Lofthouse Cookie Recipe

4.89 from 18 votes
45 Comments

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This Lofthouse Cookie recipe tastes just like the big, frosted sugar cookies from the grocery store. They are melt-in-your-mouth soft!

Lofthouse cookie recipe cookies

Have you ever been tempted by the big frosted Lofthouse cookies sold in the grocery store’s bakery section? They look so good, don’t they?! This copycat recipe tastes JUST LIKE those, if not better. This is a no-chill sugar cookie recipe with simple ingredients. With just a few pantry staples and a little bit of time you can have big, soft, melt-in-your-mouth sugar cookies with delicious cream cheese frosting. Then, top them off with some fun, colorful sprinkles and you have yourself a treat that looks as good as it tastes!

A plate of copycat lofthouse sugar cookies

Cookie Ingredients

  • Butter – Make sure your butter is room temperature for a smooth batter.
  • Sugar – White granulated sugar works best for this Lofthouse cookie recipe.
  • Eggs – The eggs help bind the batter together and they also make the cookies nice and fluffy
  • Milk – Milk brings richness and moisture to this recipe.
  • Vanilla Extract – Vanilla adds sweetness to the batter.
  • Flour – We use white all-purpose flour for these cookies.
  • Baking Powder – Baking powder give the cookies a little extra lift.
  • Salt – Even when you’re making sweets, you still need a pinch of salt to balance things out.

Frosting Ingredients

  • Cream Cheese – Cream cheese is the base of this frosting recipe. Make sure it is room temperature for a smooth frosting.
  • Butter – Again, make sure your butter is at room temperature.
  • Vanilla Extract – I like vanilla extract in this Lofthouse Cookie recipe, but you can also use almond extract.
  • Powdered Sugar – Powdered sugar gives the frosting it’s texture and form.
  • Food Coloring – I prefer gel food coloring to liquid food coloring because gel doesn’t affect the texture. I used a small squeeze of red gel for this frosting.
  • Sprinkles – Who doesn’t love sprinkles?? If you are adding sprinkles, then make sure to add them right after you frost the cookies so they stick to the frosting.

Method

  1. Add butter and sugar to the bowl of a stand mixer and mix with a paddle attachment. Mix until the mixture is light and fluffy.
  2. Add eggs one at a time and mix thoroughly after each egg. Then, add milk and vanilla.
  3. In a separate bowl, sift together the dry ingredients.
  4. Slowly add the dry ingredients to the wet ingredients. Mix until the dough forms a uniform ball. The dough should be soft but not sticky.
  5. Our Lofthouse Cookie recipe calls for 4 cups of flour. However, the consistency of the dough can vary based on a lot of factors. You can judge how much flour you need by the consistency of the dough. Start with 3 cups of flour. If the dough is too sticky, then add more flour a little at a time until you can touch the dough without it sticking to your hands.
  6. On a lightly floured surface, use a rolling pin to roll the cookie dough out to 1/4-inch thickness.
  7. Using a round cookie cutter, or the rim of a drinking glass, cut circles out of the dough.
  8. Line some large baking sheets with parchment paper. Place the cut out dough evenly spaced on the baking sheets.
  9. Bake at 350 for 10-12 minutes. DO NOT OVER BAKE. The cookies will look under-baked but they will finish baking on the hot pan.
  10. Transfer the cookies to a wire rack and allow to cool.
  11. Meanwhile, make the frosting. Combine cream cheese, butter, and vanilla and mix until smooth. Add powdered sugar a little bit at a time until the frosting reaches your desired consistency. Add food coloring if desired.
  12. When the cookies are completely cooled, then frost and top with sprinkles.
  13. Store in an airtight container or covered with plastic wrap in the refrigerator.

Tips for Making Lofthouse Sugar Cookies

The number one tip I can give you for this Lofthouse Cookie recipe is that you absolutely MUST NOT over-bake them! That is the key to making them soft. They may look under-baked when you take them out in 10-12 minutes, but they will cook a little more on the hot pan. If you don’t have a round cookie cutter, then you can use the top of a glass.

Customize Your Cookies

This Lofthouse Cookie recipe is a go-to recipe for any holiday or birthday celebration throughout the year. You can change it up by cutting the cookies into different fun shapes. You can also dye the frosting all sorts of colors and use lots and lots of sprinkles to make them extra festive! For Valentine’s Day I like to use the pink frosting pictured below. Alternatively, for Christmas, I like to do half the cookies in red frosting and the other half in green. You can even add different extracts to the frosting for a variety of tastes – orange, almond, coconut – make them your own!

