How do I make copycat Lofthouse cookies at home?

Making copycat Lofthouse cookies is simple with this tested recipe yielding 24 soft, pillowy cookies. Cream 1/2 cup softened butter with 1 cup granulated sugar until fluffy. Add 1 egg, 1/2 cup sour cream, 1 tsp vanilla extract, and 1/2 tsp almond extract. Mix in dry ingredients: 2 3/4 cups flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp cream of tartar. Chill dough 1 hour. Scoop 2-tbsp balls onto parchment-lined sheets, bake at 350°F for 10-12 minutes until edges are set but centers are pale. Cool completely. For frosting, beat 1/2 cup softened butter with 4 cups powdered sugar, 3 tbsp heavy cream, 1 tsp vanilla, and pink food coloring. Frost and add sprinkles. Store in airtight container for up to 5 days. These stay soft thanks to sour cream and cream of tartar. (112 words)

What ingredients do I need for copycat Lofthouse cookies?

For 24 copycat Lofthouse cookies, gather these pantry staples: Cookies - 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 1 egg (room temperature), 1/2 cup sour cream, 1 tsp vanilla extract, 1/2 tsp almond extract, 2 3/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp cream of tartar, 1/4 tsp salt. Frosting - 1/2 cup unsalted butter (softened), 4 cups powdered sugar, 3 tbsp heavy cream, 1 tsp vanilla extract, pink gel food coloring, sprinkles. Sour cream ensures tenderness, while almond extract mimics the bakery flavor. Measure flour by spooning into cup and leveling—no packing. Prep time: 20 minutes plus 1-hour chill; bake time: 12 minutes. Double for parties. (118 words)

Why are my copycat Lofthouse cookies not soft and chewy?

Copycat Lofthouse cookies turn out soft due to specific techniques—common issues include overbaking or wrong ratios. Avoid flattening dough balls; bake only until edges are lightly golden (10-12 minutes at 350°F) for pale centers that stay moist. Use full-fat sour cream (not yogurt) and cream of tartar for chewiness—omit and they crisp up. Don't overmix dough after adding flour to prevent toughness. Chill 1 hour minimum to hold shape and limit spread. Room-temperature ingredients blend smoothly. Cool on sheet 5 minutes before rack to set structure without drying. If still tough, reduce flour by 2 tbsp next batch. Store covered to retain humidity; they soften more day two. Test one tray first for oven quirks. (109 words)

How do I make the perfect pink frosting for copycat Lofthouse cookies?

The signature thick, sweet pink frosting for copycat Lofthouse cookies uses American buttercream. Beat 1/2 cup softened unsalted butter on medium 2 minutes until creamy. Gradually add 4 cups sifted powdered sugar (1 cup at a time), scraping sides. Mix in 3 tbsp heavy cream and 1 tsp vanilla extract until smooth and spreadable—add 1 tsp more cream if stiff. Tint with 2-3 drops pink gel coloring for vibrant hue without watering down. Pipe or spread 1-2 tbsp per cooled cookie; top with white sprinkles immediately. Makes enough for 24 cookies. For stability, chill frosted cookies 30 minutes. Store frosted in fridge up to 5 days; bring to room temp before serving. Gel color beats liquid for bold pink. (114 words)

How long do copycat Lofthouse cookies last and can I freeze them?

Fresh copycat Lofthouse cookies stay soft in an airtight container at room temperature for 4-5 days. Frosted ones hold up best refrigerated in a single layer (up to 7 days)—let warm 30 minutes before eating to restore texture. For longer storage, freeze unfrosted baked cookies in freezer bags up to 2 months; thaw overnight in fridge then frost. Dough freezes well: portion into balls, freeze on sheet 1 hour, transfer to bag (up to 3 months). Bake from frozen, adding 1-2 minutes. Avoid freezing frosted cookies as buttercream can weep. Label bags with date. Perfect for holiday prep—bake fresh for best taste. One batch serves 24, so freeze halves easily. (102 words)

