Name: Lofthouse Cookies Recipe
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter softened; 3/4 cup granulated sugar; 1/2 cup sour cream; 1 egg; 2 teaspoons vanilla extract; 1/4 teaspoon almond extract; 3 cups all purpose flour; 3/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter softened; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract optional; 2 cups confectioners’ sugar; 2 tablespoons milk; food coloring and/or sprinkles optional

Jump to Recipe· 4.9 from 12 reviews

If you’ve ever bitten into a soft, fluffy, sugar cookie with a thick layer of creamy frosting and felt pure joy, then you’re going to love this one. Today, I’m sharing my trusted Lofthouse Cookies Recipe—it’s the perfect blend of tender cookies and sweet, buttery frosting that just melts in your mouth. I’ve made these countless times for friends, family, and random Tuesday treats, and trust me, once you try this recipe, it’ll be your go-to for every cookie craving.

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Why This Recipe Works

Soft, Tender Texture: The combination of sour cream and baking soda creates that signature fluffiness that practically dissolves on your tongue.
Balanced Sweetness: The frosting is sweet but not overpowering—with that hint of almond, it rounds out the flavor perfectly.
Easy to Customize: You can swap extracts or add food coloring to tailor these cookies to any occasion.
Quick and Friendly: These cookies bake fast and come together with simple ingredients, so they’re perfect no matter your skill level.

Three round cookies sit on a white plate placed on a white marbled surface, each cookie topped with a thick layer of creamy white frosting and sprinkled with red, green, and white jimmies. The cookies are light golden brown, soft in texture, and closely arranged on the plate, with one cookie slightly overlapping the other two. In the top right corner, a white square dish filled with the same colorful sprinkles rests on the surface, some sprinkles scattered around the plate and dish, adding a festive touch. A partially eaten cookie with white frosting and sprinkles is visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The magic of this Lofthouse Cookies Recipe lies partly in the ingredients that give it softness and that classic “just-baked” vibe. Each element plays its role—from the butter for delicious richness to the sour cream, which keeps the cookies tender and moist. Here’s a quick breakdown so you know what you’re working with and why each one is important.

Unsalted Butter: Using unsalted butter lets you control the saltiness perfectly; it also creams smoothly with sugar for the right cookie texture.
Granulated Sugar: Adds sweetness and helps with that iconic soft bite once baked.
Sour Cream: This is the secret weapon—a little tang plus enough moisture to keep cookies soft and cakey.
Egg: Acts as a binder and gives the dough structure without drying it out.
Vanilla Extract: A must-have for that warm, comforting flavor.
Almond Extract: Optional but highly recommended—it adds a subtle nutty note that really elevates the cookie.
All-Purpose Flour: The backbone of the cookie; sifted for lightness to keep the dough airy.
Baking Powder & Baking Soda: The combo lets the cookie rise just enough, creating a soft texture that’s not dense.
Salt: Just a pinch to bring out all the flavors beautifully.
Confectioners’ Sugar: For the frosting, it blends into a creamy, smooth topping.
Milk: Used sparingly to thin the frosting to the perfect spreading consistency.
Food Coloring & Sprinkles: Totally optional but a fun way to brighten up your cookies, especially for holidays or celebrations.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Lofthouse Cookies Recipe is. Over time, I’ve played with a few variations to keep things fresh or fit special dietary needs, and you can easily make it your own. Don’t be afraid to experiment—this recipe responds beautifully to little tweaks!

Extract Variations: I swapped almond for peppermint extract once around Christmas, and it was a hit! It gave the frosting a little holiday pizazz without overpowering the cookies.
Color Play: Changing the frosting color to match a party theme always makes these cookies stand out. I’ve done pastel for baby showers and bright reds and greens for Christmas.
Gluten-Free Alternative: I’ve experimented with gluten-free flour blends, and while the texture shifts a bit, they still turn out soft and tasty.
Vegan Tweaks: By swapping butter for vegan margarine and egg for applesauce (or flax eggs), you can still get close to the signature softness and flavor.

Step-by-Step: How I Make Lofthouse Cookies Recipe

Step 1: Cream Butter & Sugar until Fluffy

This part sets the stage for the cookie’s texture. I use my stand mixer with the paddle attachment, but a hand mixer works fine too. Beat the softened butter and sugar until it’s pale and fluffy, about 2-3 minutes. Don’t rush—this helps the cookies be light instead of dense. Scrape down the bowl half-way through to mix evenly.

Step 2: Add Wet Ingredients Carefully

Next, I add the sour cream, egg, vanilla, and almond extract. Beat just until combined—overmixing can make cookies tough, and trust me, you want soft here! The sour cream adds that wonderful moisture and slight tang, key for the classic Lofthouse profile.

Step 3: Sift Dry Ingredients & Fold Gently

Sifting the flour, baking powder, baking soda, and salt into the wet mixture in three parts helps keep things light and prevents clumps. Fold each addition gently but thoroughly—avoid mixing too intensely once the flour’s added to keep the texture tender. The dough should be soft but hold together well.