Pink frosted sugar cookies with sprinkles

If you love this Lofthouse Cookie recipe, then try some of our other delicious sugar cookie recipes!

A big pink sugar cookie with a bite taken out

Grandma’s Soft Sugar Cookie Recipe

4.89 from 18 votes
This Grandma's Soft Sugar Cookie Recipe makes soft and chewy sugar cookies that taste like the big, frosted sugar cookies sold in stores.
Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins
Course Dessert
Cuisine American
Servings 16 cookies

Ingredients

Cream Cheese Frosting:

Instructions

  • Preheat oven to 350 degrees. Beat butter and sugar together until light and fluffy.
    Butter and sugar creamed in a mixing bowl
  • Add eggs, milk and vanilla.
    Cookie batter before the dry ingredients are added
  • In separate bowl, combine flour, baking powder and salt.
    Dry ingredients for cookies in a large bowl
  • Slowing add dry ingredients to wet ingredients. Mix together until you can form a large dough ball. On floured surface, roll out dough ball until about ¼ to ½ inch thick.
    Rolled out sugar cookie dough
  • Use cookie cutters (or rim of a drinking glass) to cut cookie shapes out of dough.
    Cut out sugar cookie dough
  • Place cookies on lightly sprayed cookie sheet. Bake about 10-12 minutes. DON'T OVERCOOK OR THEY WILL BE HARD!
    Baked sugar cookies on a baking sheet

FROSTING

  • Beat cream cheese, butter, and vanilla until smooth.
    Whipped butter in a silver mixing bowl
  • Add powdered sugar and mix until desired consistency. Add food coloring if desired.
    Cream cheese frosting
  • Spread frosting over cooled cookies. If adding sprinkles, add them immediately after frosting.
    Pink frosted sugar cookies with sprinkles

Video

Notes

For large cookies (about 3 inch cookie cutter), you will get 15-16 cookies. With a smaller cookie cutter, you will get about 2 dozen.

Nutrition Information

Calories: 468kcalCarbohydrates: 77gProtein: 5gFat: 16gSaturated Fat: 10gCholesterol: 65mgSodium: 296mgPotassium: 116mgFiber: 1gSugar: 55gVitamin A: 553IUCalcium: 52mgIron: 1mg

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Elise Donovan

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Comments

  1. Can you use a muffin /cupcake tin for cooking these? … I have a heart shaped pan (makes 6) that id like to use! Would that work? And just press or place dough ball in each muffin/heart spot? Should i grease pan if so?
    Thanks!
    💟

    1. I haven’t tried baking cookies in a muffin tin before, so I’m not sure how that would work out. Let us know how it goes if you try it though! One thing I would say is that you have to roll the dough out, it can’t just be in a ball because this cookie recipe doesn’t spread like a chocolate chip cookie would. It is a sugar cookie dough so it would need to be shaped before going in for sure.

  2. 5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

  3. 5 stars
    I was really impressed with this recipe. The dough was easy to work with, I cut out hearts for Valentine’s Day. The cookies were soft and tender and held their shape perfectly!

  4. 5 stars
    Ah !! These look so fancy .. Love how easy they are. Perfect for valentines day and even to make with the kids

  5. 5 stars
    Those are some seriously tempting cookies! Definitely have had the experience of getting store cookies that looked good but were pretty stale.

  6. I have a recipe that I concocted years ago That keep much longer, it there are any left to keep.:
    No eggs or milk, margerine instead of butter or Crisco. I don’t have to ice them nor decorate.
    They are gone before I get the chance to.
    I make 4 -6 dozen per batch, to take to my computer club.
    I also make a humungouse batch of the dry ingredients to keep on hand & use the same batter for a
    base for many other cookies. I seldom am allowed to bring any back home.

  7. 4 stars
    I made these today. The dough was too soft for cutouts. I couldn’t pick the cutout from the floured parchment after cutting it out. I was afraid to add too much flour. I scooped the dough with a #40. Commercial food scoop,flattened the ball. The recipe yield was 3 dozen cookies. I added a small amount of milk to the frosting. I used a small amount of “koolaid” like drink mix (unsweetened) to add color and cut the sweetness of the frosting. Awesome cookie.

    1. Thank you for sharing your tips on this recipe! The dough can be tricky depending on elevation and humidity. I add a little flour at a time to get to the consistency for cut-outs, or powdered sugar if your concerned about taste. I love your Kool-Aid idea for adding color to the frosting.

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