Lofthouse Cookies

If you love Lofthouse Cookies, you’ll adore this easy copycat recipe that brings the classic bakery treat right into your kitchen! Soft, sweet sugar cookies topped with the perfect pink buttercream icing and sprinkles, these homemade Lofthouse-style cookies are fun to make, even more fun to decorate, and impossible to resist.

Try my jumbo sugar cookies, funfetti sugar cookies or easy cut-out sugar cookies with icing next!

Soft Sugar Cookies with Pink Buttercream – Lofthouse Copycat

These homemade Lofthouse Cookies are soft, buttery, and topped with the perfect sweet pink buttercream icing and sprinkles just like the original from the grocery store.

Fun to bake and decorate, these copycat sugar cookies are a show-stopping addition to any holiday cookie tray or festive gathering like Easter!

Why you’ll love this recipe

• Easy Lofthouse cookies recipe
• Made with simple ingredients
• Lofthouse cookie texture with pink buttercream icing
• Copycat soft sugar cookie recipe loved by many
• Perfect sugar cookie food gift

Ingredients

• All Purpose Flour
• Granulated Sugar
• Powdered Sugar – for the frosting
• Cornstarch – helps achieve soft cookie texture
• Butter – unsalted at room temperature
• Vanilla Extract – pure gives the best flavor
• Egg – at room temperature
• Baking Powder and Baking Soda
• Salt
• Milk – frosting
• Corn Syrup – for the frosting
• Sprinkles – optional
• Food Coloring – optional for the Lofthouse pink icing

Substitutions

You can substitute the food coloring to help achieve your theme by using any color like blue, green or yellow to make yellow Lofthouse cookies.

Substitute in your favorite sprinkles, sanding sugar or nonpareils to use on top of the icing.

For more of a nutty flavor Almond extract can used used as a substitute for the vanilla extract in this recipe, but we prefer using the vanilla.

Step by step instructions

STEP ONE – Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

STEP TWO – Using a hand mixer, or stand mixer, cream butter and sugar together until light and fluffy.  Add in vanilla and egg, and mix until well combined.

STEP THREE – Take out 2 medium-sized size mixing bowls, and using a sifter, sift together flour, baking soda, baking powder, salt, and cornstarch, alternating between the two bowls until the flour mixture has been sifted 3-4 times. The flour should have a powder texture.

STEP FOUR – Gradually add the dry ingredients into the wet ingredients until blended. Scrape down the sides of the bowl as needed.

STEP FIVE – Roll out the dough to ¼ inch thickness. Use a circular cookie cutter to cut out each cookie.

STEP SIX – Place cookies on a prepared baking sheet and leave 2 inches between each cookie. 

STEP SEVEN – Bake for 7-9 minutes, until edges are lightly golden

STEP EIGHT – Remove from the oven and set aside to cool.

STEP NINE – To make the frosting, beat the butter and powdered sugar until light and fluffy

STEP TEN – Beat in the vanilla, milk, corn syrup, and food coloring until the frosting is smooth and spreadable.

STEP ELEVEN – Once cookies have cooled completely, spread frosting onto each cookie and then top with sprinkles.

Sandra’s top tips for making the best Lofthouse cookies recipe

• Use room temperature butter and egg along along with the freshest, best quality ingredients for the best cookie flavor
• Do not overbake these cookies for the proper Lofthouse cookie texture
• Using gel food coloring is a good idea as it is highly concentrated so that you can use less to easily control and achieve your vibrant color
• Be sure to use cornstarch as it is a key ingredient to get the perfect soft sugar cookie texture

Can I make Lofthouse cookies ahead of time?

Yes you can! Store the ready made cookie dough in an airtight container in the fridge for 2 to 3 days before using. Allow the dough to sit at room temperature for up to 20 minutes for easier handling.

Storage

Store these sugar cookies in an airtight container at room temperature for 5 to 7 days separating layers using parchment paper.

To freeze, after the baked cookies have cooled place in a freezer-safe container to freeze for 2 to 3 months. While you can freeze them frosted we highly recommend you freeze them not frosted and icing them after they thaw at room temperature before serving. Thaw at room temperature, bake, frost and sprinkle before serving.