Best Copycat Lofthouse Cookies: Frosted, Soft & Delicious!

Copycat Lofthouse Cookies are a nostalgic treat that transport many of us back to childhood birthday parties or quick trips to the grocery store bakery aisle. Everyone recognizes those iconic, pillowy soft sugar cookies with their signature frosting and colorful sprinkles, right? There’s an undeniable charm to their cloud-like texture, the sweet, thick layer of buttercream frosting, and, of course, the vibrant burst of sprinkles that adorn each one. While not steeped in centuries of culinary tradition, these cookies have carved out a special place in contemporary American snack culture, becoming a ubiquitous symbol of simple, sweet indulgence. For years, home bakers have sought to replicate that distinctive magic, striving to perfect a recipe that truly captures the essence of the original.

I understand that craving for that perfectly soft bite, and I’m thrilled to share a recipe that truly delivers. This quest for the perfect homemade version culminates in our ultimate guide to creating incredible Copycat Lofthouse Cookies right in your own kitchen. Forget the store-bought version; imagine sinking your teeth into a freshly baked cookie, still slightly warm, with that signature tenderness and a generous swirl of frosting made with love. They are incredibly easy to make, yet yield a show-stopping result that will impress everyone and evoke those cherished childhood memories.

this Recipe

Ingredients:

Creating these delightful Copycat Lofthouse Cookies requires a careful selection of ingredients, ensuring that iconic soft, cake-like texture and that dreamy, thick frosting. Here’s everything you’ll need to bring this beloved bakery treat right into your own kitchen:

• For the Cookies:
  • 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature.
  • 1 ½ cups (300g) granulated sugar.
  • 2 large eggs, at room temperature.
  • 1 tablespoon vanilla extract. For that classic bakery flavor, I always recommend a good quality pure vanilla extract.
  • ½ cup (120ml) full-fat sour cream, at room temperature. This is one of my secret ingredients for achieving that incredible tenderness and moistness.
  • 3 ½ cups (420g) all-purpose flour, plus more for dusting your work surface.
  • 1 teaspoon baking powder.
  • ½ teaspoon baking soda.
  • ¼ teaspoon salt.
  • A splash of milk (about 1-2 tablespoons, if needed to adjust dough consistency slightly).
• For the Vanilla Buttercream Frosting:
  • ½ cup (1 stick or 113g) unsalted butter, softened to room temperature.
  • 4 cups (480g) powdered sugar (confectioners’ sugar), sifted. Sifting is crucial for a smooth, lump-free frosting!
  • ¼ cup (60ml) heavy cream or whole milk, plus more if needed to reach desired consistency. I prefer heavy cream for a richer, creamier frosting.
  • 1 teaspoon vanilla extract. Again, go for pure vanilla here.
  • Pinch of salt.
  • Gel food coloring (optional, for that signature pastel look).
  • Sprinkles (optional, but highly recommended for the full Lofthouse experience!).

Preparing the Dough for Your Copycat Lofthouse Cookies

The foundation of any great cookie lies in its dough, and for these Copycat Lofthouse Cookies, we’re aiming for a super soft, slightly cakey texture. Follow these steps carefully to ensure your cookies come out perfectly tender and ready for that amazing frosting.

1. Cream the Butter and Sugar: In the large bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, combine the softened unsalted butter and granulated sugar. Beat them together on medium-high speed for about 3-5 minutes. You’re looking for the mixture to become light, fluffy, and pale in color. This creaming step is absolutely critical for incorporating air into your butter, which contributes significantly to the cookies’ light and airy texture. Don’t rush this! Make sure to scrape down the sides of the bowl occasionally to ensure everything is well combined.
2. Incorporate Wet Ingredients: Reduce the mixer speed to low. Add the two large eggs, one at a time, beating well after each addition until fully incorporated. Then, pour in the vanilla extract and add the sour cream. Mix on low speed until just combined. Be careful not to overmix at this stage; we want to keep all that lovely air we just whipped into the butter. The mixture might look slightly curdled, and that’s perfectly normal due to the addition of the sour cream.
3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure to whisk them thoroughly so that the leavening agents are evenly distributed throughout the flour. This prevents pockets of baking powder and ensures a consistent rise in your Copycat Lofthouse Cookies.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed until just combined. As soon as you no longer see streaks of dry flour, stop mixing. Overmixing develops the gluten in the flour, which can lead to tough cookies, and we are absolutely striving for that pillowy softness in our Copycat Lofthouse Cookies. If the dough seems a little too stiff or dry, you can add a tablespoon or two of milk until it comes together into a soft, cohesive dough. It should be soft but not sticky.
5. Chill the Dough: Turn the dough out onto a piece of plastic wrap, flatten it into a disc, and wrap it tightly. Place the dough in the refrigerator to chill for at least 1 hour, or up to 2 hours. Chilling the dough is an important step for these Copycat Lofthouse Cookies! It allows the butter to firm up, making the dough much easier to handle when rolling and cutting. It also helps prevent the cookies from spreading too much in the oven, ensuring they maintain their thick, uniform shape. Furthermore, chilling allows the flavors to meld and the gluten to relax, contributing to a better texture.

