Mini Crumbl Churro Cookies

This is the catering size of my copycat Crumbl Churro cookies. Now in the perfect mini size, these cookies boast the same thick, chewy, decadent, and fudgy texture. Best served warm, the cinnamon sugar cookie is topped with a creamy cinnamon buttercream and even more cinnamon sugar. If you’re a fan of churros, you’re going to be obsessed with these.

How to Make Mini Crumbl Churro Cookies 

1. Preheat the oven to 350°F (180°C).
2. In a bowl, cream together the butter and sugar for 1 minute and then add in the eggs, vanilla extract and canola oil. Mix until well combined.
3. Add in the flour, baking powder and cinnamon, mixing until a soft dough forms.
4. Scoop the cookie dough out using a #40 scoop (1 1/2 Tbsp of dough). Roll into a ball and flatten just slightly before rolling and coating the cookie dough in the cinnamon sugar mixture. Arrange on a parchment or silicone lined cookie sheet.
5. Bake for 9-11 minutes. The cookies will spread and the center of the cookie should look puffed up and no longer wet before taking them out of the oven.
6. While the cookies are cooling, make the base buttercream frosting by whipping the butter until smooth.
7. Add the powdered sugar, one cup at a time, adding a little bit of milk after each cup of powdered sugar to keep the consistency like a thick frosting.
8. Once you have added all of the powdered sugar, mix in the cinnamon thoroughly.
9. Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
10. Sprinkle some extra cinnamon and sugar on top– serve warm!

Storing Mini Churro Cookies

These cookies can be stored at room temperature, in the fridge or even frozen! Anyway you chose to store them, make sure they are in an air tight container. They will stay fresh at room temperature for about 3 days, in the fridge for up to 1 week and in the freezer for up to 3 months!

Catering Size Cookies

• Copycat Crumbl Chocolate Oreo Cookies (Catering Size)
• Crumbl Cookies Cosmic Brownie Recipe (Small Catering Size)
• Mini Hazelnut Sea Salt Cookies 

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Crumbl Copycat Churro Cookies (Catering Size)

This is a copycat for the catering size of Crumbl’s Churro Cookies. A warm, thick, and chewy cinnamon sugar cookie base that is finished off with a rich cinnamon buttercream + a sprinkle of more cinnamon sugar.

Course Dessert

Keyword catering size cookies, churro cookie, crumbl churro cookie

Prep Time 20 minutes minutes

11 minutes minutes

Servings 24 cookies

Calories 137kcal

Ingredients

• 3/4 cup salted butter, softened
• 3/4 cup granulated sugar
• 1 egg + egg yolk
• 1 1/2 tsp vanilla extract
• 2 Tbsp canola oil
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• Cinnamon Sugar Mixture: 1/4 cup granulated sugar + 1/2 tsp ground cinnamon

Cinnamon Buttercream:

• 1/2 cup salted butter, room temperature
• 1/2 Tbsp ground cinnamon
• 3 cups powdered sugar
• milk, to thin

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl, cream together the butter and sugar for 1 minute and then add in the eggs, vanilla extract and canola oil. Mix until well combined.
  3/4 cup salted butter, softened, 3/4 cup granulated sugar, 1 egg + egg yolk, 1 1/2 tsp vanilla extract, 2 Tbsp canola oil
• Add in the flour, baking powder and cinnamon, mixing until a soft dough forms.
  2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp ground cinnamon
• Scoop the cookie dough out using a #40 scoop (1 1/2 Tbsp of dough). Roll into a ball and flatten just slightly before rolling and coating the cookie dough in the cinnamon sugar mixture. Arrange on a parchment or silicone lined cookie sheet.
  Cinnamon Sugar Mixture: 1/4 cup granulated sugar + 1/2 tsp ground cinnamon
• Bake for 9-11 minutes. The cookies will spread and the center of the cookie should look puffed up and no longer wet before taking them out of the oven.
• While the cookies are cooling, make the base buttercream frosting by whipping the butter until smooth.
  1/2 cup salted butter, room temperature
• Add the powdered sugar, one cup at a time, adding a little bit of milk after each cup of powdered sugar to keep the consistency like a thick frosting.
  3 cups powdered sugar, milk, to thin
• Once you have added all of the powdered sugar, mix in the cinnamon thoroughly.
  1/2 Tbsp ground cinnamon
• Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
• Sprinkle some extra cinnamon and sugar on top- serve warm!

