Lofthouse cookies

You know those moments? The ones where a craving hits, not just for something sweet, but for something *specific*? Something comforting, nostalgic, maybe even a little bit magical? For me, that craving always, always leads me back to Lofthouse cookies. They’re those iconic pink-frosted, wonderfully soft, slightly cakey cookies that just scream “celebration” or “just because.” I’ve tried a million recipes over the years, searching for that perfect balance of tender crumb and sweet, creamy frosting, and honestly, I think I’ve finally nailed it. Forget those store-bought versions that can sometimes be a little… stiff. This recipe makes Lofthouse cookies that are so incredibly soft and melt-in-your-mouth delicious, they’ll make you feel like you’re 8 years old again, picking one out at the bakery counter. They’re a step up from a basic sugar cookie, and while they share some DNA with a classic sugar cookie recipe, they have their own unique charm that makes them truly special.

What Are Lofthouse Cookies?

So, what exactly *are* Lofthouse cookies? At their heart, they are a super soft, slightly cake-like sugar cookie, usually round and generously topped with a fluffy, sweet frosting, often colored pink. The name comes from a brand that popularized this style of cookie, but honestly, they’ve become so beloved they’re practically their own category now! Think of them as the ultimate crowd-pleaser, the cookie that makes everyone happy. They’re not meant to be crispy or buttery like a traditional shortbread; their magic lies in their incredibly tender, yielding texture. It’s that melt-in-your-mouth quality that makes them so irresistible. They’re essentially a cloud of sweet, frosted happiness, and I can’t get enough!

How to Make Lofthouse Cookies

Quick Overview

This recipe is all about creating a super soft, tender cookie dough that bakes up beautifully. We’ll cream butter and sugar, add eggs and vanilla, then gently combine the dry ingredients. The key is not to overmix! After a quick chill, we’ll shape them into cookies, bake them until they’re just set, and then top them with a dreamy, fluffy frosting. It’s straightforward, rewarding, and the results are absolutely spectacular. Trust me, the smell that fills your kitchen will be worth every second.

Ingredients

For the Main Batter:

• 1 cup (2 sticks) unsalted butter, softened: Make sure it’s truly softened, not melted! This is crucial for creaming properly.
• 1 1/2 cups granulated sugar: This gives the cookies their sweetness and helps with texture.
• 2 large eggs: Room temperature eggs incorporate better into the batter.
• 1 teaspoon pure vanilla extract: Use the good stuff; it makes a difference!
• 1/2 teaspoon almond extract (optional but highly recommended): This is my secret weapon for that classic Lofthouse flavor.
• 3 cups all-purpose flour: Spooned and leveled, not scooped!
• 1 teaspoon baking powder: This gives them a little lift and tenderness.
• 1/4 teaspoon salt: Balances out the sweetness.

For the Glaze:

• 1/2 cup (1 stick) unsalted butter, softened: Again, softened is key for a smooth frosting.
• 3 cups powdered sugar, sifted: Sifting prevents lumps and makes for a silky smooth glaze.
• 1/4 cup milk (or half-and-half for extra richness): Start with this amount and add more as needed to reach your desired consistency.
• 1 teaspoon pure vanilla extract:
• Food coloring (optional): For that classic pink or any other fun color!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper. This makes cleanup a breeze and ensures your cookies don’t stick. I usually have two baking sheets ready to go so I can bake in batches while the other batch is cooling.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Give it a good whisk to make sure everything is evenly distributed. Set this aside for now.

Step 3: Mix Wet Ingredients

In a large bowl, using an electric mixer (a stand mixer with a paddle attachment is great, but a hand mixer works perfectly too!), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. It should look pale yellow and have a creamy texture. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and the almond extract (if you’re using it – seriously, don’t skip it if you want that signature flavor!).

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix here! Overmixing can lead to tough cookies, and we want these to be super tender. Stop mixing as soon as you don’t see any dry streaks of flour. The dough will be soft and a little sticky – that’s exactly what we’re going for.

Step 5: Prepare Filling

This step is for the glaze, which we’ll make after the cookies are baked and mostly cooled. For now, just focus on the cookie dough!

Step 6: Layer & Swirl

This isn’t a layered recipe, but we will be shaping our cookies! Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. You can gently flatten them slightly with the bottom of a glass or your hand, but don’t press them too thin – they’re meant to be nice and thick!

Step 7: Bake

Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but not browned. They might still look a little soft in the middle, and that’s okay. They’ll continue to cook a bit on the baking sheet after you take them out of the oven. My oven runs a little hot, so I often check them around the 9-minute mark.

Step 8: Cool & Glaze

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. While they’re cooling, make your glaze. In a medium bowl, cream together the softened butter until smooth. Gradually beat in the sifted powdered sugar, alternating with the milk, until you reach a smooth, spreadable consistency. Stir in the vanilla extract. If you’re using food coloring, add a few drops at a time until you achieve your desired shade. Once the cookies are completely cool, spread a generous amount of frosting on top of each one. This is the fun part!

Step 9: Slice & Serve

Once the frosting has set slightly (about 30 minutes to an hour), your Lofthouse cookies are ready to be devoured! These are best enjoyed fresh, but they also store beautifully.

What to Serve It With

These Lofthouse cookies are pretty much a star on their own, but they can totally elevate any occasion!

For Breakfast: While usually reserved for dessert, I won’t judge if you grab one with your morning coffee! The soft texture feels almost muffin-like, so it’s a decadent start to the day. Pair it with a strong cup of coffee or a creamy latte.

For Brunch: Arrange them on a pretty platter alongside fruit salad, mini quiches, and maybe some scones. They add a pop of color and sweetness that guests will absolutely adore. A sparkling mimosa or a refreshing iced tea would be perfect pairings.

