These soft, pillowy cookies with a thick, creamy frosting are a weekend classic at my house. They look like the bakery shelf versions but are made with everyday pantry items. The dough chills, the cookies bake quickly, and the frosting gives you that signature smooth finish. No complicated techniques—just reliable steps.

I test variations until a texture feels right: tender interior, lightly golden bottom, and a surface that holds frosting without sinking. This is the copycat version I return to when I want consistently tender cookies that stack and travel well. Follow the order below and you’ll get strong, repeatable results.

Ingredient Breakdown

Ingredients

1 cup butter, softened — provides fat, tenderness, and flavor in the cookie dough.
1 1/2 cups sugar — sweetens and helps with browning and structure.
2 eggs, room temp — liquid, structure, and lift; add them one at a time for even incorporation.
2/3 cup sour cream — boosts tenderness and adds moisture; keeps the crumb soft.
2 teaspoons vanilla extract — primary aromatic for the dough.
1/2 teaspoon almond extract — a little background note that brightens the flavor.
4 cups all-purpose flour — the main structure; don’t swap this without adjusting other leaveners.
3 tablespoons cornstarch — lightens the texture for a softer, almost shortbread-like bite.
1 teaspoon baking powder — gentle leavening for lift and tenderness.
1 teaspoon baking soda — works with the acids to give a proper rise.
1/2 teaspoon cream of tartar — keeps cookies tender and helps with texture.
1/4 teaspoon salt — balances sweetness and enhances flavor.
1 cup butter, softened — second cup of butter for the frosting; beat until fluffy for a light finish.
2 teaspoons vanilla extract — for the frosting; echoes the dough’s flavor.
5 cups powdered sugar — the sweetness and body of the frosting; add gradually to control consistency.
8 tablespoons heavy whipping cream — thins and smooths the frosting to a spreadable texture; add a little at a time.
Food coloring — optional; use gel or liquid to tint the frosting as desired.

Make Copycat Lofthouse Sugar Cookies: A Simple Method

In the bowl of a stand mixer (or using a hand mixer), beat 1 cup softened butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2–3 minutes.
Add the 2 eggs one at a time, beating after each until fully incorporated.
Add 2/3 cup sour cream, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract; beat until smooth and combined.
In a separate bowl, sift together 4 cups all-purpose flour, 3 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/4 teaspoon salt.
With the mixer on LOW, add the dry ingredients to the wet ingredients in 2–3 additions, mixing just until combined and no large streaks of flour remain. Scrape the bowl and finish mixing by hand if needed.
Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour (chilled dough is easier to handle).
When ready to bake, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
Scoop about 1 tablespoon of chilled dough and roll into a ball (dough may be sticky). Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Lightly dip the bottom of a drinking glass into flour and tap off the excess. Use the floured bottom of the glass to gently press each dough ball flat to about 1/4–1/2 inch thickness.
Bake in the preheated oven for 8–11 minutes, until the edges are set and the bottoms are lightly golden. Centers may still be slightly soft.
Remove cookies from the oven and let them cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting, beat 1 cup softened butter until fluffy. Add 2 teaspoons vanilla extract and beat to combine.
Gradually add powdered sugar and heavy whipping cream, beating until smooth. Start by adding powdered sugar about 1 cup at a time and heavy cream 1 tablespoon at a time, using up to 5 cups powdered sugar and up to 8 tablespoons heavy cream total, until you reach a smooth, spreadable consistency. Add food coloring if desired and beat until evenly colored.
Frost the cooled cookies with the prepared frosting. Allow the frosting to set before stacking or storing.

Why It’s Crowd-Pleasing

These cookies hit familiar notes—soft center, a hint of chew at the edge, and a sweet, thick frosting. People love textures: the contrast between pillowy cookie and creamy topping feels indulgent without being heavy. The almond extract is a subtle trick that cuts through the sweetness and makes the flavor feel layered.

They’re also visually friendly. The flat canvas after pressing with a glass holds frosting well and takes color evenly, so they look like the bakery versions when finished. That presentation matters at potlucks or holiday plates; people notice and they taste better when they look inviting.

Dairy-Free/Gluten-Free Swaps

If you need to adapt these cookies, you can. Keep in mind these swaps change texture and sometimes timing, so proceed with small test batches.

For dairy-free: use a block-style vegan butter that’s designed for baking in place of the butter in both dough and frosting. Use a dairy-free sour cream (plant-based) for the dough. For the frosting, swap heavy cream for a thick coconut cream or a plant-based cream substitute; add slowly until you get a spreadable consistency.
For gluten-free: use a cup-for-cup gluten-free all-purpose flour blend that includes xanthan gum. Because blends vary, add dry ingredients slowly and expect slightly different spreading; chill time helps control it.
Notes: Don’t swap both at once unless you’re prepared for more recipe tweaking. Flavor and texture will shift; rely on chill time and gradual addition of powdered sugar/cream in the frosting to dial in consistency.

Equipment at a Glance

Stand mixer or hand mixer — for creaming butter and incorporating frosting smoothly.
Baking sheets and parchment paper — prevents sticking and promotes even baking.
Wire rack — cools cookies to room temperature quickly and prevents soggy bottoms.
Sifter or fine mesh — for dry ingredients so the dough mixes evenly.
Measuring cups and spoons — accurate measures keep results consistent.
Drinking glass (floured) — the inexpensive tool that flattens cookies to the right thickness.

Frequent Missteps to Avoid

Here are the things I see most often and how to fix them quickly.

