This recipe for Lofthouse Sugar Cookies yields a soft, light, cakey cookie with a pastel colored buttercream frosting that is not overly sweet.
What is a Lofthouse cookie?
Lofthouse cookies, also known as frosted sugar cookies, were created by David Stone in the 1990's and named after his mother's maiden name.
They are ubiquitous on grocery store shelves as packaged in plastic containers as thick, pink-frosted sugar cookies adorned with sprinkles.
Why you'll love this recipe
This recipe for Lofthouse-style frosted sugar cookies is:
Not overly sweet: the ones in the grocery stores tend to be sugar (cookie) on sugar (frosting) on sugar (sprinkles!), and are very sweet. This version is paired down, with just enough sweetness peaking through the cookie, balanced by the frosting and sprinkles.
Light and cakey: using cake flour is the secret to keeping these cookies light and soft.
Better than store-bought: no preservatives or artificial flavors in these soft cookies with a delicate almond-vanilla flavor!
Ingredients you'll need
- cake flour: the ingredient that keeps these cookies light and cakey; contains lower protein and gluten than regular all-purpose flour; if you don't have cake flour on hand, use regular plain all-purpose flour and remove 1 Tbsp, subbing in 1 tablespoon of cornstarch
- baking powder: acts as a leavening agent and helps the cookies puff up
- baking soda: also another leavening agent (base) that reacts with the sour cream (acid) and adds a little chewiness to the cookie
- salted butter: at room temperature; if you don't have salted butter, you can use unsalted butter and add ¼ teaspoon of fine sea salt
- granulated sugar: adds sweetness and body to the cookie
- large egg: binds everything together
- sour cream: adds a little moisture to the cookie and reacts with the baking soda to provide lift
- vanilla extract: adds flavor; use a quality vanilla extract for the best flavor; however, if you want it to taste similar to the grocery store cookies, you can use artificial/imitation vanilla
- almond extract: adds that dimension of flavor that mimics the grocery store cookies
How to make Lofthouse-style cookies
To make these cookies, start by whisking together the dry ingredients: cake flour, baking powder, and baking soda.
Cream butter and sugar in a stand mixer until fluffy, then mix in an egg, sour cream, vanilla, and almond extracts.
Combine with the dry ingredients to form a dough, wrap it up, and chill for an hour.
After chilling, roll the dough out, cut into shapes, and bake at 375°F for 8-9 minutes until pale but fully cooked.
Let the cookies cool before serving.
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How to frost the cookies
In a stand mixer bowl fitted with a paddle attachment, add in the butter, powdered sugar and vanilla extract.
Beat until the buttercream is fluffy, about 3-5 minutes.
If desired, use a toothpick to add a little gel food color to the buttercream and continue to beat.
Pour in a few teaspoons of milk until the buttercream reaches your desired consistency -- not too thick and not too thin.
How to store
Store Lofthouse cookies in an airtight container in a cool location for up to 2 days.
The buttercream frosting will stiffen slightly when stored in an airtight container in the fridge.
Freeze the cookies in an airtight container for up to 1 month.
Defrost the cookies on the counter for about 20-30 minutes before enjoying.
Expert tips & substitutions
If you prefer a thicker buttercream frosting (like the Lofthouse style ones), use less milk.
To create a uniformly round cookie: use a larger cookie cutter, place it over the cookie when it is still warm out of the oven and gently move the cookie cutter against the cookie in a circular motion.
The number of cookies yielded will depend on how large or small your cookie cutter is.
If you don't have sour cream, you can also use a thick unflavored Greek yogurt.
Different colors: although pink is the original Lofthouse cookie color, you can decorate the cookies with any pastel color.
Sprinkles: you can use quins, jimmies, or nonpareils.
Other Christmas cookie recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Lofthouse Sugar Cookies (Less Sweet)
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For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Cookies:
- 270 g cake flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 115 g salted butter room temperature
- 100 g granulated sugar
- 1 large egg
- 50 ml sour cream
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional
Frosting:
- 115 g salted butter room temperature
- 230 g powdered sugar
- 2 teaspoon vanilla extract
- gel food color optional
For decorating:
- assorted sprinkles jimmies or nonpareils
Instructions
Make the cookies:
- In a bowl, whisk together cake flour, baking powder, baking soda. Set aside.
- In a stand mixer bowl fitted with a paddle attachment, add in butter and sugar and cream on medium-high speed until light and fluffy, about 3-5 minutes.
- Lower the mixer speed and beat in the egg, until incorporated.
- Add in the sour cream, vanilla extract and almond extract.
- Add the cake flour mixture into the butter mixture and mix until just combined.
- Transfer the cookie dough onto a large piece of parchment paper or plastic wrap and form into a disc.
- Wrap up the cookie dough and chill in the fridge for 1 hour.
- Preheat oven to 375°F/191°C.
- Line a baking sheet or cookie sheet with parchment paper. Set aside.
- Lightly flour the cookie dough and roll out to about ¼" thickness using a rolling pin.
- Use a round cookie cutter and cut out circular shapes.
- Place the cookie dough onto a baking sheet lined with parchment paper.
- Repeat with the remaining dough.
- Collect the leftover dough scraps and re-roll them again to create more cookies.
- Bake cookies at 375°F/191°C for 8-9 minutes. (The cookies should remain pale, with no browning at the edges).
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the frosting:
- In a mixing bowl, combine butter, powdered sugar, vanilla extract, gel color (if using) and beat until lightened, creamy and fluffy.
- Use an offset spatula to spread the frosting on the cookies and decorate with sprinkles.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Recipe adapted from Preppy Kitchen.
Heidi
This is the perfect cookie to decorate with the kiddos for Christmas. I especially like how you've toned down the sugar. It's also so easy to make with pantry staples I almost always have on hand!
Ben | Havocinthekitchen
Yes, sugar cookies from stores and bakeries tend to be overly sweet, unnecessary. So it's great you've round up the sweetness a bit. They look pretty, too!
Michelle
Thank you Ben! It's the one pet peeve I have about grocery store bakery cookies -- hehe! That's the beauty of being able to make them at home 🙂
Raymund | angsarap.net
These Lofthouse Sugar Cookies sound like the perfect treat for any occasion, especially with the light and cakey texture. I love that this recipe offers a balanced sweetness compared to the overly sugary store-bought versions.
Michelle
Thanks Raymund! They're such a classic with a tall glass of cold milk 🙂
David @ Spiced
Oh I've always loved those Lofthouse cookies! But you're right - they are incredibly sweet. This sounds like the perfect treat to make for Santa this year! 🙂
Michelle
Thanks David! This version is definitely toned down in sweetness, but still has that signature flavor and texture! 🙂
Dawn
I've never had Lofthouse cookies before but they certainly look so tempting and delicious! Would love to try them ... they're so pretty too!
Michelle
Thanks Dawn, they're such a ubiquitous supermarket cookie! The colors of the frostings always tempts me!