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Lofthouse Cookies

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close up shot of a plate of Lofthouse Cookies
​​Just like the store-bought version, these Lofthouse cookies are super chewy sugar cookies, and are covered in a wonderful homemade frosting.
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Table of Contents
  1. Lofthouse Sugar Cookies Ingredients
  2. How To Make This Lofthouse Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These Lofthouse cookies are the perfect copycat recipe for the beloved grocery store bakery treat. They are thick, have a soft texture in the middle, and are topped with sweet frosting and sprinkles that can easily be made in different colors to fit any holiday or occasion.

For another fun copycat cookie recipe, be sure to try out this copycat Doubletree Hotel cookies recipe, they are mouthwatering! And if you love sugar cookies, you definitely have to make these extra refreshing lemon sugar cookies.

close up shot of a plate of Lofthouse Cookies

Lofthouse Sugar Cookies Ingredients

Lofthouse Cookies raw cookie ingredients that are labeled

You’ll need:

For the Cookies

  • 2 cups of cake flour
  • ½ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 cup sugar
  • ½ cup butter, softened
  • 1 whole egg + 1 egg white
  • ¼ cup butter flavored shortening, softened
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
Lofthouse Cookies raw frosting ingredients that are labeled

You’ll need:

For the Frosting

  • ⅓ cup butter
  • ⅓ cup butter flavored shortening, softened
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  • 3-3½ cups powdered sugar
  • 3-4 tablespoons whole milk
  • Pink food coloring drops or pink gel food coloring
  • Sprinkles

SUBSTITUTIONS AND ADDITIONS

FOOD COLORING: You can use any color of food coloring or food coloring gel that you prefer. You could even make a few different colors and have a variety. To do this, separate your frosting into however many bowls for each color you will make. Then add the coloring separately to each bowl.

SPRINKLES: Of course, rainbow sprinkles are the best, but you can customize the color of the sprinkles along with the icing depending on the time of year you make these cookies.

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How To Make This Lofthouse Cookies Recipe

STEP ONE: In a medium bowl, add cake flour, all-purpose flour, baking powder, cream of tartar, and salt. Whisk together. Set aside.

STEP TWO: In the bowl of a stand mixer with a paddle attachment on medium speed, cream together the sugar, butter, and shortening until light and fluffy. Add vanilla extract, almond extract, and the whole egg. Add the egg white and continue mixing until well combined. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl.

PRO TIP:

Make sure your butter shortening is softened to room temperature so that it mixes well without any lumps.

Lofthouse Cookies process shot of ingredients blended together in a bowl

STEP THREE: Turn the mixer on low speed and gradually add the dry ingredients to the wet ingredients. Mix until no flour pockets remain. Cover the mixing bowl with plastic wrap and place in the refrigerator for 2 to 3 hours.

Lofthouse Cookies process shot of ingredients blended together in a bowl

STEP FOUR: Preheat the oven to 375°F and line 2 baking sheets with parchment paper. Set aside.

STEP FIVE: Remove cookie dough from the refrigerator and use a cookie scoop to create balls of dough (about 2 to 3 tablespoons of dough depending on how large you want your cookies). Place the balls of dough on the cookie sheet and use the bottom of a glass to flatten into a round cookie with a ½-inch thickness. Place 6 cookies on one baking sheet and 6 on the other.

PRO TIP:

An alternative method to making your cookies would be to roll the dough out on a flat surface to about ½ inch thick, and then use a round cookie cutter to cut out the circles.

Lofthouse Cookies process shot of cookie dough placed on a baking sheet and flattened

STEP SIX: Place one cookie sheet in the oven and cook for 8 minutes. Remove from the oven and let cool for 2 to 3 minutes on the baking sheet. Place the other baking sheet in the oven and cook for 8 minutes.

PRO TIP:

When baking your cookies, keep an eye on them! You want the edges to be firm without turning brown. Be sure to remove them from the oven as soon as they start to brown.

Lofthouse Cookies process shot before and after cookies are baked

STEP SEVEN: Once the cookies have cooled for 2 to 3 minutes, remove them to a cooling rack.

STEP EIGHT: In a separate mixing bowl, beat together the butter and shortening with a hand mixer until light and fluffy. Add vanilla, almond extract, and salt and continue mixing until incorporated.

Lofthouse Cookies process shot of ingredients blended together in a bowl

STEP NINE: Slowly beat in 1 cup of powdered sugar and 1 tablespoon of milk. Mix until combined. Repeat 1 cup of powdered sugar and 1 tablespoon of milk at a time until all have been combined.

Lofthouse Cookies process shot of ingredients blended together in a bowl

STEP TEN: Add your choice of food coloring until the desired color is achieved.

Lofthouse Cookies process shot of food coloring added to the frosting

STEP ELEVEN: Frost cooled cookies with a knife or piping bag and top with sprinkles.

Lofthouse Cookies process shot of cookie topped with frosting and sprinkles

How To Serve

These perfect copycat Lofthouse cookies would be a sweet treat for your loved ones on Valentine’s day with their pretty pink frosting. But don’t let that stop you from changing up the color and making these during the holiday season or any other special occasions throughout the year.

