Recipe

Copycat Lofthouse Cookies

Soft, cakey sugar cookies with a thick swoop of fluffy frosting and sprinkles, just like the grocery store classic but better.

By Matt Campbell

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4.8

A tray of soft, thick sugar cookies topped with pale pink frosting and rainbow sprinkles on a light stone kitchen counter with warm natural light

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If you have ever grabbed a plastic clamshell of Lofthouse cookies “just for the kids” and then mysteriously found three missing before you even got home, you are among friends. These are the soft, cakey sugar cookies with that sweet, fluffy frosting and the sprinkle confetti that somehow makes them taste even more like a party.

This homemade version keeps the vibe but upgrades the flavor. The cookie is tender with a light vanilla and almond bakery note, and the frosting is thick, creamy, and swoopy, not crusty. No fancy ingredients, no drama. Just the kind of cookie that makes you pause mid-bite and go, okay wow.

A neat arrangement of flour, sugar, butter, eggs, sour cream, vanilla extract, baking powder, and powdered sugar on a kitchen counter ready for baking

Why It Works

That signature pillowy texture: A mix of butter plus a little oil, and a touch of sour cream keeps the cookies soft and cakey.
No spread, clean shapes: Chilling the dough and using powdered sugar to dust the surface helps you cut circles that stay round.
Frosting that actually tastes good: Butter, powdered sugar, vanilla, and a splash of cream makes it fluffy and rich, not just sweet.
Make ahead friendly: Bake the cookies, freeze them, then frost whenever you want instant birthday energy.

Pairs Well With

Storage Tips

Room temperature: Store frosted cookies in an airtight container for up to 2 days at a cool room temperature. Put parchment between layers so the frosting stays pretty. If your kitchen runs warm, refrigerate instead.

Refrigerator: For longer storage, refrigerate up to 5 days. Let cookies sit at room temp for 20 to 30 minutes before eating so the texture softens back up.

Freezer (best for planning ahead):

Unfrosted: Freeze in a zip-top bag or airtight container up to 2 months.
Frosted: Freeze in a single layer until firm, then stack with parchment between layers. Freeze up to 1 month. Thaw in the fridge overnight, then bring to room temp.

Common Questions

Why are my cookies dry instead of soft?

Two usual suspects: too much flour or overbaking. For flour, spoon it into the measuring cup and level it off. For baking, pull them when the tops look set and matte but still pale, even if you think, “Surely they need more color.” They do not.

Do I have to chill the dough?

Chilling helps you roll and cut clean circles and keeps the cookies thick. If you are short on time, 20 minutes in the freezer works in a pinch.

Can I skip the almond extract?

Yes. Almond extract gives that classic bakery flavor, but you can leave it out or swap more vanilla. If you love almond, keep it subtle because it can take over fast.

What is the best way to get perfectly thick cookies?

Roll to about 1/2-inch thick and avoid overworking the dough. If it starts getting warm and sticky, pop it back in the fridge for 10 minutes.

Can I use store-bought frosting?

You can. Homemade tastes closest to that classic fluffy, bakery-style swoop, but store-bought absolutely works in a pinch. If you go that route, whip it with a spoonful of butter or a splash of cream to make it lighter and less dense.

Can I make the dough ahead?

Yes. Refrigerate dough discs tightly wrapped for up to 2 days. For longer, freeze the discs up to 2 months, then thaw overnight in the fridge before rolling.

Rainbow nonpareils being sprinkled over freshly frosted pink sugar cookies on a baking sheet

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer or hand mixer
Mixing bowls
Measuring cups and spoons
Rubber spatula
Rolling pin
Round cookie cutter (about 2 1/2 to 3 inches)
Sheet pans
Parchment paper
Wire rack

I used to write Lofthouse cookies off as “grocery store sugar bombs” until I realized that is kind of the charm. They are not trying to be a crisp, brown butter masterpiece. They are trying to be soft, sweet, and aggressively cheerful. The first time I tested this copycat batch, I frosted one cookie “for a photo,” took a bite to check the texture, then immediately ate half the frosting with a spoon like a raccoon with a plan. That is when I knew we were close.