Copycat Lofthouse Cookies: Soft Sugar Cookies Recipe
These babies are my take on Copycat Lofthouse Cookies that you get at the grocery store and can’t get enough of. You know the kind! They come in a plastic see through box with a dozen perfectly frosted cookies. Every single bite is sweet, cakey and loaded with frosting and sprinkles. They are like crack at my house! Nobody can get enough of them. Keep scrolling to see how you can make some for your family.
These copycat Lofthouse Cookies are SO good! The best part is that you are getting a sugar cookie that requires no chilling or rolling of the dough.
When families bring these store bought cookies to an event {i.e.-a basketball banquet} they are always the first to go. People actually flock to them. They are iconically delicious.
It doesn’t matter what I bring for dessert! I could be making Texas Sheet Cake Cookies or Half Moon Cookies for heaven’s sake and the store bought cookies win every time! That is why I went on a mission to make them myself.
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Tips & tricks to achieve the most delicious cookies of your life!
How to Make Soft Sugar Cookies with no Chilling or Rolling
Begin by creaming together the butter and sugar in a medium bowl using a hand mixer {or by hand or with a stand mixer}.
Then add sour cream, 1 egg and 1 egg yolk and vanilla. Mix until everything is nicely combined.
Lastly, add your dry ingredients {flour, baking powder, baking soda and salt}. Mix just until you have a really nice and scoopable cookie dough.
Using a medium cookie scoop, scoop mounds of dough into your hand and roll them into smooth balls of dough.
We do this because we want a smooth and even cookie. Place them onto a silicone mat {or parchment} covered baking sheet.
To make sure that they bake the way we want them to, take the bottom of a glass {that has been lightly floured} and press down on each cookie slightly.
Bake in a 375 degree oven for 8-10 minutes or until the cookies are well set and starting to turn golden around the edges.
This is one cookie that we want to bake a little longer than normal because we are hoping for a cake-like cookie. The key is to not over bake them until they are turning golden brown on the top.
Remove from the oven and let them cool on the cookie sheet for 10 minutes. Then transfer to a cooling rack. Continue with the rest of the dough.
5 Tips for Making Soft Copycat Lofthouse Sugar Cookies
- Roll the cookies in your hand to get a smooth cookie. When you scoop cookies they can sometimes have jagged edges, so rolling them gives them a more polished look.
- Adding sour cream gives them the little extra liquidy-y solid to make them creamy/cakey.
- Giving the dough an extra egg yolk gives the cookie extra tenderness.
- Add shortening to the frosting. It doesn’t have to be a lot but most bakeries use it. I prefer the butter flavored.
- Use a piping bag to get a nice and thick layer of frosting. Bakeries don’t skimp on the frosting.
Once all of the cookies have been baked and cool, you can turn your attention to the frosting. Whip the butter and butter flavored shortening together with a hand held mixer {or by hand}, then add the powdered sugar, vanilla and milk.
Mix until you have a good spreadable consistency {add a little more milk if you need to}. Then add a couple of drops of pink food coloring and stir to combine.
I used a piping bag to get an even round amount of frosting on each cookie but you could also use an off-set spatula to get the same affect.
Before the frosting sets, give each cookie a healthy sprinkling of colored sprinkles. You might want to gently push them into the frosting.
It takes about 30 minutes to 1 hour for the frosting to set enough to be able to stack the cookies. But that doesn’t mean you can eat one {or 5}.
These cookies were gone at my house in about half of an afternoon. Everyone went crazy for them! Who doesn’t love a good sugar cookie?
Especially one that is soft and perfect! Make these for yourself and see just how simple it is to have all of this deliciousness at your house.
Do you love soft cookies? Try these recipes…
- Soft Chocolate Chunk Cookies
- Soft Snickerdoodles
- Soft Oatmeal Scotchies
- Soft Gingerdoodles
- Soft and Chewy Chocolate Chip Cookie Bars
Soft Sugar Cookies
Ingredients
- 1/2 cup butter {softened}
- 1 cup sugar
- 1/3 cup sour cream
- 1 egg & 1 egg yolk
- 1 1/2 tsp vanilla extract
- 3 cups all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Frosting
- 1/2 cup butter {softened}
- 1/2 cup butter flavored shortening
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2 tbsp milk
- pink food coloring
- 1/2 cup colored sprinkles
Instructions
- Preheat oven to 375°. Combine butter and sugar in a medium bowl and cream together using a hand held mixer {or by hand} until light and fluffy. Add sour cream, egg, egg yolk and vanilla extract, mix until everything is incorporated. Finally, add flour, baking powder, baking soda and salt. Mix until everything is just combined {do not over mix} and you have a thick dough.
- Using a medium cookie scoop, scoop mounds of dough into your hand and roll into a smooth ball. Place onto a cookie sheet covered with a silicone mat {or parchment paper}. Flour the bottom of a glass and press down lightly on each cookie. Bake for 8-10 minutes or until the cookies are just starting to brown around the edges and are completely set. You want to be sure to not under bake these cookie because we want a cakey consistency. Remove from oven and let cool on cookie sheet for 10 minutes. Move to cooling rack and continue to bake the rest of the cookie dough.
- While the cookies are cooling combine the butter and butter flavored shortening in a medium bowl. Mix with a hand held mixer {or by hand} until light and fluffy. Add powdered sugar, vanilla extract and milk. Mix until you have a smooth and thick frosting. Use a little more milk to thin out frosting if needed. Add a few drops of pink food coloring and mix until you have an even pink color.
- Either spread the frosting on each cookie with an off-set spatula or put the frosting in a piping bag and pipe the frosting in a thick layer on top of each cookie. Top with sprinkles and press them down lightly. Let the cookies set at room temperature for 30 minutes to 1 hour or until the frosting is set up to stack. Store in an airtight container at room temperature for up to 4 days. Freeze unfrosted cookies for up to 3 months.