Nutrition

Calories: 137kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Sodium: 27mg | Potassium: 14mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
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The post Crumbl Copycat Churro Cookies (Catering Size) appeared first on Cookies for Days.

Pink Velvet Cookie Recipe

First off, let’s chat about what a pink velvet cookie is. It’s a soft and slightly cakey cake batter cookie that is dyed pink. On top you’ll find a thick swirl of cream cheese frosting and, in this case, cutie Christmas sprinkles. In a word: divine. 

Pink velvet cookies were made for all of your ‘pink Christmas’ loving friends. BUT ALSO they would be so freaking cute for a Wicked watch party??? Serve them as-is but with green sprinkles, color the frosting green, or pinkify the whole cookie! Oooh, Glinda would be so thrillified.

How to Make Pink Velvet Cookies 

1. Preheat the oven to 350°F (180°C). 
2. In a bowl, cream together the butter and sugar until light and fluffy. I typically mix for about 2 minutes in my stand mixer. 
3. Add in the eggs, cake batter flavoring and a few drops of pink food coloring. Once mixed, add in the flour and baking powder. Mix until thoroughly combined.
4. Divide the dough into 3 Tbsp portions and roll into a ball and flatten slightly before arranging on a parchment or silicone lined cookie sheet.
5. Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
6. While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
7. Add the powdered sugar, one cup at a time. Add in the pinch of salt and then add milk a few tsp at a time until you’ve reached your desired consistency.
8. Put the finished frosting into a piping bag fit with a round piping tip. Pipe the frosting onto the still warm cookie in a spiral, starting in the center and working your way out and top immediately with Christmas Sprinkles.

How to store leftover cookies

Okay, I typically store these cookies in the fridge and then eat them chilled. BUT if you would rather enjoy them warm like Crumbl, I suggest waiting to frost the cookie until you’re ready to serve. Pop the cookie in the microwave for 7ish seconds and then frost once it’s warm. So good!

Can I freeze Pink Velvet Cookies?

You sure can! I recommend placing all finished cookies onto a baking sheet and popping the pan into the freezer. Let the cookies ‘flash freeze’ for 30 minutes or until the frosting is a little more firm. Remove the pan and place cookies in an airtight container or ziptop bag between layers of parchment paper. Freeze and use within 3 months!

Christmas Cookie Faves:

• Christmas Birthday Cake Cookies 
• Christmas Funfetti Milkshake Cookies  
• Christmas Crack Cookies

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Christmas Pink Velvet Cookies

A cake batter-flavored Christmas Pink Velvet cookie that is soft and sweet and perfectly PINK! Topped with velvety cream cheese frosting, this one is better than Christmas morning.

Course Dessert

Keyword pink velvet cookies

Prep Time 30 minutes minutes

Cook Time 13 minutes minutes

Servings 24 cookies

Calories 220kcal

Ingredients

• 1 ½ cups (333g) salted butter, softened
• 1 ½ cups (345g) granulated sugar
• 3 eggs
• 1 ½ tsp cake batter flavoring
• pink food coloring
• 4 ½ cups (684g) all-purpose flour
• 3 tsp baking powder

Vanilla Cream Cheese Frosting

• 1/4 cup (56g) butter, softened
• 8 oz cream cheese, room temperature
• 2 tsp vanilla
• 4 cups (428g) powdered sugar
• 1 pinch salt
• milk or heavy cream, to thin
• Christmas sprinkles

