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Lofthouse Cookies (Soft Sugar Cookies)

Made with a secret ingredient, this Lofthouse cookies recipe is extra fluffy, melt-in-your-mouth delicious, and topped with a sweet buttercream frosting for a truly decadent soft sugar cookie dessert. Whip them up for birthdays, holiday parties, and more! 

Lofthouse Sugar Cookies Overhead
Lofthouse Sugar Cookies are a classic favorite! They’re perfect for gifting and sharing.
Lofthouse cookie with bite in it
The texture of these Lofthouse soft sugar cookies are tender and melt-in-your-mouth!

Watch us Make These Lofthouse Cookies

Why You’ll Love This Lofthouse Cookies Recipe

  • One batch makes 48 large cookies, which makes this recipe great for cookie exchanges, gatherings, and sharing.
  • Inspired by the famous Lofthouse cookies, these soft sugar cookies are pillowy soft, extra fluffy, and just the right amount of sweet
  • Easily customizable with food coloring and toppings, this is one sugar cookie that fits the bill for every occasion! 
  • Quick and easy to whip up, these treats are an excellent way to get the kids involved in the kitchen. 
  • A family favorite, these soft sugar cookies make for superb cookie platter additions, holiday gifts, or lunchbox treats. 
frosted lofhouse cookies on a wire rack
These Lofthouse sugar cookies are simply irresistible and will disappear in a flash!

Lofthouse Cookies Key Ingredients

Don’t let the simple ingredient list for this Lofthouse cookies recipe fool you. Unbelievably delicious, they will make your tastebuds dance! Here’s everything you’ll need: 

  • All-Purpose Flour – Just simple, unbleached flour will do. To make your cookies gluten-free, feel free to use a 1:1 gluten-free all-purpose flour instead. 
  • Baking Powder and Baking Soda – When combined, these two create the soft, fluffy, tender consistency we’re looking to achieve. 
  • Salt – Used to enhance the rest of the ingredients. 
  • Whole Sour Cream – Our secret weapon, full-fat sour cream, is absolutely crucial to creating the melt-in-your-mouth texture that makes these Lofthouse cookies absolutely divine. 
  • Sugar – Regular granulated sugar is used to sweeten the cookie dough, and confectioner’s sugar (also known as powdered sugar) forms the pillowy frosting. 
  • Butter – Used in both the cookie dough and icing for an ultra-rich taste. 
  • Eggs – Necessary to add structure to the cookies, helping them keep their shape. 
  • Almond Extract – Included to add depth to the flavor, making this Lofthouse cookies recipe even better than any store-bought varieties you’ll find. 
  • Vanilla Extract – For the best results, use high-quality pure vanilla extract. 
  • Milk – This is used to thin out the frosting. We recommend opting for whole milk for a more indulgent flavor, but any variety you have on hand, including dairy-free milk options, can be used. 

How to Make this Soft Sugar Cookies Recipe

We’ve made so many batches of these Lofthouse cookies over the years that we’ve lost count, but they’re always super fun to make and are a great way to get the whole family involved in the kitchen, especially around the holidays! 

  1. Combine the dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda, and salt. 
  2. Beat. Add the sour cream, sugar, butter, eggs, and almond extract to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the ingredients are well combined. 
  3. Fold. Using a spatula, gently fold the dry ingredients into the bowl with the sour cream mixture until they are smooth and fully combined. 
  4. Chill. Cover the bowl, and place it in the fridge for about an hour or until the dough is firm enough to roll out – it’s important to chill the dough for easy rolling cutting.
  5. Form the soft sugar cookies. On a lightly floured working surface, divide the dough into quarters. Roll them out one at a time until they are roughly ⅓ inch thick. Then, use a cookie cutter to cut out circles. 
  6. Bake. Place the cookies on a parchment paper or a silicone-lined baking sheet. Bake until the cookies are fluffy and pale golden in color. Take care not to over-bake these.
Lofthouse Cookies Being Frosted
Frost your soft sugar cookies to suit the occasion, all year long.