Step 4: Shape & Bake

Roll the dough into 2-inch balls and space them about 2 inches apart on a lined baking sheet. My favorite trick is to flatten each ball with a clean mini rolling pin until they’re about 1/4 to 1/2 inch thick—this gets the perfect cookie shape and bake. Bake at 400°F for exactly 7 minutes. The cookies won’t brown, so don’t be tempted to bake longer—they’ll be perfect after cooling.

Step 5: Whip Up That Frosting

While the cookies cool completely (very important—you don’t want your frosting melting!), cream butter with vanilla and almond extracts. Then gradually beat in powdered sugar, adding milk to get a fluffy, spreadable frosting. I add food coloring here if I’m feeling fancy. Spread onto cooled cookies and immediately top with sprinkles for classic Lofthouse charm.

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Pro Tips for Making Lofthouse Cookies Recipe

Don’t Skip the Sifting: It might seem like an extra step, but it makes your cookies lighter and free of lumps.
Frost When Fully Cooled: Frosting melts quickly if the cookies are warm—patience here pays off with that perfect look and taste.
Use a Mini Rolling Pin: I swear by a small roller to flatten the dough evenly without overworking it.
Watch the Time: Seven minutes is all it takes—even if the cookies don’t look “done” yet, remove them to keep softness intact.

How to Serve Lofthouse Cookies Recipe

A stack of five round sugar cookies, each with two layers: a light beige cookie base and a colorful frosting layer on top. The top cookie has a thick, textured green frosting sprinkled with red, green, and white rod-shaped sprinkles plus small white snowflake shapes. Below that, a cookie has a white frosting layer decorated with small green and red sugar crystals. The next cookie shows green frosting, followed by one with bright red frosting at the bottom that is smooth with some small white round sprinkles. The cookies sit on a glossy black surface with blurred festive lights in red, green, and yellow in the background, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of classic rainbow sprinkles on top—they bring nostalgia and a fun pop of color that just makes you smile. Sometimes I add edible glitter or pastel sanding sugar for bridal showers or baby parties, and those make the cookies look extra special without changing flavor.

Side Dishes

These cookies pair beautifully with a cold glass of milk, but for a grown-up twist, try serving alongside a cup of rich hot chocolate or your favorite coffee. At one holiday party, I served them with a simple fruit salad which was surprisingly refreshing between bites of richness.

Creative Ways to Present

I love stacking these cookies on a tiered cake stand for birthdays or wrapping them individually in cellophane bags tied with colorful ribbons for party favors. For Valentine’s Day, I make heart-shaped sprinkles and frostings in reds and pinks—it looks adorable and tastes even better.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering wax paper between them so the frosting doesn’t stick. They keep soft and yummy for about 3-4 days—enough time for me to sneak a few more treats without feeling guilty.

Freezing

You can freeze the baked cookies without frosting wrapped tightly in plastic wrap, then foil or in freezer bags for up to 3 months. When I want to enjoy them, I let them thaw at room temperature before frosting. You can also freeze frosted cookies on a baking sheet, then transfer to a container once frozen—just thaw gently to avoid messing up the frosting.

Reheating

If you want that fresh-baked warm gooeyness, pop a cookie in the microwave for about 10 seconds or a few minutes in a low oven (around 275°F). Be careful not to overheat, or the frosting might melt. I find a quick zap revives them nicely without losing softness.

FAQs

Can I make this Lofthouse Cookies Recipe dairy-free?

Absolutely! Substitute the butter with a dairy-free margarine or coconut oil and swap the sour cream with a dairy-free yogurt or a sour cream alternative. Keep in mind the texture might shift slightly, but you’ll still get soft, tasty cookies.
Why don’t my Lofthouse cookies brown when baked?

These cookies are meant to stay pale—that’s how they keep their softness and that “just baked” look. Remove them from the oven right at 7 minutes even if they don’t look done. Overbaking leads to crisp edges, which ruins the classic texture.
Can I prepare the dough in advance?

Yes, you can refrigerate the dough for up to 24 hours before rolling and baking. Just bring it to room temperature before shaping so it’s easier to work with. This is great when you want to prep ahead but bake fresh for guests.
What if I don’t have almond extract?

No worries—vanilla extract alone works fine. Or try other extracts like peppermint or lemon to add a different twist. Almond extract adds subtle nuttiness, but the cookie still tastes great without it.
How thick should I roll the cookies?

I usually roll them between 1/4 and 1/2 inch thick. Too thin and they’ll crisp up rather than stay soft; too thick and they may take longer to bake through. Using a mini rolling pin helps keep each cookie a uniform thickness.

Final Thoughts

Honestly, this Lofthouse Cookies Recipe has been a little celebration staple in my kitchen for years. There’s just something about that soft, cakey bite and creamy frosting that hits the sweet spot every time—and having the recipe means I’m never without a crowd-pleaser. I hope you give it a shot and find the same joy I do when sharing these cookies with friends and family. Remember, baking is all about having fun, so don’t stress and enjoy the process (and the tasting, of course!). Happy baking!