Lofthouse Cookies Recipe (Copycat Lofthouse Sugar Cookies)

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.

4.34 from 84 votes

Print Pin

Prep Time: 20

Cook Time: 10

Cooling time: 15

Servings: 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.

Find Cookies for Days on Instagram!Follow @cookiesfordaaays for new recipes daily!

Nutrition