If you're a fan of soft sugar cookies, then this recipe is for you! This copycat Lofthouse cookie recipe will give you the same delicious taste and texture. They are light and airy with the perfect amount of sweet sugar coating that has just enough crisp to it without being too hard or crunchy. These cookies are buttery, flaky, and just sweet enough. There's nothing like the smell of fresh-baked cookies in the oven to make your mouth water and stomach growl.
If you like cookies with a bit of frosting, then you might like some of our other cookie recipes. This glazed Christmas sugar cookie recipe is always popular, and you can even make these soft Italian Easter cookies that also have a little bit of icing. One of my favorites though has to be these lemon butter cookies with lemon glaze.
While these cookies are normally known for being frosted, you can certainly enjoy them without frosting. If you want to skip the frosting, but still want some of that extra sweetness on top, you can dust them with powdered sugar or create a cream cheese and sugar mixture, not quite cream cheese frosting because you will skip the butter, and add a touch of it to the top of the cookies.
A simple cookie frosting recipe includes 1 cup unsalted butter, 3 cups powdered sugar, 1 tablespoon milk, 1 teaspoon vanilla or almond extract. Blend together until creamy, then spread or pipe on top of the cookies. I like adding sprinkles over the top.
The cookies, unfrosted, do not have to be refrigerated. If you use basic buttercream frosting, you do not have to refrigerate the cookies. Should you use cream cheese frosting, you will need to refrigerate them after frosting.
While not necessary, keeping the cookies in the refrigerator will help make them last longer. However, it does also take away some of the crispness that they have as you bite into them.
These cookies are not considered vegan. The recipe contains milk and eggs which are not vegan. While I have not made these vegan, you can attempt with an egg substitute, plant-based margarine or shortening, and dairy-free milk.
Yes! You can definitely freeze these cookies. It is a great way to make sure they do not go bad before you can eat them all or to always have your favorite homemade cookies on hand. The only problem when you freeze these cookies is that you will lose that slight crispiness to the outside of the cookies. The cookies still taste amazing but since that is what the cookies are known for, some people might have an issue with this.
If you are going to freeze these cookies, I recommend freezing the cookies on a plate or baking sheet first. This keeps the frosting and cookies from sticking to each other and creating a mess. Freeze the cookies for about 2 to 3 hours and then check if they are frozen well. Once frozen, you can place the cookies in an airtight container or freezer bag. They can be frozen for up to 3 months.
Can I Frost These with Ready-Made Frosting?
While cans of frosting from the bakery aisle of your grocery store will work fine for these cookies, they are a bit thinner. That means that it won't set up as solid as if you made your own homemade frosting.
Ingredients for Lofthouse Sugar Cookies
- Unsalted butter
- Cream cheese
- Granulated sugar
- Vanilla extract
- Cake flour
- Baking soda
Optional: Buttercream frosting and sprinkles
Handy Kitchen Tools
- Mixing bowls
- Measuring cups and spoons
- Handheld electric mixer
- Cookie scoop
- Baking sheet
- Parchment paper or silicone baking mats
- Wire cooling rack
Line baking sheets with parchment paper or silicone baking mats and set them aside.
In a large bowl, combine the butter, cream cheese, and granulated sugar.
Beat until light and fluffy. Approximately 5 minutes using a mixer at medium speed.
Add the eggs and vanilla extract to the mixture and beat until incorporated completely.
Sift the cake flour, baking powder, and salt into the bowl.
Mix together until fully combined.
Scoop or spoon balls of dough onto a lined baking sheet. Repeat on multiple baking sheets if needed, until all dough has been used.
Loosely cover the cookie dough balls and chill for 30-minutes.
Preheat the oven to 350°F.
Remove the cookie dough from the refrigerator, and lightly roll the scoops into a ball and lightly mash down on the tops.
Bake for 12 to 14 minutes until just beginning to turn golden on the edges.
Let cool on the baking sheets for 5 minutes before moving to a cooling rack.
Completely cool before icing and topping with sprinkles.
More Easy Cookie Recipes
If you want a few more great cookies to add to your menu, don't fret! We have tons of great options below that are sure to be a hit in your cookie jar. Make sure you print, bookmark, or pin to Pinterest to make soon!
- Classic Peanut Butter Blossom Cookies
- The Best Ever Copycat DoubleTree Cookies
- Crunchy Oatmeal Cookies Recipe
- German Chocolate Cookies with Coconut Pecan Frosting
- Deliciously Chewy Almond Joy Cookies
- ½ cup unsalted butter, room temperature (113 g)
- 3 oz cream cheese (80 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 1 tbsp vanilla
- 2 ¼ cup cake flour (300 g)
- 2 tsp baking powder
- ½ tsp salt
- Line baking sheets with parchment paper or silicone baking mats and set them aside.
- In a large bowl, combine the butter, cream cheese, and granulated sugar and beat until light and fluffy. Approximately 5 minutes using a mixer at medium speed.
- Add the eggs and vanilla extract to the mixture and beat until incorporated completely.
- Sift the cake flour, baking powder, and salt into the bowl.
- Mix together until fully combined.
- Scoop or spoon balls of dough onto a lined baking sheet. Repeat on multiple baking sheets if needed, until all dough has been used.
- Loosely cover the cookie dough balls and chill for 30-minutes.
- Preheat the oven to 350°F.
- Remove the cookie dough from the refrigerator, and lightly roll the scoops into a ball and lightly mash down on the tops.
- Bake for 12 to 14 minutes until just beginning to turn golden on the edges.
- Let cool on the baking sheets for 5 minutes before moving to a cooling rack.
- Completely cool before icing and topping with sprinkles.
Use a homemade buttercream or cream cheese frosting in place of store bought frosting if desired.
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Rachael Ray Nonstick Bakeware Set with Grips, Nonstick Cookie Sheets / Baking Sheets - 3 Piece, Gray with Sea Salt Gray Grips
Cookie Scoop Set, Ice Cream Scoop Set, Multiple Size Large-Medium-Small Size Disher, Professional 18/8 Stainless Steel Cupcake Scoop
Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
Measuring Cups And Spoons Set,AIKEXIN Stainless Steel 20 Piece Set,7 Measuring Cups & 6 Measuring Spoons & 3 Transparent Plastic Measuring Cup, 1 Leveler,1 Measuring Conversion Chart and, 2 Metal Ring
Cook with Color Plastic Mixing Bowls with Lids - 12 Piece Nesting Bowls Set includes 6 Prep Bowls and 6 Lids, Microwave Safe Mixing Bowl Set (Blue Ombre)
Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 107mgCarbohydrates: 19gFiber: 0gSugar: 9gProtein: 2g