Fluffy Buttercream Frosting

The buttercream frosting here is light, fluffy, and perfect for piping! Use any food coloring and sprinkles you’d like, in order to create the perfect look for any occasion throughout the year.

Here’s How:

  1. Using a stand mixer with a whisk attachment, whisk the butter until it is light and fluffy. Mix in the sugar until smooth.
  2. Then, add the remaining ingredients except for the milk, and whisk on medium-high speed. Slowly mix in a tablespoon of milk at a time until your desired consistency is reached. 
  3. If desired, stir food coloring into the frosting. Then, frost your cookies, and decorate them with sprinkles, candy pieces, and more. 

Pro-Tips for Soft Sugar Cookies

Just when you thought this Lofthouse cookies recipe couldn’t get any easier, we’ve got a few tips and tricks up our sleeve to ensure they turn out perfectly every time! 

  • Use room temperature ingredients. Allowing your butter and eggs to come to room temperature will allow for easy mixing and a softer texture. 
  • Don’t overmix. You’ll want to combine the ingredients in the dough just until they are smooth. Continuing to mix will overwork the gluten causing your cookies to be dense and tough. 
  • Keep the dough cold. We highly recommend keeping any dough you aren’t working with in the fridge. This will make it easier to roll out and shape the cookies and allows for more even baking. 
  • Space out the cookies. Unlike thumbprint cookies or spritz cookies that don’t change much as they bake, these soft sugar cookies will grow and spread in the oven. Therefore, we highly recommend spacing them about 2 inches apart to prevent them from molding together as they cook. 
  • Keep an eye on the oven. These cookies bake quickly. So, you’ll want to keep a close eye on them! Unlike chocolate chip cookies that turn a deep golden brown, these Lofthouse cookies can be deceiving as they turn just barely golden when they’re done. Continuing to bake will alter their texture, and they won’t be quite as scrumptious. 
Lofthouse Sugar Cookies
Both unbaked cookie dough and baked cookies keep really well. They’re perfect for gift-giving.

Make Ahead and Storage Options

These Lofthouse cookies are one recipe you’ll be making again and again…and again. In fact, they’re so popular, we often make two batches and freeze one for later! Luckily, both the dough and the baked cookies store super well. Just follow the tips below. 

Baked Cookies: Stored in an airtight container, baked and frosted cookies will stay fresh at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. Alternatively, you can wrap each Lofthouse cookie individually, and freeze them for 2-3 weeks. If you do plan on freezing them, we recommend leaving the frosting off until just before serving.

Cookie Dough: To prepare in advance, prepare the dough, cover it in a bowl, and store it in the fridge for 2-3 days. Or, for a longer-lasting option, shape the cookies, and place them on a baking sheet in the freezer until they are solid. Then, transfer them to a sealable bag for up to 3 months. 

Frosting: Keep leftover or pre-made frosting in an airtight container in the fridge, it will stay fresh for 3-4 weeks. Just be sure to let it come to room temperature before spreading it on your cookies. 

Lofthouse Cookies Common Questions

Why are Lofthouse cookies so soft? 

The use of both baking powder and baking soda as well as sour cream is the key to creating the soft texture Lofthouse cookies are known for. 

Why are they called Lofthouse cookies?

The original Lofthouse cookies originated in 1994 when Lofthouse Foods company began producing and selling the large soft sugar cookies in grocery stores. From then on, any similar soft sugar cookies recipe has often been referred to as Lofthouse cookies. 

Are sugar cookies and Lofthouse cookies the same? 

Although similar, regular sugar cookies and Lofthouse cookies are not quite the same. The primary difference between the two is the use of both baking powder and baking soda in Lofthouse cookies recipes which yields a softer, less crumbly texture. 

Why are my soft sugar cookies dry? 

The most common cause of dry Lofthouse cookies is overmixed dough. To avoid this, be careful to mix just until the ingredients are combined. 

