Soft frosted sugar cookies with that classic Lofthouse-style texture, thick, tender, and topped with a smooth layer of frosting. This version keeps the familiar bakery softness with a light almond flavor and an easy, reliable method for consistent results.
Why You'll Love These Copycat Lofthouse Sugar Cookies
These soft frosted sugar cookies have a tender texture and a mild almond flavor that works as a versatile base. The dough is easy to handle, and the smooth frosting makes them perfect for decorating in any color or style..
- Soft, Cake-Like Texture: These cookies are tender and soft with that classic bakery-style crumb.
- Delicate Almond Flavor: A light hint of almond complements the sweet cookie base without overpowering it.
- Perfect for Decorating: Their smooth, flat surface makes them ideal for frosting and decorating in any color or style.
Ingredients Overview
To make these cookies you'll need standard baking staples like all-purpose flour, cornstarch, sugar, butter, and eggs. The defining flavor comes from almond extract, giving them their signature taste. Baking powder or soda helps achieve their soft, cake-like texture.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Lofthouse Sugar Cookies
Making these cookies starts with creaming butter and sugar, mixing in wet and dry ingredients to form a soft dough, then dropping it onto baking sheets. These cookies are baked until just set, resulting in a delightfully tender texture.
Step 1: Preheat the oven to 375 F. Line cookie sheets with parchment paper and set them aside until ready to bake the cookies.
Step 2: Cream the butter and powdered sugar until fluffy. Add the egg and mix again until blended.
Step 3: Combine all the dry ingredients into a bowl and use a whisk to combine them.
Step 4: Add the dry ingredients to the butter and sugar mixture. Using a hand mixer, mix until all the flour is mixed in. Use an ice cream scoop and make 18 balls.
Step 5: Roll the balls smooth, then press into discs about 3" diameter. Set on parchment covered cookie sheet and bake 9 minutes at 375 F.
Step 6: While the soft sugar cookies are baking and cooling, prepare the frosting. You can use any frosting recipe, or even a tub of store bought vanilla frosting.
Step 7: Tint the frosting with food coloring gel for what ever occasion you're celebrating. The big, soft cake style cookies are just like the ones Lofthouse used to make, and like the ones sold at the grocery stores.
Step 8: Divide the buttercream frosting between two bowls. Add dark blue food color gel to one.
Step 9: Blend the food color gel to get the shade of blue you want. Set up the Hanukkah sprinkle decorations.
These cookies are a sweet addition for any holiday event. Serve decorated with your favorite color of icing on a festive platter with Blue Velvet Cookies and White Chocolate Peppermint Bark for a beautiful display.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Flavor Extract Options: While almond extract gives these cookies their signature flavor, you can swap or combine it with vanilla for a more traditional sugar cookie, or use lemon for a brighter variation.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The dough may benefit from a slightly longer chill time.
- Decorating Variations: These cookies are a blank canvas. Use different frosting colors and toppings like sprinkles, sanding sugar, or edible glitter to suit any occasion.
Tips for Success
Here are a few tips for making this recipe:
- Use Room Temperature Ingredients: Make sure the butter and eggs are fully at room temperature so they mix smoothly and create an even dough.
- Don't Overmix the Dough: Once the dry ingredients are added, mix just until the flour disappears. Overmixing develops gluten and can make the cookies tough instead of soft.
- Chill the Dough (Optional): Chilling for 30 to 60 minutes helps control spread and gives you thicker, softer cookies.
- Watch for Doneness, Not Color: These cookies should stay pale. Bake until the edges are just set and the centers look slightly puffy and soft. They will finish setting as they cool.
- Cool Before Frosting: Let the cookies cool completely before frosting so it sets properly instead of melting.
Storage Options
Some recommended storage options for this recipe are:
- Storage: Store unfrosted cookies in an airtight container at room temperature for up to 3 to 4 days. Frosted cookies should be refrigerated for up to 5 to 7 days. Bring to room temperature before serving.
- Freezing (Baked Cookies): Freeze in a single layer, then transfer to an airtight container with parchment between layers. Freeze for up to 2 months. Thaw at room temperature.
