Lofthouse Style Soft Sugar Cookies
Updated March 04, 2020
Lofthouse Sugar Cookies are super soft and the perfect sugar cookies for any occasion. Decorate with frosting and sprinkles just like the famous Lofthouse sugar cookie recipe!
Homemade Lofthouse Sugar Cookies
I have gotten a few questions from friends and readers about the absence of cookies on our blog. I haven’t posted a cookie recipe since December-gasp! I think that is a record. No, I am not mad at cookies, I was just giving everyone a little time to detox from cookie overload in December. I am back today with my all time favorite sugar cookie recipe. These soft sugar cookies are a copycat of the popular Lofthouse Sugar Cookies that you can buy at the store. Homemade cookies are always best, so skip a trip to the store and make a batch of sugar cookies at home.
Valentine’s Day Sugar Cookies
- These sugar cookies are easy to make. You do have to chill the dough, so make sure you plan ahead. There is sour cream in the recipe which keeps the cookies moist and soft.
- You can cut the cookies in whatever shapes you like, I chose hearts because Valentine’s Day is right around the corner. Feel free to use your favorite cookie cutter shapes.
- The buttercream frosting is fluffy and compliments the cookies nicely. I made pink frosting and added Valentine sprinkles to dazzle up my heart shaped cookies.
- These super soft sugar cookies are perfect for any occasion. I usually make them for Christmas and Valentine’s Day.
- Get the kids involved and let them help roll out and decorate the sugar cookies.
- The unfrosted sugar cookies freeze well so you can make them in advance. The frosted cookies will keep in an airtight container for 3-4 days on the counter.
If you like the Lofthouse Sugar Cookies, you will love these soft sugar cookies. And remember Valentine’s Day is coming up, I am sure your sweetheart would love a big, soft, fluffy sugar cookie on the day of love. Cookies always make the heart grow fonder:)
If you like these soft sugar cookies, you might also like:
- Lemon Sugar Cookie Bars
- Chocolate Shortbread Heart Cookies
- Lemon Sugar Cookies
- Coconut Lime Sugar Cookie Bars
Lofthouse Cookie Recipe
Ingredients
For the Cookies:
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1½ cups sour cream
For the Buttercream Frosting:
- 1 cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Pinch of salt
- 6 tablespoons heavy cream
- Food coloring optional
- Sprinkles optional
Instructions
- In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.
- In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.
- Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a little sticky and that is ok. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
- Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.
- Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
- Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.
Have you tried this recipe?
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Warning!! This recipe was a waste of time and money! I’m an experienced cook and followed the recipe perfectly. The dough was so sticky, it was impossible to work with, even after chilling overnight. I ended up not cutting the shapes out but rather rolling the dough in balls then squishing down with my fingers b/c even using the bottom of a glass didn’t work, since the dough was so sticky!! Then when they came out they tasted and had the texture of pancakes. After research of other simple recipes, I think the above recipe has incorrect measurements, esp. the sour cream, which I think should be 1 cup, not 1 1/2 cups. Overall huge disappointment and waste of time given I’m a FT working pregnant Mom of a toddler!
I made them last year and they were good!
I’ve made these several times and they are always fantastic. Sounds like a you problem
I make these cookies every year with my kids. Yes, the dough is sticky, but just add a little flour as needed. The dough will be much easier to work with. I get so many compliments about these cookies! They are delicious and definitely do not taste like pancakes.
tasty
good
ikr
This is such a huge recipe! Can a portion of it be frozen as dough? These are my absolute favorite, but I’m afraid I would end up wasting at least half 🙁 lol
Yes, you can freeze the dough or the cookies.
Can the dough , once cut into shapes, be frozen?
My daughter wanted loft house cookies for her birthday because she doesn’t care for cake. This recipe was a winner! She truly loved the texture and taste of the cookies and frosting.
The frosting is horribly sweet. I had to throw the batch in the garbage no matter how much I tweaked it.
I am curious if your cookies are processed in a plant that handles nuts of any sort.
Made these today and agree with the dissenters: they were super bland and not very cookie-like. My husband suggested keeping them for strawberry shortcakes, although a few may end up being served as actual biscuits. Now to find something else to make for our potluck tomorrow….
