Name: Lofthouse Cookies Recipe
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter softened; 3/4 cup granulated sugar; 1/2 cup sour cream; 1 egg; 2 teaspoons vanilla extract; 1/4 teaspoon almond extract; 3 cups all purpose flour; 3/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional); 2 cups confectioners’ sugar; 2 tablespoons milk; Food coloring (optional); Sprinkles (optional)

Jump to Recipe· 4.8 from 8 reviews

If you’ve ever wandered the cookie aisle wondering how those ultra-soft, fluffy, and colorful treats like the iconic Lofthouse cookies are made, I’ve got you covered. This Lofthouse Cookies Recipe is a total game changer — it nails that melt-in-your-mouth texture with the perfect balance of sweetness and just the right hint of almond. Trust me, once you try this recipe, you’ll be making these little rounds of happiness over and over again. So, let’s dive in and I’ll walk you through every step to get bakery-quality cookies right in your own kitchen.

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Why This Recipe Works

Perfect Texture: The combo of sour cream and softened butter creates that classic tender, fluffy bite.
Balanced Flavors: Vanilla paired with a touch of almond extract takes these cookies from good to unforgettable.
Simple Frosting: Creamy, buttery frosting with just a hint of almond complements without overpowering.
Easy Decorating: Whether plain or with sprinkles, these cookies look as happy as they taste.

Three round cookies sit on a white plate placed on a white marbled surface, each cookie topped with a thick layer of creamy white frosting and sprinkled with red, green, and white jimmies. The cookies are light golden brown, soft in texture, and closely arranged on the plate, with one cookie slightly overlapping the other two. In the top right corner, a white square dish filled with the same colorful sprinkles rests on the surface, some sprinkles scattered around the plate and dish, adding a festive touch. A partially eaten cookie with white frosting and sprinkles is visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Getting your ingredients right is half the battle with the Lofthouse Cookies Recipe. This mix blends pantry staples with just a few magic touches — like sour cream for moisture and almond extract for flavor depth — making an unbeatable cookie dough that bakes up soft and pillowy every time.

Unsalted butter: Use softened butter for easy creaming; unsalted lets you control salt levels perfectly.
Granulated sugar: Provides the right sweetness and helps create the cookie’s tender texture.
Sour cream: Adds moisture and tenderness, keeping cookies soft even after baking.
Egg: Binds ingredients and contributes to structure without making cookies tough.
Vanilla extract: Essential for that warm, comforting flavor — don’t skip it!
Almond extract: Just a hint adds a lovely nutty aroma that’s signature to Lofthouse cookies.
All-purpose flour: The base for structure; sift it to avoid lumps and ensure even mixing.
Baking powder: Helps the cookies rise just enough for that soft, fluffy feel.
Baking soda: Adds a bit of leavening and browns the cookies subtly without crisping.
Salt: Balances sweetness and enhances all the other flavors.
Confectioners’ sugar: For smooth, creamy frosting that spreads beautifully.
Milk: Thins frosting for perfect spreading consistency.
Food coloring and sprinkles (optional): For future fun when you want to brighten them up or make them festive.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Lofthouse Cookies Recipe my own by switching up the extracts or frosting colors for different moods and holidays. It’s so easy to personalize — and you’ll have fun experimenting, too!

Variation: Sometimes I swap out the almond extract for peppermint around Christmas time — it adds a fresh twist that everyone adores.
Dietary tweak: For a dairy-free option, try using coconut yogurt instead of sour cream and vegan butter. It changes the flavor a bit but keeps the soft texture.
Color play: Adding food coloring to the frosting turns these plain cookies into show-stoppers at birthday parties or baby showers.

Step-by-Step: How I Make Lofthouse Cookies Recipe

Step 1: Creaming the Butter and Sugar to Perfection

Start by softening your butter to room temperature — this makes the creaming step easier and smoother. Using your stand mixer or hand mixer, beat the unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 3-4 minutes. I’ve noticed that this step is key for getting that signature soft texture in the cookie, so don’t rush it.

Step 2: Incorporate Wet Ingredients Gently

Next, add in the sour cream, egg, vanilla extract, and almond extract. Mix just until combined — over-mixing here can make your dough tough later. When I make these, I always remind myself: “Less is more” at this stage. The sour cream does its magic by keeping things moist and tender.

Step 3: Sift and Combine Dry Ingredients Carefully

Sift together your flour, baking powder, baking soda, and salt. This ensures no clumps and distributes the leavening agents evenly, so the cookies rise perfectly. Add the dry ingredients in three batches to the wet mix, blending well each time but without over-beating. A firm yet soft dough is exactly what you want.

Step 4: Shape and Flatten Your Cookies

Roll the dough into roughly 2-inch balls — I like to do this with lightly floured hands to keep things neat. Place them spaced well apart (about 2 inches) on a baking sheet lined with Silpat or parchment. Then, use a mini rolling pin or a regular one to gently flatten the balls to about 1/4 to 1/2 inch thickness. Don’t skip this step, as flattening helps them bake evenly and get that signature soft edge.

