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Copycat Lofthouse Cookies

By Jen Lunsford

on Jan 11, 2016, Updated Jan 01, 2024

10 Comments

These CopyCat Lofthouse Cookies are very similar to the ones you will find at the stores. The simply soft cake like sugar cookie topped with buttercream frosting is sure to melt in your mouth.

Copycat Lofthouse Cookies

Have you had the pleasure of becoming addicted to Lofthouse Cookies? If so, I know you are going to love this recipe. If not, you are missing out but I will be saving you from spending a fortune on these popular, totally addicting, over-priced cookies. Yes, they are worth the $’s occasionally but they can break my grocery budget quite quickly.

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I can not recall how many times I have heard my kiddos arguing over who ate the last Lofthouse Cookie, I know it is way too often, ha ha. I think I have finally found a solution to eliminate the bickering. I just needed to make my own homemade Lofthouse Sugar Cookies.

The recipe looks like a lot of work but they are really quite simple. The hardest part of making these super delish cookies is waiting for them to cool and frost. I was so anxious to enjoy one with my morning coffee. The anticipation was killing me. I knew that if I did not enjoy them and take pics before the kiddos arrived home from school, there will not be any left.

After cooling, I loaded on the frosting and the sprinkles. The waiting was painful but oh so rewarding. These sugar cookies are beyond amazing. They were so good that I started on a second double batch to put in my freezer.  The kiddos will be excited to have their favorite sugar cookie in their lunches.

Since Valentine’s Day is just around the corner, I decorated ours with pink frosting and red, white, and pink sprinkles. They were super fun and bright just like the store bought Lofthouse Cookies. At St. Patrick’s Day, I can make a batch with green frosting. Then at Easter, some pastel colors. Halloween we can do some fun orange. They will be great for every holiday.

Since most everyone is a fan of Lofthouse, I plan to gift them as well. I can toss them in a tray, wrap with cello wrap, and I can have a tasty inexpensive gift.

I had all of the ingredients needed for these cookies on hand. It worked out perfect because I had some leftover sour cream from another recipe. Do not let the ingredient list scare you from making these. The cookies and ingredients come together quite quickly.

INGREDIENTS
Cookies:
3 cup Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 cup softened Butter
1 cup Sugar
1 Eggs
1 tsp Vanilla
1 tsp Almond Extract
3/4 cup Sour Cream
Frosting:
1/2 cup softened Butter
1/2 tsp Vanilla
2 cup Powdered Sugar
3 tbsp Milk
Adapted from Two Peas in their Pod!

DIRECTIONS
Whisk together the flour, baking soda, baking powder and set aside.
Cream together the butter and sugar until fluffy.
Add the egg, vanilla, almond extract and sour cream and beat until incorporated.
Add dry ingredients and beat until just combined (Scrape down sides as needed). Dough will still be sticky.
Place dough on plastic wrap, flatten to about 1″ and wrap.
Refrigerate for at least two hours.
Preheat oven to 425.
Line baking sheet with silicone mat or parchment paper.
Flour work surface, and roll out chilled dough to 1/4″ thickness.
Use cookie cutter to cut out 3″ cookies and place on prepared sheet.
Bake for 6-7 minutes, until cookies just set up and are lightly golden on edge.
Transfer to a wire rack to cool completely.
For the frosting, beat together the butter and vanilla extract.
Gradually add in powdered sugar.
Add milk, one tablespoon at a time, and food coloring while beating until fluffy
Frost cooled cookies and add sprinkles if desired.

Do you have a favorite store bought cookie?

These cookies are sure to be my kiddos new favorite homemade cookie.

3.50 from 2 votes

Copycat Lofthouse Cookies

By: Jen Lunsford

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Ingredients 

• ▢ Cookies:
• ▢ 3 cup Flour
• ▢ 1/2 tsp Baking Soda
• ▢ 1/2 tsp Baking Powder
• ▢ 1/2 cup softened Butter
• ▢ 1 cup Sugar
• ▢ 1 Eggs
• ▢ 1 tsp Vanilla
• ▢ 1 tsp Almond Extract
• ▢ 3/4 cup Sour Cream
• ▢ Frosting:
• ▢ 1/2 cup softened Butter
• ▢ 1/2 tsp Vanilla
• ▢ 2 cup Powdered Sugar
• ▢ 3 tbsp Milk

Instructions 

• Whisk together the flour, baking soda, baking powder and set aside.
• Cream together the butter and sugar until fluffy.
• Add the egg, vanilla, almond extract and sour cream and beat until incorporated.
• Add dry ingredients and beat until just combined (Scrape down sides as needed). Dough will still be sticky.
• Place dough on plastic wrap, flatten to about 1" and wrap.
• Refrigerate for at least two hours.
• Preheat oven to 425.
• Line baking sheet with silicone mat or parchment paper.
• Flour work surface, and roll out chilled dough to 1/4" thickness.
• Use cookie cutter to cut out 3" cookies and place on prepared sheet.
• Bake for 6-7 minutes, until cookies just set up and are lightly golden on edge.
• Transfer to a wire rack to cool completely.
• For the frosting, beat together the butter and vanilla extract.
• Gradually add in powdered sugar.
• Add milk, one tablespoon at a time, and food coloring while beating until fluffy
• Frost cooled cookies and add sprinkles if desired.

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Looking for other great Cookie recipes? Be sure to see some of these other recipes that I have shared…