Lofthouse Sugar Cookies

5 from 5 votes

Craving those classic store-bought sugar cookies? Bake your own homemade soft-baked Lofthouse cookies with frosting with this copycat recipe!

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Calling all soft sugar cookie lovers! I’m thrilled to share with you my favorite recipe for Copycat Lofthouse Sugar Cookies. If you’ve ever walked past the bakery section in a grocery store, you’ve likely seen (and hopefully tasted) Lofthouse’s iconic frosted sugar cookies. They’re incredibly soft, with a melt-in-your-mouth texture and a sweet, creamy frosting on top. It’s like a little bite of heaven!

Soft baked Lofthouse cookies topped with icing and sprinkles on a round plate next to a cooling wire rack with more cookies. Small bowls of icing and sprinkles nearby.
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These Copycat Lofthouse Sugar Cookies will become a quick favorite in your household; I promise you that. The soft sugar cookie is not overly sweet and pairs perfectly with the smooth frosting. In short, they’re absolutely irresistible.

  • Easy to Make: You might think replicating a store-bought favorite would be challenging, but these cookies are surprisingly simple to whip up. The steps are straightforward, and the dough is very forgiving – perfect for bakers of all skill levels!
  • Better than Store-Bought: Yes, you read that right. As amazing as the original Lofthouse cookies are, there’s something special about homemade. These copycats taste fresher, and the fact that you’ve made them yourself adds a touch of love that no store-bought cookie can match.
  • Greek Yogurt Addition: The recipe includes Greek yogurt, which adds a subtle tang to balance the sweetness and contributes to the soft texture. It’s a secret weapon that takes these cookies to the next level!
  • Fun to Make: Baking these cookies is just as fun as eating them! The rolling, shaping, frosting, and sprinkling process can be a delightful activity for kids and adults alike.

Ingredients to make Lofthouse sugar cookies

Below, you’ll find the ingredient broken into two parts, the cookies and then the frosting. You can opt to just make the cookies if you prefer. Just keep in mind they won’t be as sweet without the frosting.

For the sugar Cookies:

  • Unsalted Butter: You’ll need unsalted butter at room temperature. The butter not only adds rich flavor, but also contributes to the cookies’ soft texture.
  • Granulated Sugar: Essential for sweetness and also helps in creating a tender cookie.
  • Eggs: Large eggs are used for binding the dough and providing structure to the cookies.
  • Vanilla and Almond Extracts: These flavoring agents give the cookies a lovely depth of flavor. The almond extract, in particular, gives a subtle nutty undertone that elevates the cookie flavor.
  • Greek Yogurt: This is my secret ingredient! Greek yogurt makes the cookies exceptionally soft and adds a subtle tang to balance the sweetness.
  • All-Purpose Flour: It forms the structure of the cookies. Make sure to measure it correctly to avoid a dense cookie.
  • Baking Powder and Baking Soda: These leavening agents are responsible for making our cookies nice and fluffy.
  • Salt: Just a bit is needed to balance out the sweetness and enhance other flavors.

For the Buttercream Icing:

  • Unsalted Butter: The base for our frosting!
  • Powdered Sugar: Gives our icing its sweet flavor and smooth consistency.
  • Vanilla Extract: Adds flavor to the icing. You can also experiment with other extracts!
  • Milk: Helps to thin the icing to the perfect spreadable consistency.
  • Food Coloring (optional): A fun addition if you want to color your icing for festive occasions.
  • Sprinkles (optional): They add a fun and festive touch to the cookies. Feel free to customize according to the occasion!
Ingredients for recipe in individual bowls: almond extract, vanilla extract, sugar, greek yogurt, flour, eggs, salt and rising agents, powdered sugar, stick of butter, milk, and holiday sprinkles.

How to make lofthouse sugar cookies

Making these soft sugar cookies is so easy! Just start with the dough, and while the cookies bake move on to making your frosting.

Make the buttercream frosting

  1. Cream the butter in the bowl of a stand mixer.
  2. Scrape down the sides of the bowl, then add the powdered sugar. Mix until combined.
  3. Add vanilla and milk and continue mixing.
  4. Once the buttercream is light and fluffy, your buttercream is ready. Set to the side.
4 image collage making recipe in a stand mixer bowl: 1- butter added to bowl, 2- after creaming with powdered sugar added, 3- after combined with remaining ingredients added, and 4- after frosting is completely combined.

Make the sugar cookie dough

  1. Combine butter and sugar in the bowl of a stand mixer and cream together.
  2. Scrape down the sides of the bowl, then beat in the eggs one at a time.
  3. Add the vanilla and almond extracts and Greek yogurt and mix.
  4. Add the flour mixture to the butter mixture.
  5. Process just until no streaks of flour remain.
  6. Cover and chill in the fridge.
6 image collage making dough in the bowl of a stand mixer: 1- butter and sugar before creaming together, 2- after creaming with egg added, 3- after mixing in egg with yogurt and extracts added, 4- dry ingredients added on top of mixture, 5- dough after completely combined, 6- plastic wrap over dough for refrigeration before baking.

