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Lofthouse Cookies

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.
Prep Time 20 mins
Cook Time 16 mins
Chill Time 2 hrs
Total Time 2 hrs 36 mins
Course Dessert
Cuisine American
Servings 12
Calories 511 kcal


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


  • 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. 


  • 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.


  • 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.


Calories: 511kcalCarbohydrates: 71gProtein: 4gFat: 24gSaturated Fat: 11gCholesterol: 55mgSodium: 221mgPotassium: 112mgFiber: 1gSugar: 51gVitamin A: 430IUCalcium: 41mgIron: 1mg