These copycat Lofthouse Cookies are soft and cakey with a melt-in-your-mouth texture and light flavor, just like the ones found at the supermarket. A thick layer of buttercream and sprinkles on top gives them the exact appearance too.
I’m totally loving these Lofthouse copycat cookies. They don’t just look like the original, they taste about as much like them as they could too. They have the same tender texture that’s impossible to describe, but is so good. They also mirror the flavor really well.
When developing this recipe, I actually started with my Soft Cutout Sugar Cookies. I knew the addition of cornstarch in those would work well here to add to the cookies’ tenderness and lack of spread. I made a few adjustments though:
- Flour – Instead of all-purpose flour, I went with cake flour, which gives the cookies a more tender and cakey texture, while also making the flavor more similar to the storebought version (yes, I totally think cake flour has a taste to it).
- Cornstarch – I did reduce the cornstarch a bit for these. It keeps the cutout cookies from spreading really well, but I did want a little bit of spread for these Lofthouse cookies.
- Leavening – I used just baking powder for these. I tested them with the baking soda, since I tend to love that in cookies, but the texture was more “right” with baking powder alone.
- Sugar – These cookies tend to be quite sweet, so I added a little extra sugar.
- Almond Extract – This recipe uses vanilla and a touch of almond extract, to contribute to that lovely cookie flavor.
It took a bit of trial and error on my part to get these amounts just right, but I’m so happy with the way they turned out. I hope you love them too!
Why Lofthouse Cookies Are So Good
Lofthouse sugar cookies aren’t just regular soft sugar cookies with icing on top. Here are a few of the things that make them, and this copycat recipe, so special.
- Soft, cakey, melt-in-your-mouth texture. It’s hard to exactly describe the texture of a Lofthouse cookie. It’s not chewy like most cookies, but it’s not as airy as cake. It’s dense but soft, and each bite almost melts in your mouth.
- The frosting! These are definitely cookies that need to be frosted. I stuck with the classic pink as seen in stores, but feel free to customize them for any occasion. It’s basically a simple vanilla buttercream, but with less heavy cream to create a thicker, spreadable frosting that firms up nicely.
- The light flavor. Getting the flavor of these copycat Lofthouse cookies just right was one of the trickiest parts. Like the texture, it’s very hard to describe the exact flavor. They’re sweet but not too sweet with a subtle vanilla flavor. It turns out using cake flour made a big impact on the flavor, as well as both almond and vanilla extracts.
Ingredient Notes
Let’s take a look at everything needed to make these copycat cookies. Many of the ingredients are what you’d expect to add to sugar cookies but there are a few key differences. The exact measurements can be found in the recipe card at the end of the post.
Cookies
- Cake flour – These cookies are one of the few recipes where I’ve found that cake flour really makes a difference. It not only creates a more tender texture in the cookies but it has a different flavor than all-purpose flour, which is more similar to the store-bought Lofthouse cookies.
- Cornstarch – A key ingredient that helps with getting the right texture and preventing the cookies from overspreading, so they stay thick.
- Baking powder – Helps the cookies rise to create a better texture that mirrors the store-bought cookies.
- Salt – A pinch of salt is always a necessity to bring out the flavors already present in the cookies.
- Unsalted butter – Be sure to use unsalted as the flavor of these cookies is very delicate and salted butter can make them too salty. While some say the original cookies are made with margarine, I didn’t find it made much of a difference so I stuck with regular unsalted butter.
- Powdered sugar – This is one of the key differences between Lofthouse cookies and regular sugar cookies. Powdered sugar is used in place of granulated and/or brown sugar. It creates a more tender crumb and contributes that the soft, melt-in-your-mouth texture.
- Egg – Acts as a binder for the dough and contributes lasting moisture.
- Extracts – The key to getting the classic flavor is to add a small amount of almond extract in addition to vanilla extract. Even though it’s just ¼ teaspoon, it makes a noticeable difference.
Buttercream
- Butter – I always use unsalted butter to make my buttercream. It should be softened to room temperature but not melted.
- Powdered sugar – It adds sweetness, but also volume and thickness to the buttercream.
- Vanilla extract – Adds a light vanilla flavor to the buttercream.
- Heavy whipping cream – This recipe calls for less heavy cream than I typically use in my buttercream because the frosting consistency is a bit thicker than usual so that it can be spread and firm up on top of the cookies.
How To Make Lofthouse Cookies
These copycat cookies are just as easy to make as any other cookies. Just keep in mind that the dough needs to chill for at least 4 hours. The full printable instructions can be found in the recipe card below.
Make the cookies
Whisk the dry ingredients together in a bowl.
Cream the butter and powdered sugar on medium speed for 2-3 minutes, until light in color and fluffy in texture.
Mix in the egg, vanilla extract, and almond extract until well combined.
Add the dry ingredients. Mix until well combined. It will be thinner than your average cookie dough.
