If you're craving soft, buttery, and colorful treats, this Lofthouse Cookies Recipe is a delightful way to satisfy your sweet tooth. These cookies are perfect for celebrations, cozy afternoons, or when you simply want a taste of nostalgia. I love making this recipe because the cookies come out soft with a luscious frosting that's both creamy and glossy-a perfect canvas for sprinkles or any fun decoration you like.
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What Sets This Apart
This Lofthouse Cookies Recipe hits all the right notes with a uniquely soft texture and a tangy-sweet frosting that's as pretty as it is delicious. It's an easy recipe that doesn't ask for any exotic ingredients but still feels special enough for guests or a cozy treat just for you.
- Consistent Results: The balance of sour cream and baking soda ensures tender cookies every time.
- Rich, Balanced Flavor: Butter, vanilla, and sour cream create a depth that's far from ordinary sugar cookies.
- Pantry-First Ingredients: You likely already have everything on hand, from simple sugars to staple baking powders.
- Weeknight Friendly: This recipe comes together quickly and bakes in just over 10 minutes, perfect for a sweet fix after a busy day.
Ingredient Snapshot
The beauty of this recipe lies in using straightforward ingredients where a few details make a difference. For example, full-fat sour cream adds moisture and tang to the cookies without making them tough, and softened butter helps create that perfect fluffy texture in both dough and frosting.
- Granulated Sugar: Use regular white sugar; it helps the cookies spread just right and keeps the crumb tender.
- Butter (Softened): Room temperature butter is key for creamy mixing. Don't microwave it-soften gently to avoid melting.
- Sour Cream (Full Fat): Adds moisture and a subtle tang to keep cookies soft; low-fat versions won't give the same texture.
- Vanilla Extract: Choose pure vanilla for best flavor-it's a simple step that elevates the whole cookie.
- All-Purpose Flour: Measure carefully-too much flour will make the cookies dense, too little and they spread too thin.
- Baking Powder & Baking Soda: Both leaveners are needed for that classic soft lift and light crumb.
- Powdered Sugar (Frosting): Sifted for smooth, creamy frosting that isn't gritty.
- Milk or Cream (For Frosting): Controls frosting consistency-add slowly for just the right spreadability.
- Food Coloring & Sprinkles: Use gel-based coloring for vivid hues without thinning the dough or frosting.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Lofthouse Cookies Recipe
Step 1 - Prep & Season
Start by creaming together your granulated sugar and softened butter using an electric mixer. This should take about 2 to 3 minutes until the mix is light and fluffy-you'll notice the color brighten and the texture become airy. Add in your eggs, sour cream, and vanilla extract and blend well. If you want colored cookies, stir in your food coloring at this stage; remember the dough will look slightly lighter after you add the dry ingredients.
Step 2 - Build Flavor
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Adding the dry ingredients gradually, mix until your dough forms a smooth, slightly sticky ball. It's perfectly normal for this dough to be tacky-don't add extra flour beyond the recipe or your cookies risk becoming dense. Cover the dough and refrigerate it for at least one hour; chilling firms it up and helps control the spread during baking.
Step 3 - Finish for Best Texture
When you're ready to bake, preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats. Scoop dough balls about the size of a golf ball (a cookie scoop really helps here), then smooth them into balls with slightly floured hands if the dough is sticky. Place them on your trays at least two inches apart and press down gently to flatten just a bit. Bake for 10 to 12 minutes until cookies puff slightly and edges begin to show a hint of golden brown. Once out of the oven, let them rest on the baking sheet for at least 10 minutes before moving to a wire rack to cool.
Cook's Notes & Tricks
Over the years, I've learned a few tricks that really help this Lofthouse Cookies Recipe shine. Paying attention to chilling time and dough consistency is key since these factors make all the difference between flat, hard cookies and soft, pillowy ones. Also, frosting texture matters - this one stays soft so handle and store gently.
- Doneness Cue: Remove from oven as soon as edges start to brown lightly but centers still look slightly underbaked-that's perfect softness.
- Temperature Trick: Always use room temperature eggs and butter to ensure even mixing and smooth dough.
- Make-Ahead Move: The dough can rest up to 24 hours in the fridge-just bring it back to a manageable softness before shaping.
- Avoid This Pitfall: Don't overmix after adding dry ingredients-overworking makes tough cookies.
Serve & Enjoy
Finishing Touches
The frosting in this Lofthouse Cookies Recipe is a silky blend of butter, powdered sugar, and vanilla, with a splash of milk or cream to reach that perfect spreadable consistency. I love using an offset spatula for an effortless smooth finish; if you're feeling fancy, piping adds a pretty touch. Sprinkles aren't just eye candy-they add a subtle crunch that complements the soft, pillowy cookie beneath.
Pairs Beautifully With
These cookies pair wonderfully with a simple glass of cold milk, a warm cup of chai tea, or even a rich hot chocolate. The sweet creaminess balances out the tang from the sour cream in the cookies, while the slight crunch of sprinkles rounds out the mouthfeel beautifully.
