Bakery Style Soft Frosted Sugar Cookies

Those incredibly soft, melt-in-your-mouth sugar cookies from the grocery store bakery often feel like a special treat, adorned with vibrant frosting and fun sprinkles for every season. Imagine being able to recreate that beloved bakery magic right in your own kitchen, any time you desire. This recipe for **Lofthouse Sugar Cookies** isn’t just a close imitation; it’s a guide to baking perfect, pillowy soft cookies that taste even better than the store-bought version, bringing pure joy with every bite. Easy to make and utterly delicious, these cookies are destined to become a new family favorite.

For years, my household, especially my husband, has been absolutely smitten with these distinctive sugar cookies. They never lasted long in our pantry once I brought them home from the store. This love for the bakery-style sugar cookies eventually led me to change my weekly shopping habits. I found myself unable to resist their charm, often adding multiple packages to my cart whenever I saw them displayed tempting in the aisles. It was a delightful indulgence, but also a frequent one, sometimes prompting cashiers to jokingly ask if I was hosting a massive party!

To curb the irresistible urge and the ever-growing cookie mountain, I began doing my grocery shopping online. Out of sight, out of mind, mostly. But even then, the craving would strike, and my husband would still ask for “those cookies.” That’s where this incredible copycat recipe comes in. Now, instead of buying them, I can whip up a batch of these glorious **homemade Lofthouse sugar cookies** whenever the mood strikes. Not only do I have more control over the quantity, ensuring we enjoy them as a treat rather than an everyday staple, but the experience of baking them at home also adds a wonderful, personal touch that no store-bought item can replicate.

There’s something uniquely satisfying about homemade cookies. They carry the warmth of your kitchen, the care of your hands, and an unbeatable freshness that elevates them beyond anything you can purchase. These **Lofthouse-style cookies** are no exception; they are a true labor of love that rewards you with an unparalleled taste and texture. From the moment the aroma fills your home to that first tender bite, you’ll understand why baking these yourself is a superior choice. This recipe isn’t just about making cookies; it’s about creating memories and enjoying a wholesome, delectable treat made with love.

Mastering the Art of Lofthouse Cookies at Home

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What Makes These Lofthouse Sugar Cookies So Special?

The signature characteristic of **Lofthouse sugar cookies** is their incredibly soft, pillowy, and almost cake-like texture, setting them apart from traditional crispier or chewier sugar cookies. This unique softness comes from a special ingredient: sour cream. Incorporating sour cream into the dough not only adds moisture but also a slight tang that perfectly balances the sweetness, resulting in a wonderfully tender crumb. Unlike standard sugar cookies that are often rolled out and cut into various shapes, these cookies are typically rolled into balls and then gently flattened before baking, contributing to their distinct appearance and uniformly soft bite. They are also famously topped with a generous layer of vibrant, creamy buttercream frosting, often adorned with colorful sprinkles, contrasting with the crispier royal icing typically used on traditional cut-out sugar cookies. It’s this combination of unique ingredients and preparation methods that gives them their iconic, irresistible charm.

Frequently Asked Questions About Baking Lofthouse Sugar Cookies

How do I properly store leftover Lofthouse cookies to keep them fresh?

To maintain the delightful softness and freshness of your **Lofthouse cookies**, proper storage is key. The best method is to place them in a large, airtight container at room temperature. A spacious plastic container with a secure lid or a large zip-top bag works perfectly. Before stacking your cookies, ensure the buttercream frosting has completely set. This usually takes an hour or two at room temperature. Stacking them too soon can smudge the frosting and cause them to stick together. Stored correctly, these cookies will remain wonderfully soft and delicious for up to 3-5 days. If you want to keep them longer, you can freeze them (frosted or unfrosted) in an airtight container for up to 3 months, thawing at room temperature before serving.

How many cookies does this recipe yield?

This recipe is designed to produce a generous batch, typically yielding about 4 dozen regular-sized cookies. That’s a fantastic quantity, perfect for sharing at gatherings, holiday parties, or simply ensuring you have enough to satisfy those sweet cravings! However, it’s worth noting that the exact number can vary depending on how large or compact you roll your dough balls. Some bakers have reported slightly fewer cookies, which might be due to forming larger portions of dough. For consistent results, aim to measure approximately 3 tablespoons of dough per cookie. If you prefer a smaller batch, this recipe can easily be halved without compromising the quality or taste.