Storage

ON THE COUNTER: You should store these soft sugar cookies in an airtight container with a sealed lid, this will ensure they last as long as possible. Wondering how long your Lofthouse cookies will last? Typically, it’s about 3 to 4 days before they begin to dry out if they are stored properly.

IN THE FREEZER: Can you freeze homemade Lofthouse cookies? You absolutely can! This will ensure that they last even longer. If planning on freezing your cookies, be sure to place parchment paper between each layer of cookies and then place them in an airtight container and into the freezer.

close up shot of a plate of Lofthouse Cookies with a bite taken out of the top cookie

Lofthouse sugar cookies are the deliciously soft frosted sugar cookies that you remember from the bakery. This homemade version is an easy-to-make treat and the colorful frosting can be customized to fit any occasion. You are going to love these delicious copycat sugar cookies!

FREQUENTLY ASKED QUESTIONS

Can I add flavors to these cookies?

If you’d like to add different flavors to these cookies, you can. While they won’t taste like the original version anymore, they will still be delicious. Try a couple of drops of peppermint or orange extract for yummy variations.

Can I make the dough in advance?

You can prepare the dough up tin advance and store it wrapped in plastic wrap in the fridge for up to three days.

Can I freeze these cookies?

Lofthouse cookies freeze well for up to three months. Just make sure to add a layer of parchment paper between the cookies so the icing doesn’t cause them to stick to each other.

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close up shot of a plate of Lofthouse Cookies

Lofthouse Cookies

5 from 2 votes
​​Just like the store-bought version, these Lofthouse cookies are super chewy sugar cookies, and are covered in a wonderful homemade frosting.
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 2 hours 36 minutes
Servings 12

Ingredients
  

For the Cookies

  • 2 cups cake flour
  • ½ cup all-purpose flour
  • 1 cup sugar
  • ½ cup butter, softened
  • 1 whole egg, plus 1 egg white
  • ¼ cup butter flavored shortening, softened
  • teaspoons baking powder
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

For the Frosting

  • cup butter
  • cup butter flavored shortening, softened
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  • 3 to 3½ cups powdered sugar
  • 3 to 4 tablespoons whole milk
  • food coloring or food coloring gel
  • sprinkles

Instructions
 

  • In a mixing bowl add cake flour, all-purpose flour, baking powder, cream of tartar, and salt. Whisk together. Set aside.
  • In the bowl of a stand mixer with a paddle attachment, cream together the sugar, butter, and shortening until light and fluffy. Add vanilla extract, almond extract, and the whole egg. Mix together until combined. Add egg white and continue mixing until well combined. Turn off the mixer and use a rubber spatula to scrape the sides of the mixing bowl.
  • Turn the mixer on low and gradually add dry ingredients to wet ingredients. Mix until no flour pockets remain. Cover mixing bowl with saran wrap and place in the refrigerator for 2 to 3 hours.
  • Preheat the oven to 375°F and line 2 baking sheets with parchment paper. Set aside.
  • Remove cookie dough from the refrigerator and use a cookie scoop to create balls of dough (about 2 to 3 tablespoons depending on how large you want your cookies). Place the balls of dough on the cookie sheet and use the bottom of a glass to flatten into a round cookie with a ½-inch thickness. Place 6 cookies on one baking sheet and 6 on the other.
  • Place one cookie sheet in the oven and cook for 8 minutes. You want the edges to be firm without turning brown. Remove from the oven and let cool 2 to 3 minutes on the baking sheet. Place the other baking sheet in the oven and cook for 8 minutes.
  • Once cookies have cooled for 2 to 3 minutes remove to a cooling rack. 

Frosting

  • In a separate mixing bowl, beat together the butter and shortening with a hand mixer until light and fluffy. Add vanilla, almond extract, and salt and continue mixing until incorporated.
  • Slowly beat in 1 cup of powdered sugar and 1 tablespoon milk. Mix until combined. Repeat 1 cup of powdered sugar and 1 tablespoon of milk at a time until all have been combined.
  • Add your choice of food coloring until the desired color is achieved.
  • Frost cooled cookies with a knife or piping bag. Top with sprinkles.

Notes

  • Make sure your butter shortening is softened to room temperature so that it mixes well without any lumps. 
  • An alternative method to making your cookies would be to roll the dough out on a flat surface to about ½ inch thick, and then use a round cookie cutter to cut out the circles.
  • When baking your cookies, keep an eye on them! You want the edges to be firm without turning brown. Be sure to remove them from the oven as soon as they start to brown.

Nutrition

Sodium: 221mg | Calcium: 41mg | Vitamin A: 430IU | Sugar: 51g | Fiber: 1g | Potassium: 112mg | Cholesterol: 55mg | Calories: 511kcal | Saturated Fat: 11g | Fat: 24g | Protein: 4g | Carbohydrates: 71g | Iron: 1mg
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  1. Shauna says

    5 stars
    I saw on the recipe that these cookies used cake flour which I have never tried in a cookie. Of course I had to make them immediately and they turned out so amazing! Seriously this recipe is so similar to Lofthouse cookies. My kids are gobbling them up as we speak!

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