Copycat Lofthouse Sugar Cookies frosted
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5 from 4 votes

Copycat Lofthouse Sugar Cookies

Copycat Lofthouse Sugar Cookies are the perfect sugar cookies just like the ones you find in the grocery store. Thick cake-like vanilla cookies that melt in your mouth, slathered with sweet homemade buttercream frosting.
Prep Time2 hrs 20 mins
Cook Time10 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 36
Calories: 151.7kcal
Author: Heather - A Wicked Whisk


Copycat Lofthouse Sugar Cookies

  • 2 cups cake flour
  • 1/2 cup all purpose flour
  • 1 cup sugar
  • 1/2 cup butter softened
  • 1 large egg
  • 1 egg white
  • 1/4 cup butter flavored shortening
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Buttercream Frosting

  • 2 cups powdered sugar sifted
  • 1/2 cup butter softened
  • 1-2 tablespoons whole milk or heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • food coloring gel
  • sprinkles for decorating


  • To make Copycat Lofthouse Sugar Cookies, start by creaming together your butter, sugar and shortening until light and fluffy. Add in the vanilla and almond extract. Mix in the egg and egg white until well combined. 
  • In a small mixing bowl, combine cake flour, all purpose flour, baking powder, salt and cream of tarter. Gradually add the dry ingredients to the wet ingredients and mix until combined. Cover with plastic wrap and move to chill in the refrigerator for 2 hours. 
  • Once chilled, remove and preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Using a cookie scooper or a large spoon, scoop up cookie dough and roll into a 2 inch ball (about 3 tablespoons). Lightly roll your cookie ball through a bowl of all purpose flour, making sure the entire ball is lightly coated in the flour. Move the cookie ball to your baking sheet and using the bottom of a glass or any other flat surface, press the ball flat so that it is about only about 1/2 inch thick. Place in oven and back for 10 - 12 minutes. Remove from the oven and let cool for 1 minute before moving the cookies to a cooling rack. 
  • Once your Copycat Lofthouse Sugar Cookies are completely cooled, make your buttercream frosting. In a medium sized bowl, cream butter until it is light in fluffy. Add in the salt, milk, vanilla and food coloring. Slowly add in the sifted powdered sugar and beat until well mixed and then frost your cookies and add sprinkles if desired.



  • Make sure to chill the dough so the cookies stay thick. Chilling your dough keeps your cookies from spreading. Then form your dough into 2 inch balls and flatten them slightly by pressing the tops down with the bottom of a cup.  
  • Sift your powdered sugar for your buttercream frosting.  I can't stress this one enough.. if you don't, you WILL have lumps, they will be NOTICED.
  • Sugar cookies go from perfectly soft and tender to over baked in a heartbeat. You're looking for the cookies to look just barely set up and slightly brown on the bottom.
  • Make sure your Copycat Lofthouse Sugar Cookie are complete cooled before frosting them.  Once frosted, you can move them to the fridge to 'set' your frosting.  The frosting won't get hard but will firm up enough to where you can lightly stack the cookies together .. like serving them on plate or in a tin.
  • The frosted Copycat Lofthouse Sugar Cookies will keep in an airtight container for 3-4 days on the counter.


Serving: 36g | Calories: 151.7kcal | Carbohydrates: 21.8g | Protein: 1g | Fat: 6.9g | Saturated Fat: 3.8g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.9g | Cholesterol: 20.1mg | Sodium: 61.6mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 15.4g | Vitamin A: 235IU | Calcium: 14mg | Iron: 0.1mg