Simple Lofthouse Sugar Cookies

I thought I knew what a sugar cookie was until I walked into a grocery store bakery and saw those pillowy soft Lofthouse cookies with the thick layer of frosting. You know the ones—they come in a plastic container, topped with sprinkles, and they’re somehow both a cookie and not quite a cookie at the same time.

My kids go crazy for them every time we’re at the store, but at a few bucks for just a handful, they add up fast. That’s when I realized I could make them at home for way less money. The secret isn’t just butter and sugar—it’s the sour cream and cornstarch that give them that signature soft, almost cake-like texture that makes Lofthouse cookies so different from regular sugar cookies. Once you nail that part, you’re basically making the grocery store version in your own kitchen.

What Kind of Flour Should I Use?

For these Lofthouse-style sugar cookies, regular all-purpose flour is your best bet and will give you that signature soft, cake-like texture. You’ll want to measure your flour correctly – either weigh it if you have a kitchen scale, or use the spoon-and-level method where you spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack too much flour into your cup and result in dry, dense cookies instead of the pillowy soft ones you’re after. If you only have self-rising flour on hand, you’ll need to skip the baking powder, baking soda, and salt since those are already mixed in.

Options for Substitutions

These soft sugar cookies are pretty forgiving when it comes to swaps:

• Sour cream: If you don’t have sour cream, plain Greek yogurt works great as a substitute. You can also use regular plain yogurt, though the cookies might be slightly less rich.
• Almond extract: This is totally optional anyway, but if you want to skip it, just add a little extra vanilla extract instead – about 1/2 teaspoon more.
• All-purpose flour: Don’t substitute the all-purpose flour with other types like cake flour or whole wheat, as it will change the texture of these cookies. Stick with all-purpose for that signature soft, pillowy texture.
• Unsalted butter: If you only have salted butter on hand, you can use it but reduce the added salt in the recipe to just a pinch.
• Milk in frosting: Heavy cream or half-and-half can replace the milk in the frosting for an even richer taste. You can also use a splash of almond milk or oat milk if needed.
• Cornstarch: The cornstarch helps keep these cookies soft, but if you’re out, you can leave it out or replace it with an equal amount of flour – though they might be slightly less tender.

Watch Out for These Mistakes While Baking

The biggest mistake with soft sugar cookies is overbaking them – they should look slightly underdone when you pull them from the oven, with no browning on the edges, since they’ll continue to firm up as they cool on the baking sheet.

Using cold ingredients is another common error that leads to dense, flat cookies, so make sure your butter, egg, and sour cream are all at room temperature before you start mixing.

Don’t skip the cornstarch in this recipe, as it’s the secret ingredient that gives these cookies their signature soft, cake-like texture that stays tender for days.

When frosting, wait until the cookies are completely cool or the frosting will melt right off, and if your frosting seems too thick to spread easily, add milk one teaspoon at a time until it reaches a smooth, spreadable consistency.

What to Serve With Lofthouse Sugar Cookies?

These soft sugar cookies are perfect with a cold glass of milk – it’s the classic pairing that never gets old. I love serving them at birthday parties or casual get-togethers alongside fresh fruit like strawberries and grapes to balance out the sweetness. They’re also great with hot chocolate or coffee if you’re looking for an afternoon treat. For a fun dessert spread, set them out with ice cream and let everyone make their own cookie ice cream sandwiches.

Storage Instructions

Store: Keep your frosted Lofthouse cookies in an airtight container at room temperature for up to 5 days. Just make sure the frosting is completely set before stacking them, or place parchment paper between layers to keep them from sticking together.

Freeze: These cookies freeze really well, either frosted or unfrosted. For unfrosted cookies, stack them with parchment paper in between and freeze for up to 3 months. If they’re already frosted, freeze them on a baking sheet first until solid, then transfer to a container so the frosting doesn’t smudge.

Thaw: Let frozen cookies sit at room temperature for about 30 minutes before serving. They’ll taste just as soft and fresh as the day you made them!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3250-3500
• Protein: 27-32 g
• Fat: 145-160 g
• Carbohydrates: 455-480 g

Ingredients

For the cookies:

• 1 tbsp cornstarch (helps create a softer, cake-like texture)
• 1/4 cup sour cream (brings tanginess and moisture)
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp almond extract (optional but recommended for authentic Lofthouse flavor)
• 1/2 cup unsalted butter (softened to room temperature)
• 1/2 tsp salt
• 1 egg (room temperature)
• 2.25 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1.5 tsp vanilla extract
• 1/4 tsp baking soda

For the frosting:

• 2 tbsp milk (adds creaminess to frosting)
• 1/2 cup unsalted butter (softened to room temperature)
• 1 tsp vanilla extract
• 2 cups powdered sugar (sifted to remove lumps)

For toppings (optional):

• food coloring (gel colors work best for vibrant results)
• sprinkles (or pearl sugar for authentic Lofthouse look)

Step 1: Prepare Mise en Place and Dry Ingredients

• 2.25 cups all-purpose flour
• 1 tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 cups powdered sugar

Start by measuring and sifting your powdered sugar for the frosting to remove any lumps—this ensures a smooth, lump-free buttercream later.

Then, in a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

Set this dry mixture aside.

Having everything measured and ready will keep your workflow smooth and prevent scrambling mid-recipe.

Step 2: Cream Butter and Sugar, Then Build the Wet Base

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 egg
• 1.5 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 cup sour cream

In a large bowl, beat the softened butter and granulated sugar together for 2-3 minutes until the mixture is light, fluffy, and pale—this creaming incorporates air and creates that signature tender, cake-like texture Lofthouse cookies are known for.

