Copycat Lofthouse cookie recipe makes cookies that taste as good (or better) than the pink frosted Lofthouse sugar cookies. These soft sugar cookies topped with a luscious vanilla buttercream frosting for the ultimate thick frosted sugar cookie!
Like most kids, my kids love cookies that have frosting and sprinkles. With the pink frosting and rainbow sprinkles, the Lofthouse sugar cookies are just what they like.
I have to admit, I’m not the biggest fan of the cookies, and I find them a little bland and overly sweet. Not this recipe though!
This copycat Lofthouse cookie recipe is a tastier version of the original. With the generous amount of vanilla and a hint of almond, the cookies have more flavor, and my whole family prefers this version to the originals.
“We love Lofthouse cookies and these cookies are even better! They’re a little work but they’re really worth it. Thanks!” – Michelle
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe. If you’re using unsalted butter, increase the salt in the cookies to 3/4 teaspoon.
- Almond extract: The hint of almond extract gives the cookies that classic sugar cookie flavor. If you can’t use almond extract, you can substitute additional vanilla extract.
- Flour: Weighing the flour is the most accurate way to measure it. I highly recommend weighing the flour. If not, sift the flour, then lightly spoon it into the measuring cup and level. Avoid packing the flour. That will give you dry, heavy cookies.
- Kosher salt: If you’re using table salt, use half the amount of salt.
How to make copycat Lofthouse cookies
Step 1: In a large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes on medium speed.
Step 2: Beat in eggs, egg yolks and extracts.
Step 3: Add the flour, baking powder and salt, and mix in the dry ingredients in just until combined.
Step 4: Shape into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or until firm enough to roll.
Step 5: Toward the end of the chilling time, preheat oven to 350F. Line two cookie sheets with either parchment paper or silicone baking mats.
Step 6: On a lightly powdered sugared surface, roll dough to 1/2-in. thickness.
Step 7: Dip a 2-inch round cookie cutter in powdered sugar, and use the dipped cookie cutter to cut out the dough.
Step 8: Place the cut dough 2 inches apart on the prepared cookie sheets.
Step 9: Bake until the cookies are set, about 10-12 minutes. The edges should just be beginning to turn light golden brown but shouldn’t be brown.
Step 10: Cool on pans 5 minutes. Remove to wire racks to cool completely.
Step 11: To make the frosting, beat the butter in a medium mixer until pale, about 1-2 minutes on medium speed.
Step 12: Add the powdered sugar, vanilla extract, and heavy cream. Beat until well-combined. Mix in food coloring, if using.
Step 13: Spread the frosting over the cooled cookies.
Recipe Tips!
- Frosting the cookies: The cookies are delicate, so be careful when frosting the cookies. Make sure that the cookies have cooled completely before frosting them. Otherwise, the frosting will melt.
- Adding sprinkles: The frosting will crust. If you want to add sprinkles, do so immediately after frosting the cookies.
Recipe FAQs
Cool butter means that the butter is about 60-65F. The butter should give slightly when pressed, but it shouldn’t dent easily.
You can! I used about a drop of red food coloring to get the pink frosting pictured at the top of the post.
Storage
I’ve found that the cookies keep best when stored in airtight container in the refrigerator. The cookies will keep for up to 5 days when properly stored in the fridge.
More delicious sugar cookie recipes!
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Copycat Lofthouse Cookie Recipe
Ingredients
Cookies
- 1 cup butter at cool room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 3 ½ cups all-purpose flour properly measured
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
Frosting
- 1 cup butter at cool room temperature
- 3 ½ cups sifted powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes on medium speed.
- Beat in eggs, egg yolks and extracts.
- Add the flour, baking powder and salt, and mix in the dry ingredients in just until combined.
- Shape into a disk.
- Wrap tightly in plastic wrap and refrigerate for at least 1 hour or until firm enough to roll.
- Toward the end of the chilling time, preheat oven to 350F. Line two cookie sheets with either parchment paper or silicone baking mats.
- On a lightly powdered sugared surface, roll dough to 1/2-in. thickness.
- Dip a 2-inch round cookie cutter in powdered sugar, and use the dipped cookie cutter to cut out the dough.
- Place the cut dough 2 inches apart on the prepared cookie sheets.
- Bake until the cookies are set, about 10-12 minutes. The edges should just be beginning to turn light golden brown but shouldn’t be brown.
- Cool on pans 5 minutes.
- Remove to wire racks to cool completely.
- To make the frosting, beat the butter in a medium mixer until pale, about 1-2 minutes on medium speed.
- Add the powdered sugar, vanilla extract, and heavy cream. Beat until well-combined. Add in additional powdered sugar to thicken the frosting or additional cream to thin the frosting to reach a spreadable consistency.
- Mix in food coloring, if using.
- Spread the frosting over the cooled cookies.
Notes
- Butter: I use salted butter in this recipe. If you’re using unsalted butter, increase the salt in the cookies to 3/4 teaspoon.
- Almond extract: The hint of almond extract gives the cookies that classic sugar cookie flavor. If you can’t use almond extract, you can substitute additional vanilla extract.
- Flour: Weighing the flour is the most accurate way to measure it. I highly recommend weighing the flour. If not, sift the flour, then lightly spoon it into the measuring cup and level. Avoid packing the flour. That will give you dry, heavy cookies.
- Kosher salt: If you’re using table salt, use half the amount of salt.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
jesi says
trying the recipe and got to the frosting part. directions say beat the butter but ingredients don’t mention butter for frosting.
Kate says
Fixed. Thanks!
Michelle says
We love Lofthouse cookies and these cookies are even better! They’re a little work but they’re really worth it. Thanks!
Kate says
Thanks!! I’m so glad you liked them. Thanks for commenting!