BEST Lofthouse Sugar Cookies Recipe - Cookies for Days (2024)

This recipe for Lofthouse Sugar Cookies is IDENTICAL to the real thing. They are sweet with a soft and fluffy texture then topped with that iconic creamy frosting and sprinkles. Literal perfection in every way.

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Pillowy soft Lofthouse Cookies Recipe

As a self-proclaimed cookie monster, I have a soft spot for Lofthouse sugar cookies. These pillowy, frosted treats are the perfect indulgence for any sweet tooth, and the good news is that you can make them at home with my (seriously identical) copycat recipe!

I based my recipe off of the ingredient list on an actual Lofthouse Cookie package so it’s no surprise that these cookies are soft, tender, and melt-in-your-mouth delicious with a subtle vanilla flavor that pairs perfectly with the sweet, creamy frosting.

Plus, they’re incredibly versatile and can be decorated with any color of frosting or sprinkles to fit any occasion. If you’re looking for a crowd-pleasing cookie recipe that’s easy to make and sure to impress, look no further than this recipe for Lofthouse Cookies.

What you’ll need for Lofthouse Sugar Cookies

Like I mentioned above, to create this recipe, I essentially looked at the Lofthouse Cookie package ingredient list, took out all of the preservatives and then used the exact same ingredients. The result was nothing short of amazing. Full ingredient amounts will be listed in the recipe card below.

• Margarine– I know, I know. I am a butter girl, too. But TRUST me. This is what Lofthouse uses so that’s what I used, too. This is in both the cookie base AND in the frosting (which is how that frosting will crust and harden but still be creamy!) DO NOT use imperial brand of margarine. It has a much higher water percentage than most margarine sticks. Look for something that is 80% vegetable oil.
• Powdered Sugar– This is what sweetens the frosting, yes, you probably guessed that BUT did you guess that this is the sugar that goes into the cookie dough, as well? That is half of the equation to getting that super soft, melt in your mouth cookie base that we know and love.
• Egg
• Vanilla extract– my favorite is either Watkin’s or Lorann Oils brand for Vanilla.
• Butter extract– This is the secret to that iconic Lofthouse Cookie Flavor that we know and love. Butter extract is what you taste but can’t put your finger on. Again, trust me on this!
• Cake Flour– Yes, cake flour. This is the other half of that super soft, melt in your mouth equation. While you can use all purpose, the cake flour really does make ALL the difference in the texture so if you are wanting an exact replica, use cake flour.
• Baking powder
• Salt
• Heavy Cream– This is in the frosting!

How to make Lofthouse Cookies

1. Preheat your oven to 350° F and line a cookie sheet with parchment paper. Set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, cream together margarine and powdered sugar. This will whip up into an extremely smooth and creamy mixture.
3. Next, add in the egg and your flavorings, mix on a high speed until completely incorporated, smooth and creamy.
4. Lastly, add in the cake flour, baking powder and salt. Mix until your dough forms. The dough will be soft and almost feel like a cloud dough of sorts.
5. Allow the dough to rest for 10 mintues– while this isn’t essential, this will help the dough to not be so sticky when it comes to rolling out the cookies.
6. Use a #24 scoop (holds 3 tbsp of dough) to portion out the cookie dough into equal sized portions.
7. Roll into a ball until there are no cracks in the dough and then gently flatten the dough slightly to make it look like a hockey puck.
8. Arrange on your prepared baking sheet and bake at 350° F for 9-11 minutes- mine where done right at 10 minutes. Do not overtake these, they shouldn’t turn brown at all. They will spread slightly, puff up and no longer look wet and glossy on the top when they are ready to come out of the oven.
9. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.
10. Once the cookies have cooled, make the icing.

How to Make Lofthouse Sugar Cookie Frosting

1. To make the frosting, gather your ingredients of margarine, powdered sugar, heavy cream, vanilla extract and butter extract.
2. In the bowl of a stand mixer or with an electric hand mixer, cream the margarine until smooth
3. Then alternate adding the remaining ingredients– a little powdered sugar and then a little bit of heavy cream in order to allow the powdered sugar to mix completely with the margarine. Use just enough heavy cream to mix the powdered sugar and margarine together, the frosting should stay thick.
4. Repeat step number 2 until all of the powdered sugar is added to the margarine. At this point, the frosting should be quite thick.
5. Add the vanilla and butter extracts and mix until combined. At this point, you can add more heavy cream to adjust the consistency of your frosting to your liking.
6. Dye the frosting your desired color using food coloring. I like to use gel food coloring because it yields a deep color without having to use a lot of food dye.

Lofthouse Cookie Recipe variations

Can I make Lofthouse sugar cookies without cream of tartar?

Yes, in fact, my recipe already doesn’t include cream of tartar. You are welcome. 🙂

Can I use different flavors in my Lofthouse sugar cookie dough?

Certainly!! I LOVE all of Lorann Oils bakery emulsions. The Lemon would be ta-die-for in this cookie!

Lofthouse Cookie storage

How long do Lofthouse sugar cookies stay fresh?

My homemade loft house sugar cookies will stay fresh for up to 4 days in an air tight container at room temperature.

Can I freeze Lofthouse Cookies?

YES! They freeze super well. I freeze them with the frosting on and everything. Just arrange your frosted cookies on a cookie sheet and then freeze the entire cookie sheet for 1 hour. At that point you’ll be able to toss all of the cookies into a freezer zip top bag without the frosting being crushed or the cookies sticking together.

Lofthouse Sugar Cookies Recipe FAQs

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