Lofthouse Sugar Cookies (Copycat Recipe) Recipe

Introduction

Lofthouse Cookies are soft, fluffy sugar cookies topped with a creamy, colorful frosting that melts in your mouth. This copycat recipe allows you to recreate the iconic bakery-style treat at home with ease and delicious results.

Ingredients

• 1 cup (222g) margarine, softened
• 1 1/4 cup (137g) powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp butter extract
• 2 1/2 cups (295g) cake flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup (55g) margarine (for frosting)
• 1 1/2 cups (165g) powdered sugar (for frosting)
• Approx 1/4 cup (60ml) heavy whipping cream (for frosting)
• 1 tsp vanilla extract (for frosting)
• 1/8 tsp butter extract (for frosting)

Instructions

1. Step 1: Preheat the oven to 350° F (180° C) and line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. Step 2: In a stand mixer or using an electric hand mixer, cream together 1 cup softened margarine and 1 1/4 cup powdered sugar until smooth and creamy.
3. Step 3: Add the egg, vanilla extract, and butter extract. Mix on high speed until the mixture is evenly combined and creamy.
4. Step 4: Add cake flour, baking powder, and salt to the mixture. Stir until a soft dough forms.
5. Step 5: Let the dough rest for 10 minutes to make rolling easier.
6. Step 6: Using a #24 scoop (about 3 tablespoons), scoop dough and roll into balls, smoothing out any cracks, then gently flatten each ball into a hockey puck shape.
7. Step 7: Arrange shaped dough on the prepared cookie sheet. Repeat with remaining dough.
8. Step 8: Bake for 9-11 minutes at 350° F (180° C) until cookies spread slightly and centers look set but not browned.
9. Step 9: Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. Step 10: For the frosting, cream 1/4 cup margarine with a mixer until smooth.
11. Step 11: Gradually add powdered sugar in 1/2 cup increments, alternating with small splashes of heavy cream, mixing thoroughly after each addition until the sugar is fully incorporated and frosting remains thick.
12. Step 12: Stir in vanilla extract and butter extract.
13. Step 13: Add more heavy cream slowly to thin frosting to desired consistency.
14. Step 14: Use gel food coloring to tint the frosting, if desired.
15. Step 15: Frost each cooled cookie and immediately add sprinkles on top.

Tips & Variations

• Use cake flour for the signature soft texture; all-purpose flour can make the cookies denser.
• If you prefer, swap margarine with unsalted butter for a richer flavor.
• Customize frosting colors with gel food coloring and add different sprinkle shapes to match occasions.
• Let the dough chill for 30 minutes if it feels too soft to handle.

Storage

Store frosted cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies for up to 3 months, thawing at room temperature before serving. Reheat gently if desired, but these cookies are best enjoyed fresh or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of margarine?

Yes, you can substitute unsalted butter for margarine in the same quantity for a richer taste, though the texture may be slightly different.

How do I prevent the cookies from spreading too much?

Chilling the dough for 10-30 minutes before baking helps prevent excessive spreading and keeps the cookies thick and soft.

Lofthouse Sugar Cookies (Copycat Recipe) Recipe

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4.5 from 61 reviews

This Copycat Lofthouse Sugar Cookies recipe delivers soft, fluffy sugar cookies topped with a thick, creamy frosting. Perfectly sweet and tender, these cookies replicate the popular bakery style treat with a buttery flavored dough and a rich vanilla buttercream frosting, ideal for decorating and sharing.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 41 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (222g) margarine, softened
• 1 1/4 cups (137g) powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp butter extract
• 2 1/2 cups (295g) cake flour
• 1 tsp baking powder
• 1/2 tsp salt

Frosting

• 1/4 cup (55g) margarine
• 1 1/2 cups (165g) powdered sugar
• Approx 1/4 cup (60ml) heavy whipping cream, plus more as needed
• 1 tsp vanilla extract
• 1/8 tsp butter extract
• Gel food coloring (optional)
• Sprinkles (for decoration, optional)

Instructions

1. Preheat Oven: Preheat your oven to 350° F (180° C) and line a cookie sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
2. Cream Margarine and Sugar: Using a stand mixer or electric hand mixer, cream together 1 cup margarine and 1 1/4 cups powdered sugar until the mixture is smooth and creamy, ensuring a well-blended base for the dough.
3. Add Wet Ingredients: Add the egg, vanilla extract, and butter extract to the creamed mixture. Mix on high speed until the batter is evenly combined and smooth, achieving a light texture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and mix until a soft dough forms, avoiding overmixing to keep cookies tender.
5. Rest Dough: Let the dough rest for 10 minutes at room temperature to make it easier to handle and roll out.
6. Shape Cookies: Using a #24 scoop (about 3 tablespoons), scoop the dough and roll each portion into a ball until smooth with no cracks. Gently flatten each ball to resemble a hockey puck and place them on the prepared baking sheet, spacing them evenly.
7. Bake: Bake the cookies at 350° F (180° C) for 9-11 minutes, or until they slightly spread and the centers no longer look wet. Remove promptly before any browning occurs to keep the soft texture.
8. Cool: Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely, which is essential prior to frosting.
9. Make Frosting: In a clean bowl, cream 1/4 cup margarine until smooth using your mixer. Alternately add 1/2 cup powdered sugar and a small splash of heavy cream, mixing thoroughly between additions. Repeat until all powdered sugar is incorporated and the frosting remains thick.
10. Flavor and Thin Frosting: Mix in vanilla and butter extracts. Add additional heavy cream gradually to thin the frosting to your preferred spreading consistency.
11. Add Color: Add gel food coloring to the frosting if desired, stirring well to achieve uniform color.
12. Frost Cookies: Spread the frosting onto each completely cooled cookie. Immediately add sprinkles to the top for decoration before the frosting sets.
13. Storage: Store frosted cookies in an airtight container for up to 4 days at room temperature or freeze for up to 3 months to maintain freshness.

Notes

• Use margarine as specified for the authentic texture and flavor similar to Lofthouse cookies; butter can be a substitute but may alter texture slightly.
• Do not overbake cookies; removing them before browning keeps them soft and tender.
• The dough resting step helps prevent cracking and makes shaping easier.
• Gel food coloring is recommended for vibrant frosting colors without thinning the consistency.
• Cookies must be completely cooled before frosting to avoid melting the frosting.
• For best results, use a stand mixer or electric hand mixer to achieve proper creaming and smooth frosting.

Keywords: Lofthouse cookies, sugar cookies, soft sugar cookies, sugar cookie frosting, copycat Lofthouse, decorated sugar cookies