Can I double this recipe for a larger gathering?

Absolutely! This **Lofthouse sugar cookie recipe** doubles beautifully, making it an excellent choice for events where you need a substantial quantity of treats. Imagine impressing everyone at a bake sale, a school function, a potluck, or a festive holiday party with a huge platter of these delightful cookies. They are guaranteed to disappear in a flash, so don’t hesitate to prepare a double batch if you’re expecting a crowd or simply want to stock up. Just make sure you have enough mixing bowls and baking sheets to accommodate the larger volume of dough and cookies!

Should I use salted or unsalted butter for these cookies?

When it comes to butter, you have a bit of flexibility. While my original recipe was developed using unsalted butter, which is often preferred in baking for precise control over salt content, I’ve also successfully made these cookies with salted butter. The results were equally delicious! If you are mindful of your sodium intake, or if you prefer a less pronounced salty note in your sweet treats, unsalted butter is the way to go. Otherwise, feel free to use whichever type of butter you have on hand. The subtle difference in flavor will primarily come down to personal preference, and both options will contribute to the rich, tender texture of these **bakery-style sugar cookies**.

Why is chilling the dough so important for Lofthouse cookies?

Chilling the dough is a non-negotiable step in this recipe, and it plays a crucial role in achieving the perfect **soft sugar cookie** texture and shape. Firstly, as the dough chills, the butter solidifies, which prevents the cookies from spreading too much in the oven, ensuring they maintain their thick, pillowy form. Secondly, chilling allows the flour to fully hydrate, resulting in a more tender and cohesive dough that is much easier to handle and roll into smooth balls. It also helps to deepen the flavors, giving the final cookie a richer taste. While a minimum of 3 hours is recommended, chilling the dough overnight yields the best results, so plan accordingly and do not skip this essential step for truly professional-looking and tasting cookies.

Can I use gluten-free flour for this recipe?

While I haven’t personally tested this recipe with gluten-free flour yet, it’s a modification I’m eager to try! If you’re looking to make **gluten-free Lofthouse sugar cookies**, I would recommend using a 1:1 gluten-free baking blend that is specifically designed for substituting regular all-purpose flour in recipes. These blends typically contain xanthan gum and other ingredients that help replicate the texture of traditional flour, often requiring no additional adjustments to the recipe. Please be aware that the final texture might differ slightly from the original; they may not be quite as soft or pillowy, but they should still be delicious. If you do give it a try, I would love to hear about your experience and how they turned out!

What is the correct way to measure flour for baking?

Accurate flour measurement is crucial for baking success, especially for cookies where a delicate balance of ingredients creates the desired texture. The universally recommended method is the “spoon and level” technique. First, fluff the flour in its container with a spoon to aerate it. Then, gently spoon the flour into your dry measuring cup until it overflows. Finally, use the flat edge of a knife or a straight spatula to level off the excess flour, ensuring you have a precise, un-packed measurement. Avoid scooping directly from the bag or container with your measuring cup, as this compresses the flour, leading to too much flour in your recipe. Too much flour will result in dry, dense, and crumbly cookies, rather than the **pillowy soft Lofthouse sugar cookies** we’re aiming for.

Do I really need to sift the flour?

Yes, sifting the flour is a highly recommended step that contributes significantly to the signature lightness and softness of these **Lofthouse sugar cookies**. Sifting serves two main purposes: it aerates the flour, breaking up any clumps and incorporating air, which results in a lighter, more tender cookie. It also ensures that the dry ingredients (flour, baking powder, baking soda, and salt) are evenly distributed, leading to uniform rising and texture in every cookie. You can sift flour in a few ways: using a fine-mesh sieve or colander, shaking it over your bowl, or simply whisking the flour vigorously for several minutes to achieve a similar aeration. For an even lighter and airier cookie, you could consider using cake flour, although all-purpose flour, properly sifted, works beautifully.

