Lofthouse Sugar Cookies are soft and tender, topped with a sweet frosting just like the ones you love at the grocery store!
You may already be loving our Rolled Sugar Cookies topped with Sugar Cookie Frosting but these sugar cookies take it to the next level with how soft and tender they are!
You know these cake-like soft sugar cookies, when you take a bite they completely melt in your mouth? Once you try this recipe they just might become your favorite cookie ever (even more than these Jaques Torres Chocolate Chip Cookies which take 3 days to make).
So what is the secret to a lofthouse style cookie? Cornstarch, sour cream, lots of chilling time and creaming the butter and sugar together until it is SUPER fluffy before just barely adding in the dry ingredients. So do not substitute ingredients in this cookie recipe. Most sugar cookie recipes are pretty standard, but this one requires a very specific flavor and texture, so the first time you make it be sure to follow the directions well.
Tips for Making Lofthouse Sugar Cookies:
- Be sure you chill this dough for at least two hours since you’re using room temperature butter.
- Cover your cookie dough well in plastic wrap to avoid it drying out.
- Your cookie dough needs structure or it will melt in the oven, so make sure your dough is well chilled.
- Cool baked cookies on a wire rack completely before frosting with buttercream frosting.
- Use a silicone mat or parchment paper on your cookie sheet to protect the bottom of the cookies from browning too much.
- Use the bottom of a glass to flatten your cookies, dip it in powdered sugar to keep the dough from sticking to it instead of using a rolling pin or cookie cutters.
- When adding in your food coloring, keep the mixer going and add in one drop at a time 5 seconds apart until you get to the color you like.
- Sour cream is not an ingredient you can skip in this recipe, do not use light or non-fat versions.
- If you choose to skip using a stand mixer use a hand mixer and be sure you cream the butter and sugar together very well on medium-high speed.
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Frequently Asked Questions
The closest frosting copycat will have you use heavy cream instead of the water called for in this recipe. If you are serving the cookies immediately after baking go ahead and use heavy cream in place of water, but if you are frosting these then leaving them out at room temperature use water to make these cookies shelf stable.
How do I measure flour correctly?
When measuring flour for making this sugar cookie recipe do not put your measuring cup directly into your flour container. This is not an accurate way to measure flour as the scooping packs in more flour than you need and if you add too much flour to this recipe the cookies will be much tougher than you are used to. This is important to note.
To measure flour correctly, use a clean spoon to spoon flour into your measuring cup, then level it off.
Do not use any utensils in measuring ingredients before using them with your flour, this can cause cross contamination in your flour container according to FoodSafety.gov.
More Christmas Cookies
How to Store Lofthouse Sugar Cookies:
- Serve: If frosted with a non-dairy frosting, Lofthouse Sugar Cookies are safe to serve at room temperature.
- Store: Store your cookies in a tightly closed container for up to one week. If you find your cookies are going stale faster than that, try including a slice of bread in the container with them to absorb any excess moisture that is making it’s way into the container.
- 1/2 cup unsalted butter , softened
- 3/4 cups sugar
- 1 large egg
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter , softened
- 3 cups powdered sugar
- 1/4 cup water
- Add the butter and sugar to a stand mixer on medium speed for 2-3 minutes until fluffy then add in the egg, sour cream and vanilla until fully combined.
- Sift together the flour, cornstarch, baking powder and baking soda then add it to the stand mixer until just combined then refrigerate the cookie dough for 2 hours until completely chilled.
- Preheat the oven to 375 degrees and using a tablespoon scoop add the cookie dough to a baking sheet on a silicone mat and press the dough down with a cup that’s been dipped in powdered sugar.
- Bake for 8-10 minutes then let cool completely.
- To make frosting add the butter and powdered sugar to your stand mixer on low speed until mostly combined then raise speed to medium and add in water 1 tablespoon at a time until creamy enough to spread.
- Frost completely cooled cookies and if desired add sprinkles.
Photos used in a previous version of this post.
Whew! What an epic FAIL for me LoL but they taste fantastic! I followed the recipe to a T but my cookies were flat and the edges got chewy (but good-chewy)! So I couldn’t take them anywhere or share them (darn) or enter them in the county fair but they were delish!
I left the dough chill for 2 hours like stated in the recipe but they turned out kind of flat. I’m wondering what I could have done wrong? I thought maybe I pressed them too flat with the glass so I tried not to do that on the second tray but they still turned out flat, especially at the edges. Maybe I overmixed or not we’ll enough? I was making them with my five year old daughter so could have easily messed something up, mist not sure what.
Did you use fresh leavening agents? It seems like maybe that could be the issue. If you did overmix it could’ve been dense too, but my gut says maybe the baking powder or baking soda weren’t as active as they should’ve been.
Is there any way to make these chocolate while keeping texture?
You can add a tsp cocoa powder. 🙂 Hope this helps, let me how they turn out!
Can this cookie dough be frozen thawed in refrigerator then baked? Trying to get a jump on holiday baking.
Sorry I missed this earlier – you can definitely freeze the dough and then bake later.
I made these w/ a lemon infused frosting and everyone has said these are like bakery cookies!! Thanks for sharing the recipe!!
That sounds amazing!
Sabrina Snyder, thanks so much for the post.Really thank you! Great.
The texture of these cookies is so perfect!
Thank you! It’s like biting into a cloud.
I wish I didn’t love these as much as I do, but this recipe makes it so easy to make them!
Such a guilty pleasure here too!
These are fantastic!
These cookies look SO good!! My kids would love them!!
Definitely a hit with my kids too!
I love these cookies – my fave!
Will they keep their shape of I use a cookie cutter?
Would love to make some for the kiddos to decorate on Christmas ?
They puff up a bit more but it can still be done. Make sure to not skip the chilling of the dough step. This will help solidify everything before baking. Enjoy!