Thick, soft, melt-in-your-mouth sugar cookies topped with a generous layer of frosting and sprinkles. These copycat Lofthouse frosted sugar cookies are just like the store-bought kind but way better!
Hi, hello, hey there! Popping in real quick to share a super fun recipe for these Copycat Lofthouse Frosted Sugar Cookies. You know the frosted sugar cookies you can buy in the grocery store? I know you do. They’re thick, super soft, have a nearly 1:1 ratio of cookie to frosting, and always topped with sprinkles. I’m almost positive most everyone’s childhood involved these sugar cookies.
Now, my stance on copycat recipes is that they need to be better than the store-bought version. Because why would you make a batch of cookies that you can just as easily buy at the grocery store? Needless to say, these frosted sugar cookies are indeed way better than the grocery store cookies. You’re making them with real ingredients from your own pantry- so that’s a good start. And because you’re making these with better ingredients, naturally they’re going to taste better. Also, they’re made with love, so there’s that.
These copycat Lofthouse frosted sugar cookies are seriously nostalgic and delicious. The sugar cookies are thick, moist, and ultra-soft. I use both cake flour and sour cream in these which creates a tender, yet dense cookie. And a combination of sugar and powdered sugar makes them perfectly sweet with a melt-in-your-mouth texture. Topped with a generous layer of buttercream frosting and sprinkles, and you’ve got yourself a cookie that puts the store-bought version to shame. Be sure to check out my notes for tips and tricks to make these to perfection!
Happy nostalgic baking!
What you’ll need to bake these cookies:
Butter + vegetable oil: Using a combination of butter and vegetable oil creates just the right texture in these cookies. The butter adds flavor and moisture, and the bit of vegetable oil makes these extra soft and a little denser.
Granulated sugar + powdered sugar: I use a combination of granulated and powered sugar in these cookies to mimic the store-bought version. The granulated sugar adds sweetness, but also tenderize the cookies and helps them spread in the oven. The powdered sugar also contributes flavor, but mainly creates that melt-in-your-mouth texture that is so characteristic of a Lofthouse sugar cookie!
Egg: For binding and structure.
Vanilla and almond extracts: For flavor. The almond extract is important here, as it gives that distinct “artificial” taste to these cookies. Don’t skip it!
Sour cream: Using sour cream in these cookies makes them extra soft and moist.
Cake flour: Cake flour has a lower protein content than all-purpose flour, so it makes for a more delicate, tender cookie. I don’t recommend using all-purpose flour in this recipe.
Baking soda + baking powder: For leavening.
Kosher salt: To balance out all the sweetness
Butter, powdered sugar, vanilla and almond extract, and milk for the buttercream frosting. Add some food coloring if you’d like! And of course, top these cookies with sprinkles!
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Can I use all-purpose flour instead of cake flour? I don’t recommend it. The cake flour is what gives these cookies their nostalgic, tender texture.
Do I need to chill the dough? Yes, this is an important step! Chilling the dough will make the cookie dough less sticky and easier to work with. It also allows the dough to “rest,” ultimately giving you a more tender and flavorful cookie.
How will I know these are done baking? The edges of the cookies should be set and the tops should appear dry. Be careful not to overbake these!
A few notes before you bake:
This cookie dough is a bit sticky, so here are a few tips on working with it:
- Keep it chilled. Chilled dough is less sticky and easier to work with! Be sure to chill the dough 1-2 hours prior to rolling into balls. If you’re working in batches, I recommend popping the dough back in the fridge to chill while you’re not actively working with it.
- Use lightly floured hands when working with the dough. This will help prevent the cookie dough from sticking to your hands.
Pro-Tip on getting perfectly frosted sugar cookies (that look like they’re from the grocery store bakery). I like to pipe the frosting onto the cookies using a medium to large plain, round piping tip (I use an Ateco #804). Then gently smooth with a small offset spatula. Of course you can always skip the piping bag and simply spread the frosting on!
Print
Copycat Lofthouse Frosted Sugar Cookies
- Prep Time: 30 minutes
- Chill time: 1 to 2 hours
- Cook Time: 12 minutes
- Total Time: 42 minutes (plus 1 to 2- hour chill time)
- Yield: 12 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Description
Thick, soft, melt-in-your-mouth sugar cookies topped with a generous layer of frosting and sprinkles. These copycat Lofthouse frosted sugar cookies are just like the store-bought kind but way better!
Ingredients
For the cookies:
- 75 gm (1/3 cup) unsalted butter, softened
- 42 gm (3 tablespoons) vegetable oil
- 100 gm (1/2 cup) granulated sugar
- 90 gm (3/4 cup) powdered sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 60 gm (1/4 cup) sour cream, at room temperature
- 300 gm (2 1/2 cups, spoon & leveled) cake flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the frosting:
- 113 gm (1/2 cup) unsalted butter, softened
- 360 gm (3 cups) powdered sugar, sifted
- 1/2 teaspoon vanilla extract*
- 1/4 teaspoon almond extract
- 2 tablespoons milk
- Food coloring, optional
- Sprinkles for decorating
Instructions
To make the cookies:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vegetable oil together on medium speed until homogenous, about 2 minutes. Add the sugar and powdered sugar and beat on medium-low speed until combined and creamy, about 30 seconds. Scrape down the sides of the bowl.
- Add in the egg and beat until fully incorporated. Next, add in the vanilla extract, almond extract, and sour cream, and mix to combine.
- In a separate bowl, whisk together the cake flour, baking soda, baking powder, and kosher salt. Add the dry ingredients to the butter mixture in 2 additions, mixing on low speed until the ingredients are just combined.
- Cover the dough and chill in the fridge for 1 to 2 hours. Towards the end of your chill time, preheat the oven to 325°F and line 2 baking sheets with parchment paper.
- Using your hands, roll the chilled dough into balls, about 3 tablespoons each (TIP: I like to do this by weight to ensure that each cookie is the same size, usually about 50 gm of dough for each cookie). Place on the prepared baking sheet, spacing 3″ apart. Using the palm of your hand, gently flatten each ball of dough into 1/2″ thickness (TIP: lightly flour your hand if the dough is sticky).
- Bake for 11 to 13 minutes, until the edges are set and the tops of the cookies appear dry. Be careful not to overbake these. Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl. Add in the powdered sugar, vanilla extract, almond extract, and milk. Turn the mixer on low speed at first until the ingredients just come together, then increase to high speed and beat until the frosting is smooth, about 1 minute. Add in the food coloring, if using, and mix to combine. Beat the frosting on low speed for 30 seconds to remove any excess air.
- Pipe or spread a generous amount of frosting onto the cooled cookies**. Top with sprinkles and gently press the sprinkles into the frosting to adhere. Enjoy!
Notes
*Vanilla extract: If you want the frosting to be pure white, be sure to use clear vanilla extract.
**Pro-tip on frosting cookies: I like to pipe the frosting onto the cookies using a medium to large plain, round piping tip (I use an Ateco #804). Then gently smooth with a small offset spatula.
Storage: Store in an airtight container at room temperature.
