Soft, pillowy, and irresistibly sweet, these Copycat Lofthouse Cookies bring bakery magic to your kitchen. With a melt-in-your-mouth texture and a delicate crumb, each bite is a celebration of comfort and indulgence. The rich buttercream frosting adds a creamy, dreamy finish that’s impossible to resist. Perfect for sharing or savoring solo, these cookies are a nostalgic treat that feels like a warm hug.
Ready in just under two hours, including a quick chill and bake, this recipe is surprisingly simple yet delivers bakery-quality results. The balance of sweet vanilla dough and fluffy frosting creates a harmony of flavors that’s both familiar and extraordinary. Whether for a party or a cozy afternoon, these cookies are sure to delight every time.
Ingredients for Copycat Lofthouse Cookies
- Cookies:
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg + 1 large egg white
- ½ teaspoon vanilla extract
- 3 ¼ cups (375 g) cake flour (or substitute with all-purpose flour for a slightly denser texture)
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon table salt
- Frosting:
- ¾ cup (170 g) unsalted butter, softened
- 2 ¼ cups (280 g) powdered sugar
- 1 Tablespoon light corn syrup (or substitute with honey or maple syrup)
- 1 teaspoon vanilla extract
- ⅛ teaspoon table salt
- Food coloring (optional, for desired color)
- Sprinkles (optional, for decoration)
Step-by-Step Instructions
- Make the Cookie Dough: In a stand mixer or large bowl, beat the softened butter and granulated sugar until light and creamy. Add the egg, egg white, and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, cornstarch, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture on low speed until the dough comes together.
- Chill the Dough: Form the dough into a 1-inch thick disk, wrap it tightly in plastic wrap, and refrigerate for 1 hour.
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and Cut the Dough: On a lightly floured surface, roll the chilled dough to ¼-½ inch thickness. Use a 2-inch round cookie cutter to cut out cookies, placing them 2 inches apart on the baking sheets.
- Bake: Bake for 8-10 minutes. The cookies should remain pale (not golden) and soft. Let them cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.
- Make the Frosting: Beat the softened butter until creamy. Add half the powdered sugar, corn syrup, vanilla extract, and salt, mixing until smooth. Gradually add the remaining powdered sugar. Stir in food coloring, if using, until desired color is achieved.
- Decorate: Spread or pipe the frosting onto the cooled cookies. Add sprinkles, if desired, and let the frosting set before serving.
Perfecting the Frosting: Tips for a Smooth Finish
For a flawless frosting, ensure your butter is softened but not melted. Beat it until it’s creamy before adding powdered sugar to avoid lumps. If the frosting feels too thick, add a teaspoon of milk or cream to reach your desired consistency. For vibrant colors, use gel food coloring—it’s more concentrated and won’t thin out your frosting.
Storage Secrets: Keeping Cookies Fresh and Soft
Store your cookies in an airtight container at room temperature for up to 3 days. To keep them extra soft, place a slice of bread in the container—it’ll absorb moisture and prevent the cookies from drying out. For longer storage, freeze unfrosted cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Time-Saving Hacks: Streamline Your Baking Process
To save time, prepare the dough the night before and let it chill overnight. When rolling out the dough, work in small sections and keep the rest refrigerated to prevent sticking. If you’re short on time, skip the rolling and cutting—simply scoop the dough into balls and flatten slightly before baking.
Recipe Variations: Fun Twists on a Classic
Try adding lemon zest to the dough for a citrusy twist, or mix in a teaspoon of almond extract for a nutty flavor. For the frosting, experiment with different extracts like peppermint or coconut. You can also swap the sprinkles for crushed nuts, mini chocolate chips, or edible glitter for a unique touch.
Equipment Essentials: Tools for Success
A stand mixer or electric hand mixer makes creaming the butter and sugar a breeze. Use a rolling pin with adjustable thickness rings to ensure even dough. For precise cookie shapes, invest in a 2” round cookie cutter. If piping frosting, a ½” open tip works perfectly for smooth, even coverage.
Copycat Lofthouse Cookies
Ingredients
Cookies
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg + 1 large egg white
- ½ teaspoon vanilla extract
- 3 ¼ cups cake flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon table salt
Frosting
- ¾ cup unsalted butter softened
- 2 ¼ cups powdered sugar
- 1 Tablespoon light corn syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon table salt
- Food coloring optional, I used Americolor “soft pink” and “electric pink” for the cookies in today’s post
- Sprinkles optional
Instructions
- Combine butter and sugar in the bowl of a stand mixer (or in a large bowl using an electric mixer) and beat until light and creamy.
- Stir in egg, egg white, and vanilla extract until thoroughly combined.
- In a separate bowl, whisk together cake flour, cornstarch, baking powder, and salt.
- With mixer on low-speed, gradually add dry ingredients to wet until completely combined.
- Form dough into a 1” thick disk and cover tightly with plastic wrap. Refrigerate for 1 hour.
- Once dough has chilled, preheat oven to 350F (175C) and line baking sheets with parchment paper.
- Remove dough from refrigerator. Transfer to a clean, lightly floured surface and use a rolling pin to roll dough to be between ¼-½” (about 1 cm) thick (if too is too sticky, return to refrigerator, if it is too difficult to roll and/or is cracking, let sit at room temperature for a bit before trying to roll again).
- Use a 2” (5cm) round cookie cutter to cut out cookies as close together as possible and place on prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Bake in 350F (175C) oven for 8-10 minutes. Allow cookies to cool on baking sheet for at least 5-10 minutes before carefully removing to cooling rack to cool completely Note: over-baked cookies are dry, crumbly cookies. Yours should be very pale coming out of the oven (not golden-brown), even the bottoms should be pale and not browned.
- Once cookies have cooled completely, decorate with frosting.
- In a large bowl (or stand mixer) using an electric mixer, beat butter until smooth and creamy. Add about half the powdered sugar, corn syrup, vanilla extract, and salt and stir until smooth and thoroughly combined, then gradually stir in remaining powdered sugar. If using food coloring, stir it in at the end adding a small bit at a time until desired color is reached.
- Spread or pipe frosting evenly over cookies (I use a ½” open tip) and decorate with sprinkles, if desired.