Oh, these Lofthouse cookies are a dream come true, a delightful echo of those beloved bakery treats we all adore. Imagine a cookie that’s impossibly soft and pillowy, with a tender crumb and just the right amount of sweetness, all crowned with a luscious, creamy frosting and a playful shower of colorful sprinkles. They’re pure joy in every single bite, perfect for brightening any day.
These iconic, frosted sugar cookies are guaranteed to bring smiles and a touch of homemade magic to your table.
Recipe Details
- Flavor Profile: Sweet, buttery, with a hint of vanilla and almond.
- Texture: Incredibly soft, tender, and pillowy with a smooth, creamy frosting.
- Total Active Time: Approximately 45 minutes.
- Chill Time: At least 3 hours, or overnight.
- Difficulty Level: Easy to moderate. Requires basic mixing, chilling, shaping, and frosting techniques.
What You’ll Need
To create these delightful Lofthouse cookies, you’ll be working with a collection of pantry staples for the cookies themselves, including cake flour, baking powder, sugar, butter, and shortening for that signature softness. The frosting is a simple yet decadent blend of butter, shortening, powdered sugar, and a touch of milk or cream. Of course, no Lofthouse cookie is complete without vibrant food coloring and your favorite sprinkles for that festive finish.
Ingredient Notes
- Cake Flour – Using cake flour is crucial for achieving the incredibly soft and tender texture that defines Lofthouse cookies. Its lower protein content results in a more delicate crumb.
- Butter & Shortening – The combination of both butter and vegetable shortening in both the cookies and the frosting is key. Shortening contributes to that signature pillowy softness and helps prevent the cookies from spreading too much. Make sure they are softened, but not melted, for proper creaming.
- Almond Extract – A little almond extract adds a subtle depth of flavor that complements the vanilla beautifully and is a hallmark of authentic Lofthouse cookies.
- Powdered Sugar – Sift your powdered sugar before adding it to the frosting to ensure a perfectly smooth and lump-free consistency.
- Milk or Cream – Use milk or cream to adjust the frosting’s consistency. Start with the lower amount and add more as needed to reach your desired spreading texture.
Add-ins and Substitutions
- Lemon Zest – For a brighter, slightly citrusy twist, you could add the zest of one lemon to the cookie dough.
- Different Extracts – While almond extract is classic, you could experiment with other extracts like a touch of peppermint or orange extract in the frosting for a seasonal variation.
- Dairy-Free Option – For a dairy-free version, you would need to substitute the butter and shortening with dairy-free alternatives and use a non-dairy milk or cream for the frosting. Ensure your chosen substitutes cream well for the best results.
How to Make Soft & Pillowy Copycat Lofthouse Cookies
Get ready to whip up a batch of cookies that are truly special. These Lofthouse cookies are all about that perfectly soft texture, achieved through a few key steps.
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Mix the Cookie Dough:
- Begin by sifting together the cake flour, baking powder, and salt in a medium bowl. This ensures an even distribution of leavening and salt, and helps create a lighter cookie. Set this aside for now.
- In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, vegetable shortening, and granulated sugar on medium speed. You’re looking for a mixture that’s light, fluffy, and pale in color. This process incorporates air, which is vital for texture.
- Next, beat in the large egg, the egg white, vanilla extract, and almond extract until everything is thoroughly combined and smooth.
- Now, with the mixer on low speed, gradually add the sifted dry ingredients in two additions. Mix just until a soft, cohesive dough forms. Be careful not to overmix at this stage, as it can lead to tougher cookies.
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Chill & Bake:
- This next step is crucial for achieving that signature Lofthouse texture. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 3 hours, or even better, overnight. Chilling the dough helps to firm up the fats, which prevents the cookies from spreading too much during baking and contributes to their pillowy softness.
- When you’re ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- Scoop out portions of dough, about 2 tablespoons each, and roll them into smooth balls. Place these dough balls onto your prepared baking sheets, leaving about 2 inches of space between each one to allow for slight spreading.