More to Bake and Eat

  • Lemon Pudding Cookies – Full of irresistible lemon flavor, these pudding cookies are perfect for sharing with friends. 
  • Soft Funfetti Cookies – Festive and tasty, this dessert can be made ahead of time and baked in minutes whenever a craving hits. 
  • Thick, Chewy Oatmeal Raisin Cookies – Even tastier than your local bakery’s, these are the most scrumptious oatmeal cookies we’ve ever had the privilege of sinking our teeth into. 
  • Chewy M&M Cookie Bars – Made with all the flavor of M&M cookies but so much easier to create, these bars are always a crowd-pleasing dessert.  
  • Andes Mint Cookies – Tender, chocolatey, and full of refreshing mint flavor, these treats are a dream come true! 

Also Try White Chocolate Macadamia Nut Cookies 

White Chocolate Chip Macadamia Nut Cookies

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Lofthouse Sugar Cookies Overhead

Lofthouse Cookies | Soft Sugar Cookies

5 from 15 ratings
Made with a secret ingredient, these Lofthouse cookies are extra fluffy, melt-in-your-mouth delicious, and topped with a sweet buttercream frosting for a truly decadent soft sugar cookie dessert. Whip them up for birthdays, holiday parties, and more!
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
Servings: 48 cookies
Author: Amy Dong


For the Frosting:


  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment on medium speed, beat the sour cream, sugar, butter, eggs, and almond extract until well combined.
  • Using a spatula, fold the dry ingredients into the sour cream mixture until fully combined. The dough will be somewhat sticky. Cover the bowl, and chill the dough in the fridge for an hour or until it is firm enough to roll out.
  • Lightly flour a working surface. Divide the chilled dough into four even quarters, and roll out one quarter at a time, keeping the remaining dough in the fridge until ready to use. Roll each quarter to ¼ inch thickness, and use a cookie cutter 2-inch in diameter to cut out circles.
  • Preheat the oven to 350F, and position the rack on the lower middle position.
    Arrange the cookie circles on parchment or silicone-lined baking sheets, leaving 2 inches between each cookie. Bake 8-10 minutes or until the cookies are a light golden-pale color. Do not over-bake!
    Cool on the cookie sheet 10-15 minutes before transferring the cookies to a wire rack to cool completely.
  • Make Frosting: In a stand mixer fitted with a whisk attachment, whisk the butter for 3-4 minutes or until it is light and fluffy.
    Add the sugar, and continue to whisk until well combined. Add the almond extract, vanilla extract, and salt, and whisk on medium-high speed until fully incorporated.
    Add one tablespoon of milk at a time until the desired consistency is achieved. If desired, whisk in food coloring.
  • Once cookies are fully cooled, frost the cookies, and top with sprinkles.


  • Frosted cookies can be kept at moderate room temperature in airtight container for a few days.
  • Unfrosted cookies can be wrapped airtight and frozen for a couple of weeks. Leftover frosting can be chilled in airtight container for future use (will need to come to room temp before using.)
  • If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition (per serving)

Serving: 1cookie | Calories: 195kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 117mg | Potassium: 15mg | Fiber: 2g | Sugar: 16g | Vitamin A: 287IU | Vitamin C: 0.04mg | Calcium: 35mg | Iron: 1mg
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: baking

Add a comment

Recipe Rating


    • Jessica M.
    • 5 stars

    I just made these cookies not even ten minutes ago! Best cookies I’ve ever made, by far! As a young baker, I appreciate that this recipe is easy to read and follow, and the end result is SO GOOD!

      • Amy Dong

      Yay, so happy you loved these, Jessica!

    • Heather Hennen
    • 5 stars

    My husband says these are the best cookies I’ve ever made – and I make cookies at least once a week. Very soft, very good flavor. Followed recipe exactly except I added more powdered sugar to the frosting. Thanks for the great recipe!

      • Amy Dong

      That’s the best compliment – so happy you guys loved it

    • Paula Law

    Is 250 the correct oven temperature? I have never made cookies with a temp that low. Just checking to make sure it is not a typo.

      • Amy Dong

      Thanks for that, Paula! It’s 350F.

    • Barry Dodsen
    • 5 stars

    DELICIOUS! Any good tips or tricks if we were to want to double the size of these cookies in terms of baking time/temperature, to achieve similar results? Or would you not recommend it? Either way, thank you so much for these!

