Lofthouse Cookies Recipe

Meaghan Mountford | The Decorated Cookie

These copycat Lofthouse cookies are delicious, soft sugar cookies topped with pretty pink bakery-style frosting. Perfect for a party!

These Lofthouse cookies are an easy, delicious homemade soft sugar cookie topped with a generous layer of frosting.

Lofthouse Cookies Photo

Sour cream in the sugar cookie recipe adds richness and keeps the texture perfect.

Soft sugar cookies don't keep their shape perfectly and have a chewy texture, as opposed to more traditional cut-out sugar cookies, which are firmer and keep their shape when baked.

Lofthouse Cookies Picture

The soft, tender original Lofthouse cookies with pillowy frosting, a recipe handed down over generations, have been in stores since 1994, but there isn't much information out there on the history of the cookies.

So, we home bakers are left to our own devices. Sour cream is the secret ingredient in these cookies to achieve just the right softness.

Lofthouse Cookies Image

The finished dough is a little soft, so it helps to chill in the refrigerator before baking. After chilling, you may roll out the cookie dough on a floured surface with a floured rolling pin and use a 2-inch cookie cutter to cut out the cookies.

Alternatively, you can scoop about a tablespoon and a half of dough, roll it in a ball, and flatten the ball with the palm of your floured-hand. 

Lofthouse Cookies Pic

To frost the cookies, I use a bakery-style buttercream frosting that combines shortening and butter for just the right grocery-store cookie taste.

You use any of your favorite buttercream frosting recipes, or even store-bought. Choose any color, too, to tint your frosting, and the sprinkles are optional.

File 1 - Lofthouse Cookies

Or, try chocolate frosting for something different. 

Lofthouse cookies are an easy, yummy soft sugar cookie, loaded with just the right amount of sweet frosting, and perfect for every party.

File 2 - Lofthouse Cookies
File 3 - Lofthouse Cookies

Try dividing the frosting and tinting rainbow colors or dye the frosting to match your favorite sports team. Or make a batch for someone’s special birthday treat instead of cake!

File 4 - Lofthouse Cookies

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.


You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

Lofthouse Cookies Recipe

    24 Servings


For the Cookies:
  • 2 cups All-Purpose Flour
  • 3/4 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Butter, softened
  • 3/4 cup Granulated Sugar
  • 1 Egg
  • 1/2 cup Sour Cream
  • 1 teaspoon Pure Vanilla Extract
For the Frosting:
  • 1/4 cup Butter, (1/2 stick) softened
  • 1/2 cup Vegetable Shortening, (Crisco used here)
  • 1 pound Confectioners Sugar
  • pinch of Salt
  • 2-3 tablespoons Milk


  1. Preheat oven to 350°F. Line two baking trays with parchment paper and set aside.
  2. In a bowl, place the flour, baking powder, baking soda, and salt. Briefly mix with a whisk. 
  3. In a large bowl with an electric hand mixer, or in the bowl of a standing mixer, place the butter and sugar. Beat until fluffy. Add the egg, sour cream, and vanilla and blend well. Gradually stir in the flour mixture. 
  4. Chill the dough for 1 hour. Roll the dough on a generously floured surface with a floured rolling pin about 1/4-inch thick. Use a two-inch circle cookie cutter to cut out the dough. Place the cookies on the prepared baking tray. Alternatively, roll about 1 1/2 tablespoons of dough into a ball and gently flatten with your floured palm. 
  5. Bake one tray at a time in the middle of the oven until edges start to brown, 12 to 14 minutes. Keep the other tray of cookies in the refrigerator while the first tray bakes. Let cool completely before frosting. 
  6. In the bowl of a standing mixer or in a large bowl with an electric hand mixer, blend the butter and shortening on low speed.
  7. Gradually add about half of the confectioner’s sugar. Blend in the vanilla, salt and two tablespoons of the milk. Gradually add the rest of the confectioner’s sugar and mix very well until the frosting is smooth. If necessary, add additional milk or water to desired consistency.
  8. Tint the frosting with food coloring. Use the frosting to top Lofthouse cookies and add sprinkles if desired. You may not use all of the frosting. 



Cooking Method:
, , , , , , ,
Related Recipes:
Copycat Recipes, Copycat Dessert Recipes, Cookie Recipes, Frosting Recipes, Dessert Recipes, Baking Recipes, Baked Recipes, Party Food Recipes
Recipe Yields:
24 cookies
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Meaghan Mountford
Recipe Yields: 24 cookies
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes

Nutrition Facts

Serving Size 1 cookie
Servings Per Recipe 24

Amount Per Serving
Calories from Fat 91
Calories 239

% Daily Value*
Total Fat 11g
  Saturated Fat 5g
Sodium 78mg
Total Carbohydrate 33g
  Dietary Fiber 0g
  Sugars 25g
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Meaghan Mountford

About Meaghan

Meaghan makes lots of fun and amazing treats on The Decorated Cookie. We're especially excited, because she's making Copycat Desserts for Food Fanatic!