Table of Contents
Why this Recipe is Best
These cookies will make you feel like a kid again.
This is a copycat Lofthouse cookie recipe that tastes just like the ones you buy at the grocery store!
Unlike other sugar cookies they don’t spread or develop a crispy edge when they bake. Instead, these maintain their perfect round shape and pale color–perfect for loading up with a thick layer of that classic pink icing.
- Soft and cakey cookies that don’t spread!
- No rolling or cutting out dough.
- Perfectly sweet bakery-style frosting.
Knowing I wanted a soft cookie texture, similar to ricotta cookies and cheesecake cookies…I set out testing until they were perfect!
- Cake flour has a lower protein content and lighter color than all purpose flour, making these cookies lighter in color and softer than your average sugar cookie. Find my cake flour substitute recipe and make sure you are measuring your flour correctly!
- Cornstarch works to keep the cookies from spreading and helping them stay soft.
- Baking powder leavens the cookies without making them spread.
- Sour cream keeps the cookies super soft and moist, even days later!
- Unsalted butter is essential for richness and flavor without adding extra saltiness to the cookie dough.
- Pink gel food coloring gives the frosting its color. You can use any color you like, but I love the iconic pink of classic Lofthouse frosting!
For the dough:
Beat butter with sugar until fluffy. Then beat in the eggs, extracts and sour cream. Now add the dry ingredients and mix gently until just combined. DO NOT OVERMIX the cookie dough.
Cover the dough with plastic wrap (you can leave it right in the mixing bowl) and let it chill for at least one hour.
Shape and bake:
Scoop about three tablespoons of dough out of the bowl. Use your hands to roll the dough into a smooth ball, then place it onto a cookie sheet. Repeat with the rest of the cookie dough.
Use the bottom of a drinking glass or measuring cup to gently flatten each ball of dough. Bake until the edges of the cookies begin to look lightly golden.
Beat the butter until fluffy, then beat in the remaining ingredients. Spread frosting over cooled cookies, then garnish with sprinkles.
Pro Tip: Leave a small rim of each cookie unfrosted to make these look more like the originals!
Tips and Tricks
- Do not overbake. For the soft-baked taste, the cookies only need a few minutes in the oven. If they’re browning, they’ve been in too long!
- Rotate the pan half way through baking. This ensures that none of the cookies accidentally get over or underbaked.
- Dip your hands in powdered sugar before working with the cookie dough. It will keep the dough from sticking to your hands.
- Freeze Cookies. Use my tips on how to freeze cookie dough for later.
No, you cannot skip the chilling step in this recipe. The dough for these cookies is very sticky. Chilling makes is possible for you to roll the dough into even balls. And it firms up the softened butter which helps prevent them spreading in the baking process.
If you don’t have real cake flour, you can make a substitute. Measure out one cup of all-purpose flour. Remove two tablespoons of flour and add two tablespoons of cornstarch.
The results will not be as good as true cake flour but will be better than all-purpose on its own.
Yes, but you should freeze them unfrosted for best results. They’ll stay good in the freezer for about 3 months. Defrost the cookies completely before adding frosting.
More Easy Cookie Recipes
I baked these 12 minutes in a Convection oven at 350 degrees
Can you freeze the dough?
Yes you can.
Is the frosting supposed to be clumpy or soft