Copycat Lofthouse Cookies recipe tastes and looks just like the real thing. They’re super soft and chewy and topped with the classic pink buttercream frosting and sprinkles. Way better than store-bought.

A plate of classic Lofthouse cookies topped with colorful sprinkles.

Copycat Lofthouse Sugar Cookies Recipe

Our soft Lofthouse Cookie recipe is just as close as you can get to the real Lofthouse cookies. While many recipes claim to mimic the sweet taste and cake-like texture of the original Lofthouse cookie, these soft sugar cookie copycats are even thicker, taller, and fluffier than frosted sugar cookies from the store.

What Are Lofthouse Cookies

The original Lofthouse cookies are sold in the bakery section of most grocery stores, often in clear plastic containers to showcase their brightly colored frosting and sprinkles. These soft sugar cookies are particularly popular during holidays like Christmas, Halloween, and Easter, with colors and decorations that correspond to the specific holiday themes. They keep their recipe top secret, but I think we nailed it!

Lofthouse Cookies Ingredients

Cake flour: The combination of cake flour and all purpose flour provides a lower protein content compared to using only all-purpose flour. The result is a softer and more tender cookie texture, which is ideal for Lofthouse cookies.
All purpose flour: Adds some structure and extra stability to the dough while still contributing to the soft texture.
Sugar: Sweetens the cookie base and helps with browning.
Butter: Use unsalted butter that has been softened to room temperature before beginning so it mixes well in both the cookie dough and frosting.
1 large Egg + egg white: These provide moisture and help bind the ingredients together. The additional egg white helps create a lighter, fluffier texture.
Shortening: Shortening helps create a tender, soft cookie texture and enhances the structure. It also prevents the frosting from becoming too soft or melting.
Baking powder: Acts as a leavening agent to help the cookies rise and become light and fluffy. (Do not use baking soda)
Cream of tartar: Works with the baking powder to help the cookies rise and become fluffy. It also stabilizes the egg whites so they maintain a lighter texture.
Salt: Balances the sweetness of the sugar and brings out the richness of the butter and the extracts.
Vanilla extract: Adds a sweet, fragrant flavor.
Almond extract: Adds a complex, nutty flavor that complements the vanilla extract.
Powdered sugar: Creates a sweet taste and smooth and creamy texture for the frosting. It also thickens the frosting so it’s spreadable.
Milk: Milk adds moisture and helps dissolve the powdered sugar. The amount can be adjusted to achieve the desired consistency.
Pink food coloring drops or Pink gel food coloring: You can use any color food coloring or gel to fit a holiday, special occasion, or party. You could even make a few different colors and have a variety.
Sprinkles

See the recipe card for full information on ingredients and quantities.

6 cookies with pink frosting and sprinkles on a wire cooling rack

How to Make Lofthouse Cookies

Make The Dry Mixture: Whisk together the cake flour, all-purpose flour, baking powder, cream of tartar, and salt. Set aside.
Make The Wet Mixture: In a separate bowl, cream together the sugar, butter, and shortening until light and fluffy. Mix in the vanilla and almond extracts and the whole egg. Add the egg white and continue mixing.
Create The Cookie Dough: Add the dry ingredients to the wet ingredients and mix until combined. Cover with saran wrap and chill in the refrigerator for 2-3 hours.
Scoop: Place scoops of cookie dough balls onto the cookie sheets and flatten.
Bake: Bake at 375 degrees Fahrenheit, one cookie sheet at a time, for 8 minutes. Cool on the baking sheet 2-3 minutes.
Form The Frosting: Beat together the butter and shortening until light and fluffy. Add both extracts, mix, then beat in 1 cup of powdered sugar and 1 tbsp milk at a time until all have been combined. Mix in the food coloring.
Decorate Your Desserts: Frost the cooled cookies and top with sprinkles. Enjoy!

flatten dough balls, bake on parchment-lined sheets, cool on a rack, and frost with pink icing and sprinkles.

Serving Suggestions

Lofthouse cookies are versatile and can be enjoyed in various ways. Sandwich a scoop of ice cream between two cookies, bring them to barbecues, potlucks and picnics, give them as gifts, display them on a dessert tray, or package them as party favors.

Customize the Colors: You can use different colored frosting and sprinkles to match the party theme or adjust them according to the season or holiday. Use red, white, and blue colors for the Fourth of July, red and green for Christmas, or serve them with their pretty pink frosting for Valentine’s Day.

Serve With A Sip: Serve with a glass of cold milk, hot cocoa, tea, or coffee.

Set Up a Decorating Station: Provide different colors of frosting, sprinkles, and other edible decorations, and let your guests design their own Lofthouse desserts.

lofthouse cookies on top of cooling rack.

Tips & Variations

Skip A Step: Don’t feel like the extra step of making homemade frosting? While I think from scratch frosting has the best flavor, you can save some time and ingredients by using a store-bought can.
Skip The Sour Cream: While many copycat recipes call for sour cream in the cookie dough, I don’t think it contributes to the true taste or texture of the classic cookie.
Skip The Scoop: An alternative method to making your cookies would be to roll the dough out on a flat surface to about ½ inch thick, and then use a round cookie cutter to cut out the circles.
Keep An Eye On The Cookies: You want the edges to be firm without turning brown. Be sure to remove the cookies from the oven before they start to brown.
Cool The Cookies: Be patient letting the cookies cool down completely before frosting them. If you put the frosting on while they are still warm it will melt and make a mess!

Proper Storage

To Store: Store your cookies in an airtight container on the counter for 3 to 4 days. After that theymay begin to dry out.
To Freeze: To freeze your cookies, place parchment paper between each layer of cookies and place them in an airtight container. Place them in the freezer for up to 3 months. You can also freeze the dough and bake them at a later date.

A close up of a lofthouse cookie with pink frosting and sprinkles

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