Add the room-temperature egg, vanilla extract, and almond extract, beating well after each addition.

Then fold in the sour cream gently just until combined; overmixing here can make the dough tough.

I like to use a spatula for the sour cream to avoid overworking the batter.

Step 3: Combine Wet and Dry Ingredients, Then Chill

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 2

Gently fold the dry ingredient mixture from Step 1 into the wet mixture from Step 2 until just combined—don’t overmix, as this keeps the cookies tender.

Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

This chilling step is crucial: it relaxes the gluten, prevents the cookies from spreading too much during baking, and helps them hold their shape for that perfect Lofthouse look.

Step 4: Roll, Cut, and Bake the Cookies

• chilled dough from Step 3

Preheat your oven to 375°F.

On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness—this thickness gives you that perfect balance between a soft interior and slightly crisp edges.

Cut the dough with your favorite cookie cutter and place the cookies on parchment-lined baking sheets about 1 inch apart.

Bake for 8-9 minutes until the edges are just barely golden but the centers are still soft.

The cookies will continue to cook slightly as they cool, so don’t overbake them.

Step 5: Make the Buttercream Frosting

• 1/2 cup unsalted butter
• powdered sugar from Step 1
• 1 tsp vanilla extract
• 2 tbsp milk
• food coloring

While the cookies cool completely (about 10-15 minutes), prepare your frosting.

In a clean bowl, beat the softened butter until creamy, then gradually add the sifted powdered sugar from Step 1 and vanilla extract, mixing on low speed.

Slowly add the milk, 1/2 tablespoon at a time, beating until you reach a smooth, spreadable consistency.

If desired, add a few drops of gel food coloring and beat until the color is even throughout.

Gel colors work better than liquid colors because they give vibrant results without making the frosting too wet.

Step 6: Frost and Decorate

• cooled cookies from Step 4
• buttercream frosting from Step 5
• sprinkles or pearl sugar

Once the cookies are completely cool, spread or pipe a generous dollop of buttercream frosting from Step 5 onto the center of each cookie.

Immediately top with sprinkles or pearl sugar while the frosting is still soft so they adhere properly.

Let the frosting set for a few minutes before serving—your homemade Lofthouse-style cookies are now ready to enjoy!

Simple Lofthouse Sugar Cookies

Delicious Simple Lofthouse Sugar Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 3375 kcal

Ingredients

  

For the cookies:

• 1 tbsp cornstarch (helps create a softer, cake-like texture)
• 1/4 cup sour cream (brings tanginess and moisture)
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp almond extract (optional but recommended for authentic Lofthouse flavor)
• 1/2 cup unsalted butter (softened to room temperature)
• 1/2 tsp salt
• 1 egg (room temperature)
• 2.25 cups all-purpose flour (I use King Arthur all-purpose flour)
• 1.5 tsp vanilla extract
• 1/4 tsp baking soda

For the frosting:

• 2 tbsp milk (adds creaminess to frosting)
• 1/2 cup unsalted butter (softened to room temperature)
• 1 tsp vanilla extract
• 2 cups powdered sugar (sifted to remove lumps)

For toppings (optional):

• food coloring (gel colors work best for vibrant results)
• sprinkles (or pearl sugar for authentic Lofthouse look)

Instructions

 

• Start by measuring and sifting your powdered sugar for the frosting to remove any lumps—this ensures a smooth, lump-free buttercream later. Then, in a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set this dry mixture aside. Having everything measured and ready will keep your workflow smooth and prevent scrambling mid-recipe.
• In a large bowl, beat the softened butter and granulated sugar together for 2-3 minutes until the mixture is light, fluffy, and pale—this creaming incorporates air and creates that signature tender, cake-like texture Lofthouse cookies are known for. Add the room-temperature egg, vanilla extract, and almond extract, beating well after each addition. Then fold in the sour cream gently just until combined; overmixing here can make the dough tough. I like to use a spatula for the sour cream to avoid overworking the batter.
• Gently fold the dry ingredient mixture from Step 1 into the wet mixture from Step 2 until just combined—don't overmix, as this keeps the cookies tender. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. This chilling step is crucial: it relaxes the gluten, prevents the cookies from spreading too much during baking, and helps them hold their shape for that perfect Lofthouse look.
• Preheat your oven to 375°F. On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness—this thickness gives you that perfect balance between a soft interior and slightly crisp edges. Cut the dough with your favorite cookie cutter and place the cookies on parchment-lined baking sheets about 1 inch apart. Bake for 8-9 minutes until the edges are just barely golden but the centers are still soft. The cookies will continue to cook slightly as they cool, so don't overbake them.
• While the cookies cool completely (about 10-15 minutes), prepare your frosting. In a clean bowl, beat the softened butter until creamy, then gradually add the sifted powdered sugar from Step 1 and vanilla extract, mixing on low speed. Slowly add the milk, 1/2 tablespoon at a time, beating until you reach a smooth, spreadable consistency. If desired, add a few drops of gel food coloring and beat until the color is even throughout. Gel colors work better than liquid colors because they give vibrant results without making the frosting too wet.
• Once the cookies are completely cool, spread or pipe a generous dollop of buttercream frosting from Step 5 onto the center of each cookie. Immediately top with sprinkles or pearl sugar while the frosting is still soft so they adhere properly. Let the frosting set for a few minutes before serving—your homemade Lofthouse-style cookies are now ready to enjoy!