Do you remember those super soft sugar cookies from the grocery store that are soft, and pillowy? With a layer of frosting with sprinkles on top? One of the best nostalgic cookies!
The cake-like texture of Lofthouse cookies makes them stand out from your standard sugar cookie. Lofthouse cookies are quintessentially delicate and pillowy-soft, with a nearly scone-like interior. In contrast, sugar cookies are denser, thinner, and chewier.
In this copycat recipe, i’ve answered your questions about these delicious delights and provided step-by-step guidance on making them from the comfort of your home. Pro-tip – you can make more if you run out, and you won’t have to run to the store for your fix!
Where Are Lofthouse Cookies Made?
Lofthouse Foods, the Utah bakery behind Lofthouse Cookies, was acquired by ConAgra in 2002. TreeHouse Foods, a private-label food manufacturer, has owned the cookie line since 2016.
When Did Lofthouse Cookies Come Out?
Lofthouse cookies have been delighting the American sweet tooth since 1994. David Stone began his cookie operations with $2,000 in savings and baked nightly so that he could deliver during the day.
Why Are Lofthouse Cookies So Soft?
The combination of baking soda, baking powder, and sour cream is behind the soft, fluffy, and cake-like texture of Lofthouse cookies. Our recipe uses all three ingredients.
Ingredients
For the cookie base:
- All-Purpose Flour: Although we’ve seen versions with cake flour, this baking all-rounder is great in this recipe.
- Baking Powder: The chemical reactions in this leavening agent help the cookies puff up and enhance their look and taste.
- Baking Soda: This leavening agent reacts with liquid ingredients to help baked goods rise.
- Cornstarch: This is a must-have essential for homemade Lofthouse cookies that remain tender and keep their shape.
- Unsalted Butter: You’ll need this for the cookie base and the frosting. Skip the salt if you plan to use salted butter.
- Sour Cream: Sour cream is behind the pillowy-soft texture of these cookies.
- Granulated Sugar: Use granulated white sugar for the classic copycat Lofthouse cookie taste.
- Egg: This binding ingredient gives Lofthouse cookies texture and helps them rise.
- Vanilla Extract: You’ll also need this for the frosting. While an imitation vanilla extract produces a more store-bought flavor, use a pure vanilla extract for the best-tasting flavor.
- Salt: This a baking super-ingredient that enhances flavor, controls how fast baked goods rise, and keeps them fresh for longer.
For the buttercream frosting:
- Powdered Sugar: This finely ground white sugar product is a frosting staple.
- Non-Dairy Milk: This loosens the frosting and gives it a silky and creamy texture.
- Pink Food Coloring: Use pink for that quintessential Lofthouse cookie look. Otherwise, use any food-safe color you like.
- Sprinkles: Match these to your food coloring for extra fun! For example, use red and white sprinkles on top of white frosting for banging Fourth of July Lofthouse cookies.
Lofthouse Cookie Flavors
Lofthouse has made flavored versions of its adored pink frosted cookie. Here are some previously released flavors to guide your creativity.
- Strawberry Lemonade
- Candy Corn
- Strawberry Shortcake
- Cotton Candy
- Lemon
- Jelly Belly (yes, jelly beans!)
- Orange Creme
- Cherry Chocolate
- Pineapple Whip
- Mike and Ike
- Strawberry
- Peeps
- Birthday Cake
- Carrot
- Caramel Apple
- Pumpkin Pie
- Chocolate
- Hot Cocoa
- Frosted Mint
- Red Velvet
- S’mores
- Cookies and Creme
- Classic
Recipe Tips
- Measure your ingredients with care. Adding too much flour can quickly lead to brown, over-baked cookies. It’s also a good practice to check the expiry dates on your baking soda and baking powder, as expired products won’t activate properly to yield the desired results.
- For the softest pillowy delights, leave your refrigerated ingredients on the kitchen counter until they reach room temperature. This is important for the egg and the unsalted butter.
- Room-temperature cookie dough tends to be sticky and thick. Refrigerate it for about an hour before rolling it out.
- Don’t have a cookie cutter? Shape your cookies by rolling them into two to three-inch balls and flatten them with the bottom of a small glass or mug. Flatten the cookies on your baking tray for extra leverage and to eliminate the need to transfer them later.
- Watch your first batch closely, erring on the lower side of baking time. There’s a short window between tender and over-baked cookies, and each oven operates differently. Adjust baking time as needed during the first round, then use this to guide future batches. They should remain white throughout and are considered over-baked when the bottoms begin to brown.
- For a trimmer look, pipe the frosting onto your cookies using a pipe or a freezer bag with one corner cut off.
- Leave refrigerated cookie dough at room temperature for ten to fifteen minutes for extra pliability for rolling out and shaping. This also prevents the dough from cracking while being rolled.
Variations
- Though it may be tempting to reach for your shaped cookie cutters and crank out some pink Easter bunny cookies, these cookies are best served in circular form. They puff up and expand when baked, taking away the shape of your cutouts.
- Have fun with frosting flavors! Add a few drops of lemon juice or orange juice to your frosting for a citrusy twist. Almond, coconut, or festive peppermint extract during the holidays are all wonderful additions.
Can Lofthouse Cookies Be Frozen?
Homemade Lofthouse cookies will remain fresh for up to a week if refrigerated properly. You can also freeze them for up to three months and defrost them in the fridge as needed.
Although frosted cookies can be frozen, it’s best to freeze them without frosting to make storage easier. Frost them once thawed in the fridge, then serve and enjoy.
Storage Tips
After the cookie frosting has set and cooled, gently assemble the cookies in an airtight container or freezer storage bag, dividing each with a layer of parchment paper.
The cookie dough also keeps in the fridge for about three days. Wrap it tightly in plastic and ensure that there are no air leaks.
Print
Lofthouse Cookies (Copycat Recipe)
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
Description
Ingredients
Cookie Base:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 tsp baking soda
- 1 tbsp cornstarch
- 1/2 cup unsalted butter, room temperature
- 1/4 cup sour cream, room temperature
- 1/3 cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- Pinch of salt
Frosting:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp non-dairy milk, regular can be used too
- Pink food coloring
- Sprinkles
Instructions
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Combine dry ingredients in a bowl and mix until well combined.
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Whisk the butter and sugar until fluffy then mix in the egg and vanilla. Add the sour cream and mix.
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Add the dry mixture to the wet and mix on low until smooth. Chill for an half-hour.
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Preheat oven to 370 degrees F and line two baking sheets with parchment paper. Set aside.
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Roll the dough and use a circular cookie cutter to cut the cookies. Transfer cookies to parchment-lined baking sheets and bake at 10-12 minutes or until the cookies are slightly golden at the bottom.
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While the cookies bake, add butter to a mixing bowl and whisk or beat until soft and fluffy. Then sift in powdered sugar in small amounts and mix. Then add the vanilla extract and whisk. If using food dye, mix in a drop at a time until desired color is reached.
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Top the cookies with a thin layer of buttercream and and sprinkles.
