Lofthouse Sugar Cookies
Updated Nov 26, 2025
Frosted Lofthouse sugar cookies with a soft, cake-like center and creamy butter frosting. Chill the dough, scoop, bake, and decorate
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My Lofthouse cookies are so good!
If you’ve walked past the bakery section in a grocery store, you’ve likely seen (and hopefully tasted) Lofthouse’s iconic sugar cookies. They’re incredibly soft, with a melt-in-your-mouth texture and creamy frosting.
These copycat Lofthouse cookies will become a quick favorite in your household; I promise you that! The sugar cookie isn’t overly sweet and goes great with the buttery frosting. My recipe includes Greek yogurt, which adds just a little tang that balance the cookies’ sweetness. I think they’re way better than grocery store sugar cookies!
Happy Cooking!
– Yumna
Lofthouse Cookies Ingredients
For the Sugar Cookies:
- Unsalted Butter: You’ll need unsalted butter at room temperature.
- Dry ingredients: Flour, granulated sugar, baking powder, baking soda, and salt! If you’re gluten-free, use your favorite gluten-free flour blend.
- Wet ingredients: These Lofthouse sugar cookies call for eggs, vanilla extract, almond extract, and Greek yogurt! I like full-fat yogurt, but sour cream can be used instead in a pinch.
For the Buttercream Icing:
- Frosting ingredients: You’ll need unsalted butter, powdered sugar, vanilla extract, and milk for these soft frosted sugar cookies.
- Food coloring and sprinkles(optional): For coloring the icing and sprinkling on top of this Lofthouse cookies recipe!
How to Make Lofthouse Sugar Cookies
Making these soft sugar cookies is so easy! Just start with the dough, and while the cookies bake and cool move on to the frosting.
Make the Buttercream Frosting
Make the Sugar Cookie Dough
Lofthouse Cookies
Soft frosted Lofthouse sugar cookies made with Greek yogurt for a tender, bakery-style texture. Easy to mix, scoop, and frost!
Video
Ingredients
For The Cookies:
- 1 stick unsalted butter at room temperature
- 1 cup granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup 5% fat Greek yogurt
- 2 1/2 cups all purpose flour plus more for rolling
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Icing:
- 1 stick unsalted butter at room temperature
- 2 cups Powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- food coloring optional
- sprinkles for decorating
Instructions
- Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at medium speed for 2 to 3 minutes, or until light and fluffy. Scrape down the sides of the bowl, then beat in the eggs one at a time.
- Add the vanilla and almond extracts and Greek yogurt and mix on medium speed for 2 minutes.
- In a separate medium bowl, whisk flour, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture and process at low speed just until no streaks of flour remain.
- Chill for 30 minutes.
- Preheat the oven to 350˚F and line two baking sheets with parchment paper.
- Using a 2-tablespoon sized spring loaded cookie scoop, scoop about 12 cookies onto each prepared sheet pan. Roll them into even balls, then gently pat the tops down so you create a slightly flattened disc.
- Bake for 10 to 12 minutes, or until lightly golden brown. Let cool on sheet pans for 1 minute, then transfer to cooling racks to cool completely. Repeat with remaining cookie dough.
- While the cookies cool, make the icing. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed for 2 minutes. Add sugar and mix. Then add vanilla and 2 tablespoons of milk and beat until smooth, adding the additional milk as needed. You want a light and fluffy frosting that is thick, but spreadable. Once you reach the desired consistency, add food coloring and mix to combine, if desired.
- Add 1 tablespoon of frosting to each of the cooled cookies, then add sprinkles. Store frosted cookies tightly wrapped in the fridge.
Equipment
Notes
- My Top Tip: Properly measure the flour! I like to use a spoon to fill a measuring cup with flour and then level it off with the back of a knife. Avoid scooping flour directly from the bag as it packs it in and can lead to a dry, hard cookies!
- Storage: Store in an airtight container with a layer of wax or parchment paper between each row of cookies. If you’ve already frosted them, it’s best to store them in the fridge due to the dairy in the frosting. They’ll last up to 1 week.
- Freezing: Freeze baked or unbaked.
- For unbaked cookies, freeze the dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. When ready to bake, just add a couple of extra minutes to the baking time.
- For baked cookies, it’s best to freeze them unfrosted. Wrap each cookie individually in plastic wrap and store in a freezer bag for up to 3 months. Let them thaw at room temperature, then frost and decorate.
Nutrition
Serving: 1cookie, Calories: 194kcal, Carbohydrates: 28g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 73mg, Potassium: 27mg, Fiber: 0.4g, Sugar: 18g, Vitamin A: 257IU, Calcium: 20mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add citrus zest. You can add 1 tablespoon of lemon zest or orange zest to the cookie dough for a citrusy twist.
- Add spices. Adding ½ teaspoon ground cinnamon or nutmeg to the dough makes this soft Lofthouse cookies recipe perfect for the holidays.
- Icing variations. You can flavor your icing with different extracts, like almond or lemon, or even mix in a bit of cocoa powder for a chocolate frosting. I’d start with 2 tablespoons of cocoa powder and add more as needed!
Recipe Tips
- Properly measure the flour. I like to use a spoon to fill a measuring cup with flour and then level it off with the back of a knife. Avoid scooping flour directly from the bag as it packs it in and can lead to a dry, hard cookies!
- Don’t overmix the dough. Once you add the flour to the butter mixture, mix just until no streaks of flour remain. Overmixing = tough cookies.
- Chill the dough. This recipe calls for chilling the dough for 30 minutes before baking. Don’t skip it! This helps the cookies keep their shape and results in a softer texture.
- Don’t overbake the cookies. These cookies are supposed to be soft, so be sure to take them out of the oven when they are lightly golden. They’ll firm up a bit as they cool, too.
- Let the cookies cool completely before icing them. If you try to frost the cookies while they’re still warm, the icing will melt off of them. Patience is key!
FAQs
Why did my cookies spread out and lose their shape?
This usually happens if you overmix the dough or if the dough isn’t chilled enough before baking.
Why is my frosting too thin/thick?
The consistency of frosting can be easily adjusted! If it’s too thin, add more powdered sugar, a tablespoon at a time, until it thickens up. If it’s too thick, add more milk, a tablespoon at a time, until it’s the right consistency.
Can I use store-bought frosting?
Store-bought frosting can be used in a pinch! Be sure to soften it according to the package instructions so it spreads easily.
Comments
Do you think you could sub the yogurt for sour cream? It’s all I have in the fridge. Thanks!
Yes, absolutely! Hope you enjoy!!
Hi! Is there a substitution for almond extract due to nut allergies? Thank you!
I would just leave it out. The cookies will still be delicious without it!
Thank you! Love your recipes and look forward to trying this cookie!
Can you clarify what weight a ‘stick of butter’ is ? For those in the UK!
Hi Valerie, I am not sure. I do not cook in weight, but a stick of butter is 1/2 cup or 8 tablespoons if that helps.
One stick is 1/4 pound of butter which is about 225 grams.
113 grams approximately. Sorry for the typo.