Oh, my goodness, do I have a treat for you today! You know those adorable, pillowy-soft, slightly cakey cookies you see in the grocery store bakery, often adorned with pink frosting and sprinkles? The ones that just scream “happy occasion” or “I need a little sweet pick-me-up”? Yep, those are the Lofthouse cookies I’m talking about. For years, I’d pick them up, thinking they were pure magic, a little slice of bakery heaven that was just too complex to recreate at home. Boy, was I wrong! This Lofthouse cookie recipe is my absolute go-to, the one that’s earned rave reviews from my toughest critics (my kids!) and has become my secret weapon for unexpected bake sales or just when that 10 pm sweet craving hits. Forget those store-bought versions; once you make these Lofthouse cookies from scratch, you’ll wonder why you ever bothered. They’re like a hug in cookie form, and I’m so excited to share them with you!
What are Lofthouse Cookies?
So, what exactly *are* these delightful little rounds? Think of them as the ultimate fusion of a soft sugar cookie and a light, airy cake. They’re not your typical dense, chewy sugar cookie. Instead, Lofthouse cookies are wonderfully tender, almost cloud-like, with a delicate crumb that just melts in your mouth. The name “Lofthouse” actually comes from the Lofthouse family, who were pioneers in the cookie aisle at grocery stores, and their signature cookie became wildly popular. It’s essentially a slightly enriched cookie dough, often with a bit of sour cream or buttermilk, that gives it that signature softness and slight tang. They’re usually topped with a simple, sweet glaze and a generous sprinkle of colorful jimmies. It’s pure, unadulterated comfort food in cookie form!
Why you’ll love this recipe?
Okay, let’s get down to the nitty-gritty of why this Lofthouse cookie recipe is a keeper. First and foremost, the flavor is just *phenomenal*. It’s a perfect balance of sweet and subtly tangy, with a hint of vanilla that makes it utterly irresistible. The texture is where it truly shines – imagine biting into something that’s both soft and slightly chewy, with a delicate melt-in-your-mouth quality. It’s pure bliss! What I also love is just how incredibly simple this recipe is. You don’t need any fancy equipment or obscure ingredients. Everything is likely already in your pantry! I’ve tested this with store-bought vanilla extract, and it’s great, but if you have good quality vanilla, it really elevates the flavor. And the best part? They’re surprisingly budget-friendly! You can make a huge batch for a fraction of the cost of buying them. Plus, their versatility is a huge win. They’re perfect for birthdays, holidays, bake sales, or just a Tuesday afternoon. They don’t hold a candle to any store-bought cookie I’ve ever tried; they’re just that good. What I love most about this recipe is that it’s forgiving. Even if you’re a beginner baker, you’re going to nail these Lofthouse cookies. They’re just inherently happy cookies!
How do you make Lofthouse cookies?
Quick Overview
Making these Lofthouse cookies is surprisingly straightforward. You’ll start by creaming together your butter and sugar until light and fluffy, then incorporating your eggs and vanilla. Dry ingredients are whisked together separately before being gently combined with the wet. A key step for that signature softness is adding a touch of sour cream or Greek Yogurt. After a brief chill (just enough to make them handleable), you’ll scoop, bake until just set, and then cool them before a simple glaze and a flurry of sprinkles. It’s a process that takes under an hour from start to finish, making it a lifesaver on busy days!
Ingredients
For the Main Batter:
You’ll need 1 cup (2 sticks) of unsalted butter, softened to room temperature – this is crucial for proper creaming. Don’t try to rush this by microwaving it; just leave it out on the counter for an hour or two. For sweetness, we’re using 1 ¾ cups of granulated sugar. For that tender crumb and subtle tang, ½ cup of sour cream or plain greek yogurt works wonders. I’ve even used full-fat plain yogurt in a pinch, and it was delicious! Then, of course, there’s 2 large eggs, at room temperature for better incorporation, and 1 teaspoon of pure vanilla extract. You can also add ½ teaspoon of almond extract if you love that bakery flavor. For the dry ingredients, it’s 3 cups of all-purpose flour, 1 ½ teaspoons of baking powder for lift, and ½ teaspoon of salt to balance the sweetness.
For the Filling:
This recipe doesn’t traditionally have a separate filling like a thumbprint cookie, but if you wanted to add something fun, you could swirl in a little jam or some chocolate chips into the dough before baking. For the classic Lofthouse cookie, we’re focusing on the glaze!
For the Glaze:
This is the easy part! You’ll need 2 cups of powdered sugar, sifted to avoid lumps. Add 2 to 3 tablespoons of milk (or even a splash of heavy cream for extra richness) and ½ teaspoon of pure vanilla extract. If you want to get fancy, a tiny pinch of cream of tartar can help the glaze set a little better and give it a brighter white color.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab a couple of baking sheets and line them with parchment paper or silicone baking mats. This is my favorite trick for easy cleanup and ensuring the cookies don’t stick. You want a nice, even baking surface for your Lofthouse cookies.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your 3 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Whisking them together helps distribute the leavening agent evenly, which is key for consistent rise and texture in your Lofthouse cookies. Set this bowl aside for now.