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl, cream together the butter and sugar until light and fluffy. I typically mix for about 2 minutes in my stand mixer.
  1 ½ cups (333g) salted butter, softened, 1 ½ cups (345g) granulated sugar
• Add in the eggs, cake batter flavoring and a few drops of pink food coloring. Once mixed, add in the flour and baking powder. Mix until thoroughly combined.
  3 eggs, 1 ½ tsp cake batter flavoring, pink food coloring, 4 ½ cups (684g) all-purpose flour, 3 tsp baking powder
• Divide the dough into 3 Tbsp portions and roll into a ball and flatten slightly before arranging on a parchment or silicone lined cookie sheet.
• Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
• While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
  1/4 cup (56g) butter, softened, 8 oz cream cheese, room temperature, 2 tsp vanilla
• Add the powdered sugar, one cup at a time. Add in the pinch of salt and then add milk a few tsp at a time until you’ve reached your desired consistency.
  4 cups (428g) powdered sugar, 1 pinch salt, milk or heavy cream, to thin
• Put the finished frosting into a piping bag fit with a round piping tip. Pipe the frosting onto the still warm cookie in a spiral, starting in the center and working your way out and top immediately with Christmas Sprinkles.
  Christmas sprinkles

Nutrition

Calories: 220kcal | Carbohydrates: 51g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 63mg | Potassium: 34mg | Fiber: 1g | Sugar: 32g | Vitamin A: 30IU | Calcium: 36mg | Iron: 1mg

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The post Christmas Pink Velvet Cookies  appeared first on Cookies for Days.

Cookies and Cream Lofthouse Cookies Recipe

I am a complete and total sucker for Lofthouse cookies! With their perfect pillowy, melt-in-your-mouth, soft and tender texture topped with sweet and creamy frosting – they are so delicious. This recipe takes the drool-worthy texture of a standard Lofthouse cookie and amps it up with a new irresistible flavor: cookies and cream. Honestly they kind of remind me of Dirt Cake.

This chocolate lofthouse cookie base combined with smooth cookies and cream frosting and topped with Oreo cookie crumbs is bound to become your new favorite treat. These cookies and cream cookies take the unbeatable melty texture and paired it with a unique take on a beloved classic flavor to yield a cookie that is so unbelievably good, it’s insane! So go ahead and bookmark this recipe, it’s one you’ll be referencing for years to come.

Ingredients in Cookies and Cream Lofthouse Cookies

• Margarine, softened – Do not use imperial margarine. Get the cheapo, store brand or ‘I can’t believe its not butter’ brand. Imperial has a higher water content which will make the cookies spread like crazy. If you can not find something that is 80% vegetable oil, just use butter. 
• Powdered sugar – This will make your cookies so soft they’ll melt in your mouth.
• Egg
• Vanilla extract
• Butter extract
• Cake flour – Using cake flour will help make them melt in your mouth and keep them super soft, too.
• Black cocoa powder – Using black cocoa powder will make them taste like a soft, melt in your mouth oreo. You can sub regular cocoa powder but they will taste significantly different. If you sub, you will want more of the regular cocoa powder, I would do 1/3 cup.
• Baking powder
• Salt

How to Make Cookies and Cream Cookies

How should I store Cookies and Cream Lofthouse Cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

What is black cocoa powder?

Black cocoa powder is ultra-dutch processed cocoa powder that gives your baked goods a smooth texture, dark color and rich flavor. I like to use this brand!

Other Copycat Recipes

• Chocolate Lofthouse Cookies
• Lofthouse Sugar Cookies

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Cookies and Cream Lofthouse Cookies

Your favorite Lofthouse cookies are back with a brand new taste! Cookies and Cream Lofthouse Cookies are an indulgence worth every bite.