This is my go to recipe for shaped sugar cookies! The best with and without frosting…i use royal icing.
My husband is enjoying this as I type and he said to thank you from him. Looks so fresh and crunchy and creamy all at once. Another winning recipe from twopeasandtheirpod !! Thanks a tonne for this, it made my day.
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I have been making these cookies since the 1970’s. Recipe came out of a kitchen aid mixer book! It isn’t Christmas without them!
Help!! I think my dough is too sticky It kept sticking to the rolling pin, the cookie cutters an even the counter top. What should I do?
I love this cookie recipe ❤️. I make it every year and my friendS and family love them. I would say to all those struggling with sticky dough, my best practice is to refrigerate over night. I Divide the batch into two sections as directed, flatten to about and inch & wrap in cling wrap. The next day the dough is perfect for rolling out and no stickiness at all. Don’t forget to flour your table and rolling pin.
Seriously the BEST sugar cookie recipe ever!! So easy too!! Thank you!! I’ll be making these a lot more often now!
Yay!
How do I make/get pink frosting?
I’m going to make these for an admirer for
Valentines Day who is allergic to chocolate…
I know, I know!
If I didn’t want to use a cookie cutter, could I scoop out the dough onto the cookie sheet and just bake? Dough is chilling in fridge right now. Can’t wait!
These are the best!!! If you like lofthouse cookies these will wow your family!!!
Glad you love them!
Hi, Rosa
you’re right l like Lofthouse cookies too. as I’m cook and writer i’ll make it’s for the family…
Thanks
Michel.J
I’ve used this exact recipe for over 3 years and it is PERFECT!
Followed the recipe exactly, and the dough is too sticky to form into balls…forget about cutting into shapes. Waited all night looking forward to fun with my six year old this morning. Separated into two pieces. Wrapped. Refrigerator over night. Still way to sticky to do anything!
Update to my previous comment: I rerolled the sticky dough into a log shape, sprayed the Saran Wrap with non stick spray, and placed in the freezer overnight. After unwrapping, I cut the log into 1/4 inch pieces, places on cookie sheet, let thaw a bit, and then pressed down with the bottom of a cup that was sprayed and dipped in flour to help it not stick.
The taste of the cookie is very light and pairs well with your favorite buttercream. Perfect sweetness combo. Great with a cup of coffee. Family loves the taste!
It’s too bad you can’t just post the recipe without all the videos and ads. I like to copy and paste them into my cookbook program. It’s time consuming to have to clean it up to not waste paper printing ads when I want to print the recipe. I find this everywhere, not just here.
You have so many great recipes, but it’s frustrating to get them.
All you need to do is press the Print button at the beginning of the recipe. It will then give you the recipe without ads and you can copy and paste it into your program. Hope this helps.
Honestly the dough was way too sticky to be able to do anything with it. I tried adding flour, chilling it for longer- and nothing worked. The recipe honestly just sucked.
This is my go to Christmas cookie recipe! Super soft and chewy when you follow the recipe exactly. Yes the dough is sticky, adding any more flour will make your cookie tough. Wrap in plastic wrap, chill, then put flour on your surface and work with as little flour as you can use. I roll and cut the dough out twice then whatever is left over I make into a shape and bake it as is, don’t knead up the leftover dough too much. Bake for 7 minutes or until they are barely brown on top, cool for 5 minutes on the sheet then transfer to a cooling rack.
These are my go to soft sugar cookie recipe- I recommend it to everyone I know Vanilla, fluffy, lightly sweet and with the icing it pairs perfectly. I don’t like the commercial cookies any longer because these are soooo much better. Thank you!!
Do you have a way to convert this to only 1 or 2 dozen cookies? I don’t need 5-6 dozen and I’m not the best at math to convert these. Thanks.
You can half the recipe, that would be easiest.
I made these cookies for Valentine’s Day for my Granddaughter. I dusted the counter with flour and cut out various sizes of hearts. Super moist and delicious! Thank you for this fun recipe!
I just sent a comment about your Valentine’s cookies. In a hurry, I forgot to rate the recipe. Five Stars for SURE!
I have made these cookies for many years now, because people will ask if I’m making my sugar cookies! They are sooo tasty!! I actually leave a few unfrosted, I like them that way with my hot tea !
I am glad you love the cookies!