Lofthouse Sugar Cookies
Have you ever had one of those thick and cake like Lofthouse Sugar Cookies that are sold in many grocery stores? If you have, you probably know how irresistible they are. Each delicious bite delivers pure satisfaction to cure your sweet tooth.
One thing I enjoy about making Christmas cookies is baking with my family. I remember when I was young, making Christmas cookies was a tradition. My mom would make the cookies in stages. First we would make the cookies with our cut outs. She would freeze them, and as we got closer to Christmas she would bring them out and make frosting in a variety of colors. My brother and I would spend the day sitting at the kitchen table frosting cookies. I still remember those years, and being a mom I want to create those traditions with my children as those are memories I will always cherish.
Lofthouse Sugar Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- 3 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2 sticks butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/2 cup 1 stick unsalted butter, softened
- 3 cups confectioners sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
- food coloring (optional)
- In a medium bowl combine cake flour, baking powder and salt and set aside.
- Using an electric mixer cream together butter and sugar until light and fluffy.
- Add in eggs one at a time stirring after each addition.
- Stir in sour cream and vanilla until combined.
- Gradually add in flour mixture combined.
- Chill dough for at least one hour in refrigerator.
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper.
- Roll 3 tablespoons of dough into a ball.
- Use flour on your hands if needed.
- Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary.
- Continue with remaining dough, placing each 2 inches apart.
- Bake in preheated oven for 10-12 minutes.
- Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.
- Using an electric mixer combine butter and gradually add in confectioners sugar. When all sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food color if desired.
For shapes- roll out chilled dough ½ inch thick on a well floured surface. Flour rolling pin and cut out to prevent sticking. Cut out desired shapes and place on parchment lined baking sheet. Bake in preheated oven for 10-12 minutes. Do not overbake. Cool for a few minutes and transfer to wire rack to cool.
Shapes will spread from the baking powder. To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any access cookie for the edges.
No way, I think I’m in heaven! Haha, these are my gave, I can’t wait to make them 😀 Thank you!!
I’ve seriously had this recipe on my list for MONTHS. I’m not really sure what I have been waiting for, maybe I know they will be too good?
How fun to bake with family. Also–your children are gorgeous!
These look perfect, the pictures are so fun too! I bought lots of holiday-inspired baking accessories and sprinkles this weekend, can’t wait to use them!
I’ve never had them but I’ll add them to my ever-growing list of your recipes to try.
I can’t wait until I have babies and can start Christmas baking traditions.
wow- I am so excited to try these! I love those kind of cookies and have never tried making them!
I am so excited for this recipe. Everytime we are in Walmart the kids run over to get their FREE Lofthouse cookie. They look amazing!
Those cookies look just like Christmas. Perfect to share with family 🙂
Do you think if you wanted to make the frosting a flavor, you could substitute the vanilla for any extract? Lemon/Orange/Peppermint, etc.. Or maybe adding cocoa to the dough to make the chocolate version? Thanks for this recipe! We love these cookies. 🙂
Hi Rebecca! That is a fabulous idea! You could definitely add in any flavoring extract if you wanted to! Enjoy!
Delicious cookies! Had a great time and fun
baking with you!
They look great, my kids would LOVE them!
I found you through Jane Deere and I pinned this on Pinterest.
These look amazing? I would like to make these with the kids I babysit. Should I roll out the dough if I get the kids to cut shapes with cookie cutters?
Beautiful! And SO delicious, I bet. Pinned! Thanks for sharing on Crazy Sweet Tuesday!
Hi Meagan. You could make cut outs with these. They may puff up a little but definitely would work with cut outs shapes. Enjoy!
your cookies are so perfect and cute.
Gorgeous cookies. I love your blog. Found you via stumble upon!
I will be making these for Christmas. I shared your recipe on my blog…
Thanks for sharing!
The Rickett Chronicles
Thanks Wende for sharing!
perfect play of colours for christmas 🙂 And look at those kids! so adorable!!!
Wow, these look amazing!