Course Dessert

Cuisine American

Keyword cookies and cream lofthouse cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 14 cookies

Calories 368kcal

Ingredients

• 1 cup margarine, softened Do not use imperial margarine. Get the cheapo, store brand or ‘I can’t believe its not butter' brand. Imperial has a higher water content which will make the cookies spread like crazy. If they can not find something that is 80% vegetable oil, just use butter.
• 1 1/4 cup (137g) powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp butter extract
• 2 1/4 cups (295g) cake flour
• 1/4 cup black cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt

Frosting

• 1/4 cup (55g) margarine
• 1 1/2 cups (165g) powdered sugar
• 1/4 cup (60ml) heavy whipping cream
• 2 tsp clear vanilla extract
• oreo pieces

Instructions

Chocolate Cookie

• Preheat the oven to 350° F (180° C) and line your cookie sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.
• Add the egg, vanilla and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.
• Add the cake flour, cocoa powder, baking powder and salt. Mix until a soft dough forms.
• Allow the dough to rest for 10 minutes to make it easier to roll the dough.
• Scoop the dough using a #24 scoop (approx 3 tbsp of dough) and then roll into a ball until no cracks are seen in the dough and then gently flatten the ball so it looks like a hockey puck.
• Arrange on your cookie sheet and repeat with the remaining dough.
• Bake at 350° F (180° C) for 9-11 minutes or until the cookies spread slightly and no l longer look wet in the center of the cookie. Do not over bake.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack. Wait until the cookies are completely cool to frost them.

Frosting

• To make the frosting, use your stand mixer or electric hand mixer to cream the margarine until smooth.
• Alternate adding in 1/2 cup of powdered sugar and then just a tiny splash of heavy cream, mixing until the powdered sugar is completely mixed in with the margarine.
• Repeat this step until all of the powdered sugar has been added. Your frosting should stay thick throughout this process.
• Add the clear vanilla extract.
• You can now slowly add more heavy cream to the mixture the thin the frosting to your desired consistency.
• Frost each of the cookies and immediately add Oreo Crumbs on top.
• Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 368kcal | Carbohydrates: 74g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 130mg | Potassium: 50mg | Fiber: 1g | Sugar: 46g | Vitamin A: 231IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 0.4mg

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• Oreo Truffle Cookie Bars 
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• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Cookies and Cream Lofthouse Cookies appeared first on Cookies for Days.

Chocolate Lofthouse Cookie Recipe

I haven’t kept how much I love classic Lofthouse sugar cookies a secret. So it should come as no surprise that I needed to put a chocolatey spin on them! Just so you’re forewarned, your taste buds are going to praise me for making Lofthouse cookies chocolate! 

Boasting the same perfect Lofthouse cookie texture (read: soft & pillowy and topped with sweet frosting and sprinkles), fans of chocolate and the classics are going to flip over these. If you thought the plain Lofthouse sugar cookies were indulgent and sweet, just wait until you try one of these delectable chocolate lofthouse cookies. You may never go back (I know, it’s a lofty promise).

Ingredients in Chocolate Lofthouse Cookies

How to Make Chocolate Lofthouse Cookies 

Chocolate Cookie

1. Preheat the oven to 350° F (180° C) and line your cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.
3. Add the egg, vanilla and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.
4. Add the cake flour, cocoa powder, baking powder and salt. Mix until a soft dough forms.
5. Allow the dough to rest for 10 minutes to make it easier to roll the dough.
6. Scoop the dough using a #24 scoop (approx 3 tbsp of dough) and then roll into a ball until no cracks are seen in the dough and then gently flatten the ball so it looks like a hockey puck.
7. Arrange on your cookie sheet and repeat with the remaining dough.
8. Bake at 350° F (180° C) for 9-11 minutes or until the cookies spread slightly and no longer look wet in the center of the cookie. Remove from the oven before they start turning brown.
9. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack. Wait until the cookies are completely cool to frost them.

Chocolate Frosting

1. To make the frosting, use your stand mixer or electric hand mixer to cream the margarine until smooth.
2. Alternate adding in 1/2 cup of powdered sugar and then just a tiny splash of heavy cream, mixing until the powdered sugar is completely mixed in with the margarine.
3. Repeat this step until all of the powdered sugar has been added. Your frosting should stay thick throughout this process.
4. Mix in the cocoa powder, vanilla extract and butter extract.
5. You can now slowly add more heavy cream to the mixture to thin the frosting to your desired consistency.
6. Frost each of the cookies and immediately add sprinkles to the top.
7. Enjoy! Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

How should I store my chocolate lofthouse cookies?