Baking Your Soft and Tender Cookies

Once your dough is perfectly chilled, it’s time to transform it into those iconic, fluffy cookies. This phase is crucial for achieving the characteristic softness of Copycat Lofthouse Cookies without overbaking them.

6. Preheat Oven and Prepare Baking Sheets: While your dough is chilling, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps ensure even baking.
7. Roll Out the Dough: Lightly flour your work surface and a rolling pin. Take out half of the chilled dough from the refrigerator. If the dough is too cold and hard, let it sit at room temperature for about 5-10 minutes to soften slightly, but don’t let it get too warm. Roll the dough out to an even thickness of about ½ inch. For these cookies, a thicker dough yields a wonderfully soft, cake-like interior, which is exactly what we want for our Copycat Lofthouse Cookies. Avoid rolling it too thin, as this will result in crispy edges rather than the desired soft texture.
8. Cut Out Cookies: Using a round cookie cutter (I usually go for a 2 ½ to 3-inch diameter cutter), cut out as many circles as possible. Dip your cookie cutter in flour between each cut to prevent sticking. Gently gather the dough scraps, lightly knead them together, and re-roll to cut out more cookies. Continue this process with the remaining dough.
9. Arrange on Baking Sheets: Carefully transfer the cut-out cookies to your prepared baking sheets, leaving about 1-2 inches of space between them. While these cookies don’t spread a lot, they do puff up, so giving them a little room is still a good idea.
10. Bake the Cookies: Bake one sheet at a time in the preheated oven for 8-10 minutes. The key to Copycat Lofthouse Cookies is to NOT overbake them. They should look pale on top, with perhaps just a hint of golden color around the very edges. The centers should still look soft and slightly puffy. They will firm up as they cool. Overbaking will make them dry and crumbly, losing that signature softness.
11. Cool Completely: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5-7 minutes. This allows them to set up slightly without breaking. Then, carefully transfer them to a wire rack to cool completely before frosting. It’s absolutely essential that the cookies are completely cool before you even think about frosting them, otherwise, your beautiful buttercream will melt and slide right off!

Crafting the Iconic Lofthouse Frosting

Now for the pièce de résistance – that dreamy, thick, and perfectly sweet frosting that makes these Copycat Lofthouse Cookies so irresistible! This buttercream is designed to be luscious and hold its shape, just like the original.

12. Prepare the Butter: In the bowl of your stand mixer (or using a hand mixer), beat the softened unsalted butter on medium speed for 2-3 minutes until it’s light and creamy. Just like with the cookie dough, you’re incorporating air here, which makes for a lighter, fluffier frosting.
13. Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, about a cup at a time. Mix until each addition is incorporated before adding more. The mixture will start to look crumbly and dry at first, but keep going.
14. Add Liquids and Flavor: Once all the powdered sugar has been added, pour in the heavy cream (or milk), vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat for another 3-5 minutes, scraping down the sides of the bowl frequently. You’re looking for a frosting that is light, fluffy, and smooth. This extended beating time is what gives the frosting its wonderful airy texture.
15. Adjust Consistency: If your frosting seems too thick, add more heavy cream (or milk) one teaspoon at a time until you reach your desired spreading consistency. If it’s too thin, you can add a little more sifted powdered sugar until it thickens up. Remember, we want a thick frosting for these Copycat Lofthouse Cookies, so err on the side of slightly thicker rather than too runny. It should be easily spreadable but hold its shape well.
16. Color the Frosting (Optional): If you want to achieve that classic pastel look, divide your frosting into separate bowls and add a tiny drop of gel food coloring to each. Gel colors are best as they won’t thin out your frosting like liquid food coloring can. Mix each color until evenly distributed. I love making a few different colors for a vibrant batch of Copycat Lofthouse Cookies!

Assembling and Decorating Your Copycat Lofthouse Cookies

The final step is where these cookies truly come to life, transforming into those visually appealing and undeniably delicious treats we all know and love. Get ready to make your Copycat Lofthouse Cookies shine!