Once the dough is fully combined, use a rubber spatula to shape it into a more cohesive ball. Cover and refrigerate for at least 4-6 hours. Overnight is great.
Once the dough is chilled, preheat the oven to 350°F (180°C) and line the baking sheet with parchment paper or silicone baking mats.
Place 2 tablespoon-sized balls of dough on the baking sheet. Use a glass bottom to press them into 1/2 inch thick.
Bake for 9-11 minutes, until the centers just look done. Cool on the baking sheet for 3-4 minutes then transfer to a cooling rack.
Make the buttercream and frost cookies
Beat the butter until smooth and creamy. Add in half of the powdered sugar and mix until combined, then add the vanilla extract and a tablespoon of cream.
Add the remaining powdered sugar. Mix until smooth. Add more heavy cream, if necessary, and add color.
Transfer the frosting to a piping bag fitted with a large round piping tip. Pipe a short, wide mound onto the cooled cookies.
Spread the piped frosting to the edges with a knife or spatula.
Finish with sprinkles.
Tips for Perfecting This Copycat Recipe
This copycat Lofthouse cookies recipe is pretty easy and straightforward to make but there are a few key things you’ll want to keep in mind.
- Measure the ingredients carefully. If you have a food scale, this recipe is the perfect time to use it. It’s very important to measure the cake flour, cornstarch, and powdered sugar accurately (and all the other ingredients) because it’s easy to change the final texture of the cookies. If you don’t have a food scale, check out my post on How To Properly Measure Flour for tips.
- Fully cream the ingredients. There should be a noticeable difference in texture and color when creaming the butter and sugar. It usually takes about 2-3 minutes. Then, when the egg and extracts are added, be sure to keep mixing until they are fully combined. It may take a minute but they will eventually come together.
- Chill the dough. This Lofthouse cookie dough should totally be refrigerated. It doesn’t make a difference for some cookies but it really does impact these ones. The cookies get much more moist and tender, plus they spread less after chilling. Don’t skip it!
- Press the dough down. After the cookie dough balls are placed on the baking sheet, be sure to press them down a bit with a glass – but not too much. They should be about ½ inch thick. The cookies will spread, but not a whole lot, so if you don’t press them down they won’t be cookie shaped (or bake evenly).
- Adjust the frosting consistency. I start with just one tablespoon of heavy cream in my frosting and only add more as needed. For this recipe, I’ve never needed more than 2 or 3. You want it thicker than most buttercream but still thin enough to pipe and spread easily.
Proper Storage
- Room temperature: Lofthouse cookies can be stored in an airtight container at room temperature. They’re best enjoyed within 4 to 5 days.
- Freezer: These cookies also freeze well. If they are frosted, flash freeze on a baking sheet to solidify the frosting before placing them in a freezer-safe container. Freeze for up to 3 months.
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Lofthouse Cookies
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Ingredients
Cookies
- 2 ¾ cups (308g) cake flour
- 4 tablespoons (32g) cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (224g) unsalted butter (room temperature)
- 1 ½ cups (173g) powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
Buttercream
- ¾ cup (168g) unsalted butter (room temperature)
- 4 cups (460g) powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy whipping cream
Instructions
Make the cookies
- Combine the cake flour, cornstarch, baking powder and salt in a medium sized bowl and set aside.
- Add the butter and powdered sugar to a large mixer bowl and beat on medium speed until light in color and fluffy in texture, about 2-3 minutes. You should be able to see the change in color and texture happen and know it’s ready.
- Add the egg, vanilla extract and almond extract mix until well combined. It may take a minute to come together fully, but it will.
- Add the dry ingredients and mix just until the dough is well combined. Do not over mix. It will be thinner than your average cookie dough. Once it’s combined, use a rubber spatula to help it come together to form a more cohesive ball. Cover and refrigerate for 4-6 hours, or overnight. While some cookies don’t benefit much from refrigeration, these really do. I highly recommend refrigerating them for at least 4 hours.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Create 2 tablespoon sized balls of cookie dough (30 grams). Set the balls on the baking sheet, about 2 inches apart. I bake 6 at a time. Use the flat bottom of a glass to press them down a bit, so that they are about a ½ inch thick. They will spread a bit while baking, but not a whole lot.
- Bake for 9-11 minutes, or until the centers just look done. Remove from the oven and allow to cool for 3-4 minutes, then remove to a cooling rack to finish cooling.
Make the buttercream and frost cookies
- Add the butter for the buttercream to a large mixer bowl and beat until smooth and creamy. Add half of the powdered sugar and mix until well combined and smooth. Add the vanilla extract and one tablespoon of cream and mix until well combined, then add the remaining powdered sugar. Mix until well combined and smooth. Add additional cream, if needed for the right consistency.
- Add the frosting to the cookies and top with sprinkles. I like to use a large round piping tip (Ateco 809) to add the frosting on top, then spread it with an offset spatula.
- Store cookies in an airtight container. Best if eaten within 4-5 days.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
