Recently, a reader wrote to me asking if I had a Lofthouse sugar cookies recipe, and honestly, I thought it was funny because there are about a million copycat Lofthouse cookies on Pinterest. She agreed, but said every homemade version tasted nothing like the original Lofthouse cookie you get at the grocery store. That immediately hit my soft spot for nostalgic, soft sugar cookies, so I took it as a challenge.
Obviously, the first thing I did was buy a box from the grocery store. The moment I bit into one of those frosted sugar cookies again, I remembered exactly what makes them so unique: the cakey, airy texture, super soft cookie interior, mild flavor of white wheat flour, that super sweet frosting, and the slightest artificial flavor note that somehow just… works.
These cookies do not taste like traditional sugar cookies at all. They reminded me so much of the ones I used to get as a kid when the bakery lady would hand out full cookies—warm memories that absolutely shaped my love of baking.
Studying the “Original” Ingredients
Whenever I create copycat cookies or similar recipes, I always start by reading the ingredient label. The Lofthouse list is long and packed with things like vegetable oil, egg whites, food coloring, artificial flavor, unusual starch content, and a combination of butter-like ingredients. But the biggest clues were right at the top:
- Sugar types listed first
- Enriched bleached flour (basically cake flour), which explains that airy texture
- Margarine, not butter
- Cornstarch, which keeps the cookie from drying out
- Vegetable oil, which adds softness like in cake
- Egg yolk and egg whites, giving structure without making the cookie dense
Right away, I knew I needed a flour mixture that would mimic the mild flavor of white wheat and cake-flour tastes, plus a wet-ingredient blend that leaned toward a soft texture rather than a chewy one.
How To Make Lofthouse Cookies
I started testing copycat Lofthouse cookies by pulling inspiration from older sugar cookie formulas. One recipe used powdered sugar instead of granulated, and I remembered someone once telling me that confectioners’ sugar helps create incredibly soft sugar cookies. That made sense — the original recipe has that melt-in-your-mouth texture.
- Grab your stand mixer, fit it with the paddle attachment.
- Cream together the combination of butter and margarine and the powdered sugar until light and fluffy. This really nails that nostalgic lofthouse cookie flavor.
- Add in your vanilla, almond extract, and egg, and mix on medium until combined.
- Add in your baking soda, baking powder, salt, cream of tartar, and cornstarch, and mix until combined
- Mix in the cake flour & cornstarch and mix until just combined.
- Chill the dough wrapped in plastic wrap for a couple of hours so it can firm up.
- After chilling, use a cookie scoop to portion cookie dough balls onto parchment paper–lined sheet pans. Flatten each dough ball to about ½-inch thickness using your fingers or a butter knife.
- Place each baking sheet in the fridge again for a few minutes while your oven preheats. Chilled dough is essential here because excess flour will make these much drier cookies than the original, and we want that soft texture.
- Roll the chilled dough into balls and then flatten with your fingers into cookies that are about ½" thick and 3" wide.
- When you drop the dough onto the cookie sheet, give each scoop plenty of room—they spread a lot.
- Bake for eight minutes only or until that sheen JUST disappears. Overbaking will ruin that iconic mouth texture.
Once baked, the cookies puff up a ton and settle as they cool on parchment paper. You’ll notice the airy texture right away—almost like little vanilla snack cakes.
Frosting Like a True Lofthouse Cookie
These cookies depend heavily on the frosting. I used an American buttercream made with powdered sugar and just enough heavy cream to get a smooth, pipeable consistency.
- In the bowl of your stand mixer (or using a hand mixer) cream your butter until smooth using the whisk attachment
- Start adding your powdered sugar while mixing on low until it's all incorporated.
- Add in your vanilla, milk, salt, and food coloring and mix until smooth.
- Pipe on top of the cookies with a round tip (I used an 804).
- Rainbow sprinkles optional but highly recommended.
If you like a tangier, richer frosting, you can even beat in a little cream cheese for a frosted sugar cookie that tastes closer to similar recipes you’d find in a bakery.
Store your homemade Lofthouse cookies in an airtight container at room temperature, and they stay soft for days.
Comparing to the Real Thing
I tested this recipe six times. I even tried versions with sour cream—because some copycat cookies swear that’s the secret—and while sour cream added moisture, it created drier cookies once baked. Not the Lofthouse vibe.
My homemade Lofthouse cookies? I’m honestly 90% satisfied. They’re cakey, super soft, lightly flavored, and incredibly close to the original. The only thing I haven’t quite cracked is the oddly laminated-looking layers inside the commercial cookie. Maybe one day.
But the nostalgic taste, the soft texture, the frosting, the look—this is easily the closest homemade version I’ve ever made.