Store your frosted cookies in an airtight container for up to 4 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months (see below).

How do I freeze Lofthouse cookies?

These cookies freeze super well. I freeze them with the frosting on and everything. Just arrange your frosted cookies on a cookie sheet and then freeze the entire cookie sheet for 1 hour. At that point you’ll be able to toss all of the cookies into a freezer zip top bag without the frosting being crushed or the cookies sticking together.

What makes Lofthouse Sugar Cookies so soft and pillowy?

The answer is powdered sugar and cake flour! There is absolutely NO granulated sugar in this recipe. The powdered sugar in combination with cake flour (which is formulated perfectly to give us a softer, more cake like texture) gives us that classic melt in your mouth texture.

Other Copycat Recipes to Try

• Lofthouse Cookies
• Crumbl Sugar Cookies
• Milkbar Cornflake Cookies

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Chocolate Lofthouse Cookies

A chocoholic spin on everyone’s favorite Lofthouse sugar cookie is here! Chocolate Lofthouse cookies are sure to be your new favorite.

Course Dessert

Cuisine American

Keyword chocolate lofthouse cookies

Prep Time 18 minutes minutes

Cook Time 9 minutes minutes

Cooling Time 13 minutes minutes

Servings 14 cookies

Calories 375kcal

Ingredients

Chocolate Cookie

• 1 cup (222g) margarine, softened Do not use imperial margarine. Get the cheapo, store brand. Imperial has a higher water content which will make the cookies spread like crazy. If they can not find something that is 80% vegetable oil, just use butter.
• 1 1/4 cup (137g) powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp butter extract
• 2 1/4 cups (295g) cake flour
• 1/3 cup dutch processed cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt

Chocolate Frosting

• 1/4 cup (55g) margarine
• 1 1/2 cups (165g) powdered sugar
• 2 tbsp dutch processed cocoa powder
• ~1/4 cup (60ml) heavy whipping cream
• 1 tsp vanilla extract
• 1/8 tsp butter extract

Instructions

Chocolate Cookie

• Preheat the oven to 350° F (180° C) and line your cookie sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.
• Add the egg, vanilla and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.
• Add the cake flour, cocoa powder, baking powder and salt. Mix until a soft dough forms.
• Allow the dough to rest for 10 minutes to make it easier to roll the dough.
• Scoop the dough using a #24 scoop (approx 3 tbsp of dough) and then roll into a ball until no cracks are seen in the dough and then gently flatten the ball so it looks like a hockey puck.
• Arrange on your cookie sheet and repeat with the remaining dough.
• Bake at 350° F (180° C) for 9-11 minutes or until the cookies spread slightly and no l longer look wet in the center of the cookie. Remove from the oven before they start turning brown.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack. Wait until the cookies are completely cool to frost them.

Chocolate Frosting

• To make the frosting, use your stand mixer or electric hand mixer to cream the margarine until smooth.
• Alternate adding in 1/2 cup of powdered sugar and then just a tiny splash of heavy cream, mixing until the powdered sugar is completely mixed in with the margarine.
• Repeat this step until all of the powdered sugar has been added. Your frosting should stay thick throughout this process.
• Mix in the cocoa powder, vanilla extract and butter extract.
• You can now slowly add more heavy cream to the mixture the thin the frosting to your desired consistency.
• Frost each of the cookies and immediately add sprinkles to the top.
• Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 375kcal | Carbohydrates: 76g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 161mg | Potassium: 92mg | Fiber: 2g | Sugar: 46g | Vitamin A: 231IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Chocolate Lofthouse Cookies appeared first on Cookies for Days.

Pillowy soft Lofthouse Cookies Recipe

As a self-proclaimed cookie monster, I have a soft spot for Lofthouse sugar cookies. These pillowy, frosted treats are the perfect indulgence for any sweet tooth, and the good news is that you can make them at home with my (seriously identical) copycat recipe!