- To get that characteristic slightly flattened top, take the flat bottom of a drinking glass, dip it lightly in flour, and then gently press down on each dough ball to flatten the top slightly.
- Bake for 9 to 11 minutes. You want the cookies to be just set on top, with the edges still appearing pale and soft. Avoid any browning, as this indicates overbaking and will result in a crispier cookie, not the desired soft texture. Let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. This resting period on the hot baking sheet helps them finish setting without becoming dry.
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Make the Frosting & Decorate:
- While your cookies are cooling, prepare the frosting. In a large bowl, beat the softened butter and vegetable shortening together on medium-high speed until the mixture is completely smooth and wonderfully creamy.
- Stir in the vanilla extract and salt.
- Reduce the mixer speed to low and begin adding the powdered sugar and milk/cream alternately. Start with about 1 cup of powdered sugar, followed by 1 tablespoon of milk/cream. Continue this process, about 1 cup of sugar at a time, alternating with the milk/cream, until you’ve incorporated 3 to 3 ½ cups of powdered sugar and 3 to 4 tablespoons of milk/cream. Once everything is mostly incorporated, increase the mixer speed to high and whip for 1 to 2 minutes until the frosting is light and fluffy. If the frosting seems too stiff, add a tiny bit more milk or cream; if it’s too thin, add a bit more powdered sugar.
- Now for the fun part! Tint the frosting with food coloring until you achieve your desired shade. Use an offset spatula or a flat knife to spread a generous, thick layer of frosting over each completely cooled cookie. Work quickly to top each frosted cookie with sprinkles before the frosting sets.
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Pro Tip: Don’t overmix the dough once the dry ingredients are added. Mix just until the flour streaks disappear to maintain that tender crumb.
Recipe Tips
- Proper Chilling is Key: I cannot emphasize enough how important chilling the dough is for these cookies. It’s the secret to their pillowy texture and prevents them from spreading too thinly in the oven.
- Watch the Bake Time Closely: Lofthouse cookies should be pale. Resist the urge to bake them until golden brown. Pull them out as soon as the tops are set, and they will continue to firm up as they cool.
- Cool Completely Before Frosting: Make sure your cookies are entirely cool before you start frosting. Frosting warm cookies will result in melted, messy frosting and could even cause the cookies to break.
- Adjust Frosting Consistency: The amount of powdered sugar and liquid needed for the frosting can vary slightly based on humidity. Add the powdered sugar and liquid gradually until you reach a smooth, spreadable consistency that holds its shape.
FAQs
- Can I use all butter in the frosting? While you can use all butter, the combination with shortening is what gives Lofthouse cookies their unique, ultra-soft, and slightly denser texture. Using only butter might result in a slightly crisper cookie and a frosting that spreads more.
- How do I get my cookies to be perfectly round? Scooping uniform portions of dough and then gently rolling them into balls helps create consistent shapes. The gentle pressing with a floured glass also helps create that classic, slightly domed Lofthouse cookie appearance.
- Why are my cookies spreading too much? This is often due to the dough not being chilled long enough, or the oven temperature being too high. Ensure your oven is accurately preheated and that the dough has had adequate chilling time.
Serving Suggestions
These Soft & Pillowy Copycat Lofthouse Cookies are delightful on their own, but they also pair wonderfully with a cold glass of milk or a warm cup of tea. They’re fantastic for dessert tables at parties, bake sales, or just as a sweet treat to enjoy with your afternoon coffee. Their festive appearance also makes them ideal for holidays and celebrations.
Make This Recipe in Advance
You can absolutely get a head start on these delightful cookies!
- Cookie Dough: The cookie dough can be made and chilled for up to 2-3 days in the refrigerator. You can also freeze the scooped dough balls for up to 1-2 months. Bake frozen dough balls for a few minutes longer than the original bake time.
- Frosted Cookies: Once frosted and decorated, the cookies are best enjoyed within 3-4 days. Store them in an airtight container at room temperature. You can place parchment paper between layers to prevent sticking.
