These homemade Lofthouse cookies are the thick, frosted sugar cookies that actually taste better than the ones from the grocery store - made with real butter, no almond extract, and finished with fluffy pink buttercream and a swirl of rainbow jimmies. Ready in under 30 minutes of active time with simple pantry ingredients, and yes - this is the recipe that converts Lofthouse skeptics.
Recipe Overview
🧈 Sour cream in the dough keeps every cookie plush and tender, never dry.
🎨 Sweet pink buttercream frosting, swirled on thick.
🌈 Finished with a generous scatter of jimmy sprinkles (just like Funfetti Bars) for that bakery-case look.
⏱️ Dough chills for about an hour, so plan a little extra time before baking.
🔥 Bake at 375°F for just 8-9 minutes, until the edges barely start to color.
✨ Best served once the frosting has set, so cookies hold their shape when stacked.
If you love cookies as much as I do, you might also like Strawberry Crinkle Cookies and Berry Cobbler Cookies.
Why These Cookies Stay Soft
Butter gives the cookies richness, sour cream keeps them tender, and cornstarch helps create that soft, cake-like texture. I also use both baking powder and baking soda for a little extra lift, so the cookies bake up thick instead of flat.
Sour cream helps keep the cookies tender and cake-like, and baking them just until set keeps them soft instead of dry. Once they're cool, store them in an airtight container so they stay fluffy.
Ingredients and why you'll need them
- Butter: It's one of the most important ingredients that impacts the texture and flavor of lofthouse cookies. That's what makes the cookies super soft, almost like a cake. Needs to be at room temperature for easy creaming.
- Sugar: Lofthouse cookies are also known as sugar cookies, hence the need for sugar:)
- Egg and egg yolk: Egg whites in eggs keep the cookies tender and pale. They also add moisture and bind the cookie batter together. Make sure they are at room temperature for best mixing.
- Sour cream: Sour cream's role to in lofthouse cookies softness cannot be underestimated. It's one of the key factors along with the butter. You can use full-fat Greek yogurt as a substitute, but sour cream adds moisture and softness.
- Vanilla extract: You just can't beat vanilla bean flavor.
- All-purpose flour: Needed for structure and softness.
- Cornstarch: The key to that melt-in-your-mouth texture.
- Baking powder and soda: Needed for rise and lightness.
- Powdered sugar, milk, and more butter: For super smooth buttercream.
- Food coloring and sprinkles: You can buy jimmy sprinkles online or in a grocery store.
How to Make Lofthouse Cookies
This is an overview of the recipe. Full ingredient list with measurements and instructions is in the recipe card.
1. Combine wet ingredients
Cream together butter and granulated sugar until light and fluffy. Next add egg, egg yolk, sour cream, and vanilla extract. Beat until smooth and fully combined.
2. Combine dry ingredients
Whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Add dry ingredients to the wet mixture until soft dough forms.
3. Shape lofthouse cookies
Scoop the dough (about 1½ tablespoons per cookie), roll it into balls, and place each cookie on the prepared baking sheet.
4. Bake
Time to bake them for 10-12 minutes, or until the cookies are set and the tops look matte. Do not touch the balls, nor should you flatten them yet, after about 12 minutes the cookie should be done (the edges should not brown!).
5. Flatten the cookies
The important step is to flatten the cooked cookies using the clean bottom of a measuring cup right after taking the cookies out of the oven while they're still warm. It's important to do that while the cookies are still hot to the touch in order to not break them. And then let them cool completely on a wire rack before frosting. Do not put them back in the oven.
6. Make frosting
It's time to make a thick layer of buttercream frosting. You're going to love making the pink frosting with sprinkles - it's so much fun!
- Beat sugar and softened butter until smooth and creamy. Add powdered sugar, vanilla extract, and salt. Beat until light and fluffy.
- Add food coloring: Add red or pink food coloring. I added red coloring to make the frosting pink. You can definitely experiment with different shades.
7. Frost the cookies
Spread frosting over cooled cookies and decorate with sprinkles. As you see I used pretty common sprinkles here, but you can choose from a myriad of options, including pearls, hearts, sparkles, etc.
Pro tip: Use piping bag! It's such an easy and efficient way to spread the frosting, but using a spatula is totally acceptable. You can also see the bright red color of the food coloring used for the frosting.
