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Lofthouse Cookies

A close up of a doughnut on a plate, with Cookie
Just like the store-bought version, these Lofthouse Cookies are super chewy and delicious, and are covered in a wonderful homemade frosting.
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Table of Contents
  1. LOFTHOUSE SUGAR COOKIES INGREDIENTS
  2. HOW TO MAKE LOFTHOUSE COOKIES
  3. STORAGE
  4. JUMP TO RECIPE

This Lofthouse cookie recipe is the perfect copycat recipe for the beloved supermarket bakery treat. These easy frosted sugar cookies are seriously the best. They are thick and have a soft fluffy texture in the middle, and are topped off with the perfect creamy frosting and sprinkles. The frosting can easily be made different colors to fit whatever holiday or occasion you’re baking for.

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

A close up of a doughnut

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Peanut Butter Cookies | Oatmeal Chocolate Chunk Cookies


LOFTHOUSE SUGAR COOKIES INGREDIENTS

We’ve broken down the ingredients list into two sections. First, we have listed the cookie ingredients and next we’ve listed the frosting ingredients.

You will need:

Cookie Ingredients:

lofthouse cookie ingredients on a marble surface
  • 2 cups of cake flour
  • ½ cup all-purpose flour
  • 1 cup sugar
  • ½ cup butter, softened
  • 1 whole egg + 1 egg white
  • ¼ cup butter flavored shortening, softened
  • 1 ½ tsp baking powder
  • ¼ tsp cream of tartar
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 1 tsp almond extract

Frosting Ingredients:

lofthouse cookie frosting ingredients on a marble surface
  • ⅓ cup butter
  • ⅓ cup butter flavored shortening, softened
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • ¼ tsp salt
  • 3-3 ½ cups powdered sugar
  • 3-4 tbsp whole milk
  • Pink food coloring drops or pink food coloring gel
  • Sprinkles

INGREDIENT SUBSTITUTIONS

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.

HOW TO MAKE LOFTHOUSE COOKIES

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

A cup of coffee on a table, with Cookie and Sugar

STEP TWO: In the bowl of a stand mixer with paddle attachment cream together the sugar, butter, and shortening until light and fluffy. Add vanilla extract, almond extract, and the whole egg.

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

A plate of food and a cup of coffee, with Cookie and Mixing Bowl

STEP FOUR: Preheat the oven to 375 degrees 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 2-3 tbsp depending on how large you want your cookies). Place the balls of dough on the cookie sheet and use the bottom of a cup to flatten into a ½ inch thick round cookie. Place 6 each on one baking sheet and 6 on the other.

A close up of food, with Cookie and Beam

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.

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

STEP SEVEN: Once the cookies have cooled for 2-3 minutes, remove 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 and almond extract and continue mixing until all incorporated.

A bunch of food on a plate, with Cookie and Bowl

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

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

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

STORAGE

ROOM TEMP

You should store your Lofthouse 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 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.

A close up of a piece of cake on a paper plate, with Cookie and Sugar

Lofthouse sugar cookies are the softest and chewiest frosted sugar cookies. They are an easy to make treat from flour, powdered sugar, shortening, plus vanilla and almond extract, and can be customized to fit any occasion. You are going to love these delicious copycat sugar cookies!

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A close up of a doughnut on a plate, with Cookie

Lofthouse Cookies

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

Ingredients
  

Cookie Ingredients

  • 2 cups cake flour
  • 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter softened
  • 1 whole egg + 1egg white
  • 1/4 cup butter flavored shortening softened
  • 1 1/2 tsp baking powder
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 tsp almond extract

Frosting Ingredients

  • 1/3 cup butter
  • 1/3 cup butter flavored shortening softened
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 3-3 1/2 cups powdered sugar
  • 3-4 tbsp 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 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 2-3 hours.
  • Preheat the oven to 375 degrees 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 (abot 2-3 tbsp depending on how large you want your cookies). Place the balls of dough on the cookie sheet and use the bottom of a cup to flatten into a ½ inch thick round cookie. NOTE: An alternative method 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. Place 6 each one baking sheet, 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 2-3 minutes on the baking sheet. Place the other baking sheet in the oven and cook for 8 minutes.
  • Once cookies have cooled for 2-3 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 and almond extract and continue mixing until all incorporated.
  • Slowly beat in 1 cup of powdered sugar and 1 tbsp milk. Mix until combined. Repeat 1 cup of powdered sugar and 1 tbsp 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

Tip: When baking cookies, make sure to remove them from the oven before they start to brown.

Nutrition

Calories: 511kcal | Carbohydrates: 71g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 221mg | Potassium: 112mg | Fiber: 1g | Sugar: 51g | Vitamin A: 430IU | Calcium: 41mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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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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