Lofthouse Style Soft Sugar Cookies
Make Lofthouse style soft sugar cookies with buttercream frosting. This easy copycat recipe yields fluffy, bakery-quality cookies perfect for any occasion. Get the recipe
Here’s what to make next: Peach Cobbler, Chocolate Crinkle Cookies, Oatmeal Cookies with White Chocolate and Dried Cranberries, or Sugar Cookies.
The Story Behind These Soft Sugar Cookies
I know, I know, it’s been a while since I shared a cookie recipe. After December’s cookie marathon, I needed a break. But these copycat Lofthouse cookies are worth the wait. They’re the ones you grab at the store in those plastic clamshells, only better because they’re homemade. The secret is sour cream in the dough, which keeps them incredibly soft. I made a batch for Valentine’s Day with heart cutters and pink frosting, but honestly, they work for any occasion. My kids helped with the sprinkles, that’s the fun part.
Why You’ll Love These Homemade Sugar Cookies
- They taste just like the bakery version but are way more fun to make yourself.
- The sour cream makes them tender and moist, no dry cookies here.
- You can cut them into any shape and decorate however you want, so they’re perfect for holidays or birthdays.
Key Ingredients for Copycat Lofthouse Cookies
- Sour cream: Full-fat works best for moisture and tenderness. Low-fat will work but the cookies won’t be as soft. Let it come to room temperature before mixing.
- Unsalted butter: Use real butter, not margarine. For the dough, cream it well with sugar until light and fluffy, that’s important for texture.
- All-purpose flour: Spoon and level it, don’t scoop directly from the bag or you’ll add too much.
Kitchen Tools for Soft Sugar Cookies
- Stand mixer or hand mixer (for creaming butter and sugar)
- Rolling pin
- Cookie cutters (any shape you like)
- Parchment paper or silicone baking mats
- Large baking sheets
Tips for the Best Lofthouse Style Cookies
The dough needs to chill, at least two hours, but overnight is best. Skipping that step makes the cookies spread too much. Roll to exactly ¼ inch thick for that soft, pillowy texture. And don’t overbake: 7 minutes at 425°F is all they need. The edges should be just barely golden; the centers will look underdone but set as they cool.
Expert Tips for Perfect Soft Sugar Cookies
Sour cream is the star here, it adds moisture without making the dough sticky. If your dough feels too sticky after mixing, don’t add extra flour; just chill it longer. When rolling, use a light dusting of flour on the counter and on top of the dough, but not too much or the cookies get tough. For even thickness, roll between two sheets of parchment paper instead.
Ways to Switch Up These Sugar Cookies
Swap the vanilla extract in the frosting for almond or lemon extract, both pair nicely with the sweet cookie. For a different look, use gel food coloring to tint the frosting any shade. If you’re not into frosting, dust the baked cookies with powdered sugar instead, they’ll still be soft and delicious. You can also add a teaspoon of citrus zest to the dough for a bright flavor.
How to Serve Lofthouse Style Sugar Cookies
These cookies are perfect on their own with a glass of cold milk or a cup of coffee. For a dessert platter, arrange them alongside fresh fruit and chocolate truffles. They also make great party favors, just wrap a few in a cellophane bag tied with ribbon.
How to Store Soft Sugar Cookies
Store baked and frosted cookies in an airtight container at room temperature for up to 3 days. If you stack them, place a sheet of wax paper between layers to keep the frosting from smudging. For longer storage, freeze the unfrosted cookies.
How to Freeze These Sugar Cookies
Freeze the unbaked dough: shape it into discs, wrap tightly in plastic, and freeze for up to 3 months. Thaw overnight in the fridge, then roll and bake as directed. You can also freeze baked (unfrosted) cookies: layer them between parchment in a freezer container for up to 2 months. Thaw at room temperature, then frost and serve.
How to Reheat Sugar Cookies
These cookies are best at room temperature, but if you want a warm cookie, pop one in the microwave for 5-8 seconds. Don’t overheat or the frosting will melt. For a slightly crisp edge, warm in a 300°F oven for 2-3 minutes, but note that this changes the soft texture.
Frequently Asked Questions About Lofthouse Sugar Cookies
Can I skip chilling the dough?
No. Chilling is essential for these cookies. The dough is sticky and needs at least 2 hours (or overnight) to firm up. Without chilling, the cookies will spread too thin and lose their soft, thick texture.
Why is sour cream used in the dough?
Sour cream adds moisture and a slight tang, which keeps the cookies soft and tender. It also reacts with the baking soda to help them rise a little, giving that pillowy texture Lofthouse cookies are known for.
Can I use a different frosting?
Sure. While buttercream is classic, you can use cream cheese frosting, a simple glaze, or even royal icing. Just make sure the frosting isn’t too thin, it should hold its shape when spread.
How do I get the cookies to stay soft for days?
Store them in an airtight container with a slice of bread. The bread absorbs excess moisture and releases it slowly, keeping the cookies soft. Replace the bread slice every day or two.
Recipe
Lofthouse Style Soft Sugar Cookies
Lofthouse sugar cookies with buttercream frosting. These soft and fluffy sugar cookies are perfect for Christmas, Valentine's Day, or any occasion.
Ingredients
cookies
- 6 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter, at room temperature
- 2 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1.5 cup sour cream
frosting
- 1 cup unsalted butter, room temperature
- 1 tsp vanilla extract
- 4 cup powdered sugar
- 1 pinch salt
- 6 tbsp heavy cream
- food coloring
- sprinkles
Instructions
- 1
In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.
- 2
In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.
- 3
Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a little sticky and that is ok. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
- 4
Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.
- 5
Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the
Nutrition (per serving)
Calorie breakdown
How this was calculated — 15 of 16 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: Christmas, Oven Baked, valentine's day, vegetarian
This post may contain affiliate links. Read our disclosure policy.
Share this recipe
You Might Also Like
View All →
About the Author
NutriforksNutriForks is a home-cooking site built around two simple ideas: recipes should actually work, and you should know what’s in them. Every recipe pairs clear, tested instructions with a full nutrition breakdown, so healthy, everyday cooking is genuinely easy.