Overbeating the dough after adding flour — mix just until combined. Overmixing develops gluten and makes the cookie tough.
Skipping the chill — warm dough spreads unpredictably. One hour in the fridge makes shaping and pressing much cleaner.
Using a wet frosting — add powdered sugar slowly. If frosting gets too thin, add a little more powdered sugar; if it’s too stiff, add cream a teaspoon at a time.
Baking too long — these are done when edges are set and bottoms are lightly golden. Centers can be soft; they’ll finish as they cool.
Frosting warm cookies — the frosting will melt. Always cool completely before frosting to keep the finish smooth.

Make It Your Way

Want to customize? Small changes can personalize these cookies without breaking the method.

Flavor swaps: omit almond extract and add lemon zest for a bright citrus note, or swap vanilla for a high-quality pure vanilla for deeper flavor.
Decorations: pipe the frosting, then add sprinkles while the frosting is still tacky. Use a small offset spatula for a smooth, bakery-style finish.
Shapes: press and cut with a round or fluted cutter after rolling slightly thinner if you prefer shaped cookies. Adjust bake time if the cookie is thinner than 1/4 inch.

Chef’s Rationale

I designed the formula to balance tenderness and structure. Cornstarch lightens the crumb without making it fragile. The combination of baking powder and baking soda offers predictable rise: powder for a gentle lift, soda to activate with the sour cream and add a touch of browning. Cream of tartar helps stabilize the dough and contributes to the characteristic texture of old-fashioned sugar cookies.

Frosting is a simple buttercream that holds its shape but spreads easily. Start with smaller amounts of powdered sugar and cream then adjust. That approach prevents a too-sweet or runny frosting and lets you dial in the look you want.

Leftovers & Meal Prep

These cookies keep well. Store unfrosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked, unfrosted cookies in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before frosting.

For make-ahead frosting: beat the butter, vanilla, powdered sugar, and cream to the right consistency, then store in the refrigerator for up to 3 days in an airtight container. Bring it back to room temperature and re-whip briefly before using. If frozen, thaw overnight in the fridge, then re-whip.

Quick Questions

Q: Can I roll these out and use cookie cutters? A: Yes, but chill the dough well and roll between sheets of parchment to the desired thickness. Watch baking time if cookies are thinner.
Q: Why so much powdered sugar listed (up to 5 cups)? A: The frosting starts with smaller amounts; you add up to 5 cups to reach the sweetness and body you prefer. Add gradually to control texture and taste.
Q: My frosting is grainy. What happened? A: The powdered sugar may not be fully incorporated or the butter was too cold. Beat until smooth and sift powdered sugar if needed.
Q: Can I color the frosting? A: Yes. Use gel food coloring for saturated colors with minimal change to consistency; add small amounts and mix thoroughly.

The Last Word

These Copycat Lofthouse Sugar Cookies deliver a dependable bakery-style cookie you can make at home without fuss. Follow the steps in order, respect the chill, and take your time with the frosting. The result is a crowd-pleasing cookie that’s easy to customize and great for gifting, parties, or a simple treat. Bake a small test batch the first time so you can adjust to your oven and taste—then enjoy the rest.

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Copycat Lofthouse Sugar Cookies

Soft, cake-like sugar cookies with a creamy butter frosting—copycat Lofthouse style.

Prep Time10

Cook Time8

Total Time2 18

Course: Dessert

Cuisine: American

Servings: 24 servings

Ingredients

1 cupbuttersoftened
1 1/2 cupssugar
2 eggsroom temp
2/3 cupssour cream
2 tspvanilla extract
1/2 tspalmond extract
4 cupsall-purpose flour
3 tbspcornstarch
1 tspbaking powder
1 tspbaking soda
1/2 tspcream of tartar
1/4 tspsalt
1 cupbuttersoftened
2 tspvanilla extract
5 cupspowdered sugar
8 tbspheavy whipping cream
food coloring

Instructions

In the bowl of a stand mixer (or using a hand mixer), beat 1 cup softened butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2–3 minutes.
Add the 2 eggs one at a time, beating after each until fully incorporated.
Add 2/3 cup sour cream, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract; beat until smooth and combined.
In a separate bowl, sift together 4 cups all-purpose flour, 3 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/4 teaspoon salt.
With the mixer on LOW, add the dry ingredients to the wet ingredients in 2–3 additions, mixing just until combined and no large streaks of flour remain. Scrape the bowl and finish mixing by hand if needed.
Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour (chilled dough is easier to handle).
When ready to bake, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
Scoop about 1 tablespoon of chilled dough and roll into a ball (dough may be sticky). Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Lightly dip the bottom of a drinking glass into flour and tap off the excess. Use the floured bottom of the glass to gently press each dough ball flat to about 1/4–1/2 inch thickness.
Bake in the preheated oven for 8–11 minutes, until the edges are set and the bottoms are lightly golden. Centers may still be slightly soft.
Remove cookies from the oven and let them cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting, beat 1 cup softened butter until fluffy. Add 2 teaspoons vanilla extract and beat to combine.
Gradually add powdered sugar and heavy whipping cream, beating until smooth. Start by adding powdered sugar about 1 cup at a time and heavy cream 1 tablespoon at a time, using up to 5 cups powdered sugar and up to 8 tablespoons heavy cream total, until you reach a smooth, spreadable consistency. Add food coloring if desired and beat until evenly colored.
Frost the cooled cookies with the prepared frosting. Allow the frosting to set before stacking or storing.