- Unfrosted Cookies: Completely cooled, unfrosted cookies can be stored in an airtight container at room temperature for up to a week. You can then frost them as desired.
Soft & Pillowy Copycat Lofthouse Cookies
- Total Time: Minimum 3 hours 30 minutes (includes chill time)
- Yield: Approximately 24 cookies 1x
Description
Indulge in these incredibly soft and pillowy copycat Lofthouse cookies, featuring a tender cookie base, dreamy frosting, and festive sprinkles for a delightful treat.
Ingredients
Lofthouse Cookies
2 3/4 Cup Cake Flour
2 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 Cup Unsalted Butter, softened
1/3 Cup Vegetable Shortening
1 1/4 Cup Granulated Sugar
1 Large Egg
1 Large Egg White
2 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
Frosting
1/3 Cup Unsalted Butter, softened
1/3 Cup Vegetable Shortening
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
3–3.5 Cups Powdered Sugar
3–4 Tablespoon Milk or Cream
Food Coloring
Sprinkles
Instructions
Mix the Cookie Dough
Sift Dry Ingredients: In a medium bowl, sift together the 2 ¾ cups cake flour, 2 tsp baking powder, and ¼ tsp salt. Set aside.
Cream Butter & Sugar: In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat ½ cup softened butter, ⅓ cup vegetable shortening, and 1 ¼ cups granulated sugar on medium speed until light and fluffy.
Add Wet Ingredients: Beat in the 1 large egg, 1 large egg white, 2 tsp vanilla extract, and ½ tsp almond extract until fully combined.
Combine: Turn the mixer to low speed and gradually add the sifted dry ingredients in two batches, mixing just until a soft dough forms.
Chill & Bake
Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours (or overnight). Chilling is essential for the classic soft-baked Lofthouse texture.
Prep Oven & Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
Shape the Cookies: Scoop 2-tablespoon portions of dough and roll them into smooth balls. Place them on the prepared baking sheets about 2 inches apart. Lightly dip the flat bottom of a drinking glass into flour, then gently press down on each dough ball to flatten the top slightly.
Bake: Bake for 9 to 11 minutes just until the tops are set. Do not let the edges brown—they should remain pale and soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Frosting & Decorate
Whip the Base: In a large bowl, beat ⅓ cup softened butter and ⅓ cup vegetable shortening together on medium-high speed until completely smooth and creamy.
Flavor: Beat in 1 tsp vanilla extract and ¼ tsp salt.
Add Sugar & Cream: Reduce speed to low and alternate adding 3 to 3 ½ cups powdered sugar (about 1 cup at a time) and 3 to 4 tbsp milk/cream (1 tablespoon at a time). Once incorporated, increase speed to high and whip for 1-2 minutes until fluffy. Adjust consistency with a touch more sugar or cream if needed.
Color & Decorate: Tint the frosting with 5 to 6 drops of food coloring until you reach your desired shade. Use an offset spatula or flat knife to spread a thick layer of frosting over each cooled cookie, then top immediately with sprinkles.
Notes
Using cake flour is key to achieving that exceptionally tender and delicate texture that Lofthouse cookies are known for.
The combination of butter and shortening provides the perfect balance of flavor and that signature soft, melt-in-your-mouth quality. Ensure both are softened for proper creaming.
This is a crucial step for achieving that perfect Lofthouse texture! Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 3 hours, or even better, overnight. This resting period allows the flour to hydrate and the flavors to meld, resulting in a tender cookie.
It’s important that the edges remain pale and soft; avoid any browning for that signature tender bite.
This initial cooling on the sheet helps them firm up slightly.
For a different flavor dimension, you could try adding a touch of lemon zest to the cookie dough or frosting. If you don’t have vegetable shortening, you could try using an equal amount of softened butter, though the texture might be slightly less pillowy.
- Prep Time: 30 minutes
- Cook Time: 9-11 minutes per batch
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A
