Copycat Lofthouse Cookies
These Copycat Lofthouse Cookies are a delicious and easy bakery-style frosted cookie that tastes better than the store-bought version!
A SOFT BAKERY STYLE COOKIE
I love a good soft cookie. I pretty much love all cookies but they really don’t get much better than these Copycat Lofthouse Cookies. Super soft and flavorful, slathered with buttercream and sprinkles, it’s enough to make you drool! These Lofthouse cookies are super easy to whip up as they use pantry staple ingredients. If you are a lover of those super soft and frosted cookies you normally buy at the grocery store, then you need make a batch of this Copycat Lofthouse Cookie recipe!
FREQUENTLY ASKED QUESTIONS:
Cake flour is going to add a wonderful softness to this cookie recipe. It is very light and airy. You notice the difference as soon as you measure out the cake flour. It’s just softer and fluffier. You can certainly use sifted all-purpose flour but the texture won’t be exactly the same.
The addition of sour cream adds moisture without thinning out your batter with using other liquids. It also gives it a nice rich flavor as well.
Eggs, butter and dairy bake up best when at room temperature. When butter is at room temperature (not melted) then it that makes it easier to beat it together with sugar, which then incorporates air into a batter or dough. That trapped air keeps cookies thick, rather than spreading out flat. It helps them rise up nice and fluffy!
These cookies can be stored in an airtight container where they will keep at room temperature for up to 3 days. These can also be frozen, we do this unfrosted. Place cooled cookies in a freezer container and they will keep for up to 3 months. To defrost, remove to countertop or refrigerator until thawed then make your frosting and decorate.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- cake flour
- cornstarch
- baking powder
- salt
- unsalted butter
- granulated sugar
- egg
- vanilla extract (and almond extract, optional)
- sour cream
- powdered sugar
- heavy cream or whole milk
- food coloring
- sprinkles or jimmies, to decorate
HOW TO MAKE COPYCAT LOFTHOUSE COOKIES:
In a medium mixing bowl, whisk cake flour, cornstarch, baking powder and salt together. Set aside.
In a large mixing bowl, using a hand mixer, cream butter and sugar together until combined.
Add in egg and vanilla extract. Stir in sour cream and mix until well blended.
Add in dry ingredients and mix until just combined, using a rubber spatula to scrape down the sizes. Do not over mix. Cover with plastic wrap and chill for a minimum of 60 minutes.
Preheat oven to 350℉. Line a baking sheet with parchment paper. To portion out the dough, scoop about 3 Tablespoons out, dust hands with powdered sugar, and roll into a ball.
Place on a baking sheet, about 3 inches apart.
Flatten with the bottom of a glass or flat measuring cup, dipped in powdered sugar. Cookies should be between ½” and ¼” thick.
Bake for 9-11 minutes; rotating the baking sheet halfway through. Cookies should be just lightly golden – NOT BROWN. Cookies will continue to bake on the cookie sheet while cooling. Cool completely before frosting.
For frosting, beat butter for 1-2 minutes, or until it has lightened in color and is creamy. Add in the powdered sugar, vanilla, salt and heavy cream, a Tablespoon at a time, until the desired consistency is reached. Add food coloring to tint, if desired.
Frost cookies, leaving a small rim of the cookie exposed. Top with sprinkles or jimmies.
WANT MORE DELICIOUS RECIPES?
Copycat Lofthouse Cookies
Ingredients
Cookie Dough:
- 2 cups cake flour
- 1 ½ Tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- ¼ cup sour cream, room temperature
Frosting:
- ¼ cup salted butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons heavy cream or whole milk
- Food coloring (your choice of color)
- Sprinkles or jimmies to decorate
Instructions
- In a medium mixing bowl, whisk cake flour, cornstarch, baking powder and salt together. Set aside.
- In a large mixing bowl, using a hand mixer, cream butter and sugar together until combined.
- Add in egg, vanilla and almond extracts.
- Stir in sour cream and mix until well blended.
- Add in dry ingredients and mix until just combined, using a rubber spatula to scrape down the sizes. Do not over mix. Cover with plastic wrap and chill for a minimum of 60 minutes.
- Preheat oven to 350℉. Line a baking sheet with parchment paper.
- To portion out the dough, scoop about 3 Tablespoons out, dust hands with powdered sugar, and roll into a ball.
- Place on a baking sheet, about 3 inches apart.
- Flatten with the bottom of a glass or flat measuring cup, dipped in powdered sugar. Cookies should be between ½” and ¼” thick.
- Bake for 9-11 minutes; rotating the baking sheet halfway through. Cookies should be just lightly golden – NOT BROWN. Cookies will continue to bake on the cookie sheet while cooling. Cool completely before frosting.
- For frosting, beat butter for 1-2 minutes, or until it has lightened in color and is creamy.
- Add in the powdered sugar, vanilla, salt and heavy cream, a Tablespoon at a time, until the desired consistency is reached. Add food coloring to tint, if desired.
- Frost cookies, leaving a small rim of the cookie exposed. Top with sprinkles or jimmies.
Notes
- You can use any color food coloring that you like.
- Any sprinkles can be used.
- The dough needs to chill for at least 60 minutes.
- These cookies can be frozen, see my tips above.
- These can be made smaller to make more cookies, again see tips above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi Brandie, I love getting your recipes by email! Please note in your Lofthouse Cookie recipe, under instructions #3, it says to add in egg, vanilla and almond extracts. However, in the list of ingredients, it only calls for vanilla and not the almond extract. Was this an oversight and if so, how much almond extract should be used? Thank you!
Hi Brenda, sorry about that. I meant to put that the almond extract is optional. I know some people either love it or hate it. But it’s 1/2 teaspoon if you’d like to use it 🙂
Does the frosting form a crust or get hard so these can be stacked? Thinking cookie platter or even mailing.
These are just like the store version so they won’t get a hard crust enough to be stacked. Sorry!