Lofthouse Cookies are a super soft sour cream sugar cookie topped with a super sweet and thick frosting.
You’ll see these at the grocery store bakery section all the time, especially during holidays, but they’re incredibly easy to make at home. These homemade Lofthouse Cookies are a ton of fun to decorate too!
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LOFTHOUSE COOKIES
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Lofthouse Cookies are perhaps my favorite kind of cookie to make during the holidays. The sugar cookie is incredibly soft. The frosting is thick and ridiculously sweet. It’s the kind of cookie that satisfies your sweet tooth with a single serving. They’re fun to decorate, too!
What are Lofthouse Cookies?
I bet you’ve seen these in the grocery store a million times, but perhaps you didn’t know they were called Lofthouse cookies. I didn’t. Am I the only one?
Lofthouse Cookies is actually a brand. They started selling their cookies in grocery stores back in the mid-90s and you’ll often find them in the bakery section decorating for whatever holiday or season is approaching.
The original Lofthouse Cookie was created from a family recipe that had been passed down from one generation to the next. I think the homemade version of the Lofthouse cookie recipe I share here is amazing. Homemade is always best!
Lofthouse cookies are known for their super soft texture. The sour cream helps make them super soft. This is different from a traditional sugar cookie recipe that is more firm.
How long do Lofthouse cookies last?
Like most homemade cookies, they taste best in the first day or two. If you want to make them last longer than that, wrap them in an airtight container.
These homemade Lofthouse cookies will last 3-5 days if kept in an airtight container. If you are making them ahead of time and want them to last longer, just store that airtight container in the freezer.
How to make homemade Lofthouse cookies:
First step is to make the cookies. This is one of those cookie recipes where you can make the dough and bake it right away. No refrigerating. No rolling. No cutting.
Simply mix all the cookie ingredients in your mixer and roll into balls. You’ll bake your Lofthouse cookies for only about 7 minutes and they will not be brown when you take them out of the oven. Trust the process.
The frosting is a traditional butter frosting made with powdered sugar, extracts for flavoring, and some milk to thin it to your desired thickness.
Once your Lofthouse cookies have fully cooled, simply spread on the frosting with a knife and cover with sprinkles. Fun and delicous!
Lofthouse Cookies Recipe
Lofthouse Cookies are a super soft sour cream sugar cookie recipe topped with a super sweet and thick butter and powdered sugar frosting.
Ingredients
Cookies:
- 1/2 cup 1 cube unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Frosting:
- 1/2 cup 1 cube unsalted butter, softened
- 1 teaspoon vanilla
- 1/2 teaspoon almond peppermint, etc. extract (optional)
- 2 cups powdered sugar
- 2 tablespoons milk
- Food coloring and sprinkles if using
Instructions
For the cookies:
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Preheat oven to 400°. Line a baking sheet with a silpat or parchment paper. Set aside.
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In a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, cream together the butter and sugar until smooth and light in color.
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Add in the sour cream, eggs, vanilla extract, and additional flavored extract, if using. Mix until just combined.
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In a separate mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet in three additions—mixing well after each.
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Roll dough into 2″ balls and place 2″ apart on the prepared cookie sheet. Use a roller (a mini roller works great) to roll cookies flat (about 1/4 to 1/2 inch thick).
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Bake cookies in preheated oven 7 minutes. They will not be brown when done. Remove from oven and transfer from cookie sheet to cooling rack. Allow cookies to fully cool before frosting.
To make the frosting:
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In a stand mixer fitted with the paddle or in a large mixing bowl using a hand mixer, cream together the butter, vanilla, and extract (if using) until smooth.
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Add in the powdered sugar, 1 cup at a time, mixing until smooth after each addition. Add in the milk and food color, and beat until fluffy and smooth. Spread onto cooled cookies and immediately sprinkle on sprinkles.
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Store cookies in airtight container. They also freeze well if you'd like to make ahead.
Recipe Notes
Recipe adapted from Two Peas & Their Pod
I always heard of these as big soft cookies. But Lofthouse is a much more intriguing name! I have added these to my mental list of things to bake before the end of the year.