I made these yesterday – they are so good! The softest cookies ever and the frosting is delicious. I added a 1/2 tsp of clear butter flavouring to make it even more indulgent.
OH Jennifer! Do you know how long I have have passed by these delicious cake cookies in the store, nearly in tears because I wanted them so desperately; remember my “fake food eating days”, wanting to drop several of them directly into by cart; opening them up before the dust settled from the slamming of my car door?
a very long time!
I could KISS you for posting this.
Instead I’ve pinned them to TWO of my boards on Pinterest and I have to tell you – I’m METICULOUS about my boards and simply cannot adhere to duplicates; yet these precious beauties singly hold the honor.
Bless you woman!!!
Definatly going to try these
Any idea if these would work as cut out cookies? I definitely want to make them for Christmas, just don’t want to have to make two batches of sugar cookies!
Hi Tahlia, Yes this dough will work for cut outs. After you make the dough, chill it in a ball in the refrigerator for about an hour. Roll the dough on a floured surface about 1/4 inch thick and cut out using desired shapes. You may need to flour your rolling pin as well. Bake for 8-10 minutes (less amount of time if you have a thiner cookie) until the edges just begin to become light brown. They will puff up a bit because of the amount of baking powder but you should still come out with a delicious cookie perfect for the holidays! Let me know how they turn out for you.
I made these last night and they were wonderful! Thanks for sharing the recipe with us; I’ll be posting about this on my blog today 🙂
Thank you so much! These are delicious! I made them for a birthday party and they turned out great!! I linked to this recipe on my blog:
I hope that’s ok!! 🙂
I searched high and low for a Lofthouse recipe and decided to try yours because of the simple ingredients. THEY ARE SO INCREDIBLY DELICIOUS!!! Thanks so much for sharing! I (hard to admit) never liked the originals, but now, they might be my new favorite cookie. Great job!
my blog post~
@Steall B’s Kitchen- So happy to hear you enjoyed these! 🙂
Hi!! I know I’m coming to the party a little late, but I just made this cookies and wanted to say that these are amazing! They are so soft, they melt in your mouth! Thank you so much for the recipe! I made half a batch with vanilla and half with lemon zest and lemon juice. They are incredible!
Hi, just another one coming late to the party. I also just made these cookies and they are amazing!! I must admit I was only making them for the kids in our family but after tasting them I know I will need to make more for the adults as well. Awesome cookie, thanks for the recipe, I will no doubt make these throughout the year!!
I was wondering if I make them at night can I leave them in the fridge til the next day and bake them off? So basically I want to know how long I can keep the dough in the fridge thanks!I’m so excited to eat these ツ
Yes. Just wrap the dough in plastic wrap and bake the next day when you are ready. Enjoy!
Do you use salted butter for the cookie? I want to make these for my work cookie exchange 🙂 they look great!!
For the cookies I use salted butter. For the frosting it is unsalted butter. Enjoy!
These are the best!! I just made my second double batch to take to my daughters school this week This is the ONLY sugar cookie my daughter will eat. Thanks for sharing your recipe. BTW its so hard to stop eating the cookie dough 🙂
These are soft fluffy and delicious, thank you SOO Much for this recipe 🙂 VERY close to the original in my opinion 🙂 Carm
These look yummy! How many will this recipe make?
Thanks! This recipe will yield 1 dozen lofthouse size cookies. You can make them smaller and get about 18-24 if you’d like as well. Enjoy!
Thank you, thank you for this fantastic recipe! I made these for my son’s first birthday party and they came out perfectly- fluffy, rich, delicious! My first foray into baking, but the recipe was easy to follow and they tasted out sooo yummy, just like I hoped they would! Thanks again!
So glad to hear you enjoyed these for your son’s birthday party! 🙂
I made these last night! They were delicious! I added the recipe to my blog, you can check the link here http://www.oureatinghabits.com/2013/04/05/lofthouse-sugar-cookies/ . Thanks for the great recipe!
So glad to hear you enjoyed this recipe! Thanks for sharing. 🙂
Hi I just realized, I don’t have sour cream , so I used a substitue of butter and buttermilk hope they turn out!
