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These classic Lofthouse Sugar Cookies are soft and puffy cake-like sugar cookies that taste just like the original! Topped with homemade buttercream frosting and rainbow sprinkles, these cookies will bring your right back to your childhood!
I love a good homemade cookie. No matter what the flavor, they are all just so delicious! Some more of my favorite are these Copycat Crumbl Cookies, these delicious Butter Pecan Cookies, and these unique Clothespin Cookies!
Lofthouse Sugar Cookie Recipe
I don’t think there is a better cookie out there than a sugar cookie! They are perfect for any celebration (because you can switch up all of the colors), and they are so delicious! This sugar cookie recipe is based on the Lofthouse Sugar cookies that you may remember being popular in the early 90s.
I have loved these cookies ever since I was little. What sets them apart isn’t their bright and fun colors, but the cookie is a soft and puffy texture. I like to top these off with homemade buttercream frosting, which, in my opinion, makes these even better than the original!
Ingredients in a Lofthouse Sugar Cookie
These ingredients are far from healthy, but they sure are delicious! And the frosting and sprinkles really put these sugar cookies over the top! Check out the recipe card at the bottom of the post for exact measurements.
- Sour Cream: A creamy ingredient that makes cookies soft and adds a little tangy taste.
- Sugar: This makes cookies sweet and delicious.
- Butter: I used unsalted butter in this recipe.
- Eggs: The eggs help make cookies soft and chewy.
- Vanilla Extract: A splash of vanilla gives cookies a nice flavor and smell.
- Almond Extract: This adds a nutty taste to the cookies.
- All-Purpose Flour: This main ingredient gives the Lofthouse sugar cookies shape and structure.
- Cornstarch: Cornstarch makes cookies soft and tender.
- Baking Powder: This helps the cookies rise and become fluffy.
- Baking Soda: This also helps cookies rise and become soft.
- Salt: Enhances flavors and adds a little balance to the sweetness.
- Powdered Sugar: Used for frosting, powdered sugar makes it smooth and sweet.
- Whole Milk: Makes the frosting creamy and easy to spread.
- Butter: Used in frosting for a rich and delicious taste.
- Food Coloring: This is how you make the frosting pink!
- Sprinkles: This optional decoration gives the cookies that classic Lofthouse Style Sugar Cookie look.
How to Make Lofthouse Sugar Cookies
These sugar cookies are perfect! The sour cream inside helps to keep them soft. After they are done baking, they still remain soft and puffy in the center and just melt in your mouth with the first bite.
- Prep: Preheat oven to 350 degrees Fahrenheit.
- Mix Wet Ingredients: In a large bowl or stand mixer, combine sour cream, sugar, butter, eggs, vanilla, and almond extracts. Mix well until incorporated.
- Combine Wet and Dry Ingredients: In a medium bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until combined.
- Roll Dough and Bake: You can either roll out the dough 1/2 inch thick on a lightly floured surface and cut cookies in circular shapes, or you can scoop out the dough with a cookie scoop, roll the dough in a ball in your hand and lightly flatten it into a circular shape. Place on a parchment-lined cookie sheet and bake for 10-12 minutes. They will be very lightly browned around the edges.
- Cool: Transfer to a cooling rack and cool completely before frosting the lofthouse sugar cookies.
- Cream Butter: Add the butter to a mixer and cream for about 2 minutes.
- Add Powdered Sugar: Slowly add in powdered sugar and beat until smooth.
- Beat Until Smooth: Add vanilla and milk and continue to beat until smooth. Add food coloring if desired.
Tips and Substitutions
There are a few ways to change up these Lofthouse Sugar Cookies in case you don’t have an ingredient on hand or want to make these look a little different! Here are some ideas for you:
- Can I substitute sour cream with something else? Sour cream provides a specific texture and flavor to the cookies. You may try using plain yogurt as a possible substitute, but it might slightly affect the taste and texture of the cookies.
- What can I do if the dough is too sticky to work with? If the dough is too sticky, you can try refrigerating it for about 15-30 minutes to firm it up. You can also lightly flour your hands and work surface to make handling the dough easier.
- How can I make the cookies in different shapes? You can use cookie cutters to create various shapes! If you decide to try this, lightly flour the surface and the cutters to prevent sticking.
- Can I add other decorations to the cookies? Absolutely! Besides sprinkles, you can use chocolate chips, edible pearls, or any other decorations you like to make your Lofthouse sugar cookies unique and festive.
How to Store Leftovers
There are a few ways to store these Lofthouse Sugar Cookies! Whether you are making them ahead of time, storing the dough, or want to have a little extra frosting stored on hand, I have got you covered!
- How do I Store Frosted Cookies? Store the frosted cookies in a single layer in an airtight container, separating layers with parchment paper to prevent sticking. Keep them at room temperature for a few days or in the refrigerator for longer shelf life.
- Can I freeze the cookie dough for later use? Yes, you can freeze the cookie dough for up to 2-3 months. Shape the dough into a disk, wrap it well in plastic wrap, and place it in a freezer-safe bag or container. Thaw the dough in the refrigerator before baking.
- Can I make the frosting ahead of time? Yes, you can prepare the frosting in advance and store it in an airtight container in the refrigerator for up to a week. Before using, bring it to room temperature and give it a quick stir to make it smooth again.
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Lofthouse Sugar Cookies
- 1/2 cup sour cream
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cup all purpose flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk, more as needed
- 1/2 cup unsalted butter, softened
- food coloring to color frosting (optional)
- sprinkles to decorate (optional)
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl or stand mixer, combine sour cream, sugar, butter, eggs, vanilla and almond extracts,. Mix well until incorporated.
- In a medium bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until combined.
- You can either roll out the dough 1/2 inch thick on a lightly floured surface and cut cookies in circular shapes, or you can scoop out the dough with a cookie scoop, roll the dough in a ball in your hand and lightly flatten it into a circular shape. Place on a parchment-lined cookie sheet and bake for 10-12 minutes. They will be very lightly browned around the edges.
- Transfer to a cooling rack and cool completely before frosting.
- Add the butter to a mixer and cream for about 2 minutes.
- Slowly add in powdered sugar and beat until smooth.
- Add vanilla and milk and continue to beat until smooth. Add food coloring if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.