Copycat Lofthouse Cookies

If you’ve ever picked up those soft, thick frosted sugar cookies from a grocery store bakery in the US, you already know how addictive they are. These copycat Lofthouse cookies bring that same melt-in-your-mouth texture right into your kitchen. They are super soft, slightly cakey, and topped with a creamy frosting that just hits different.

I’ve made these multiple times, and honestly… first batch was a bit too dense (my fault, I overmixed), but once you get the method right, these turn out bakery-level good.

Why This Recipe Works

• Uses a mix of butter and oil for that classic soft texture
• Cornstarch keeps cookies tender and light
• Sour cream adds moisture and richness
• No chilling required (huge plus when you’re short on time)
• Perfect for holidays, birthdays, or just weekend baking cravings

Ingredients

For the Cookies:

• 2 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter (softened)
• ¼ cup vegetable oil
• ½ cup sour cream (full-fat recommended)
• 1 large egg + 1 egg white
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional but gives that classic flavor)

For the Frosting:

• ½ cup unsalted butter (softened)
• 2 cups powdered sugar
• 2–3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Food coloring (pastel colors work best)
• Sprinkles (optional but very Lofthouse-style)

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F. Line baking sheets with parchment paper.

Step 2: Cream Butter & Sugar

In a large bowl, beat butter and sugar until light and fluffy. This step is important, don’t rush it.

Step 3: Add Wet Ingredients

Mix in vegetable oil, egg, egg white, sour cream, vanilla extract, and almond extract. The batter might look slightly curdled, that’s ok.

Step 4: Combine Dry Ingredients

In another bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.

Step 5: Mix Together

Gradually add dry ingredients into wet mixture. Mix just until combined. Don’t overmix or cookies can get tough (I did that once and yeah… not great).

Step 6: Scoop the Dough

Use a cookie scoop to portion dough (about 2 tablespoons each). Roll lightly into balls.

Step 7: Flatten Slightly

Place on baking sheet and gently flatten tops. These cookies don’t spread much.

Step 8: Bake

Bake for 10–12 minutes. Edges should be set but centers soft. Do NOT overbake or they’ll lose that signature softness.

Step 9: Cool Completely

Let cookies cool on rack before frosting. Warm cookies will melt frosting (learned this the hard way).

Step 10: Make Frosting

Beat butter until smooth, then add powdered sugar, cream, and vanilla. Mix until fluffy. Add food coloring.

Step 11: Frost & Decorate

Spread frosting generously and add sprinkles. Be messy here, it looks better honestly.

Texture & Flavor Notes

• Super soft, almost cake-like
• Slight tang from sour cream balances sweetness
• Frosting is creamy, not overly sugary
• Almond extract gives that classic bakery vibe (don’t skip if you can help it)

Nutrition Facts (Per Serving – Approx 1 Cookie)

• Calories: 210
• Total Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 30g
• Sugar: 18g
• Protein: 2g
• Sodium: 120mg

Cost Breakdown

• Flour, sugar, basics: $3–$4
• Butter & dairy: $4–$5
• Extras (sprinkles, extracts): $2–$3

Total batch cost: ~$9–$12 for about 18 cookies
That’s way cheaper than store-bought bakery packs, and taste is fresher too.

When to Make These Cookies

• Best Time: Afternoon baking or late-night cravings
• Season: Works year-round, but especially popular during spring and holidays
• Mood: When you want comfort food or something nostalgic
• Occasions: Birthday parties, baby showers, Easter, office treats, or just because