Tessa’s Recipe Rundown
TASTE: Sweet without being cloying, with subtle notes of vanilla and almond, and that signature nostalgic floury flavor unique to Lofthouse Cookies.
TEXTURE: Soft, slightly cakey cookie with an icing that sets perfectly without being hard. The slight crunch from the sprinkles on top rounds it all out wonderfully.
EASE: Super easy recipe.
WHY YOU’LL LOVE THIS RECIPE: Tastes just like the real thing, but better!
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Copycat Lofthouse Cookies are like little bites of sugar cookie nostalgia!

While I’ve always enjoyed store-bought Lofthouse Cookies, they’re a little too artificial tasting to me. I decided to create a homemade version that still delivers that nostalgic feel but with much better flavor.
It’s always so fun replicating nostalgic childhood treats from scratch. I’ve done it before with recipes like Homemade Oreo Cookies, deliciously crisp Milano Cookies, and soft, chewy Homemade Oatmeal Cream Pies. And these babies turned out just as perfect as the rest!

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My team absolutely loved these copycat cookies! Emily from Team HTH likened the cookie dough flavor to funfetti cake batter, saying these are “truly something I wish I could eat constantly.”
These cookies are thick, soft, and balanced in sweetness. The icing sets beautifully, making them easy to transport. Plus, you can customize the icing color to suit any event, season, or holiday (check out my Christmas Lofthouse Cookies for inspiration!).


Sprinkle of Science
How to Make Lofthouse Cookies
What are Lofthouse Cookies?
Lofthouse Cookies, or Lofthouse Sugar Cookies, are mass-produced cookies available in most U.S. grocery stores and the grocery section of larger stores like Walmart and Target. The store-bought versions are thick, fluffy, very sweet sugar cookies with a hard buttercream-style frosting on top, garnished with sprinkles.
The cookies are available in various seasonal icing colors throughout the year – but the “classic” Lofthouse Cookie features pink icing with rainbow sprinkles.
Tips for Perfect Lofthouse Cookies
- Measure your flour correctly: I highly recommend using a digital kitchen scale to weigh your ingredients, especially your flour. Too much flour can cause these cookies to become dry and hard! If you don’t have a scale, use the spoon and level method.
- Sour Cream + Cornstarch: Don’t skip either one! These ingredients are vital to creating perfectly soft, fluffy, cakey sugar cookies, just like a real Lofthouse Cookie.
- Butter temperature: To avoid greasy cookies that spread too much, ensure your butter is at a cool room temperature – about 67°F is perfect. Learn more about why butter temperature is important in baking here.
- Don’t overbake: Bake these cookies just until they look dry on top but still pale at the edges. Overbaking will cause dry cookies.

What Type of Food Coloring is Best?
I recommend using a gel food coloring, like Americolor Gel Food Coloring. It gives you vibrant color with just a small amount without adding extra liquid that could affect the icing’s consistency. You can find it on Amazon here or at cake supply stores.
Feel free to skip the dye, if preferred, for a plain white cookie icing.

What Type of Sprinkles Should I Use?
That’s totally up to you! I recommend using jimmies (like these Wilton rainbow jimmies) to maintain the copycat Lofthouse Cookies look – but you can use any sprinkles you like! Check out these cute Valentine’s Day sprinkles, these adorable St. Patrick’s Day sprinkles, and these fun Halloween sprinkles – just to name a few!
Don’t like sprinkles? Feel free to skip them completely!

Can I Halve This Recipe? Can I Double This Recipe?
Sure! Simply halve all ingredients to yield approximately 12 cookies, or double all ingredients to yield about 48 cookies. No other modifications needed.
Storing & Freezing Lofthouse Cookies
Store Lofthouse Cookies at room temperature inside an airtight container for up to 6 days.
To freeze, place inside an airtight container with parchment or wax paper between layers to prevent sticking together. Freeze for up to 6 weeks. Thaw in the fridge overnight, then bring to room temperature before serving. Note that the sprinkles may bleed during thawing.

More Cookie Recipes You’ll Love:
Photos by Joanie Simon.

Lofthouse Cookies
Ingredients
For the cookies:
- 2 ¾ cups (350 grams) all-purpose flour
- 1/4 cup (33 grams) cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1 cup (200 grams) granulated sugar
- 1 large egg, at room temperature
- 1/3 cup (75 grams) sour cream, at room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract, optional but highly recommended
For the frosting:
- 2 cups + 2 tablespoons (266 grams) powdered sugar, sifted
- 1 stick (113 grams) unsalted butter, at a cool room temperature
- 1/4 teaspoon fine salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons (30 grams) heavy or whipping cream
- Gel food coloring, if desired
- Sprinkles, if desired
Instructions
Make the cookie dough:
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. On low speed, add the egg, sour cream, vanilla, and almond extract (if using). Turn the speed to medium and beat until the mixture is thicker (will look slightly curdled), about 2 minutes. Scrape down the bowl again. On low speed, gradually add the flour mixture, beating until just combined.
- Using a medium spring-loaded scoop (1 ½ tablespoons), drop balls of cookie dough onto prepared sheets in four rows of three. Roll each ball until smooth, then flatten them to ¼-inch thick with the palm of your hand. If the dough is too sticky, dampen your hands slightly as needed.
- Bake until the cookies appear dry on the top but still pale at the edges, about 11 minutes.
- Place on a wire rack to cool completely.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and butter. Mix on low speed until smooth and then increase the speed to medium and beat for another 3 minutes.
- Add the salt, vanilla, and cream and beat on medium speed for 1 minute, adding more cream if needed. Add the food color, if using.
- Frost each cookie with a heaping tablespoon of frosting. Use the back of a spoon or an offset spatula to spread it evenly. If you’d like to add sprinkles, do so right after frosting each cookie, as the frosting can set quickly. Allow the cookies to sit for about 4 hours or until the frosting is firm. This time may vary depending on your kitchen’s humidity.
- Store at room temperature in an airtight container for up to six days or up to six weeks in the freezer. Thaw in fridge overnight, then let come to room temperature before serving. Note that coloring of sprinkles may bleed when frozen and thawed.