Lofthouse Cookies Recipe
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These easy homemade Lofthouse Cookies are always a crowd-favorite cookie. They are soft, sweet, and delicious!
I recently learned that one of my son’s favorite cookies in college was those in the clamshell packages you pick up in the grocery store bakery. He said that they reminded him of my homemade chewy sugar cookies while also reminding him of my white cake. While he liked the traditional frosting on those cookies, he doesn’t love food dyes and isn’t a huge fan of sprinkles. So, with that challenge, I got to work to create a Lofthouse-style cookie that he would love. I hope you’ll love them, too.
Why You’ll Love This Lofthouse Cookies Recipe
- Reminiscent of those store-bought favorites. If you feel inclined to grab a pack of those cookies at the grocery store bakery from time to time (my son!), I think you’ll enjoy this easy homemade recipe.
- Homemade cookies. If you prefer a homemade cookie over store-bought (ME!), you’ll want to give this one a try!
- Make them your own. While I didn’t use food dyes or sprinkles, you easily can! Make colorful frosting and add bright sprinkles to create those eye-catching cookies everyone loves.
How to Make Homemade Lofthouse Cookies Recipe
Key Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
These are the key ingredients used to make my homemade Lofthouse-Style Cookies. While I haven’t listed the full ingredient listing here in the post, you can find it in the recipe card. I’ve only listed the key ingredients that are a bit different from other cookie recipes so that you understand why they are included.
- Sour Cream – Lends moisture and the signature touch of tangy flavor to the baked cookie.
- All-purpose flour + Cornstarch—You can use your favorite all-purpose flour, but for these cookies, I used organic King Arthur all-purpose flour. Adding cornstarch to the all-purpose flour makes it lighter and gives the cookie a chewy and tender texture.
- For the buttercream, you’ll notice butter and shortening – The butter is included for the flavor while the shortening is included to help give a whiter frosting as well as a sturdier, crusting buttercream so that the frosting is sturdier on the cookie. I like to use an organic shortening. This combination is the best of both worlds – in flavor and in sturdiness – to me.
Step-by-Step Instructions
Make the cookie dough. Cream together the butter and sugar. Then, mix in the remaining wet ingredients. Whisk together the dry ingredients and then slowly mix into the wet ingredients until well combined.
Chill the dough. Wrap the dough and chill.
Cut the cookies. Divide the dough and then roll each half. Cut to desired size.
Bake and frost. Bake the cookies as directed, cool, and frost. Then, decorate if desired.
Recipe Tips
- Mix the ingredients until just combined to keep the baked cookies soft and tender.
- Chilling the dough makes the dough easier to roll. You can also roll between two pieces of parchment paper.
- The size cookie cutter used will determine the number of cookies in the final recipe. I used a 2-inch cookie cutter for approximately 30 cookies.
Storage Tips
- Room Temperature: Store baked, cooled, and frosted cookies at room temperature for up to 3 days.
- Refrigerate: Store in an airtight container in the refrigerator for up to a week.
- Freeze: Freeze unfrosted baked cookies for up to 3 months. To freeze them, place them in a single layer with parchment paper between each cookie, then store them in a freezer-safe airtight container. Remove from the freezer to thaw and frost them once fully thawed.
Here’s my easy homemade Lofthouse-Style Cookie recipe. I hope you enjoy them.
Lofthouse Cookies Recipe
Equipment
Ingredients
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup sour cream, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
Buttercream
- 4 tablespoons butter, room temperature
- 4 tablespoons shortening
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- food coloring, optional
- sprinkles, optional
Instructions
- Cream together the butter and sugar until fluffy, about 3 minutes. Add in the egg, sour cream and vanilla extract and mix until well combined.
- Mix in the flour, cornstarch, baking powder, baking soda, and salt on low speed until just combined. Cover the mixing bowl with plastic or transfer the dough to a piece of plastic wrap and chill for 1 hour.
- Preheat oven to 375º F. Roll the cookies to 1/4-inch thickness. Cut with a cookie cutter and place onto a parchment lined baking sheet. Bake 8 to 10 minutes until the edge of the cookie turns a slight beige. Remove from the oven and allow to cool completely.
Buttercream Frosting
- Cream together the softened butter, shortening, and powdered sugar until fluffy, about 3 minutes. Add in the vanilla extract and half of the milk. Mix on low speed until combined. Slowly add the milk until the mixture is smooth. Then, turn the mixer to high speed until it is creamy and smooth. If using food coloring, beat a drop at a time until you achieve the desired color.
- Once cookies are completely cooled, spread a layer of buttercream frosting on the cookies. Top with sprinkles, if desired.
Notes
- The size cookie cutter used will determine the number of cookies. I used a 2 1/2- inch circular cookie cutter for 30 cookies.
- Chilling the dough makes the cookie dough less sticky and easier to roll.
- Butter and shortening in the buttercream gives the buttercream a delicious buttery flavor while making for a sturdier frosting on the cookie. You can use all butter, but note that the cookie frosting won’t be as sturdy, or all shortening and note that you won’t have the buttery undertones in the final frosting.
- Room Temperature: Store baked, cooled, and frosted cookies at room temperature for up to 3 days.
- Refrigerate: Store in an airtight container in the refrigerator for up to a week.
- Freeze: Freeze unfrosted baked cookies for up to 3 months. To freeze them, place them in a single layer with parchment paper between each cookie, then store them in a freezer-safe airtight container. Remove from the freezer to thaw and frost them once fully thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
