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lofthouse sugar cookie with frosting on the counter next to a striped dishtowel.

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. 
4.22 from 71 votes
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Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling time: 15 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.
  • 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, 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.

Sugar Cookie 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 vanilla extract and 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. 
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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