Lofthouse Cookies are impossibly soft, sweet, and pretty for pictures! So much better than store-bought, this homemade recipe yields the best Lofthouse cookies you’ll ever have.
Homemade Lofthouse Sugar Cookies
Made entirely from scratch, you’ll be hard-pressed to find a better Lofthouse cookies recipe than this one. Every time I make a batch of these cookies, I’m in awe of their sweet taste, heavenly soft consistency, pretty pink icing, and colorful sprinkles!
Also, you can feel free to ice them however you’d like! While the traditional pink icing with rainbow sprinkles is my favorite, you can change up the color schemes depending on the holiday or just your personal preference. Have fun with these classic cookies!
Why You’ll Love this Frosted Lofthouse Cookies Recipe:
- So Soft: I don’t think any other cookie is as soft as a Lofthouse. These little pillows of sugar are melt-in-your-mouth soft and delicious!
- Customizable: You can keep them classic or switch them up. Make the icing orange with black sprinkles for Halloween – there are so many fun options.
- Crowd Favorite: Everyone will love these amazing cookies! Perfect for parties and holidays.
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How to Make Lofthouse Cookies from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the flour, cornstarch, baking powder, baking soda, salt, and cream of tartar.
- In another bowl, beat the butter, cream cheese, and sugar until fluffy.
- Add the egg, milk, vanilla, and almond extract to the wet mixture.
- Combine the wet and dry mixtures.
- Cover and chill the dough.
- Preheat the oven and prepare a baking sheet.
- Scoop the cookie dough onto the baking sheet. Flatten the balls with your palm.
- Bake.
- Let the cookies cool completely on the baking sheet.
- Make the frosting while the cookies cool.
- Beat the butter until creamy.
- Add powdered sugar and beat until fluffy.
- Add heavy cream, vanilla, salt, and food coloring.
- Frost the cookies once they’ve fully cooled. Add sprinkles, and enjoy!
If you don’t have any cake flour on hand, measure 1 cup of all-purpose flour. Remove 2 tablespoons from the cup, then add 2 tablespoons of cornstarch. Whisk together and sift well before using.
While cooling the dough helps it not be so sticky, chances are, it’ll probably be a bit sticky. That’s ok! Try adding a bit of butter to your palms to help prevent them from sticking to the tops of the dough as you flatten the cookies.
These cookies are famously soft. If you try to transfer them off of the baking sheet before they’ve cooled and are sturdy, they will break apart.
In an airtight container at room temperature, these soft and sweet homemade cookies will stay fresh for up to 3 days.
Recipe Tips and Tricks
- The dough needs to chill for a minimum of 1 hour in order to maintain the proper shape while baking.
- Use a cookie scoop to make the dough balls, that way all of the cookies are the same size and will bake evenly.
- Be careful not to overbake these cookies! They won’t really turn golden brown as most other cookies do.
These Lofthouse cookies are the definition of melt in your mouth. Make a batch of these homemade sweet, soft, sugary cookies today!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Homemade Lofthouse Sugar Cookies
Ingredients
For the Cookies
- 2¼ cups cake flour (see note)
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- ½ cup unsalted butter room temperature (1 stick)
- 4 ounces cream cheese room temperature (½ brick)
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
For the Buttercream
- ¾ cup unsalted butter room temperature (1½ sticks)
- 2½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- Food coloring optional
- Sprinkles optional, for garnish
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- 2 Baking Sheet
- Cookie Portion Scoop
Instructions
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and cream of tartar. Set aside.2¼ cups cake flour, 2 tablespoons cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ¼ teaspoon cream of tartar
- In another large bowl, using a hand mixer, beat the butter, cream cheese, and sugar together until light and fluffy, about 2 minutes. Add the egg, milk, vanilla, and almond extract and mix until well combined, about 1 minute.½ cup unsalted butter, 4 ounces cream cheese, 1 cup granulated sugar, 1 large egg, 1 tablespoon milk, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
- Add the dry ingredients into the wet and beat until just combined, about 30 seconds. Cover the bowl with plastic wrap and chill for 1 hour, up to overnight.
- When ready to bake, preheat the oven to 325°F, and line 2 baking sheets with parchment paper.
- Use a heaping 1-ounce cookie scoop to portion the dough. Roll into balls and place 2 inches apart onto the baking sheet. Flatten the top of the balls gently with your palm.
- Bake until edges are just set, but centers are still slightly underdone, 11-13 minutes. Cookies shouldn’t gain much color on top. Let cool completely on baking sheets.
- While the cookies cool, make the frosting: In a large bowl, using a hand mixer, beat the butter until completely smooth and creamy, about 2 minutes. Add the powdered sugar and beat again until light and fluffy, about 3 minutes more. Add the heavy cream, vanilla, and salt and beat until combined. If you’d like, add food coloring and beat again to combine.2½ cups powdered sugar, 2 tablespoons heavy cream, 1 teaspoon pure vanilla extract, ⅛ teaspoon kosher salt, Food coloring, ¾ cup unsalted butter
- Use an offset spatula or spoon to frost the tops of the cooled cookies with a thick amount of frosting and top with sprinkles, if desired.Sprinkles
Notes
- DIY Cake Flour: Measure 1 cup of all-purpose flour. Remove 2 tablespoons from the cup, then add 2 tablespoons of cornstarch. Whisk together and sift well before using.
- The dough needs to chill for a minimum of 1 hour in order to maintain the proper shape while baking.
- Use a cookie scoop to make the dough balls, that way all of the cookies are the same size and will bake evenly.
- Be careful not to overbake these cookies! They won’t really turn golden brown as most other cookies do.
- Nutritional information does not include optional ingredients.
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