Lofthouse Style Sugar Cookies are the answer if, like me, you’ve stood in the grocery store bakery aisle, staring at those fluffy, pastel-frosted circles, thinking, “Could I REALLY make these at home?” Maybe you’ve bought them for a birthday, a bake sale, or just because Monday was too much. The memories, right? Soft cookies, thick swirls of sweet frosting, and plenty of sprinkles. If you’re tired of flat, average cookies, and want a batch that could charm anyone, you are in the right spot. Stick around and you’ll give even your favorite one-pot weeknight meals a sugary run for their money.
Why You’ll Love Lofthouse Style Sugar Cookies
Okay, real talk. There are sugar cookies, and then there are Lofthouse Style Sugar Cookies. These are the kind you bite into and immediately forget that awkward thing you said in sixth grade. No, seriously. They’re pillowy soft, almost like little cakes dressed up as cookies.
Each bite is a flashback to after-school snacks or office parties, only better when you make them yourself.
They’re super easy for beginners, but honestly, they land on “five-star” territory with a few tricks. I dare you not to love the thick, dreamy frosting because, let’s be honest, it’s honestly half the reason anyone even eats these. Plus, you can change up colors to fit literally any event (hello, DIY baby showers). They even work for people who “don’t like cookies” which, frankly, I don’t trust those people, but that’s a story for another day.
Ingredients You’ll Need
- All-purpose flour (don’t go all “healthy” here, trust me)
- Baking powder
- Baking soda
- Salt
- Unsalted butter, super soft
- Granulated sugar
- Big old eggs
- Sour cream (yup, the secret fluff-booster)
- Vanilla extract
- For the frosting: more butter, more vanilla, powdered sugar, and a splash of milk
- Sprinkles. Optional but, come on, are they really?
Step-by-Step Instructions
First, preheat your oven to 350 degrees. Not too hot, not too cold just right for these.
Next, cream together the butter and sugar until it’s light and fluffy. Use a mixer if you have one, or strong arms if you skipped arm day (guilty). Toss in your eggs and vanilla, and beat ‘em in real good. Now add the sour cream. Don’t overthink it, just mix until it looks smooth.
Grab another bowl. Mix flour, baking soda, baking powder, and salt. Add that dry mix to the wet stuff, slow, until it’s all just combined. Really it’s okay if it looks a little ragged.
Scoop out generous mounds onto your lined baking sheet. Give them room because they puff. Bake around 10-12 minutes. You want soft, not golden. If you see browning, yank ‘em out fast.
Let the cookies cool. Now, frosting time! Beat butter until fluffy, toss in powdered sugar, milk, more vanilla. Keep tasting til it’s how you like it. Spread thick on cooled cookies, then sprinkle away.
Snack Cravings, Served the Sweet & Savory Way
Lazy Bites is my little corner for those irresistible nibbles we all love melty cheese pulls, sugar-dusted treats, and easy sides that come together without stress. I think of it as the place you turn when you want something satisfying but don’t feel like spending an hour in the kitchen. These recipes are quick, cozy, and always a little indulgent. Whether it’s a Saturday afternoon, a family movie night, or just a quick pick-me-up before dinner, you’ll find a bite that feels homemade but takes only minutes. Find your snack fix today.
Pro Tips & Sweet Variations
Now, if you want the fluffiest possible result, handle that dough gently. Don’t go rogue with a rolling pin it squishes all the air out.
For soft cookies that stay soft, do not overbake. Seriously. Speaking from baking trauma here.
Wanna switch things up? Use almond extract instead of some vanilla. Holidays? Tint the frosting green or red. Go wild with lemon zest for spring, or try chocolate sprinkles if you’re in a rebellious mood. You can also thin out the frosting to use it as a dip for the cookies. Yes, I’ve done it.
Perfect for those times you want to show off a bit these cookies turn out way better than almost any bakery find, trust me.
| Tip | Description |
|---|---|
| Use Softened Butter | Having your butter at room temperature makes creaming with sugar easier for fluffier cookies. |
| Chill the Dough | Chilling your dough for 30 minutes helps prevent spreading, keeping that thick cookie shape. |
| Don’t Overmix | Overmixing can lead to tough cookies, so mix just until ingredients come together. |
| Frost Completely Cool Cookies | Wait for the cookies to cool to avoid melting the frosting into a mess. |
| Experiment with Flavors | Add lemon zest or almond extract to give your cookies a new dimension. |
Perfect Pairings & Serving Ideas
- Hot cocoa with extra marshmallows is hands down my favorite thing to drink with these.
- Fresh berries bring out the sweet, cakey flavor (and make you feel like it’s health food, haha).
- Try serving beside One Pot Turkish Style Ground Turkey Skillet for a “dessert after dinner” win.
- DIY cookie-decorating parties. Just set up a sprinkles station and unleash chaos.
Storage & Make-Ahead Tips for Lofthouse Style Sugar Cookies
Lofthouse Style Sugar Cookies actually improve on day two. That’s not even an exaggeration. Store ‘em in a sealed container, and they’ll stay pillowy for four to five days frosting and all.
Want to make ahead? Bake the cookies, but don’t frost until ready to serve. You can freeze unfrosted cookies for up to two months. Let them thaw, then frost as usual.
If you somehow end up with leftover frosting, it doubles as the world’s best graham cracker dip. No judgment. You’re welcome.
FAQs About Lofthouse Style Sugar Cookies
My cookies turned out flat instead of fluffy. What gives?
Probably too much mixing or not enough baking powder. Also, check that your butter wasn’t melted or too warm.
Can I make these gluten-free?
Yes, a good 1:1 gluten-free flour usually works. Texture might change a bit, but the cookie magic is still there!
Can I use yogurt instead of sour cream?
I’ve tried it and it works plain Greek yogurt is best. You might notice just a tiny tang.
Do I really have to wait for the cookies to cool before frosting?
Yes, unless you want a melty mess! Trust me, patience tastes better.
Nutrition Notes
Let’s be real, these are cookies. You’re not here for kale. Each Lofthouse Style Sugar Cookie is pretty rich, thanks to butter and sour cream and that glorious frosting. Small cookies are about a hundred-ish calories each, big ones push more.
You could use light sour cream if you wanna kid yourself (I’ve done it, still pretty good). If you’re watching sugar try halving the frosting, or go with a lighter glaze.
But hey, sometimes you just need the real deal. That’s what these are.
Sweet Endings and Final Cookie Thoughts
In the spirit of keeping things real, Lofthouse Style Sugar Cookies are one of those bakes that somehow please everyone. They’re soft, dreamy, and easy enough for even newer bakers to tackle with confidence. I honestly think making them at home is just as fun as eating them maybe more. If you’re ready to try your hand, I totally recommend checking out the Copycat Lofthouse Sugar Cookies (COPYCAT) – Sugar Geek Show recipe, it’s helped me perfect my own version. Cookie decorating makes for a perfect family afternoon or party centerpiece, and hey, if you ever want to balance out the sweets, remember a savory one-pot meal to go with it. Trust me, you’ll never look at store-bought again.
Lofthouse Style Sugar Cookies
Ingredients
For the Cookie Dough
- 4 cups All-purpose flour Don’t go all ‘healthy’ here.
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter Super soft, at room temperature.
- 1 cup Granulated sugar
- 2 large Eggs Big old eggs.
- 1 cup Sour cream The secret fluff-booster.
- 2 teaspoons Vanilla extract
For the Frosting
- 1 cup Unsalted butter For frosting.
- 4 cups Powdered sugar
- 2 teaspoons Vanilla extract
- 2 tablespoons Milk A splash for consistency.
- Sprinkles Optional, but recommended.
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- Cream together the butter and sugar until it’s light and fluffy.
- Add the eggs and vanilla; beat until combined.
- Mix in the sour cream until smooth.
- In another bowl, mix flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
- Scoop generous mounds onto a lined baking sheet, giving them ample space to puff up.
Baking
- Bake for 10-12 minutes until soft and not golden brown.
- Allow them to cool before frosting.
Frosting
- Beat the butter until fluffy, then add powdered sugar, milk, and vanilla. Mix until combined and to your liking.
- Spread thickly on the cooled cookies and decorate with sprinkles.
Notes
Nutrition
What’s Sweet in Your Kitchen?
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Let’s keep sharing joy one delicious bite at a time.