You could also try using a little Greek yogurt as well. Let me know how they turned out for you using the butter and buttermilk.
Thank you for the recipe Jennifer (: they look yummy. Have you tried cookie cutter shapes with this dough? Does it take shapes nicely?
Smell amazing, Sadly I can’t get them to be like the famous yummy cookies. Decent, still looking for a better recipe:( They taste okay 🙁
I’m sorry to hear they didn’t turn out as you would have liked as many people have tried these with much success. I hope you find a recipe that works better for you. 🙂
I was very excited to try this recipe, however after baking I was rather disappointed. The cookies were dry compared to other recipes I have tried and they were flat. The taste was fantastic but I will stick to my other recipe.
Hi Brienne, I’m sorry to hear this recipe didn’t meet your expectations as many others have enjoyed these. Thanks so much for letting me know your results.
I noted tht the lemon sugar cookies call for rolling dough 1/4 for shapes and the lofthouse says 1/2…is that correct?
You can roll them to your desired thickness. I believe I did 1/4 for the lemon and I prefer the Lofthouse a little thicker at 1/2 but either way is fine. Enjoy!
Hello I see this recipe have a lot good reviews and I’m going to try it. I just want to know something I want to use cookie cutters so what about if I skip the baking powder or maybe I put 1 teaspoon? Thanks
Hi Jovana, I have made this recipe with cookie cutters before and they do spread. After they bake I will and cool I usually will go back and cut the cooked cookie with the cookie cutter again to get a more defined shape. You can also reduce the amount of baking soda to 1 teaspoon as you mentioned. Here is another link to where I created these cookies using a cutter: http://mothertimemarketplace.com/valentines-day-lofthouse-style-sugar-cookies/
I am an avid baker and these were nearly perfect! I had to adjust the frosting recipe a lot to get it to be the right consistency. The cookies are SO MUCH tastier after being chilled in the fridge overnight, too. Definitely better served cold. Thank you for this recipe!
Hi Kariah, Glad to hear you enjoyed this recipe!
I love these cookies! I have made them so many times using this recipe, and have gotten so many compliments. They’re perfect, and everyone says they’re even better than store-bought! Thanks for sharing such a marvelous recipe.
Hi Dana, So glad to hear you enjoy this recipe! Thanks so much for letting me know. 🙂
I was wondering if I can store these beauties in the freezer for about a week until Christmas?
Hi Corrina, Yes these freeze well. Bake now and pop in the freezer until ready to frost and they will taste freshly baked! Enjoy! 🙂
this is my go to sugar cookie recipe.. LOVE them.. I have made them several times. I have some cooling on the stove right now and just need to make frosting 😀 thank you so much
I’m so glad to hear you love these soft and delicious cookies! Thanks so much for letting me know! 🙂
I was so excited to try these- I’m sorry to say I was sorely disappointed. I followed the recipe down to a science. I even went out and bought the things I didn’t have. For one, 12 minutes is not enough. I tried 17 and they were still doughy. They just fell apart as soon as I tried to transfer them to a rack. Now for what it’s worth, they’re good. Not like lofthouse, but still fluffy and yummy. The icing was the real killer. It isn’t thick and sweet. It’s thin and buttery, I personally don’t like buttercream, and certainly not for cookies. It feels like I’m eating really sweet, really thin butter. I Feel like I wasted 20 dollars. Better off just buying these. I appreciate you trying to recreate the cookies though. It’s just not the same.
So sorry these did not turn out for you as I get comments all the time from readers that have great success with these cookies. Thanks for letting me know your outcome.
These were so fantastic! I made them yesterday with my children for Easter. I let the dough chill in the fridge overnight since I didn’t have time that day. I made some with the 3 Tbsp of dough and they were huge!…which was just fine of course. 😉 I also made some 1/2 the size and they baked up in about the same amount of time… 14 min. They’re the BEST sugar cookies I’ve ever had and the frosting is soooo good! We had so much fun decorating them with different colored frosting and sprinkles. Thank you for helping us make some very delicious memories. 🙂
Does this require a “stand mixer” or will a normal one suffice?
