Servings
Font
Back
5.0 from 6 votes

Copycat Lofthouse Cookie Recipe

Soft sugar cookies topped with frosting and sprinkles. This copycat Lofthouse cookie recipe tastes as good or better than the original!

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 16 cookies
Calories: 496 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookies
  • 1 cup butter at cool room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 3 ½ cups all-purpose flour properly measured
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon salt
Frosting
  • 1 cup butter at cool room temperature
  • 3 ½ cups sifted powdered sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. In a large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes on medium speed.
  2. Beat in eggs, egg yolks and extracts.
  3. Add the flour, baking powder and salt, and mix in the dry ingredients in just until combined.
  4. Shape into a disk.
  5. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or until firm enough to roll.
  6. Toward the end of the chilling time, preheat oven to 350F. Line two cookie sheets with either parchment paper or silicone baking mats.
  7. On a lightly powdered sugared surface, roll dough to 1/2-in. thickness.
  8. Dip a 2-inch round cookie cutter in powdered sugar, and use the dipped cookie cutter to cut out the dough.
  9. Place the cut dough 2 inches apart on the prepared cookie sheets.
  10. Bake until the cookies are set, about 10-12 minutes. The edges should just be beginning to turn light golden brown but shouldn't be brown.
  11. Cool on pans 5 minutes.
  12. Remove to wire racks to cool completely.
  13. To make the frosting, beat the butter in a medium mixer until pale, about 1-2 minutes on medium speed.
  14. Add the powdered sugar, vanilla extract, and heavy cream. Beat until well-combined. Add in additional powdered sugar to thicken the frosting or additional cream to thin the frosting to reach a spreadable consistency.
  15. Mix in food coloring, if using.
  16. Spread the frosting over the cooled cookies.

Notes

  • Butter: I use salted butter in this recipe. If you're using unsalted butter, increase the salt in the cookies to 3/4 teaspoon.
  • Almond extract: The hint of almond extract gives the cookies that classic sugar cookie flavor. If you can't use almond extract, you can substitute additional vanilla extract.
  • Flour: Weighing the flour is the most accurate way to measure it. I highly recommend weighing the flour. If not, sift the flour, then lightly spoon it into the measuring cup and level. Avoid packing the flour. That will give you dry, heavy cookies.
  • Kosher salt: If you're using table salt, use half the amount of salt.
  • Nutrition values are estimates. 

Nutrition Information

Serving 1cookie Calories 496kcal (25%) Carbohydrates 60g (20%) Protein 4g (8%) Fat 27g (42%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 114mg (38%) Sodium 268mg (11%) Potassium 93mg (3%) Fiber 1g (4%) Sugar 39g (78%) Vitamin A 881IU (18%) Vitamin C 0.04mg (0%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 16cookies

Amount Per Serving

Calories 496

% Daily Value*

Serving 1cookie
Calories 496kcal 25%
Carbohydrates 60g 20%
Protein 4g 8%
Fat 27g 42%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 114mg 38%
Sodium 268mg 11%
Potassium 93mg 2%
Fiber 1g 4%
Sugar 39g 78%
Vitamin A 881IU 18%
Vitamin C 0.04mg 0%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.