Step 5: Bake and Cool—Patience Pays Off

Bake the cookies at 400°F for exactly 7 minutes — they won’t brown on top, which might look underdone, but trust me, they’re perfectly baked inside. I’ve burned these before by leaving them too long, which takes away the softness, so set a timer! Let the cookies cool completely on a rack before adding frosting; this prevents the frosting from melting and sliding off.

Step 6: Creamy Frosting That Tops It All

Cream together the softened butter, vanilla, and almond extract until smooth. Gradually add confectioners’ sugar and mix well after each addition to avoid lumps. Add milk to get that perfect spreadable consistency, then whip until light and fluffy. If you’re feeling festive, now’s the time to add food coloring. Spread the frosting on each cooled cookie and immediately top with sprinkles if you want some extra fun and crunch.

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Pro Tips for Making Lofthouse Cookies Recipe

Room Temperature Ingredients: I always make sure my butter and egg are room temp so they blend seamlessly for a tender dough.
Don’t Over-Bake: The cookies look barely done at 7 minutes, but they firm up beautifully as they cool—overbaking kills the softness!
Use a Light Hand: When mixing dry with wet ingredients, mix just enough to combine to avoid creating dense cookies.
Frost When Cool: Always let cookies cool completely; frosting melts and becomes runny if cookies are warm.

How to Serve Lofthouse Cookies Recipe

A stack of five round sugar cookies, each with two layers: a light beige cookie base and a colorful frosting layer on top. The top cookie has a thick, textured green frosting sprinkled with red, green, and white rod-shaped sprinkles plus small white snowflake shapes. Below that, a cookie has a white frosting layer decorated with small green and red sugar crystals. The next cookie shows green frosting, followed by one with bright red frosting at the bottom that is smooth with some small white round sprinkles. The cookies sit on a glossy black surface with blurred festive lights in red, green, and yellow in the background, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While classic Lofthouse cookies are stunning with just colorful sprinkles, I like to get creative sometimes. A sprinkle of edible glitter or tiny pearl candies really adds a touch of elegance if you’re gifting or saving these for a special occasion. For holidays, themed sprinkles never fail to brighten up the tray.

Side Dishes

I love pairing these with a tall glass of cold milk or a hot cup of coffee. They also make for a sweet treat alongside afternoon tea or with some fresh berries and whipped cream if you want to turn it into a cute dessert plate.

Creative Ways to Present

When I’ve taken these to parties, I like to arrange them on a tiered dessert stand or package them in cellophane bags tied with ribbons for a homemade gift vibe. For birthdays, making a colorful cookie platter with different frosting shades always wows the crowd.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 4 days. To keep both the cookie and frosting soft, I layer them with parchment paper in between if stacking. This method really helps me maintain that “just-baked” texture.

Freezing

If I ever want to make a big batch ahead, I freeze the unfrosted cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe bag. When I’m ready to enjoy, I let them thaw and then frost fresh. Frosted cookies don’t freeze as well because the frosting texture can change.

Reheating

To refresh stored cookies, I pop them in the microwave for about 10 seconds—it’s amazing how the softness comes right back! Just don’t overdo it, or the frosting might soften too much.

FAQs

Can I use baking soda or baking powder alone in this Lofthouse Cookies Recipe?

This recipe uses both baking soda and baking powder because they work together to create a perfectly soft texture and slight rise without too much spread. Using only one might affect the texture and thickness, so I recommend sticking to the original combo for best results.
Why don’t these cookies brown like regular cookies?

Lofthouse cookies are baked at a high temperature for a short time and contain sour cream, which adds moisture and prevents browning. This leaves them soft and pale—exactly what makes them so dreamy. Don’t worry if they look underdone; they’re perfect once cooled.
Can I make the frosting ahead of time?

Absolutely! The frosting can be made a day ahead and stored in an airtight container in the fridge. Bring it to room temperature and give it a quick whip before spreading to restore that fluffy texture.
How can I make this recipe dairy-free?

To make these cookies dairy-free, swap sour cream for a coconut or almond-based yogurt and use a dairy-free butter substitute. For the frosting, vegan butter and a non-dairy milk work well. The texture is slightly different but still delicious.
Is there a way to make these gluten-free?

You can try substituting all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. Be sure to check the blend’s recommendations for best results. The cookies might spread a bit differently but will still taste great.

Final Thoughts

This Lofthouse Cookies Recipe holds a special place in my heart because it reminds me of cozy holiday baking sessions with family. The texture, the flavor, and the way they brighten up any gathering — it’s pure joy. I truly hope you enjoy making and sharing these soft, frosted delights as much as I do. Go ahead, give it a try — once you have this recipe nailed, your cookie game will be forever elevated.