I based my recipe off of the ingredient list on an actual Lofthouse Cookie package so it’s no surprise that these cookies are soft, tender, and melt-in-your-mouth delicious with a subtle vanilla flavor that pairs perfectly with the sweet, creamy frosting.

Plus, they’re incredibly versatile and can be decorated with any color of frosting or sprinkles to fit any occasion. If you’re looking for a crowd-pleasing cookie recipe that’s easy to make and sure to impress, look no further than this recipe for Lofthouse Cookies.

What you’ll need for Lofthouse Sugar Cookies

Like I mentioned above, to create this recipe, I essentially looked at the Lofthouse Cookie package ingredient list, took out all of the preservatives and then used the exact same ingredients. The result was nothing short of amazing. Full ingredient amounts will be listed in the recipe card below.

• Margarine– I know, I know. I am a butter girl, too. But TRUST me. This is what Lofthouse uses so that’s what I used, too. This is in both the cookie base AND in the frosting (which is how that frosting will crust and harden but still be creamy!) DO NOT use imperial brand of margarine. It has a much higher water percentage than most margarine sticks. Look for something that is 80% vegetable oil.
• Powdered Sugar– This is what sweetens the frosting, yes, you probably guessed that BUT did you guess that this is the sugar that goes into the cookie dough, as well? That is half of the equation to getting that super soft, melt in your mouth cookie base that we know and love.
• Egg
• Vanilla extract– my favorite is either Watkin’s or Lorann Oils brand for Vanilla.
• Butter extract– This is the secret to that iconic Lofthouse Cookie Flavor that we know and love. Butter extract is what you taste but can’t put your finger on. Again, trust me on this!
• Cake Flour– Yes, cake flour. This is the other half of that super soft, melt in your mouth equation. While you can use all purpose, the cake flour really does make ALL the difference in the texture so if you are wanting an exact replica, use cake flour.
• Baking powder
• Salt
• Heavy Cream– This is in the frosting!

How to make Lofthouse Cookies

1. Preheat your oven to 350° F and line a cookie sheet with parchment paper. Set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, cream together margarine and powdered sugar. This will whip up into an extremely smooth and creamy mixture.
3. Next, add in the egg and your flavorings, mix on a high speed until completely incorporated, smooth and creamy.
4. Lastly, add in the cake flour, baking powder and salt. Mix until your dough forms. The dough will be soft and almost feel like a cloud dough of sorts.
5. Allow the dough to rest for 10 mintues– while this isn’t essential, this will help the dough to not be so sticky when it comes to rolling out the cookies.
6. Use a #24 scoop (holds 3 tbsp of dough) to portion out the cookie dough into equal sized portions.
7. Roll into a ball until there are no cracks in the dough and then gently flatten the dough slightly to make it look like a hockey puck.
8. Arrange on your prepared baking sheet and bake at 350° F for 9-11 minutes- mine where done right at 10 minutes. Do not overtake these, they shouldn’t turn brown at all. They will spread slightly, puff up and no longer look wet and glossy on the top when they are ready to come out of the oven.
9. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.
10. Once the cookies have cooled, make the icing.

How to Make Lofthouse Sugar Cookie Frosting

1. To make the frosting, gather your ingredients of margarine, powdered sugar, heavy cream, vanilla extract and butter extract.
2. In the bowl of a stand mixer or with an electric hand mixer, cream the margarine until smooth
3. Then alternate adding the remaining ingredients– a little powdered sugar and then a little bit of heavy cream in order to allow the powdered sugar to mix completely with the margarine. Use just enough heavy cream to mix the powdered sugar and margarine together, the frosting should stay thick.
4. Repeat step number 2 until all of the powdered sugar is added to the margarine. At this point, the frosting should be quite thick.
5. Add the vanilla and butter extracts and mix until combined. At this point, you can add more heavy cream to adjust the consistency of your frosting to your liking.
6. Dye the frosting your desired color using food coloring. I like to use gel food coloring because it yields a deep color without having to use a lot of food dye.

Lofthouse Cookie Recipe variations

Can I make Lofthouse sugar cookies without cream of tartar?

