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These Copycat Lofthouse Cookies are soft, delicious, and better than the store bought sugar cookies!
Why You’ll Love This Recipe
If you love the store bought soft and delicious sugar cookies, now you can make them at home! Lofthouse Cookies are are a nice thick, light sugar cookie with frosting and sprinkles. And this copycat recipe is better than the originals!
Ingredients
- flour
- baking soda
- baking powder
- butter, room temperature
- sugar
- eggs
- vanilla extract
- sour cream
How To Make Lofthouse Cookies
This recipe makes about two dozen cookies.
- Combine 3 C flour, baking soda, baking powder.
- Mix butter and sugar in a stand mixer on medium speed until light and fluffy.
- Add eggs, vanilla, and sour cream and mix on low until combined.
- Add in dry ingredients and beat until just combined.
- Wrap dough in plastic wrap and refrigerate overnight. If you are pressed for time, you can put dough in the freezer for a few hours. Dough will be sticky.
- Spread flour your counter and rolling pin and roll out dough to 1/4 inch thickness.
- Cut out cookies. I used a 2 inch round cutter.
- Bake at 425 on parchment lined cookie sheet for 6-8 minutes or until the cookie barely turns lightly brown around the bottom edge. Do not overcook these cookies!
- Transfer to a rack to cool.
Be sure and don’t overbake these cookies. You want them to still look white, just barely turning a little golden, I mean very little. Just around the bottom edge, ever so slightly.
I used my favorite buttercream frosting recipe to frost them. And of course sprinkles are required. Now enjoy1
Check out more of my favorite cookie recipes:
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Lofthouse Cookies
Ingredients
- 3 C flour divided
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 C butter room temperature
- 1 C sugar
- 2 eggs
- 1 tsp vanilla extract
- 3/4 C sour cream
Frosting
- 1/2 C butter softened
- 3 C powdered sugar
- 1 tsp vanilla
- 1/2 and 1/2 or milk just enough to get right consistency
- food coloring
- sprinkles
Instructions
- In a bowl combine 3 C flour, baking soda, baking powder.
- In a mixer cream together the butter and sugar at mediumn speed until light and fluffy.
- Add in eggs.
- Add in vanilla and sour cream and mix on low until combined.
- Add in dry ingredients and beat until just combined.
- Dough will be sticky.
- Wrap in plastic wrap and refrigerate overnight.
- Use some additional flour for counter and rolling pin to roll out dough 1/4 inch thick
- With a 2 inch round cutter cut out cookies.
- Bake at 425 on parchment lined cookie sheet for 6-8 minutes or until the cookie barely turns lightly brown around the bottom edge. Do not overcook these cookies!
- Transfer to a rack to cool.
Frosting
- Beat together butter, sugar and vanilla until smooth.
- Add in just enough milk to get a consistency. Do 1 Tablespoon at a time.
- Add food coloring if wanted
- Frost cookies and add sprinkles.
- Store in an air tight container. Best to let cookies sit for several hours before serving.
Nutrition Facts:
Jolene says
I couldn’t wait to try this recipe! It says “Dough will be sticky.” What an understatement! It was impossible to handle, even after adding flour multiple times. I tried to partially freeze the dough, thinking that might help make it easier to handle, but it didn’t. I ended up throwing it all away. Very disappointing!.
Lindsey says
How long do these keep?
Leigh Anne says
Lindsey, I think cookies are always the best fresh but they would be good for 3-4 days probably. They never last that long at our house though.
Scoti says
The ingredients state “3C of flour, divided” but in the instructions is states to mix in all 3 cups. Do I actually mix in all 3 cups or do I leave some out for rolling?
Bridget says
Do you need a stand mixer for these or will the dough be “thin” enough for a regular mixer? Other Lofthouse copy cat recipes I’ve seen all require the dough attachment 🙁
Leigh Anne says
Bridget, you should be able to do this with a regular hand mixer.