Simple Plating Wins
For everyday treats, pile them casually on a pretty plate or a rustic wooden board. For celebrations, arrange them in neat stacks or single layers on a tray lined with a colorful napkin. Adding a small bowl of extra sprinkles invites everyone to get playful with their cookie decorating, which is always a hit with kids and grown-ups alike.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store your frosted cookies in an airtight container at room temperature for up to 3 days. Because the frosting doesn't set hard, stacking them isn't ideal unless you separate layers with wax paper to avoid smooshing the delicate tops. If you refrigerate, the cookies will firm up a bit but may lose some softness-wrap them well to prevent drying out.
Freezing Tips
You can freeze unfrosted cookie dough balls frozen flat in a single layer on a tray, then transfer to a sealed freezer bag. Thaw in the fridge overnight before baking. For baked cookies, freeze after cooling completely, wrapped tightly in plastic wrap and stored in freezer-safe containers. Thaw at room temperature and frost fresh for best results; frosting before freezing tends to soften even more upon thaw.
Reheating Lofthouse Cookies Recipe Without Drying Out
To bring back that fresh-baked softness, warm cookies in a 300°F oven for about 5 minutes, keeping a close eye. Alternatively, a 10-second zap in the microwave can renew their tender feel but avoid overheating to prevent drying. The frosting will soften but stay luscious-avoid heating it too long or it may start to separate.
Frequently Asked Questions
Absolutely! The dough can be refrigerated for up to 24 hours. This actually improves flavor and makes shaping easier. Just bring dough to cool room temperature if too hard before scooping.
No, the frosting in this recipe stays soft and creamy. It's best to store cookies in a single layer to keep the frosting looking its best and avoid smushing.
While cream cheese frosting is delicious, it's not traditional here. This butter-based frosting provides classic sweetness and spreadability, but you can try cream cheese if you prefer tangier flavor.
Too warm dough, using melted butter, or too much sugar can make cookies spread excessively. Make sure your butter is softened, not melted, and chill the dough well before baking.
Final Thoughts
This Lofthouse Cookies Recipe brings classic bakery goodness right to your kitchen with simple ingredients and friendly techniques. I love how forgiving the dough is and how fun it is to customize with different colors and sprinkles. Whether it's for a special holiday or a quiet weekend treat, these cookies deliver that soft, sweet satisfaction you'll want to make again and again.
PrintFull Recipe
Lofthouse Cookies Recipe
Lofthouse Cookies are soft, fluffy sugar cookies topped with a creamy, light, and colorful frosting. These delightful treats feature a tender crumb from sour cream in the dough and are perfect for any festive occasion, decorated with your choice of food coloring and sprinkles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookies
- 1 cup granulated sugar
- 12 tablespoon butter, softened
- 2 eggs
- ½ cup full fat sour cream
- 1 teaspoon vanilla extract
- 3 ¼ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Food coloring, as desired
Frosting
- 12 tablespoon butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk or cream
- Food coloring, as desired
- Sprinkles for garnish
Instructions
- Cream Butter and Sugar: Using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients and Color: Mix in the eggs, sour cream, and vanilla extract until well combined. Add food coloring now if desired; note the color will lighten after adding dry ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing well until a smooth dough forms.
- Chill Dough: Transfer the dough to an airtight container and refrigerate for at least 1 hour to firm up the dough, which will be soft and sticky.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for non-stick baking.
- Shape Cookies: Scoop dough with a cookie scoop about the size of a golf ball, dusting hands with flour if sticky. Shape into smooth balls and place on prepared baking sheets at least 2 inches apart. Gently press down and slightly flatten each ball.
- Bake Cookies: Bake for 12 minutes until cookies puff up and just begin to brown around the edges. Remove from oven and place baking sheets on wire racks to cool the cookies for at least 10 minutes before frosting.
- Prepare Frosting: Cream softened butter and powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes. Mix in vanilla extract. If frosting is stiff, add milk or cream one tablespoon at a time until desired consistency is reached. Add food coloring and mix well.
- Frost and Decorate: Use a piping bag or offset spatula to frost cooled cookies. Garnish with sprinkles immediately after frosting. Allow frosting to set; note it remains soft so avoid stacking cookies.
Notes
- For best shaping results, chill the dough fully before scooping and shaping to reduce stickiness.
- If dough is too sticky while shaping, dust hands with a little flour to prevent sticking without altering texture.
- Use full fat sour cream to keep the cookies tender and moist.
- You can customize the frosting color using gel food coloring for vibrant shades without thinning the frosting.
- Since the frosting does not harden fully, store the cookies in a single layer to prevent smudging and keep them fresh.
- To keep cookies soft longer, store in an airtight container at room temperature for up to 3 days.
- If you want a firmer frosting texture, chill the frosted cookies briefly before serving.
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