Sugar Cookies! (Lofthouse Style)


A college staple for my roommates (I had seven over my college career) and I were those amazingly soft Lofthouse cookies you could find at any grocery store in practically any color. They didn’t last long – they’d be on the counter for about 15 mins and we’d swarm them like …well, like college girls eating cookies. I was excited to find this recipe from centercutcook. I tried to make these the other night but our AC went out and there was NO WAY I was turning on the oven.

Lofthouse Soft Sugar Cookies {Copycat Recipe}

 Prep Time: 10mn
Cook Time: 10mn
Total Time: 20mn


  • 1 cup sugar
  • 1/2 cup butter, softened to room temp (yeah, it MELTED. It looked like a Dali clock.)
  • 2 eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoons milk
  • 1/2 cup butter, softened to room temp (even meltier, the Wicked Witch of the West aint got nothing on this liquidated butter, freaking Summer)
  1. Preheat your oven to 350 degrees.
  2. With your mixer cream together 1/2 cup softened butter with 1 cup sugar and mix for a couple of minutes until smooth.
  3. Add in sour cream, eggs, and vanilla and mix well.
  4. In a large bowl sift together flour, baking powder, baking soda, and salt.
  5. Slowly add the dry ingredients into the wet and mix well.
  6. Measure three tablespoons of dough for each cookie. Use your hands to roll three tablespoons of cookie dough into a smooth ball.(these were super sticky so I sprayed some baking PAM on my hands and it worked a treat)
  7. Place on ungreased cookie sheets, making sure to leave about 1 inch between each cookie. (aka foil) Using your hand to lightly flatten the dough a bit. (I used a small cutting board sprayed with baking PAM)
  8. Bake for 11-12 minutes, then immediately remove from the oven. The cookies will appear under-baked a bit but this is what you want. Carefully transfer the cookies to a cooling rack and repeat the process until all of the dough is gone.
  9. To make the frosting, beat butter with a mixer for about 30 seconds, then add in powdered sugar, one cup at a time. Add in vanilla and 1-2 tablespoons of milk (I did 2, should have done 1) and mix until light and fluffy.
  10. Use a knife to slather each cookie with frosting. Top with sprinkles.

*Note – you can make these a bit smaller by using 2 tablespoons of dough and baking for 10 minutes.(I just eyeballed it and left them in for 11 mins, checking at 10)


These were much thicker than the store-bought brand but tasted much the same. Definitely cakey. The icing was a bit thin for my liking – I would use 1 tbsp next time instead of 2. I ended up with 24 cookies and two weren’t iced (which is fine because my Mom still can’t taste/smell and I pawned the two icing-less cookies off on her). I didn’t dye the icing and didn’t add sprinkles – sure it would have made the pictures pretty, but MEH! Sprinkles are just aesthetics that you eat. It’s the inside that counts, and in this case, the inside was full of sugar! The pictures were taken on my camera phone soooo…forgiveness please.



Not to be outdone by his Brother’s cameo in the maple cream cookie post, here’s my other puppy!