Hi Bridget, this will work with a hand mixer as well. Enjoy!
Thanks Jennifer! I think I’m going to tackle these for Thanksgiving dessert – a little orange frosting with multi-colored leaf-shaped sprinkles 🙂
Is it 3 T. Per cookie or 3 tsp.?
Hi Michelle. It’s 3 tablespoons. I know it seems like a lot but it’s what makes them so delicious and like a Lofthouse cookie. Enjoy!
I just finished cooking these cookies and I will tell you it is the closest recipe I have found after trying many that just weren’t worth the trouble of making again. This is the real deal! And tips: Get a small bowl of flour to repeatedly dip your fingers in because the dough is very sticky. I used an ice cream scoop to get a steady sized cookie. Also the cake flour, sour cream and wax paper are essential! While there is a teeny tiny difference in these and the store bought ones, they are still equally as addictive. I may have added a slight too much cake mix. Will definitely make these again to find out. I highly recommend this recipe. ?
I have been wanting to try to make these lofthouse sugar cookies again because I love these cookies, they are so delicious and addictive to eat. I have looked at multiple recipes for these cookies and each one uses a different amount of sour cream, I’ve seenrecipes that call for 2tbsp, 1/2 cup, 3/4 cups, 1 cup, 1 1/2 cups and some call for greek yogurt instead. There are so many different recipes for these cookies I don’t know which recipes have the exact same texture and taste as the lofthouse sugar cookies I get at Walmart. Has anyone tried other lofthouse cookie recipes? Which taste most like the store bought ones? what amount of sour cream is best? I tried a recipe last year which called for 1 1/2 cups of sour cream and the dough tasted awful(I love eating sugar cookie dough) so I know 1 1/2 cups is to much. How much do I use???
Just thought I should say that I’ve made these cookies multiple times now, and they’re the absolute best cookies I’ve ever had! Tonight I modified the recipie by substituting one cup of flour for 3/4 cup of cocao powder, and using the cookies for whoopie pies! The dough is chilling right now, but the bit I licked off of the spatula seemed pretty good!
Thanks for such an awesome recipie!!
I was wondering how to make a chocolate version and am curious how they turned out for you. Thanks!
Hi, Thanks so much for taking the time to comment. I have not tried a chocolate version of this recipe so I do not have exact measurements or results.
Hi! I’ve just stumbled upon your blog, and I must say I love it!
So. You seem like just the baking brainiac I need in my life right now.
I’ve been looking and comparing lofthouse cookie recipes for MONTHS now, as they’re my girlfriend’s favorite, and I still can’t find just the right one. Looking forward to trying this recipe because of all your great reviews!
How is the texture of these cookies? I’m thinking of adding a teaspoon of baking soda by the looks of the recipe (just to get them fluffier like the store ones), but what would you recommend? The store cookies are so freaking difficult, let me tell you. They’re dense but fluffy. How does that even make sense LOL. Surprisingly enough, I have’t tried a recipe with cake flour yet. That would take care of the density issue, 3 teaspoons of baking powder makes me a little iffy. Maybe adding a teaspoon or so of cream of tartar? The cookies look absolutely amazing, but still not quite the texture I’m looking for.
Thank you so much!
Can Almond flour be substituted fir the Cake Flour ?
I tried using this recipe with the baking powder reduced to 1 Tsp and the called for amount of flour only I used Almond Flour that I sifted 4 times. The dough wouldn’t even form after more than an hour chilling and the dough ran everywhere once in the oven even after doubling the baking time the cookies are sticky anf fall apart.. So…. I added two more cups of the almond flour and increased the baking time to 15 minutes. The result is a delicious, nutty tasting cookie that looks like the Loft cookies and works very well with cutters. Thank you for posting your recipe !
These right and green stuffing seems so sweet, my kids gonna love these Loft house Sugar Cookies. Thanks of sharing with us.