Step 3: Mix Wet Ingredients
In a large bowl, using an electric mixer (a stand mixer with the paddle attachment or a hand mixer), cream together your softened 1 cup of unsalted butter and 1 ¾ cups of granulated sugar. Beat them on medium-high speed for about 3-5 minutes, until the mixture is light, fluffy, and pale yellow. This step incorporates air, which contributes to the cookie’s tender texture. Next, beat in your 2 large eggs, one at a time, mixing well after each addition. Then, stir in your 1 teaspoon of vanilla extract (and almond extract if you’re using it). Finally, add your ½ cup of sour cream or Greek yogurt and mix until just combined. Don’t overmix here; we just want everything to come together smoothly.
Step 4: Combine
Now, gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough at this stage! Overmixing can develop the gluten in the flour, leading to tough cookies, and we definitely don’t want that for our delicate Lofthouse cookies. Stop mixing as soon as you no longer see streaks of flour. The dough will be soft and slightly sticky, which is exactly what we’re looking for.
Step 5: Prepare Filling
As mentioned, for the classic Lofthouse cookie, there isn’t a separate filling. The magic is in the cookie itself and the glaze on top! So, we’re going to skip a specific filling step here and move right to shaping.
Step 6: Layer & Swirl
This recipe is all about scooping and baking. You can either use a large cookie scoop (about 2 tablespoons size) or roll the dough into balls. I find using a cookie scoop gives the most consistent results. Place the dough balls about 2 inches apart on your prepared baking sheets. These cookies don’t spread a *ton*, but they do puff up nicely. I usually gently press down on the tops of the dough balls with my palm or the bottom of a glass to give them a slightly flatter, more classic Lofthouse cookie shape. This also helps them bake more evenly.
Step 7: Bake
Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers look set but still slightly soft. You don’t want to overbake these; they’ll continue to cook slightly on the baking sheet. The exact time will depend on your oven and the size of your cookies. I usually check mine around the 9-minute mark. If they look a little underdone in the very center, that’s usually perfect!
Step 8: Cool & Glaze
Let the Lofthouse cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. It’s super important that they are fully cooled before you glaze them, otherwise, the glaze will just melt right off! Once they’re cool, whisk together the 2 cups of sifted powdered sugar, 2-3 tablespoons of milk, and ½ teaspoon of vanilla extract until you have a smooth, pourable glaze. It should be thick enough to coat the back of a spoon but thin enough to drip slightly. Dip the tops of the cooled cookies into the glaze, letting any excess drip off, and then immediately add your sprinkles before the glaze sets. This is the fun part!
Step 9: Slice & Serve
These Lofthouse cookies are best served at room temperature, once the glaze has set a bit. You can cut them in half if you want a slightly more manageable bite, or just enjoy them whole. They look absolutely beautiful stacked on a platter, and they’re always a crowd-pleaser. They’re so soft and tender that they practically fall apart in your mouth – in the best way possible!
What to Serve It With
These Lofthouse cookies are so wonderfully versatile, they fit in anywhere! For a casual breakfast, they’re fantastic alongside a steaming mug of coffee or a glass of cold milk. My kids love having one (or two!) with their morning cereal. For a more elegant brunch spread, arrange them on a tiered stand with fresh fruit and other pastries. They add such a cheerful pop of color! As a dessert, they’re a dream. Imagine them after a hearty dinner, served with a scoop of vanilla ice cream or a side of fresh berries. The slight tang of the cookie complements rich desserts beautifully. And for those cozy, in-between-meal moments, they’re pure perfection. They’re amazing with a cup of hot chocolate on a rainy afternoon or a chilled iced tea on a sunny day. My family has a tradition of serving these during our summer movie nights outdoors; they feel special enough for an occasion but are easy enough for a casual gathering. Seriously, they’re a hit with any beverage you can think of!
