Lofthouse Cookies Recipe (Copycat Lofthouse Sugar Cookies)
This recipe for Lofthouse Sugar Cookies is IDENTICAL to the real thing. They are sweet with a soft and fluffy texture then topped with that iconic creamy frosting and sprinkles. Literal perfection in every way.
Ingredients
- margarine**
- powdered sugar
- egg
- vanilla extract
- butter extract
- cake flour
- baking powder
- salt
- margarine
- powdered sugar
- heavy whipping cream
- vanilla extract
- butter extract
Method
- 1
Section: Sugar Cookie
- 2
Preheat the oven to 350° F (180° C) and line your cookie sheet with parchment paper or a silicone baking mat. Set aside.
- 3
In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.
- 4
Add the egg, vanilla and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.
- 5
Add the cake flour, baking powder and salt. Mix until a soft dough forms.
- 6
Allow the dough to rest for 10 minutes to make it easier to roll the dough.
- 7
Scoop the dough using a #24 scoop (approx 3 tbsp of dough) and then roll into a ball until no cracks are seen in the dough and then gently flatten the ball so it looks like a hockey puck.
- 8
Arrange on your cookie sheet and repeat with the remaining dough.
- 9
Bake at 350° F (180° C) for 9-11 minutes or until the cookies spread slightly and no longer look wet in the center of the cookie. Remove from the oven before they start turning brown.
- 10
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack. Wait until the cookies are completely cool to frost them.
- 11
Section: Sugar Cookie Frosting
- 12
To make the frosting, use your stand mixer or electric hand mixer to cream the margarine until smooth.
- 13
Alternate adding in 1/2 cup of powdered sugar and then just a tiny splash of heavy cream, mixing until the powdered sugar is completely mixed in with the margarine.
- 14
Repeat this step until all of the powdered sugar has been added. Your frosting should stay thick throughout this process.
- 15
Mix in the vanilla extract and butter extract.
- 16
You can now slowly add more heavy cream to the mixture the thin the frosting to your desired consistency.
- 17
Use gel food coloring to dye the frosting your desired color.
- 18
Frost each of the cookies and immediately add sprinkles to the top.
- 19
Store in an airtight container for up to 4 days or in the freezer for up to 3 months.
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