Delicious, soft sugar cookies finished with a smooth buttercream frosting—these classic Lofthouse cookies are bright, tender, and perfect for any occasion.
Use the traditional pale pink frosting or switch colors and sprinkles to create festive cookies for holidays and parties.
A favorite classic cookie
You’ll often find Lofthouse cookies in grocery store bakeries and classroom treat boxes. They’re eye-catching, cheerful, and satisfyingly soft—and the best part is they’re easy to make at home.
Traditionally topped with a light pink buttercream, the frosting color is flexible—use any shade you like and top with matching sprinkles to suit the season.
These cookies are thick, tender sugar cookies that stay soft for several days, making them ideal for preparing in advance. Note that the dough needs to chill for at least an hour; you can also make it the day before and refrigerate overnight.
Key ingredients
Below are the main ingredients and simple substitutions. For exact measurements, see the recipe card included in this article.
Cookies
- Butter – salted butter, softened
- Sugar – granulated sugar
- Sour cream – adds moisture and tenderness; use regular full-fat sour cream
- Eggs
- Vanilla – pure vanilla extract
- Flour – all-purpose flour
- Leavening – baking powder and baking soda
- Cornstarch – helps cookies hold their shape and remain soft
Frosting
- Powdered sugar
- Butter – salted, softened
- Milk or cream – to thin the frosting to a spreadable consistency
- Gel food coloring – provides vibrant color without thinning the frosting
Making Lofthouse cookies
This overview highlights the steps and techniques. For full timing and measurements, consult the recipe card below.
Cookies
- Cream the softened butter in a mixer until smooth.
- Add the granulated sugar and beat until light and fluffy, scraping the bowl as needed.
- Mix in eggs, vanilla, then the sour cream. It may appear slightly curdled—this is normal; scrape the sides and continue mixing.
- Add the flour, baking powder, baking soda, salt, and cornstarch; mix just until combined.
- Shape the dough into a rectangle about 6 x 8 inches, wrap tightly in plastic, and chill for at least 1 hour.
- When ready to bake, preheat the oven to 375°F and remove the dough from the refrigerator.
- Lightly flour your work surface and rolling pin. Roll the dough to about 1/4 inch thick (roughly 9–12 inches, depending on your preference).
- Cut rounds with a 2 1/2–3 inch cutter and place on parchment-lined baking sheets.
- Bake for 7–9 minutes, until the bottoms begin to show slight color. Transfer cookies to a rack to cool completely before frosting.
Frosting
- Cream the softened butter until smooth, then gradually beat in the powdered sugar.
- Add the vanilla and 1–2 tablespoons of milk, mixing until the frosting is smooth and spreadable. Add more milk (up to 2–4 tablespoons total) if needed.
- Mix in gel food coloring a little at a time until you reach the desired hue.
- Frost the cooled cookies, leaving a small edge of cookie visible if you like, and add sprinkles immediately so they adhere while the frosting is still soft.
Recipe tips
- Start with properly softened butter—soft but still spreadable—for the best texture.
- Both baking powder and baking soda contribute to the cookies’ tender rise.
- Cornstarch is essential for that soft, pillowy texture—don’t skip it.
- Measure flour correctly using the fluff-and-scoop method to avoid dense cookies.
- Adjust cookie size easily by using a different round cutter.
- Use gel food coloring to get bright frosting without thinning it; add color sparingly until you reach the shade you want.
- Apply frosting with a piping bag, the back of a spoon, or a butter knife for different looks.
- Add sprinkles right after frosting; the buttercream will firm up and the sprinkles won’t stick if you wait too long.
- Contain stray sprinkles by frosting the cookies over a baking sheet so extras fall onto it for easy cleanup.
- Change frosting colors and sprinkle styles to match holidays and parties.
- Store cookies in a single layer in an airtight container at room temperature for 4–5 days. If stacking, separate layers with parchment or wax paper.
- Freeze baked cookies without frosting for up to one month; frost after thawing for best texture.
Frequently asked questions
Store Lofthouse cookies in a single layer in an airtight container at room temperature for 4–5 days. If you must stack them, place parchment or wax paper between layers to prevent sticking.
Holiday Lofthouse cookies
These cookies are ideal for holiday decorating—simply change the frosting color and sprinkles to match the occasion. They’re great for parties and simple enough for kids to help with the final touches.
For a Halloween version, use orange and white frosting with themed sprinkles for a festive look.
More cookie recipes
- Oatmeal Cranberry Cookies
- Espresso Chocolate Chip Cookies
- Sour Cream Cookies
- Mini M&M Cookies
- Cranberry Swirl Cookies
If you make this recipe, I’d love to hear about it—leave a comment and share a photo on Instagram @beyondthechickencoop.
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Equipment
- Measuring cups
- Measuring spoons
- Stand mixer (or hand mixer)
- Cookie sheet
- Cooling rack
Ingredients
Cookies
- 1 cup salted butter (softened)
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- ½ cup sour cream
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Frosting
- 1 cup butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2–4 tablespoons milk
- Gel food coloring (optional)
- Sprinkles (optional)
Instructions
Cookies
- Place softened butter in a mixer and beat until creamy.
- Add sugar and beat until light and fluffy, scraping the bowl as needed.
- Add eggs and vanilla, then mix in the sour cream. The mixture may look slightly curdled—this is normal.
- Stir in the flour, cornstarch, baking powder, baking soda, and salt. Mix just until combined.
- Shape the dough into a 6 x 8 inch rectangle, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 375°F and remove the dough from the fridge.
- Lightly flour your surface and roll the dough to about 1/4 inch thick (around 9–12 inches, depending on preference).
- Cut cookies using a 2 1/2–3 inch round cutter and place them on parchment-lined baking sheets.
- Bake 7–9 minutes, until the bottoms just begin to darken slightly.
- Transfer to a cooling rack and let cookies cool completely before frosting.
Frosting
- Beat the softened butter until smooth.
- Gradually add powdered sugar and vanilla, mixing until combined.
- Add 2 tablespoons of milk and mix; add another 1–2 tablespoons if needed until the frosting is smooth and spreadable.
- Mix in a small amount of gel food coloring until you reach the desired color.
- Spread the frosting onto cooled cookies, leaving a small edge if desired, and add sprinkles immediately.
Notes
- Ensure the butter is softened to the right consistency before beginning.
- Both baking powder and baking soda are important for texture.
- Do not omit the cornstarch; it helps create the soft texture.
- Use gel food coloring for more vivid frosting colors without affecting texture.
- Pipe or spread the buttercream as desired; a small piping tip creates a classic look.
- Store in an airtight container for 4–5 days, or freeze undecorated cookies for up to one month.
Nutritional Disclaimer:
Nutritional information is an estimate and should be used as a guideline only. For precise values, calculate nutrition using the exact brands and ingredients you use.
Nutrition
Calories: 321kcal
Carbohydrates: 41g
Protein: 2g
Fat: 17g
Recipe adapted from Preppy Kitchen.