Top Tips for Perfecting Your Lofthouse Cookies
Over the years of making these Lofthouse cookies, I’ve picked up a few tricks that I think really elevate them. First, when it comes to the butter and sugar creaming, don’t skimp on the time! It’s the foundation of a tender cookie. Aim for that pale, fluffy texture. For the sour cream or Greek yogurt, using full-fat versions will give you the richest, most tender cookie. If you only have low-fat, it’ll still work, but the texture might be slightly less decadent. When you’re combining the wet and dry ingredients, remember the golden rule: don’t overmix! Just bring them together until there are no dry streaks. A few tiny lumps are better than overmixing. For shaping, using a cookie scoop ensures uniformity, which helps them bake evenly. If you find your dough is too sticky to handle, pop it in the fridge for about 15-20 minutes. It makes it much easier to scoop. When it comes to baking, keep an eye on them! Ovens can vary so much. You want them to look set in the middle, but not browned. They’ll firm up as they cool. For the glaze, the consistency is key. If it’s too thick, add milk a teaspoon at a time. If it’s too thin, add more powdered sugar. And for the sprinkles, have them ready to go! Once the glaze is on, the sprinkles need to go on immediately before it starts to set. If you’re feeling adventurous with flavor swaps, try adding a little lemon or orange zest to the dough for a citrusy twist, or a pinch of cinnamon for a warmer spice. My biggest lesson learned was about the cooling process – patience is a virtue! Letting them cool completely before glazing prevents a melty mess and ensures the glaze adheres beautifully.
Storing and Reheating Tips
These Lofthouse cookies are so delightful, and thankfully, they store really well, meaning you can enjoy their soft goodness for days! At room temperature, they’ll stay fresh for about 3-4 days. Make sure they’re completely cooled and then store them in an airtight container. I like to place a piece of parchment paper between layers if I’m stacking them to prevent the glaze from sticking. If you need them to last a bit longer, the refrigerator is your friend. They can be stored in the fridge for up to a week, again, in an airtight container. They might firm up slightly in the fridge, but they’ll soften up again at room temperature. For longer storage, you can absolutely freeze these Lofthouse cookies. I usually freeze them unfrosted, either plain or with the glaze already set. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 2-3 months. To thaw, simply remove them from the freezer and let them come to room temperature, still in their wrapping, for a few hours. If you plan to freeze them with the glaze, make sure the glaze is fully set and dry before wrapping. Reheating isn’t usually necessary as they are meant to be enjoyed at room temperature, but if they’ve been refrigerated and you want to soften them up a bit, a few seconds in the microwave on low power can do the trick, or just let them sit out for a bit.
Frequently Asked Questions
Final Thoughts
Honestly, making these Lofthouse cookies from scratch has been such a joy, and I truly hope you’ll give them a try. They’re proof that you don’t need to be a professional baker to create something truly magical in your own kitchen. The way they puff up into soft, pillowy perfection, the sweet, creamy glaze, and that final flourish of colorful sprinkles – it just makes every bite feel like a celebration. They’re more than just cookies; they’re little moments of happiness that are perfect for sharing. If you love the idea of a soft, sweet cookie but are looking for something a little different from your average sugar cookie, these are absolutely the ones for you. I’ve found that readers who enjoy this recipe also tend to love my recipe for soft-baked snickerdoodles and my classic chocolate chip cookies, so be sure to check those out too! I can’t wait to hear what you think when you bake these Lofthouse cookies. Drop a comment below and let me know how yours turned out, or share your favorite sprinkle colors! Happy baking, my friends!
Lofthouse cookies
Ingredients
Cookie Ingredients
- 2 cups cake flour
- 1.5 tablespoons cornstarch
- 0.5 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.25 cup sour cream room temperature
Frosting Ingredients
- 0.25 cup unsalted butter softened
- 1 cup powdered sugar
- 0.5 teaspoon vanilla extract
- 0.1 teaspoon kosher salt dash
- 2 tablespoons heavy cream
- 1 drop pink gel food coloring
- 0.25 cup jimmies colored sprinkles
Instructions
Preparation Steps
- In a medium mixing bowl, whisk cake flour, cornstarch, baking powder, and salt together. Set aside.
- In a large mixing bowl, beat butter and granulated sugar together until combined. Add in egg, vanilla, and almond extracts.
- Stir in sour cream and mix until well blended.
- Add in dry ingredients and mix until just combined, using a rubber spatula to scrape down the sides. Do not over mix. Cover with plastic wrap and chill in the refrigerator for a minimum of 60 minutes.
- To portion out the dough, scoop about 3 Tablespoons of cookie dough, dust hands with powdered sugar, and roll dough into a ball.
- Preheat oven to 350 degrees F (175 C).
- Place on parchment paper lined baking sheet, about 3 inches apart. Flatten cookies with the bottom of a glass or flat measuring cup, dipped in powdered sugar. Cookies should be between 0.5 inch and 0.25 inch thick.
- Bake cookies for 9-11 minutes; rotating the baking sheet halfway through. Cookies should be just lightly golden - NOT BROWN. Cookies will continue to bake on the cookie sheet while cooling. Cool completely before adding the frosting.
- For frosting, beat butter for 1-2 minutes, or until it has lightened in color and is creamy.
- Add in the powdered sugar, vanilla, salt and heavy cream, a Tablespoon at a time, until the desired consistency is reached. Add food coloring to tint, if desired.
- Frost cookies, leaving a small rim of the cookie exposed. Top with sprinkles or jimmies.
