With our Copycat Lofthouse Sugar Cookies recipe, you can make your favorite store-bought frosted sugar cookie at home for so much cheaper!
This recipe makes 48 cookies for about $7.05. This is just $0.15 per frosted sugar cookie!
Copycat recipes are a cost-effective way to enjoy your favorite treats. For more delicious copycat recipes, we recommend our Copycat Chick-Fil-A Peppermint Shake, our Copycat Olive Garden Lemon Cream Cake, or our Chick-Fil-A Copycat Frosted Lemonade.
Soft Sugar Cookies
As kids, we can remember our Moms bringing home that glorious box of Lofthouse Frosted Sugar Cookies from the store on special occasions. We wanted them more often, but they were reserved for special occasions.
Now that we are adults, we know why our Moms didn’t buy them more. They are expensive! We had to fix this!
With this recipe, we can now enjoy our favorite sugar cookies at home! These cookies are melt in your mouth delicious. They are thick, cake-like, soft, and topped with a creamy frosting.
These cookies are perfect for celebrating Valentine’s Day with the soft pink frosting! You can change the frosting color to make any holiday or celebration. Or you can make them as an after-school snack with a tall glass of milk for your kiddos.
We like to make them as gifts for our friends or neighbors. Our kids have so much fun making and decorating these Copycat Lofthouse Sugar Cookies.
The secret to these famously soft cookies is in the combination of a few simple ingredients. Using baking soda and baking powder in conjunction with a cup of sour cream is the trick to get a super soft cookie.
How do you store sugar cookies with icing?
These cookies should be stored in an airtight container at room temperature. Keep the cookies out of direct sunlight. We do not recommend storing them in the refrigerator because they dry out.
STEP ONE: First, preheat the oven to 350 degrees F. Then, line baking sheets with parchment paper.
STEP TWO: Next, make the cookies. Roll the dough into 2-inch balls, then slightly flatten the dough with a glass.
STEP THREE: Bake for 8-10 minutes and then remove them from the oven to cool for 5 minutes. Transfer to a wire rack to cool completely.
STEP FOUR: Meanwhile, make the frosting. To finish, frost the cookies and add sprinkles.
Flavor and Recipe Variations
You can add different extracts to both the sugar cookies and frosting. Some of our favorites are orange, almond, peppermint, cotton candy!
Instead of vanilla frosting, you can use your favorite chocolate frosting.
Ingredients and Cost
RECIPE COST: $7.05
PRICE PER SERVING: $0.15
- 6 cups all-purpose flour – $1.14
- 2 teaspoons baking powder – $0.30
- 1 teaspoon baking soda – $0.01
- 1/2 teaspoon salt – $0.01
- 1 cup unsalted butter – $1.60
- 2 cups granulated sugar – $0.46
- 1 cup sour cream – $1.44
- 2 teaspoons vanilla extract – $0.43
- 1/2 cup unsalted butter – $0.81
- 2 large eggs – $0.20
- 1/2 -1 Tablespoon heavy whipping cream – $0.07
- 2 cups powdered sugar – $0.58
To find out more about how we price our recipes, check out Budget Recipes Explained.
Serving and Storing
Serve and Store: Store these frosted sugar cookies in an airtight container at room temperature for up to 5 days.
Freeze: Once the icing is dry, wrap each cookie in 2 layers of plastic wrap. Then, place the cookies in either a freezer-safe container or Ziploc bag. Stored this way, the cookies can be frozen for up to 3 months. Thaw cookie at room temperature for about an hour before serving.
Get Kids Involved
Ages 2-3: Let your child put the sprinkles on the frosted cookies. They will have fun adding these to the cookies.
Ages 4-5: Your child can help measure the ingredients for the cookies. This is a great time to practice counting skills while measuring the flour.
Ages 6-8: Teach your child how to use a glass to slightly flatten the cookie dough balls. They can also make the frosting with your assistance.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
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Lofthouse Sugar Cookies
- baking sheet
- wire rack
- measuring cups
- mixing bowls
- Measuring spoons
- handheld mixer
- pastry spatula
- 6 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 large eggs at room temperature
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- ½ – 1 Tablespoon heavy whipping cream or milk
- ½ teaspoon vanilla extract
- Gel food coloring of your choice optional
- Sprinkles optional
PREP OVEN AND PAN:
- Move the oven rack to the upper-middle and lower-middle positions. Preheat oven to 350 degrees F.
- Line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter, sour cream, and sugar until light and fluffy.
- Mix in eggs and vanilla extract.
- Gradually add dry ingredients, scraping down the bowl after each addition. Mix until well combined.
- Roll dough into 2 inch balls.
- Dip the bottom of a glass into water and slightly flatten the dough with the glass.
- Bake at 8-10 minutes or until the cookies are puffed slightly, they’re set, and the bottoms are lightly browned.
- Remove the cookies from the oven and cool for 5 minutes.
- Then, transfer the cookies to a wire rack to cool completely.
- In a mixing bowl, cream butter until fluffy and smooth.
- Gradually add in powdered sugar.
- Beat in ½ tablespoon cream. Add more cream until the desired consistency is reached.
- Add vanilla extract and beat well.
- Add gel coloring of your choice and beat until the desired color is reached.
FROST AND SERVE:
- Spread frosting on the cookies and add sprinkles. Serve.