The Best Homemade Lofthouse Cookies (No Almond Extract)
Ingredients
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 egg large
- 1 egg yolk at room temperature
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 2 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
For the frosting
- 1 cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- food coloring (optional) I used red
- Sprinkles for decorating
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix Wet Ingredients
- In a large bowl, cream together unsalted butter and granulated sugar until light and fluffy.Add egg, egg yolk, sour cream, and vanilla extract. Beat until smooth and fully combined.
Mix Dry Ingredients
- In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt.
Make the Dough
- Add the dry ingredients to the wet mixture and mix just until a soft dough forms.
Chill the Dough
- Chill the dough for 1 hour.
Scoop and Bake
- Scoop dough (about 1½ tablespoons per cookie), roll into balls, and place on the prepared baking sheet.Bake for 10–12 minutes, or until the cookies are set and the tops look matte. The edges should not brown.
- Gently flatten the tops using the clean bottom of a measuring cup right after taking the cookies out of the oven while they're still warm.Let cool completely on a wire rack before frosting.
Make the Frosting
- Beat unsalted butter (softened) until smooth and creamy.Add powdered sugar, vanilla extract, and salt. Continue beating until light and fluffy.
Mix in Food Coloring
- I used red coloring - see photos for the color.
Spread the Frosting and Add Sprinkles
- Spread frosting over cooled cookies and decorate with sprinkles.
Tips for making the best Lofthouse cookies
- Don't Overmix or Overbake: Mix the dough only until combined after adding dry ingredients. Overmixing activates gluten, making cookies tough instead of fluffy. Likewise, remove cookies when the tops lose their sheen; they should remain pale with slightly golden bottoms for the ideal texture. Baked cookies should look pale and feel soft. Bake them only for 8 to 12 minutes.
- Flatten the dough just slightly AFTER the cookies are baked so they stay thick and tender. Do not flatten them before baking!
- Frost After Cooling: Cookie warmth melts frosting and ruins the soft crumb underneath. Wait until cookies are completely cooled before adding buttercream. Proper frosting consistency-spreadable and fluffy-complements the cookie's tender texture
- Use a piping bag or spatula for easy frosting application.
Troubleshooting
Why did my cookies spread too much?
Usually the dough was too warm or the cookies skipped the chill time. I always chill the dough so the cookies stay thick and bake up with that soft shape.
Why are my cookies dry?
That usually means they were baked a little too long or the flour was packed in too heavily. I pull mine when the tops look set and the edges are just barely starting to color.
Why is my frosting lumpy?
The butter wasn't soft enough, or the powdered sugar needed a quick sift. I want the frosting smooth and fluffy, so I beat it well before adding the food coloring.
Why do my cookies look flat?
The dough may have been overmixed or the butter may have been too soft. I keep the mixing just to the point where the dough comes together, then stop.
Lofthouse Seasonal Variations
Lemon Lofthouse Cookies - Add 1 tablespoon of fresh lemon zest to the dough and swap the pink buttercream for a lemon glaze frosting tinted pale yellow.
Chocolate Lofthouse Cookies - Replace ¼ cup of flour with unsweetened cocoa powder and frost with chocolate or mocha buttercream.
Funfetti Lofthouse Cookies - Fold ¼ cup of rainbow sprinkles directly into the dough before baking, then top with white buttercream and extra jimmies.
Strawberry Lofthouse Cookies - Add 2 tablespoons of freeze-dried strawberry powder to both the dough and the buttercream for a natural pink color and real berry flavor.
Storage instructions
- Room Temperature: Store lofthouse cookies in an airtight container for up to 2 days.
- Refrigerator: Cookies stay fresh and soft in the fridge for up to 5 days.
- Freezer: Freeze unfrosted cookies for up to 2 months. Thaw, then frost when ready to eat them.
- You can make frosting ahead, and then store it in the fridge and bring it to room temperature before using.
Eva Riazati says
My kids absolutely love them.
Olya says
Thank you, Eva! The cookies are so beautiful!
Carol says
The frosting was so soft and I didn't even use the entire sugar amount. It worked fine with lower sugar. Thank you!
Villa says
I used lavender (purple) coloring - and they turned out magical. Can I post pictures?
Olya says
I love lavender! You can do this on Pinterest or instagram.