17. Frosting the Cookies: Once your cookies are completely cool, it’s time to frost! Using an offset spatula or a butter knife, spread a generous, thick layer of your prepared vanilla buttercream frosting over the top of each cookie. Don’t be shy with the frosting! The thick layer of creamy frosting is a signature characteristic of these Copycat Lofthouse Cookies, giving them that delightful melt-in-your-mouth texture. I like to swirl the frosting slightly to create a homemade look, but a smooth application is also lovely. Make sure to spread it right to the edges.
18. Add Sprinkles: Immediately after frosting each cookie, sprinkle them generously with your favorite sprinkles. The wet frosting will help the sprinkles adhere perfectly. If you wait too long, the frosting might start to set, and the sprinkles won’t stick as well. This is a great step to get creative with different colors and shapes of sprinkles to match various seasons or simply add a pop of fun!
19. Allow Frosting to Set: Once all your Copycat Lofthouse Cookies are frosted and sprinkled, let them sit at room temperature for about 30 minutes to an hour. This allows the frosting to slightly crust over and set, making them easier to handle and stack without smudging your beautiful work.
20. Serve and Store: These Copycat Lofthouse Cookies are best enjoyed fresh, but they also store wonderfully. You can store them in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. If refrigerating, let them come back to room temperature for about 15-20 minutes before serving to ensure that soft, tender cookie and creamy frosting texture.

<h2>Conclusion:</h2>
<p>After all our efforts in the kitchen, I truly hope you’re feeling inspired and ready to whip up a batch of these truly irresistible cookies. We’ve journeyed through the steps to recreate that classic bakery taste, from achieving that signature cake-like softness in the cookie base to perfecting the creamy, vibrant frosting that makes them so iconic. What makes this recipe an absolute must-try, in my opinion, is not just the incredible flavor and texture you achieve, but the sheer joy of creating something so beloved right in your own home. There’s a special kind of magic in pulling a tray of these perfectly frosted gems out of the oven, knowing you’ve mastered a sweet treat that brings smiles to everyone’s faces. <strong>These aren’t just any cookies; they are an experience, a memory in the making.</strong> They embody comfort, nostalgia, and a touch of celebratory whimsy, all wrapped up in a delicate, tender bite. I can confidently say that after trying this recipe, you’ll agree that these are the most delightful <strong>Copycat Lofthouse Cookies</strong> you’ll ever bake.</p>

<h4>Serving Suggestions and Creative Variations</h4>
<p>While these cookies are absolutely perfect on their own, especially when paired with a tall, cold glass of milk, a warm cup of coffee, or your favorite tea, don’t hesitate to get creative with how you serve and present them. They make a fantastic addition to any dessert spread, whether it’s for a casual family gathering, a birthday party, a potluck, or even a sophisticated tea party. Imagine them beautifully arranged on a tiered serving tray, their cheerful colors adding a pop to your table. They also make wonderful, heartfelt gifts! Package a few in a pretty box or a cellophane bag with a ribbon for friends, neighbors, teachers, or anyone who deserves a sweet pick-me-up. <strong>The gift of homemade cookies is always appreciated and truly from the heart.</strong></p>

<p>And now for the fun part – variations! This recipe is a fantastic foundation, and there are countless ways you can customize it to suit your taste or the occasion:</p>
<ul>
<li><strong>Frosting Flavors and Colors:</strong> Don’t limit yourself to just vanilla! A tiny bit of almond extract in the frosting can elevate the flavor beautifully. Or, experiment with lemon zest for a zippy finish, or even a touch of cream cheese to add a subtle tang and richness. For holidays, use red and green food coloring for Christmas, pastels for Easter, or vibrant oranges and blacks for Halloween. The possibilities are endless!</li>
<li><strong>Toppings Galore:</strong> Sprinkles are a given, but think beyond! Edible glitter can add an extra sparkle, mini chocolate chips can be a delightful surprise, or even finely crushed peppermints for a festive touch during winter. Chopped nuts or toasted coconut flakes could also offer a lovely textural contrast.</li>
<li><strong>Cookie Base Variations:</strong> A teaspoon of lemon zest or orange zest added to the cookie dough can impart a lovely, subtle citrus note. For an even more decadent vanilla flavor, try using vanilla bean paste instead of extract. You could also experiment with different cookie cutter shapes to match the season or theme of your event – hearts for Valentine’s Day, stars for patriotic holidays, or even mini animal shapes for a child’s party.</li>
</ul>

