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lofthouse cookies on white parchment paper. Bite taken out of one cookie

Original Lofthouse Cookie (Copycat Recipe)

Looking for a true copycat Lofthouse cookie recipe? Look no further! These cookies are super soft, cakey and perfectly sweet, just like the Lofthouse cookies you remember. No sourcream, the secret is in the cake flour!
4.93 from 343 votes
Prep Time: 10 mins
Cook Time: 8 mins
Chilling: 2 hrs
Serves: 18 cookies
Calories: 405kcal


Lofthouse Cookies

  • 6 ounces (170 g) powdered sugar
  • 4 ounces (113 g) margarine or butter
  • 4 ounces (113 g) unsalted butter softened
  • 1 large egg room temperature
  • 13 ounces (368 g) cake flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon clear vanilla extract or real extract is ok
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt

Buttercream Frosting

  • 8 ounces (227 g) unsalted butter softened
  • 16 ounces (453 g) powdered sugar
  • 2 teaspoons vanilla extract
  • 4 ounces (113 g) milk
  • 1/2 teaspoon electric pink food coloring Americolor brand
  • 2 Tablespoons rainbow sprinkles
  • 1/4 teaspoon salt


  • 804 piping tip and bag
  • Stand mixer with whisk and paddle attachment or hand mixer
  • Medium cookie scoop or spoon


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 1/2" 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


Serving: 1serving | Calories: 405kcal (20%) | Carbohydrates: 51g (17%) | Protein: 3g (6%) | Fat: 21g (32%) | Saturated Fat: 11g (55%) | Cholesterol: 53mg (18%) | Sodium: 131mg (5%) | Potassium: 78mg (2%) | Fiber: 1g (4%) | Sugar: 35g (39%) | Vitamin A: 725IU (15%) | Calcium: 23mg (2%) | Iron: 1mg (6%)