Yes, in fact, my recipe already doesn’t include cream of tartar. You are welcome. 🙂

Can I use different flavors in my Lofthouse sugar cookie dough?

Certainly!! I LOVE all of Lorann Oils bakery emulsions. The Lemon would be ta-die-for in this cookie!

Lofthouse Cookie storage

How long do Lofthouse sugar cookies stay fresh?

My homemade loft house sugar cookies will stay fresh for up to 4 days in an air tight container at room temperature.

Can I freeze Lofthouse Cookies?

YES! They freeze super well. I freeze them with the frosting on and everything. Just arrange your frosted cookies on a cookie sheet and then freeze the entire cookie sheet for 1 hour. At that point you’ll be able to toss all of the cookies into a freezer zip top bag without the frosting being crushed or the cookies sticking together.

Lofthouse Sugar Cookies Recipe FAQs

More like this Lofthouse Cookie Recipe:

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Lofthouse Cookies Recipe (Copycat Lofthouse Sugar Cookies)

This recipe for Lofthouse Sugar Cookies is IDENTICAL to the real thing. They are sweet with a soft and fluffy texture then topped with that iconic creamy frosting and sprinkles. Literal perfection in every way. 

Course Dessert

Cuisine American

Keyword lofthouse cookies, lofthouse sugar cookie

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Cooling time 15 minutes minutes

Servings 14 Cookies

Calories 506kcal

Ingredients

Lofthouse Sugar Cookie

• 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

Lofthouse Sugar Cookie Frosting

• 1/4 cup (55g) margarine
• 1 1/2 cups (165g) powdered sugar
• approx 1/4 cup (60ml) heavy whipping cream
• 1 tsp vanilla extract
• 1/8 tsp butter extract

Instructions

Sugar Cookie

• Preheat the oven to 350° F (180° C) and line your cookie sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.
  1 cup (222g) margarine**, 1 1/4 cup ( 137g) powdered sugar
• Add the egg, vanilla and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.
  1 egg, 1 tsp vanilla extract, 1/2 tsp butter extract
• Add the cake flour, baking powder and salt. Mix until a soft dough forms.
  2 1/2 cups (295g) cake flour, 1 tsp baking powder, 1/2 tsp salt
• Allow the dough to rest for 10 minutes to make it easier to roll the dough.
• Scoop the dough using a #24 scoop (approx 3 tbsp of dough) and then roll into a ball until no cracks are seen in the dough and then gently flatten the ball so it looks like a hockey puck.
• Arrange on your cookie sheet and repeat with the remaining dough.
• Bake at 350° F (180° C) for 9-11 minutes or until the cookies spread slightly and no longer look wet in the center of the cookie. Remove from the oven before they start turning brown.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack. Wait until the cookies are completely cool to frost them.

Sugar Cookie Frosting

• To make the frosting, use your stand mixer or electric hand mixer to cream the margarine until smooth.
  1/4 cup (55g) margarine
• Alternate adding in 1/2 cup of powdered sugar and then just a tiny splash of heavy cream, mixing until the powdered sugar is completely mixed in with the margarine.
  1 1/2 cups (165g) powdered sugar, approx 1/4 cup (60ml) heavy whipping cream
• Repeat this step until all of the powdered sugar has been added. Your frosting should stay thick throughout this process.
• Mix in the vanilla extract and butter extract.
  1 tsp vanilla extract, 1/8 tsp butter extract
• You can now slowly add more heavy cream to the mixture the thin the frosting to your desired consistency.
• Use gel food coloring to dye the frosting your desired color.
• Frost each of the cookies and immediately add sprinkles to the top.
• Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

Notes

**DO NOT use imperial brand of margarine. It has a higher water percentage than most margarine sticks. I use the store brand (food club) which is 80% vegetable oil. I have also made these using all butter, while the texture is different, they are still delicious. 

Nutrition

Calories: 506kcal | Carbohydrates: 78g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 320mg | Potassium: 61mg | Fiber: 1g | Sugar: 46g | Vitamin A: 836IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.5mg

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