- Freezing (Dough): Scoop dough onto a lined baking sheet and freeze until solid, then transfer to a freezer bag. Freeze for up to 3 months. Bake from frozen, adding 1 to 2 minutes.
Related Recipes
- Crumbl Style Strawberry Crunch Cookies
- Crumbl style Churro Cookies
- Easy Cream Cheese Frosting
Frequently Asked Questions
The key to a soft, tender cookie is to not overmix the dough once the flour is added. Mix just until combined to avoid developing too much gluten, which can make cookies tough. Also, ensure your butter and eggs are at room temperature.
These cookies should look pale and soft, not deeply golden brown. The edges should be just barely set, and the centers might still look a little puffy and underbaked. They will continue to set as they cool on the baking sheet.
Yes, you can prepare the dough in advance. Cover it tightly and refrigerate for up to 2-3 days. Let it sit at room temperature for about 15-30 minutes before scooping, as it might be quite firm from chilling.
Always wait until the cookies are completely cooled before decorating them. If they're still warm, any icing will melt or smear, and sprinkles won't adhere properly.
Bar and Brownie Recipes
Get The Recipe!
Lofthouse-style Sugar Cookies
Equipment
- Large Rimmed Cookie sheet with cooling racks
- sprinkles
Ingredients
For the Cookies
- 2 ¼ cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoon vanilla extract
- ¼ cup sour cream room temperature
For the Buttercream
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon Milk
- ½ teaspoon salt
- Food coloring optional
- Sprinkles optional
Instructions
- Whisk together the flour, salt, baking powder, baking soda, and cornstarch in a bowl and set aside.2 ¼ cups all-purpose flour, ¾ teaspoon salt, ½ teaspoon baking powder, ¼ teaspoon baking soda, 1 tablespoon cornstarch
- In a separate large mixing bowl, cream the butter and sugar until fluffy, about 3 to 4 minutes.½ cup unsalted butter room temperature, 1 cup granulated sugar
- Mix in the egg, vanilla extract, and sour cream, mixing until combined, scraping the bowl down as needed.1 large egg , ¼ cup sour cream , 1 ½ teaspoon vanilla extract
- Add the dry flour mixture to the wet butter and sugar mixture, and mix on low until just combined.
- Tip the dough out and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 375° F. Line twp rimmed cookie or baking sheets with parchment paper.
- Roll the dough out to ⅜ inch then use a 2 ½-3 inch circular cookie cutter to cut the cookies, re-rolling scraps for additional cookies.
- Transfer the cut out cookies to the prepared baking sheets and bake at 375°F for 8-9 minutes, or until the cookies are just turning color on the bottom edge. Set aside to cool completely.
- Make the frosting while the cookies are baking, but do not frost them until completely cooled. Add sprinkles to finish off.
For the Buttercream Frosting
- Using a medium mixing bowl, cream the butter and powdered sugar together. Add the vanilla extract and mix in.½ cup unsalted butter , 2 cups powdered sugar, 1 teaspoon vanilla extract
- Add the milk, salt, and mix until fully blended and smooth. Add any food coloring if making tinted frosting.2 tablespoon Milk, ½ teaspoon salt, Food coloring
- Place a tablespoon of frosting in the center of each cookie. Use a butter knife to spread it outward in a circular, swirling motion. Add sprinkles if using. Set on a wire rack and repeat with remaining cookies.Sprinkles
Notes
- Use Room Temperature Ingredients: Make sure the butter and eggs are fully at room temperature so they mix smoothly and create an even dough.
- Don't Overmix the Dough: Once the dry ingredients are added, mix just until the flour disappears. Overmixing develops gluten and can make the cookies tough instead of soft.
- Chill the Dough: Chilling for 60 minutes helps control spread and gives you thicker, softer cookies.
- Watch for Doneness, Not Color: These cookies should stay pale. Bake until the edges are just set and the centers look slightly puffy and soft. They will finish setting as they cool.
- Cool Before Frosting: Let the cookies cool completely before frosting so it sets properly instead of melting.
Nutrition
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