Oh, and these cookies actually made an appearance in Ezra’s five-month photo on Instagram, sitting right next to him like proud little sugar-cookie models. So I guess they’re officially part of our family now.
Want more cookie recipes? Check these out!
Marbled Valentines Day Sugar Cookies
Meringue cookies
Strawberry Macarons
Recipe
Equipment
- 804 piping tip and bag
- Stand mixer with whisk and paddle attachment or hand mixer
- Medium cookie scoop or spoon
Ingredients
Lofthouse Cookies
- 6 ounces powdered sugar
- 4 ounces margarine or butter
- 4 ounces unsalted butter softened
- 1 large egg room temperature
- 13 ounces cake flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon clear vanilla extract or real extract is ok
- ¼ teaspoon almond extract
- ¼ teaspoon salt
Buttercream Frosting
- 8 ounces unsalted butter softened
- 16 ounces powdered sugar
- 2 teaspoons vanilla extract
- 4 ounces milk
- ½ teaspoon electric pink food coloring Americolor brand
- 2 Tablespoons rainbow sprinkles
- ¼ teaspoon salt
Instructions
For the Lofthouse Cookies
- In the bowl of your stand mixer with the whisk attachment (or you can use a hand mixer) cream together the butter, margarine and powdered sugar until light and fluffy
- Add in your vanilla, almond extract and egg and mix on medium until combined
- Add in your baking soda, baking powder, salt, cream of tartar and cornstarch and mix until combined
- Switch to the paddle attachment and mix in your cake flour just until combined. Do not overmix (or you can do this by hand)
- Scoop your batter onto a parchment-lined baking sheet with a medium-sized cookie scoop (or you can use a spoon)
- Cover with plastic wrap and chill in the fridge for 2 hours (or up to 24 hours)
- Preheat your oven to 375ºF
- Roll the chilled dough into balls and then flatten with your fingers into cookies that are about ½" thick and 3" wide. Arrange on a cookie sheet lined with parchment paper.
- Bake your cookies for 8-9 minutes or just until the sheen disappears from the top of the cookie. Place onto a cooling rack to cool fully before frosting with buttercream and finishing with sprinkles
- Store leftover cookies in an airtight container for up to a week or freeze
For the frosting
- In the bowl of your stand mixer (or using a hand mixer) cream your butter until smooth using the whisk attachment
- Start adding your powdered sugar while mixing on low until it's all incorporated.
- Add in your vanilla, milk, salt, and food coloring and mix until smooth.
- Pipe on top of the cookies with a round tip (I used an 804) and top with sprinkles
missali81 says
Eager to try, I'm a little confused by the amounts of ingredients. Do you mean "Ounces" for the cake flour and powered sugar as a weight (instead of grams) or volume in a measuring cup? I'm used to seeing dry ingredients as cups when referencing volume rough requirements. Or using grams that yield more precise measurements for these items that can greatly fluctuate as volumes. Can you please be more specific as to how we should be measuring these ingredients? Measuring cups or scales? I can not guess from the pictures and videos as the ingredients are premeasured in small bowls. Thank you for the clarification.
Elizabeth Marek says
All my recipes are in ounces and grams, not cups. I use a kitchen scale to weigh my ingredients. You can read more about why in this blog post https://sugargeekshow.com/news/digital-kitchen-scale/
Susan says
A little assistance with the conversions would have been very helpful considering most baking measurements here in America are done by cup. I mean you added a teaspoon and half a teaspoon and with that most often would be a cup and a half of cup. I have no idea how much flour to add to my recipe. How you measuring, in liquids or solids?
Elizabeth Marek says
Hey Susan, I weigh all my ingredients even liquids but small amounts I will still use teaspoons/Tablespoons. I have an article about why I use weight over cups for my baking recipes but long story short, I want to make sure they turn out for you every time. https://sugargeekshow.com/news/digital-kitchen-scale/
Brittney says
These look great and I am impressed you successfully recreated such a staple, but how is one of these over 2.5 times the calories of just one Lofthouse cookie?! I know we’re not baking these for health here, but seems pretty wild that you could eat 2.5 commercially baked cookies for just one of these guys.
Elizabeth Marek says
I don't really know. The recipe app calculates the calories automatically based on the entire recipe and then divides them by the number of cookies the recipe makes. I don't have any control over it.
Francine says
Hi. The recipe called for 4 oz butter twice.. Is this a typo or is it correct?
Elizabeth Marek says
The first one is margarine but if you don't have any you can use butter
Erika says
What type of mixer do you use in your video? I have been doing a lot of demos for my high school students lately during remote learning. It's great that you can see everything that's happening in the bowl on the video. Thanks
Sugar Geek Show says
Yes I love my bosch! Here's a review if you're interested: https://sugargeekshow.com/news/bosch-mixer-review/
Wuanita says
I have a Bosch mixer in the instructions you say to switch to the paddle attachment but in the video you don't switch. Is it necessary to switch?
