Lofthouse Cookies (Soft Frosted Sugar Cookies)

Lofthouse Cookies are super soft, moist, thick, and delicious. These classic grocery store cookies are made of a cakey sugar cookie base and sweet buttercream frosting on top with colorful sprinkles.

The best part? Soft frosted sugar cookies are incredibly easy to make, and they’re even easier to eat! They are perfect for holiday cookie boxes, birthday parties, and bake sales — just don’t forget to keep some for yourself.

What are Lofthouse Cookies?

Lofthouse Cookies are iconic sugar cookies topped with pink buttercream icing and sprinkles. These classic grocery store cookies were made popular in the 1990s by a local grocery store in Utah called Lofthouse Foods. They sold the cookies bakeries and supermarkets across the country.

Why You'll Love the Lofthouse Cookies

• They have the best soft texture. There’s nothing better than a soft cookie. Made with sour cream, these lofthouse cookies are extra soft and moist. The texture of these copycat Lofthouse cookies fall somewhere in between Classic Sugar Cookies and Vanilla Cupcakes.
• Easy to make. You don’t need to be an expert baker to perfect these delectable soft frosted sugar cookies. Follow this recipe, and you’ll have the best soft sugar cookies. When you’re done making them, your only regret will be that you didn’t make more.
• They’re fast. These soft sugar cookies do require a bit of waiting for the dough to chill. But once the dough is ready, you can bite into a freshly baked cooke in just 25 short minutes. Time will fly by as you bake, and you’ll see that good things come to those who wait.
• The homemade frosting. The frosting for these lofthouse cookies are light and fluffy. To make the frosting for these soft frosted sugar cookies, you’ll need just 4 pantry and refrigerator staples. Then, add your favorite food coloring. It’s so simple, yet so delicious!

Ingredient Notes

To make these delicious copycat Lofthouse Cookies, you will need the following ingredients (full measurements in recipe card below):

• all-purpose flour
• cornstarch
• baking powder + soda
• salt
• butter - the butter should be brought up to room temperature before you start to make the dough. This helps it cream with the sugars and wet ingredients for a consistent texture. You also want to use unsalted butter. If using salted butter, just leave out the salt in the recipe.
• full-fat sour cream - using full-fat sour cream as opposed to sour cream with less fat is important as it gives these lofthouse cookies their super soft texture. You can also substitute it for full-fat Greek yogurt.
• granulated sugar - you can substitute with confectioners’ sugar instead. Confectioners’ sugar will create a finer and more crumbly texture.
• eggs
• vanilla extract
• almond extract - this is optional, to add a hint of nutty flavor.

Ingredients for the frosting:

• butter - you will need to use unsalted butter, otherwise the frosting will be too salty. Remember to also leave it out to bring it to room temperature.
• confectioners' sugar
• vanilla extract - you can substitute with almond extract for a different flavor.
• milk
• food coloring - we used pink food coloring to dye the icing pink, but you can leave out the food coloring for white frosting or use any color you’d like.
• sprinkles - we used classic sprinkes, but you can use any color or shape that you’d like.

Required Baking Equipment

You will also need the following baking tools and equipment:

• measuring cups and spoons
• mixing bowls
• hand mixer or stand mixer
• rolling pin
• round 2-inch cookie cutters (or round 3-inch cookie cutters)
• half sheet baking pan and silicone baking mat (or parchment paper)
• wire cooling rack

How to Make the Best Lofthouse Cookies

1. Combine dry ingredients. In a large mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

2. Combine wet ingredients. In another large mixing bowl, use an electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), to beat together butter, sour cream, and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, vanilla extract, and almond extract, and beat until combined.

• 

• 

• 

3. Add dry ingredients to wet ingredients. Gradually add the dry ingredients and beat until just combined. The dough will be soft and sticky.

• 

• 

4. Chill. Transfer the cookie dough to a sheet of plastic cling wrap and shape it into a disc. Wrap tightly and chill in the fridge until firm, at least 1 hour).

1. Cut out cookies. Remove the dough from the refrigerator and transfer to a lightly floured surface. Use a rolling pin to roll the dough out to ½ inch thick. Use a round 2-inch cookie cutter to cut out circles.

• 

• 

1. Chill again. Line 2 large baking sheets with parchment paper or a silicone baking mat. Transfer the cookies to the lined cookie sheets, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies. Place the cookies in the fridge while the oven preheats to 350F.
2. Bake. Bake in the preheated oven for 8-10 minutes until the edges just start to brown. The cookies will be light and pale. Do not overbake. Allow cookies to chill on the baking sheet for 10 minutes, then carefully transfer them to a wire cooling rack to cool completely.

• 

• 

How to Make Frosting for Lofthouse Cookies

1. Cream butter and sugar. In a medium mixing bowl, beat butter until light and fluffy, about 3 minutes. Add confectioners’ sugar and continue to beat until combined.
2. Add wet ingredients. Then, add vanilla extract and 1 tablespoon of milk and beat until incorporated. If the frosting is too thick, add a teaspoon of milk at a time until desired consistency is reached.
3. Add food coloring. Add pink food coloring and beat to incorporate.
4. Spread frosting on cookies. Top the completely cooled cookies with a thin layer of buttercream and add sprinkles on top. Let the cookies stand at room temperature until the frosting sets before storing (it should form a crust).

• 

• 

Storing and Freezing Instructions

How to Store

Once iced, these soft frosted sugar cookies can be left at room temperature for about six hours before they need to be stored. Keep leftover frosted cookies in an airtight container in a single layer the refrigerator for 4-5 days. If you must double layer, separate cookies with pieces of wax or parchment paper to prevent sticking.

How to Freeze

You can freeze these lofthouse cookies to extend their life for up to three months. Just freeze them on a baking tray until hard, before transferring them to a freezer-safe container.

More Cookie Recipes

• 50 Best Cookie Recipes
• Sugar Cookies
• Classic Shortbread Cookies
• Sugar Cookie Bars
• Pinwheel Cookies
• Italian Lemon Drop Cookies

Print