Lofthouse Style Sugar Cookies

Published August 23, 2012. Updated February 11, 2020

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Lofthouse Style Sugar Cookies – These have an irresistible sweet flavor and are finished with a creamy frosting. They’re destined to become a new family favorite!

The Softest Fluffiest Sugar Cookies!

I think it’s safe to say I have a slight sugar cookie obsession. If you’ve been following my blog you’ve likely noticed by now. But really, who doesn’t love frosted sugar cookies? I mean how can you not love them?

The only people that don’t are liars, I’m just kidding everyone is entitled to their own personal opinion. But those of you that don’t like them, well lets just say we probably don’t have much in common =).

I know I’ve already posted a sugar cookie recipe, well that’s old news. Those are good, but these are better. These are so soft, so fluffy, so tender. Basically they melt in your mouth dreamy.

So, you may be asking, what is that makes these special? To answer that, it’s a combination of things. The texture is amazing thanks to the cake flour and cornstarch. Don’t substitute all-purpose flour for the cake flour or your cookie will end up heavy and dense (compared to what you get with the cake flour, besides you’d have to adjust the portions anyway because cake flour is lighter).

Cake Flour is Key

I know cake flour is more expensive than all-purpose flour but sometimes its worth it, in this case it’s definitely worth it. The combination of butter and vegetable shortening also helps the texture, especially when it’s whipped to fluffy perfection.

I got the inspiration to use egg plus egg white along with the almond extract from white cake. This is one cookie that is meant to be a bit cake-y, it gives it that amazing, pillow-y as clouds bite.

If you like the Lofthouse style cookies from the store, trust me you’re going to want to try these. I think these far outdo those. Those almost taste like plastic to me, good texture but weird taste. I even like these more than my old favorite from the local bakery. These are my new favorite! Enjoy and share!

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5 from 4 votes

Lofthouse Style Sugar Cookies

These delicious cookies have a similar soft texture of Lofthouse cookies without the strange flavor! The have an irresistible sweet funfetti-like flavor and are finished with a creamy frosting. They're destined to become a new family favorite!
Servings: 12
Prep30 minutes
Cook20 minutes
Ready in: 50 minutes

Ingredients

Vanilla Frosting

Instructions

  • Sift flour, cornstarch, baking powder and salt into a large bowl, then whisk it just a few times, set aside. In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening and sugar until very pale and fluffy, about 4 minutes, scrapping down the sides of the bowl as needed. 
  • Add in egg and mix until combine, then add egg white, vanilla and almond extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
  • Scoop dough out a scant 1/4 cup at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2" thick (so you should have about a 2 2/3" - 2 3/4 " circular cookie). 
  • Transfer flattened dough to a Silpat or buttered cookie sheet and repeat process with remaining dough (you'll have to use 2 cookie sheets). Bake in preheated oven 9 - 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. 
  • Cool completely then frost with Vanilla Frosting (note that frosting begins to set quickly so if you are adding sprinkles, sprinkle each cookie immediately after frosting it, don't frost the whole batch of cookies then try to sprinkle them because the sprinkles wont stick).

Vanilla Frosting

  • Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip until frosting is smooth and fluffy. Mix in food coloring if desired.

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135 Comments

  • Therese

    Jaclyn,
    A while back someone asked if the frosting hardens (sets) – but she wanted to mail them. I just want to know if the frosting sets so that I could stack them on serving tray. Thanks

  • Nicole

    Hi Jaclyn, just wondering: can I make this dough ahead of time and freeze the dough? We’re hosting the Christmas party this year and I’m baking three types of cookies along with other desserts, so I want to freeze my cookie doughs and make them the night before. :)

    Thanks!

    • Jaclyn

      Jaclyn Bell

      I think it should freeze okay as long as it’s properly thawed before baking. I hope you love them! Merry Christmas!

  • Sarah O.

    I just made these cookies and they turned out fantastic. The texture is really nice. My only question – if I wanted them to spread a bit instead of having to press them down, could I bake the dough without refrigerating it? Have you ever tried this?
    Great recipe!

    • Jaclyn

      Jaclyn Bell

      It would just depend on how much you want them to spread I guess, you could test it out with a couple which is what I will do sometimes before wasting the whole batch.

  • Shari D.

    Made these for our gender reveal party in pink and blue! They turned out great and were delicious!

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  • Cameron

    I made these and mine tasted a little too much like flour. Any suggestions on what I may have done wrong?

    • Jaclyn

      Jaclyn Bell

      Did you possibly pack the flour when measuring? Also did you use the amounts listed on the extracts? If so, next time I’d probably just up the amount of the extracts and that should help.

      • Denise Alva

        Hi Jaclyn,
        I’m not the one that mentioned the flouring taste

        • Jaclyn

          Jaclyn Bell

          Sorry you are probably just still getting the comments for this post so you can opt out of them.

  • Niecey

    I’ve been searching and trial baking these cookies for many years. Can’t wait to try them. I’ve actually have studied the science of ingredients, though I’m just an ordinary cook. And I’ve come real close to copying the cookie in mind a couple of times, people have told me. The neighborhood kids got a lot of cookies from me, which they looked forward to. One mother gave me a her collectable doll because of my generosity I was wondering if I could use my own cake flour as I usually do. Thanks so much.

    • Jaclyn

      Jaclyn Bell

      Do you make a substitute cake flour, like the cornstarch and all purpose flour? For these I recommend no substitutes. I hope you do try these!

      • Denise

        I think I see what you are saying-I use the standard recipe which requires 2 Tbs. cornstarch in a cup to which the rest of the cup is filled with all purpose flour.

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