Elizabeth Marek says
Its not 100% necessary 🙂
Tiera says
Hi can this dough be made in advance and frozen?
Elizabeth Marek says
Sure can, I would freeze the dough in balls and then put them into a freezer bag until you want to bake them.
Trish Niles says
Thank you for this recipe. my adult son loves loft House cookies. he loves the frosting even more! I'm going to give it a whirl. thank you again for taking the time to recreate this recipe for us!!!
Sugar Geek Show says
You're very welcome! I hope you like them 😀
Gianna Marekson says
I loved this recipe, but I was wondering you have ones similar to this but a little bit healthier because my husband has diabetes but has a sweet tooth so I don't know what low sugar desserts to make him. Do you have any recommendations?
Elizabeth Marek says
You can try replacing the sugar with sugar replacements such as monkfruit which will not affect his blood sugar.
Barbara says
Why is there almond extract in your recipe? One of the appeals to my son about this cookie is that it is from a peanut free and nut free factory. So, I'm fairly certain that the Lofthouse cookies do not contain almond extract.
Elizabeth Marek says
During my taste tests I felt that the almond extract had the right flavor. That doesnt mean the original Lofthouse cookies use almond extract, it might be artificial but have a similar taste. This is a copycat recipe, not the exact recipe. You can definitely leave it out.
Jackie says
Could I substitute Stevia sweetener for the sugar?
Sugar Geek Show says
I've never tried it, but probably! It won't have the same taste, but let me know how it turns out if you try it 🙂
Kelly says
Hi Liz! I just wanted to let you know that I absolutely adore you! You have humor and are a great instructor! If I need a baking recipe I see if you have that specific one available first. Every. Single. Time. I will be making these. My absolute favorite recipe I've gotten from you was the German chocolate cake. I get requests for it often. Most of them are me talking to me. Thank you for all you do!!!
Dani A says
So I only tried your icing recipe so far, I had a sugar cookie recipe I was experimenting with this weekend. Random as it was, I added an extra egg to an all purpose flour recipe, and as I reused the dough for my sugar cookie I realized it's a diy laminating process! The second batch that went in the oven had much more layering inside... Almost like the lofthouse! Have you been able to play with this recipe more? I wonder if rolling it out a few times would give more inner layers!
Dawn says
I make these all the time and they're a favorite! I've tried countless copycat Lofthouse recipes and this is by far the best. I'm a cookie snob and coming from me, they taste like the real thing!!!
Paula says
But that mixer though! What kind is it? I need one! 🥰
Sugar Geek Show says
Thank you! It's a Bosch, here is a link to my review if you're interested! https://sugargeekshow.com/news/bosch-mixer-review/
Shannon says
Thank you for dedicating your time to this timeless recipe. I’ll definitely make these cookies this weekend!!
Bre says
I love this recipe, The buttercream frosting was amazing as it was, but I wanted to add a little something of my own to it. I added about 1/4 cup of cream cheese and about 1/8 cup of granulated sugar, I mixed those until smooth and then I slowly incorporated it into the buttercream frosting. It turned out AMAZING. I seriously suggest trying it this way as well 😀
Caroline Lee says
Hi Liz! I've always been a big fan of yours ever since you I saw your Tardis cake tutorial back in 2013. But now I WORSHIP you even more because of this recipe!
If ever you're near Ardmore, AL, hit me up for a roast chicken dinner and apple pie!
Sugar Geek Show says
You are so sweet! 😀 Thank you so much
Georgia Mindranson says
I was wondering if this recipe needs cream of tartar and if I can skip out on it. Is it necessary for the cookies?
Elizabeth Marek says
You can skip it if you dont have it
Kristi says
These cookies are delicious! The frosting is good, but it made a ton - twice what I needed. It's very soft, and it was strange using the whisk attachment. It's very airy. I totally own that - probably my error somewhere.
Edith B says
This Recipe nails it in my opinion. The freshest, tastiest Lofthouse.
Karen Isham says
I am so hoping these are the sugar cookies my grandmother made my whole life!! I don't know why I never got the recipe! My son adored them. He tells me every year he is waiting for his sugar cookies! Do you ever eat them without the frosting? Grandma did not frost hers. I can't remember if she sprinkled sugar on top or not. Thanks for posting this reipce!
Amy Tursi says
Amazing! I needed to make them gluten free so I substituted the same amount of flour called for with GF Jules flour. I also didnt have margarine so used Earth Balance Vegan “butter” along with regular butter. My picky son (and everyone else) loved them!! Thank you! I’ve finally found a gluten free sugar cookie.