Lofthouse Cookies are soft, cake-like sugar cookies topped with a thick layer of creamy, colorful frosting and a sprinkle of festive decorations.
Known for their pillowy texture and melt-in-your-mouth sweetness, these cookies are often found in bakeries and grocery stores, bringing instant nostalgia to anyone who’s tried them.
Their pastel frosting and seasonal designs make them perfect for holidays, birthdays, and special gatherings.
Unlike crisp sugar cookies, Lofthouse Cookies have a tender crumb and a rich flavor, often enhanced with vanilla. They’re a delightful treat for both kids and adults, offering a cheerful, bakery-style indulgence right at home.
If you’ve ever walked past the bakery section of a grocery store and spotted a tray of thick, pastel-frosted cookies with rainbow sprinkles, you’ve seen Lofthouse Cookies. Known for their ultra-soft, cake-like texture and sweet, buttery frosting, these treats are a nostalgic favorite for many. They’re perfect for holidays, birthdays, or any time you want a bakery-style cookie at home.
This recipe recreates the classic flavor and texture so you can skip the store-bought version and enjoy them fresh. The secret? A combination of cake flour, sour cream, and just the right mixing method to make them irresistibly soft.
Lofthouse Cookies Recipe
Description
Lofthouse Cookies are soft, cake-like sugar cookies topped with a generous layer of sweet buttercream frosting and often decorated with colorful sprinkles.
Famous for their pillowy texture and melt-in-your-mouth sweetness, they are a nostalgic bakery treat loved by kids and adults alike.
Their delicate crumb comes from a blend of sugar, butter, and sour cream, giving them a light yet indulgent bite.
Perfect for birthdays, holidays, or everyday snacking, these cookies stand out for their pastel frosting and festive toppings.
Whether homemade or store-bought, Lofthouse Cookies bring a cheerful pop of color and flavor to any dessert table.
Ingredients
For the Frosting:
Instructions
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Prepare the Dough
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In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer on medium speed until light and fluffy—about 2–3 minutes.
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Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
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Reduce the mixer speed to low and add the sour cream, mixing just until combined.
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Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. The dough will be slightly sticky—that’s a good sign for soft cookies.
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Chill the Dough
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Transfer the dough to a lightly floured surface and form it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour (or up to overnight).
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Chilling helps the dough firm up, making it easier to roll and cut, and it prevents excessive spreading during baking.
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Roll and Cut
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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On a lightly floured surface, roll the chilled dough to about ¼-inch thickness.
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Using a round cookie cutter (about 2.5–3 inches in diameter), cut out circles and place them 2 inches apart on the prepared baking sheets.
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Gather scraps, re-roll, and cut again until all dough is used.
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Bake the Cookies
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Bake in the preheated oven for 8–10 minutes, or until the edges are just set but not browned. The cookies should look pale—this is what keeps them soft.
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Remove from the oven and allow them to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before frosting.
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Make the Frosting
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In a large mixing bowl, beat the butter on medium speed until creamy.
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Gradually add the powdered sugar, mixing on low until incorporated.
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Add the heavy cream, vanilla extract, and a pinch of salt. Beat on medium-high until light and fluffy, about 2–3 minutes.
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If desired, add a few drops of food coloring to match a theme or season.
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Frost and Decorate
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Once the cookies are completely cool, spread a generous layer of frosting on top.
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Add sprinkles while the frosting is still soft so they stick.
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Allow the frosting to set for about 30 minutes before storing or serving.
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Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2.5g13%
- Cholesterol 10mg4%
- Sodium 105mg5%
- Total Carbohydrate 26g9%
- Sugars 16g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips for Perfect Lofthouse Cookies
- Use Cake Flour for Tenderness
While all-purpose flour works, cake flour will give you that soft, melt-in-your-mouth texture Lofthouse cookies are famous for. If you don’t have cake flour, you can make your own by replacing 2 tablespoons of every cup of all-purpose flour with cornstarch. - Don’t Skip the Sour Cream
Sour cream (or Greek yogurt as a substitute) keeps the cookies moist and gives them their signature tenderness. Use full-fat for best results. - Chill the Dough
The dough is quite soft, so chilling for at least 1 hour (or overnight) helps keep the cookies from spreading too much and makes rolling easier. - Roll Gently and Evenly
Roll the dough to about ¼ inch thickness for a perfect balance between fluffiness and structure. Too thin and they’ll be crisp, too thick and they might not bake evenly. - Use a Round Cutter
A classic round cutter gives that bakery-style look. Dip it in flour between cuts to prevent sticking. - Avoid Overbaking
These cookies should be just set with no browning on top—pull them out when they look slightly underdone. They’ll continue cooking as they cool. - Cool Completely Before Frosting
If you frost too early, the icing will melt and slide off. Patience here really pays off. - Make the Frosting Fluffy
Beat the butter until very light before adding powdered sugar for a creamier, more whipped frosting. Add a splash of milk or cream for spreadability. - Color the Frosting Brightly
Lofthouse cookies are known for cheerful colors. Gel food coloring works best for vibrant tones without altering the frosting’s consistency. - Top with Sprinkles Immediately
Add sprinkles right after frosting so they stick. If you wait, the frosting may set and the sprinkles won’t adhere well.