Bake and decorate your cookies

  1. Using a cookie scoop, scoop cookies onto each prepared sheet pan. Roll them into even balls.
  2. Gently pat the tops down so you create a slightly flattened disc.
  3. Bake until lightly golden brown. Transfer to cooling racks to cool completely.
  4. Add frosting to each of the cooled cookies, then add sprinkles. Store frosted cookies tightly wrapped in the fridge.
4 image collage making recipe: 1- dough balls on a parchment lined baking sheet, 2- balls flattened slightly into round discs before baking, 3- after baking on a cooling rack, 4- spreading frosting with a knife on one cookie with more cookies already frosted on wire rack.

Tips for making the best copycat lofthouse cookies

  1. Properly Measure Your Flour: One of the keys to a great cookie is the correct amount of flour. Use a spoon to fill your measuring cup and then level it off with the back of a knife. Avoid scooping directly from the bag as it packs the flour and can lead to too much in your dough.
  2. Don’t Overmix the Dough: Once you add the flour to the butter mixture, mix just until no streaks of flour remain. Overmixing can lead to tough cookies.
  3. Chill the Dough: This recipe calls for chilling the dough for 30 minutes before baking. This helps the cookies keep their shape and results in a softer texture.
  4. Don’t Overbake: These cookies are supposed to be soft, so be sure to take them out of the oven when they are just lightly golden.
  5. Let Cookies Cool Completely Before Icing: If you try to frost the cookies while they’re still warm, the icing will melt and become messy. Patience is key!
  • Butter Substitute: If you’re dairy-free, you can use a plant-based butter in place of regular butter.
  • Yogurt Substitute: If you don’t have Greek yogurt, you can use sour cream in a pinch.
  • Flavor Additions: You can add lemon or orange zest to the cookie dough for a citrusy twist.
  • Spice Additions: Adding a hint of spices like cinnamon or nutmeg to the dough can make these cookies perfect for the holiday season.
  • 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.
Soft baked Lofthouse cookies on a wire rack with green and red sprinkles.

How to store Lofthouse Sugar Cookies

Store these cookies in an airtight container with a layer of wax or parchment paper between each row. If you’ve already frosted them, it’s best to store them in the fridge due to the dairy in the frosting.

How long will Lofthouse Sugar Cookies last in the fridge?

Frosted Lofthouse sugar cookies can last up to a week in the fridge when stored properly. Be sure to keep them in an airtight container to preserve their soft texture and to prevent the frosting from drying out.

Can i freeze Lofthouse Sugar Cookies?

Absolutely! You can freeze these cookies either 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.

Frequently asked questions

Why did my cookies spread out and lose their shape?

This usually happens due to overmixing the dough, the butter being too soft, or the dough not being chilled enough. Remember to chill your dough and don’t overmix once you’ve added the flour.

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 little 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?

While homemade frosting is usually the best in terms of taste and texture, store-bought frosting can be used in a pinch. Be sure to soften it according to the package instructions for easy spreading.

did my cookies turn out hard?

This can happen due to overbaking. Lofthouse sugar cookies should be just lightly golden when you pull them out of the oven. They may seem a bit underdone, but they’ll continue to set up as they cool. Also, too much flour can lead to hard cookies. Be sure to measure your flour properly – gently spoon it into the measuring cup and level it off with a knife, don’t scoop it directly with the measuring cup.

Close up of Lofthouse cookies on a wire rack decorated with holiday sprinkles with an extra bowl of sprinkles on the rack and frosting nearby.

So there you have it! Making your own homemade Lofthouse Sugar Cookies really is a breeze, and trust me, they’re so worth it. Whether it’s for a party, a treat for the kids, or you’re just in the mood for something sweet and delicious, these cookies hit the spot every time. And hey, even if they aren’t as perfect as the store-bought ones, that’s all part of the charm!

If you try this feel good Soft Baked Lofthouse Cookie recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Soft Baked Lofthouse Cookies

Craving those classic store-bought sugar cookies? Bake your own homemade soft-baked Lofthouse cookies with frosting with this copycat recipe!
5 from 5 votes
Servings 24 cookies
Course Dessert
Calories 194
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes


For The Cookies:

For the Icing:

  • 1 stick unsalted butter at room temperature
  • 2 cups sifted powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk
  • food coloring optional
  • Holiday sprinkles for decorating


  • 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, 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.


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.

Cuisine American
Course: Dessert

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