<h5>Your Baking Adventure Awaits!</h5>
<p>I genuinely encourage you to roll up your sleeves, gather your ingredients, and embark on this delightful baking adventure. There’s a deep satisfaction that comes from creating something so delicious from scratch, and these cookies are no exception. <strong>Don’t be afraid to experiment and make them your own.</strong> The most important ingredient, as always, is a dash of love and a sprinkle of enthusiasm! Once you’ve baked your batch, I would absolutely love to hear about your experience. What was your favorite part of the process? Did you try any unique variations or serving suggestions? How did your family and friends react to these homemade treats? Share your triumphs, your creative twists, and any tips you discovered along the way. Your feedback truly inspires me and helps our wonderful baking community grow. Happy baking, and I can’t wait to hear all about your delicious creations!</p>

Copycat Lofthouse Cookies: Frosted, Soft & Delicious!

Recreate the iconic, pillowy soft sugar cookies with their signature thick buttercream frosting and colorful sprinkles right in your own kitchen. This recipe delivers that cloud-like texture and sweet indulgence, perfect for nostalgic treats, easily made at home.

Prep Time
35 Minutes

Cook Time
30 Minutes

Total Time
20 Minutes

Servings
24 cookies

Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• ½ cup (120ml) full-fat sour cream, room temperature
• 3 ½ cups (420g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1-2 tablespoons milk (optional, for dough consistency)
• ½ cup (113g) unsalted butter, softened (for frosting)
• 4 cups (480g) powdered sugar, sifted
• ¼ cup (60ml) heavy cream or whole milk
• 1 teaspoon vanilla extract (for frosting)
• Pinch of salt (for frosting)
• Gel food coloring (optional)
• Sprinkles (optional)

Instructions

1. Step 1
   Cream 1 cup softened butter and 1 ½ cups granulated sugar in a stand mixer on medium-high speed for 3-5 minutes until light, fluffy, and pale. Scrape down the bowl.
2. Step 2
   Reduce speed to low. Add 2 large eggs one at a time, beating after each. Stir in 1 tablespoon vanilla extract and ½ cup sour cream until just combined. The mixture may look slightly curdled, which is normal.
3. Step 3
   In a separate medium bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
4. Step 4
   Gradually add the dry ingredients to the wet in 2-3 additions, mixing on low speed until just combined. Do not overmix. If dough is too stiff, add 1-2 tablespoons milk until soft and cohesive.
5. Step 5
   Turn dough onto plastic wrap, flatten into a disc, wrap tightly, and chill in the refrigerator for at least 1-2 hours.
6. Step 6
   Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
7. Step 7
   Lightly flour your work surface and rolling pin. Roll out half of the chilled dough to an even ½ inch thickness. Cut out circles using a 2 ½ to 3-inch round cookie cutter, dipping the cutter in flour between cuts. Re-roll scraps to cut more cookies.
8. Step 8
   Carefully transfer cut-out cookies to prepared baking sheets, leaving 1-2 inches of space between them.
9. Step 9
   Bake one sheet at a time for 8-10 minutes. Cookies should remain pale on top with a hint of golden at the edges; centers should look soft. Do not overbake to maintain softness.
10. Step 10
    Remove from oven and let cool on baking sheets for 5-7 minutes, then transfer to a wire rack to cool completely before frosting.
11. Step 11
    For the frosting, beat ½ cup softened unsalted butter in a stand mixer on medium speed for 2-3 minutes until light and creamy.
12. Step 12
    With the mixer on low, gradually add 4 cups sifted powdered sugar, about a cup at a time, until incorporated.
13. Step 13
    Add ¼ cup heavy cream (or whole milk), 1 teaspoon vanilla extract, and a pinch of salt. Increase speed to medium-high and beat for 3-5 minutes, scraping the bowl frequently, until light, fluffy, and smooth.
14. Step 14
    Adjust frosting consistency by adding more heavy cream (1 tsp at a time for thinner) or powdered sugar (for thicker) as needed. It should be thick but spreadable.
15. Step 15
    (Optional) Divide frosting into bowls and add a tiny drop of gel food coloring to each for pastel colors, mixing until evenly distributed.
16. Step 16
    Once cookies are completely cool, spread a generous, thick layer of prepared frosting over the top of each cookie using an offset spatula or butter knife.
17. Step 17
    Immediately after frosting each cookie, generously sprinkle with your favorite sprinkles, ensuring they adhere to the wet frosting.
18. Step 18
    Allow frosted cookies to sit at room temperature for 30-60 minutes to let the frosting slightly crust and set, making them easier to handle.
19. Step 19
    Store in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. If refrigerated, let them come to room temperature for 15-20 minutes before serving for best texture.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.