Tricks for Success
- Room-Temperature Ingredients
Butter, eggs, and sour cream should be at room temp so the dough mixes smoothly without lumps. - Measure Flour Correctly
Too much flour will make the cookies dense. Spoon it into your measuring cup and level it off, rather than scooping directly from the bag. - Bake on Light-Colored Sheets
Dark pans can overbrown the bottoms. Use parchment paper or silicone mats for even baking. - Freeze for Future Cravings
You can freeze baked, unfrosted cookies for up to 3 months. Thaw completely before frosting. - Pipe the Frosting for Uniformity
While spreading works fine, piping gives a clean, bakery-like swirl. - Make Mini Versions
Use a smaller cutter for bite-sized cookies—perfect for parties and easier to portion.
Serving Ideas
- Classic Presentation
Frost with pink icing and rainbow sprinkles for that nostalgic bakery look. - Seasonal Themes
- Valentine’s Day: Pink or red frosting, heart-shaped sprinkles
- Easter: Pastel frosting in yellow, lavender, and mint
- Halloween: Orange frosting with black sprinkles
- Christmas: Green or red frosting, festive sprinkles
- Cookie Sandwiches
Spread frosting between two cookies for a decadent sandwich. You can even add a thin layer of jam for extra flavor. - Party Platters
Arrange cookies of various frosting colors on a large platter for a cheerful dessert centerpiece. - Gift Boxes
Place a few in decorative boxes or tins lined with wax paper for a sweet homemade gift. - Kid-Friendly Decorating Station
Bake the cookies ahead of time, set out bowls of frosting and sprinkles, and let kids decorate their own. - Coffee or Tea Pairing
These cookies are sweet enough to complement coffee, tea, or even hot cocoa.
Tips for Perfect Lofthouse Cookies
- Use Cake Flour: This is key for the tender, soft texture. If you don’t have cake flour, you can make your own by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch, then sifting well.
- Don’t Overbake: Even 1–2 minutes too long can make the cookies dry. Pull them out when they still look pale.
- Chill the Dough: Skipping this step will cause the cookies to spread too much and lose their iconic thick shape.
- Frosting Thickness: The classic Lofthouse look has a thick frosting layer—don’t be shy.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Can be stored for up to 5 days (bring to room temperature before serving).
- Freezer: Freeze unfrosted cookies for up to 2 months. Thaw before frosting.
Variations
- Seasonal Colors: Use red and green frosting for Christmas, pastel shades for Easter, or orange for Halloween.
- Flavor Twists: Add lemon or almond extract to the dough or frosting for a different flavor profile.
- Gluten-Free: Substitute with a gluten-free baking blend designed for cookies.
Why They’re Special
Lofthouse Cookies are more than just sugar cookies—they’re a bakery classic with a texture somewhere between cake and cookie. The sour cream adds moisture, while the frosting provides a sweet, creamy contrast. Homemade versions taste fresher and allow you to customize flavors and decorations for any occasion.
Final Thought:
Lofthouse cookies are all about softness, sweetness, and colorful fun. With careful measuring, proper chilling, and patient cooling before frosting, you’ll get that bakery-style texture every time. Serve them fresh for the ultimate treat—they’re the kind of cookie that brings a smile before the first bite.
Whether you’re baking them for a holiday platter, a birthday celebration, or simply to enjoy with a cup of coffee, this recipe will give you a batch of cookies that rival (and probably surpass) the store-bought kind.
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Frequently Asked Questions
What are Lofthouse Cookies?
Lofthouse cookies are soft, cake-like sugar cookies topped with a thick layer of creamy frosting and often finished with colorful sprinkles.
They have a tender, melt-in-your-mouth texture that’s different from traditional crisp sugar cookies. Their signature pale color and pastel frosting make them a favorite for holidays, birthdays, and seasonal celebrations.
Why are Lofthouse Cookies so soft?
The softness comes from a combination of ingredients and technique. Lofthouse-style recipes usually use sour cream, cake flour, or cornstarch, which create a delicate crumb. The dough is mixed just until combined, avoiding overworking the gluten, which keeps them tender. Baking them for just the right amount of time also prevents them from drying out. They’re more like mini cakes than crunchy cookies.
How should I store Lofthouse Cookies?
Store them in an airtight container at room temperature for up to 4–5 days. If you want them to last longer, refrigerate for up to a week, though the texture may firm slightly. For longer storage, freeze them (frosted or unfrosted) in layers separated by parchment paper for up to 2–3 months. When ready to eat, let them thaw at room temperature to restore their soft bite.
Can I make Lofthouse Cookies at home?
Yes! While the store-bought versions have a distinctive texture, homemade recipes can come very close. The key is using ingredients like sour cream or Greek yogurt, keeping the dough chilled before baking, and using a thick, creamy buttercream frosting. You can also customize flavors and decorations—swap vanilla for almond extract, or match the frosting color to the occasion.
