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–+ servings
Lofthouse Cookies Recipe

Copycat Lofthouse Sugar Cookies Recipe

Just like the Lofthouse sugar cookies. Soft and chewy sugar cookies with a creamy frosting.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 10 cookies

Equipment

  • Parchment Paper
  • Baking Sheet
  • Hand Mixer optional
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

Cookies

  • 2 cups cake flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 egg
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons heavy cream
  • 2 tablespoons vegetable oil

Frosting

  • ¼ cup unsalted butter softened
  • 1 cup powdered sugar
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • Pink and/or blue food dye
  • Sprinkles

Instructions
 

  • In a mixing bowl, add the softened butter and sugar. Blend with a mixer until fluffy.
  • Add the vegetable oil, heavy cream, and vanilla. Blend again until creamy.
  • Sift in the cake flour, cream of tartar, baking powder and salt.
  • Fold everything together until combined and a thick dough forms.
  • Cover in plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
  • Use a 2 inch scooper to scoop the chilled cookie dough onto the baking sheet. Space each dough ball about 2 inches apart from each other.
  • Bake for 12 minutes or until the cookies are set and are barely browned at the edges.
  • Let cookies cool completely.
  • While the cookies bake, make the frosting.
  • In a mixing bowl, add the butter and blend with a hand mixer until fluffy and the color has paled.
  • Add the powdered sugar and salt, then blend again until incorporated. The frosting may still be crumbly at this point.
  • Add the vanilla and heavy cream and blend until the frosting is creamy.
  • Dye with pink or blue food coloring to achieve desired color.
  • Transfer to a piping bag and snip a large hole at the end.
  • Frost the cooled cookies by creating a thick large swirl from the center to the edges. Then smooth the harsh lines with a butter knife. Repeat with all the cookies and top with colorful sprinkles of choice.

Notes

  • Store cookies in a tightly sealed container, or Ziploc bag, at room temperature for up to 5 days
Keyword bakery, copycat, frosted, lofthouse, sugar cookie
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