Easy Lofthouse Sugar Cookies Recipe

Ingredients for Lofthouse Sugar Cookies

• 1 cup granulated sugar
• 1/2 cup butter – softened to room temperature
• 2 eggs
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 3 cups all-purpose flour (for even fluffier cookies, use cake flour)
• 1-1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp table salt

Ingredients for the Frosting

• 1/2 cup butter – softened to room temperature
• 2 cups confectioner’s sugar
• 1 tbsp milk
• 1 tsp vanilla extract
• Optional toppings: holiday sprinkles, M&M’s, or nuts

Instructions for Making Lofthouse Sugar Cookies

1. Combine flour, baking powder, baking soda, and salt in a small bowl and SIFT WELL. Set aside.
2. In a large mixing bowl, combine butter and sugar. Beat on high until light and fluffy.
3. Add in sour cream, eggs, and vanilla, and beat until combined.
4. Lower the mixer to the lowest speed and slowly beat in the flour mixture until just combined. Be careful not to overmix.
5. Cover the dough with plastic wrap and refrigerate for a minimum of 3 hours, but it is best to chill overnight for optimal results.
6. Once the dough is thoroughly chilled, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
7. Line baking sheets with parchment paper to prevent sticking and ensure even baking. Set aside.
8. Measure approximately 3 tablespoons of dough per cookie. Use your hands to roll the dough into smooth, uniform balls.
9. Place the rolled dough balls on the prepared cookie sheet, ensuring a 1-inch spacing between each cookie to allow for slight spreading.
10. Use the bottom of a drinking glass or a flat-bottomed measuring cup to SLIGHTLY flatten each ball of dough. Do not flatten completely.
11. Bake for 11-12 minutes. The cookies will still look slightly under-baked and very soft when you remove them from the oven; this is key to their pillowy texture.
12. Carefully transfer the baked cookies to a wire rack to cool completely to room temperature.
13. Once the cookies have cooled, they are ready for decorating with frosting and your favorite toppings.

Instructions for the Frosting

1. In a mixing bowl, beat the softened butter for about 30 seconds until creamy.
2. Slowly add the confectioner’s sugar, one cup at a time, beating until smooth.
3. Stir in the milk and vanilla extract, continuing to beat until the frosting is light, fluffy, and spreadable. If needed, add a tiny bit more milk or sugar to reach your desired consistency.
4. Use a knife or an offset spatula to spread a generous layer of frosting over the tops of the cooled cookies.
5. Immediately add your desired sprinkles or other toppings before the frosting sets.

Products I Love When Making These Copycat Lofthouse Sugar Cookies…

This **copycat recipe for Lofthouse Sugar Cookies** is incredibly straightforward and yields truly delicious results. If you’re like me, you probably already have most of these baking essentials on hand. However, if you’re new to making these super soft sugar cookies, or simply looking to upgrade your kitchen tools, I’ve compiled a list of my go-to items that make the process a breeze. Investing in quality tools can make a significant difference in your baking experience and the final outcome of your cookies. You’re going to fall in love with how easy and rewarding it is to make these at home!

• All-Purpose Flour
• Granulated Sugar
• Vanilla Extract
• Baking Powder
• Baking Soda
• Table Salt
• Confectioners’ Sugar
• Holiday Sprinkles
• Leaf Green Food Color
• Variety Food Color Set
• Rainbow Nonpareils
• Assorted Colors – Jimmies Sprinkles Dessert Decorating
• Parchment Paper
• 3/4 Sheet Pans
• Stand Mixer
• Large Mixing Bowl
• Spatulas
• Measuring Cups
• Measuring Spoons

These truly are the perfect sugar cookies!

Other Creative Copycat Cookie Recipes

If you’re as enamored with this **Lofthouse Sugar Cookies copycat recipe** as I am, you’ll be thrilled to discover these other fantastic and easy cookie recipes. Each one offers a unique taste of bakery-quality treats, made right in your own kitchen!

Copycat DoubleTree Hotel Cookies: Experience the iconic taste of those warm, chunky chocolate chip cookies, recreated for your home.

Samoa Cookies: Indulge in the irresistible combination of toasted coconut, caramel, and chocolate drizzle with this homemade version of a classic.

Star Crunch Cookies: A nostalgic treat featuring chewy caramel and crisp rice, all coated in chocolate.

Frosted Animal Cookies: Bring back childhood memories with these sweet, colorful, and playful frosted cookies.

Mrs. Field’s Chocolate Chip Cookies: Achieve that perfectly chewy and soft chocolate chip cookie, just like the famous bakery.

Homemade Crunch Bars: A delightful blend of chocolate and crispy rice, simple to make and utterly satisfying.