Lofthouse Cookies Copycat Recipe For Soft Frosted Treats

Name: Lofthouse Cookies Copycat
Prep time: 1 h 50 min
Cook time: 10 min
Total time: 2 h
Cuisine: American
Ingredients: – 1/2 cup unsalted butter (softened); – 1 cup granulated sugar; – 1 egg (room temperature); – 1/2 cup sour cream; – 1 tsp vanilla extract; – 1/2 tsp almond extract; – 2 3/4 cups all-purpose flour; – 1/2 tsp baking soda; – 1/2 tsp baking powder; – 1/4 tsp cream of tartar; – 1/4 tsp salt; – 1/2 cup unsalted butter (softened); – 4 cups powdered sugar; – 3 tbsp heavy cream; – 1 tsp vanilla extract; – Pink gel food coloring; – Sprinkles

Ingredients

– 1/2 cup unsalted butter (softened)

– 1 cup granulated sugar

– 1 egg (room temperature)

– 1/2 cup sour cream

– 1 tsp vanilla extract

– 1/2 tsp almond extract

– 2 3/4 cups all-purpose flour

– 1/2 tsp baking soda

– 1/2 tsp baking powder

– 1/4 tsp cream of tartar

– 1/4 tsp salt

– 1/2 cup unsalted butter (softened)

– 4 cups powdered sugar

– 3 tbsp heavy cream

– 1 tsp vanilla extract

– Pink gel food coloring

– Sprinkles

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Instructions

1-First Step: Prepare the dough base Cream 1/2 cup softened unsalted butter with 1 cup granulated sugar in a large bowl using a mixer on medium speed for 2-3 minutes until light and fluffy. This step builds air for tenderness in your lofthouse frosted cookies recipe. Scrape sides often. Add 1 room-temperature egg, 1/2 cup sour cream, 1 tsp vanilla extract, and 1/2 tsp almond extract. Beat until smooth, about 1 minute. Room-temp items prevent curdling.

2-Second Step: Mix dry ingredients In a separate bowl, whisk 2 3/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp cream of tartar, and 1/4 tsp salt. Spoon flour into cup and level to avoid dense cookies. Gradually add dry mix to wet on low speed. Stop mixing once combined to keep soft sugar cookies tender. Dough will be sticky; that’s normal for this homemade lofthouse cookies recipe.

3-Third Step: Chill the dough Cover dough and chill in fridge for 1 hour minimum. Chilling firms it up, controls spread, and boosts flavor. For busy schedules, chill overnight. This step shines in the perfect copycat lofthouse sugar cookies.

4-Fourth Step: Shape and bake cookies Line baking sheets with parchment. Scoop 2-tablespoon dough balls, roll smooth, place 2 inches apart. Do not flatten; they puff up. Bake at 350°F for 10-12 minutes until edges set but centers stay pale. Rotate sheets halfway for even bake. Cool on sheet 5 minutes, then wire rack fully. Yields 24. Watch closely to avoid crisp edges.

5-Fifth Step: Make the frosting Beat 1/2 cup softened unsalted butter 2 minutes until creamy. Sift in 4 cups powdered sugar 1 cup at a time, mixing low then medium. Add 3 tbsp heavy cream and 1 tsp vanilla; beat until spreadable. Tint with 2-3 drops pink gel coloring. For vegan, use plant-based swaps here too.

6-Final Step: Frost and serve Spread or pipe 1-2 tbsp frosting on cooled cookies. Add sprinkles right away. Let set 30 minutes. Serve at room temp for best texture. Pair with no-churn vanilla ice cream for an extra treat. Store as noted below. These stay soft for days.

Last Step:

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Notes

🍪 Chill the dough thoroughly to prevent spreading, ensuring those signature soft, thick cookies with even rising every batch.
🌟 Use full-fat sour cream for maximum tenderness; substitute with Greek yogurt if needed, but avoid low-fat for best results.
❄️ Freeze frosted cookies in an airtight container for up to 2 weeks; thaw at room temp to enjoy fresh-baked flavor anytime.

Author: Brandi Oshea
Prep Time: 20 minutes
Chilling and setting: 1 hour 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 20g
Sodium: 120mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg