

      I have never tried using Greek yogurt in this recipe, but I do substitute it for sour cream in many other recipes. If you give them a try I would love to hear how it turns out. :)

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    Lauren — January 1, 2014 @ 10:31 am

    I made these the other night and they really are perfect. The trick is to keep the dough thickness consistent and I baked them for 5 minutes…perfection! Cannot say thank you enough for the amazing recipe!

    • Christina replied: — January 1st, 2014 @ 3:34 pm

      So happy to hear that you enjoyed the cookies Lauren! Thanks so much for letting me know how they turned out for you! :)

  37. Pingback: Soft Lofthouse-Style Cookies | The Crazy Tailor

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    Trish — February 8, 2014 @ 10:34 am

    These were so good! They weren’t very flavorful when you first make them so make sure that you wait a few hours until you eat them or even a day. But other than that they were one of the best cookies I’ve ever made!! Thanks for the great recipe.. this is my favorite baking website!!

    • Christina replied: — February 9th, 2014 @ 10:51 am

      I’m so happy to hear that you enjoyed the cookies, Trish! Thanks so much for sharing how they turned out for you! :)

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