Chocolate Malted Crunch Ice Cream: For those who love a frozen treat, this creamy, crunchy ice cream is a dream come true.

Copycat Girl Scout Lemonades: Enjoy the bright, zesty flavor of lemon shortbread cookies, perfect for any time of year.

Christmas M&M Sprinkle Cookies: Thick, chewy holiday cookies loaded with festive sprinkles and M&M’s.

Reese’s Pieces Cookies: Soft-baked peanut butter cookies bursting with Reese’s Pieces, a peanut butter lover’s delight.

Christmas Sprinkle Cookies: Show off your holiday spirit with these adorable and easy-to-make sprinkle cookies.

Jack Frost Pinwheel Cookies: Beautiful blue and white pinwheel cookies, coated in sanding sugar and snowflake sprinkles.

Red Velvet Crinkle Cookies: Soft and chewy crinkle cookies packed with white chocolate chips, ideal for holidays.

Peanut Butter Cookie Cups: Mini Reese’s Peanut Butter Cups nestled in peanut butter cookie cups, perfect for gifting.

Classic Shortbread Cookies: Simple, buttery goodness in these universally loved, easy-to-make cookies.

Quarter Pound Chocolate Chip Cookies: Impress any crowd with these truly huge, buttery, and chocolatey cookies.

Chocolate Crinkle Cookies: An easy and nostalgic Christmas cookie that makes a wonderful gift.

Easy Sugar Cookie Recipe: A no-chill recipe for soft and chewy sugar cookies, perfect every time.

3-Ingredient Peanut Butter Cookies: The easiest peanut butter cookies you’ll ever make, wonderfully soft and chewy.

Best Soft Sugar Cookies Recipe for Every Occasion

These **Lofthouse Sugar Cookies** are truly a celebration in every bite – soft, sweet, and perfectly frosted, they bring a smile to anyone’s face. Whether you’re baking for a special occasion, a holiday, or just to brighten an ordinary day, this recipe delivers bakery-quality results with the comfort of homemade. I encourage you to try this recipe and experience the sheer joy of creating these delightful treats. If you love this **recipe for Lofthouse Sugar Cookies** as much as I do, please consider leaving a five-star review and help me share the joy by sharing on Facebook and Pinterest!

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Lofthouse Sugar Cookies

• Course: Dessert
• Servings: 48 cookies
• Prep Time: 10 mins
• Cook Time: 10 mins
• Chill Time: 3+ hrs

These pillowy soft Lofthouse Sugar Cookies are what sugar cookie dreams are made of. Easy to make & oh so sweet & delicious! You’ll love these cookies!

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Ingredients

COOKIES

• 1 cup granulated sugar
• 1/2 cup butter – softened to room temperature
• 2 eggs
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 3 cups all-purpose flour – For even fluffier cookies, use cake flour
• 1-1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp table salt

FROSTING

• 1/2 cup butter – softened to room temperature
• 2 cups confectioner’s sugar
• 1 tbsp milk
• 1 tsp vanilla extract
• OPT toppings – holiday sprinkles, M&M’s or nuts

Instructions

1. Combine flour, baking powder, baking soda & salt in a small bowl & SIFT WELL. Set aside.
2. In a large mixing bowl, combine butter & sugar. Beat on high until light & fluffy.
3. Add in sour cream, eggs & vanilla & beat until combined.
4. Lower the mixer to the lowest speed & slowly beat in the flour mixture until just combined.
5. Cover with plastic wrap & refrigerate for a minimum of 3 hours, but it is best to chill overnight.
6. Once the dough is chilled, preheat the oven to 350 degrees.
7. Line baking sheets with parchment & set aside.
8. Measure 3 tbsp of dough per cookie & use your hands to roll the dough into smooth balls of dough.
9. Place on the prepared cookie sheet leaving 1″ spacing between cookies.
10. Use the bottom of a glass to SLIGHTLY flatten each ball of dough.
11. Bake 11-12 minutes – the cookies will look under-baked.
12. Carefully transfer the cookies to a wire rack to cool.
13. Once the cookies have cooled to room temperature, they are ready for decorating.

For the frosting

1. Beat the butter for about 30 seconds.
2. Slowly beat in confectioner’s sugar, one cup at a time & then the milk & vanilla.
3. Use a knife or offset spatula to spread the frosting over the tops of the cookies & then add desired sprinkles.

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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