      • Amy Dong

      You’re so welcome! If you want to make bigger cookies, keep oven temp the same, but bake longer (I’d start with 15 minutes, and check from there.)

    • Mary Nelson
    • 5 stars

    I’ve tried so many sugar cookie recipes that I’ve lost count – made these on Friday for my family and friends, they are by far the best ever! Have to say though that the frosting recipe is exactly what I’ve been using but the cookies have more sour cream and baking powder than any other I’ve tried. Think another thing to remember is trust the time recommended, I typically overbake, I left these in for exactly 8 minutes and they are perfection. Frosted half of them and froze the rest for next week, they’ll disappear fast. Thank you for a great recipe.

      • Amy Dong

      Yay, Mary, that makes us super happy! So glad you all enjoyed these 🙂

    • Nimra khan

    This recipe seems to be so delicious! I’m definitely going to give it a try for my family over the next weekend.

    • Elle Cole

    I love to taste plain sugar cookies without toppings and your cookies look perfect. I’m sure they were sweet and delicious. – Elle

    • Aarika
    • 5 stars

    These look so scrumptious! I adore sugar cookies, especially soft and fluffy ones. Thanks for sharing this yummy recipe.

    • Emily Fata

    This recipe looks soooo incredible! I’m definitely going to give it a try over the next week, on my days off!

    • Mosaic Murals

    I had no idea sugar cookies are that easy to make! Your recipe is amazing!!! Thank you so much…

    • Kileen
    • 5 stars

    These look and sound absolutely amazing!! Such a perfect treat for this holiday season too! Will definitely have to try these out!

    cute & little

    • Tessa

    What adjustments should be made for high altitude?

    • Abby

    Can I use shortening in these ? is the butter used just for flavor ?
    I appreciate any help you can give me… Thanks

      • chewoutloud

      Hi, Abby…I’ve only made these with butter, so I can’t say for sure how the shortening will turn out. My guess is that it might be a bit more crumbly than the butter. You could try the butter flavored shortening and see how that works? Let me know how it turns out, if you do try that. Thanks for being here today!

    • Kaby

    can i use different shaped cookie cutters?

      • chewoutloud

      Hi, Kaby! We use round ones mainly because it keeps its shape the best, since these cookies do expand during baking. However, I think you can use shaped cookies cutters with good results; just expect that they will not stay the same size after baking. Enjoy and hope you love these as much as we do 🙂 Merry Christmas!

    • Teagan

    So cute and delicious looking! I will be making these! Have you ever considered making these into cookie bars instead? Would they be a good candidate for that? 🙂

      • chewoutloud

      LOL, I just thought about doing so this week! Haven’t gotten around to it yet, but it’s on my wish list. Thanks for coming over today and Merry Christmas

    • Charli Denae

    YUM!! These look amazing! I’ll definitely be trying these out! Thank you!

      • chewoutloud

      You’re so welcome. Merry Christmas and happy new year!

    • Susie D
    • 5 stars

    I buy Daisy in a huge tub at Sam’s Club 😀 It really is the best brand of sour cream! I make a chicken & stuffing casserole with it, and hash brown casserole. I also mix it into instant mashed potatoes to make them richer.

      • chewoutloud

      Sounds delish, Susie!

    • Denise

    Can you give us the recipe for the frosting?

      • Denise

      Never mind, I see it! Its mixed in with the cookie recipe.

        • chewoutloud

        Glad you came over today, Denise! Happy baking and enjoy! 🙂

    • Giselle
    • 5 stars

    Daisy sour cream is the best! I just used it last night in a sauce for turkey enchiladas. While I was cooking, I couldn’t help eating a spoonful of sour cream all by itself. Yummy! Oh, the enchiladas were delicious too. I am definitely going to try these cookies in the next couple of weeks. They look and sound amazing!

      • chewoutloud

      Thanks so much, Giselle! So glad you came by today; happy holidays! 🙂

    • Laura

    Can you substitute vanilla extract for the almond extract?

      • chewoutloud

      Yes, Laura, you definitely can 🙂 Have a wonderful holiday season!

        • Tye

        Hi what is the recipe for serving just 24?

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