As Dessert: These are obviously fantastic as a standalone dessert. Serve them after a family dinner or a special meal. They’re also wonderful alongside a scoop of vanilla ice cream or a light fruit tart. The contrast of the cool ice cream with the soft cookie is divine!

For Cozy Snacks: My kids absolutely love these after school. They’re so easy to grab and go, and they always make a mundane afternoon feel a little more special. A tall glass of cold milk is the absolute classic companion here, and it never disappoints. My family also loves them for movie nights – they’re the perfect little treat to share (or not share!).

Top Tips for Perfecting Your Lofthouse Cookies

Over the years, I’ve learned a few tricks that I think really make these Lofthouse cookies shine. These are the little things that take them from good to absolutely unforgettable.

Ingredient Temperature is Key: Seriously, don’t skimp on softening your butter and bringing your eggs to room temperature. This makes such a difference in how well everything emulsifies, leading to a lighter, more tender cookie. If your butter is too cold, you’ll end up with a greasy dough. If it’s too warm, it’ll be too runny.

Don’t Overmix the Dough: This is probably the most important tip for tender cookies. Once you add the flour, mix *just* until it’s combined. Overdeveloping the gluten in the flour is what makes cookies tough or chewy in a bad way. You want them to be soft and delicate!

Chill the Dough (Optional but Recommended): While this recipe doesn’t strictly *require* chilling, I find that a quick 30-minute chill in the refrigerator can make the dough easier to handle, especially if your kitchen is warm. It also helps the cookies hold their shape a bit better during baking.

Frosting Consistency is Everything: For the glaze, start with the base amount of milk and add more *very slowly*, a teaspoon at a time, until you get the consistency you like. You want it thick enough to spread without running off the cookie, but thin enough to be easily spreadable. I usually aim for something that drizzles slightly but holds its shape for a moment.

Watch Them Closely in the Oven: Because these cookies are pale, it can be tricky to tell when they’re done. Look for the edges to be *just* starting to turn golden. The centers should look set, not wet and jiggly. They will continue to firm up as they cool. I’ve definitely overbaked these a few times in my early days, and while they were still tasty, they lost that super soft quality.

Ingredient Swaps: If you don’t have almond extract, you can simply use more vanilla extract, but the almond really gives it that authentic Lofthouse flavor. For the milk in the frosting, you can use any milk, but half-and-half or even a splash of heavy cream will make it extra rich and luxurious.

Get Creative with the Glaze: Don’t be afraid to play with colors and even flavors! A little bit of lemon zest in the glaze can add a lovely brightness, or a pinch of cinnamon can give it a warmer spice. And for sprinkles? Oh, the possibilities are endless – jimmies, nonpareils, edible glitter – go wild!

Storing and Reheating Tips

One of the best things about these Lofthouse cookies is how well they keep their freshness. They’re perfect for making ahead of time!

Room Temperature: Once the frosting has set, you can store the cookies in an airtight container at room temperature for up to 3-4 days. I usually layer them with wax paper or parchment paper in between to prevent the frosting from sticking to each other, especially if you’ve gone heavy on the frosting or sprinkles.

Refrigerator Storage: If your kitchen is particularly warm, or if you want them to last a little longer (up to a week), storing them in the refrigerator is a good option. Make sure they’re in a well-sealed container. They might firm up a bit in the fridge, but they’ll soften up again at room temperature. Just let them sit out for about 15-20 minutes before enjoying.

Freezer Instructions: These cookies freeze beautifully, *before* frosting! You can freeze the baked and completely cooled cookies for up to 2-3 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. To thaw, simply take them out of the freezer and let them come to room temperature, then frost as usual. If you want to freeze frosted cookies, do so carefully, ensuring the frosting is completely set first, and use plenty of protective wrapping to avoid damage.

Glaze Timing Advice: For the best texture, I always recommend frosting the cookies *after* they have completely cooled. If you try to frost warm cookies, the frosting will melt right off. If you’re planning to store them for a few days at room temperature, frosting them a day or two after baking is ideal. If you’re freezing, it’s best to freeze the plain cookies and then frost them after thawing.

Frequently Asked Questions

Final Thoughts

I truly believe that everyone needs a go-to Lofthouse cookie recipe in their life, and I’m so happy this one is mine. It’s the perfect blend of soft, chewy, sweet, and comforting. They’re the kind of cookies that bring smiles, no matter the occasion, and they’re just plain fun to make and decorate. Whether you’re celebrating a birthday, need a pick-me-up, or just have a craving for something truly delightful, these Lofthouse cookies are the answer. I’ve shared this recipe with so many friends, and it always gets rave reviews. If you love this recipe, you might also enjoy my classic chewy chocolate chip cookies for a different kind of sweet treat!

I can’t wait to hear how yours turn out! Please leave a comment below and let me know if you tried them, what colors you used for the frosting, and how your family liked them. Happy baking!

Lofthouse Cookies

Soft, fluffy, and perfectly sweet Lofthouse cookies topped with a creamy vanilla frosting and colorful sprinkles. These cookies are a holiday favorite and perfect for any celebration!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Cookie Ingredients

• 1 cup butter unsalted, softened
• 0.5 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2.5 cups all-purpose flour
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

Frosting Ingredients

• 3 cups powdered sugar
• 0.25 cup butter unsalted, softened
• 2 tablespoons milk
• 0.5 teaspoon vanilla extract

Toppings

• sprinkles for decorating

Instructions

 

Cookie Preparation

• In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Cover the dough and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
• Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
• Bake for 9-11 minutes, or until the edges are lightly golden. The centers should still look slightly underbaked.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Frosting and Decorating

• In a medium bowl, beat together softened butter and powdered sugar until smooth.
• Add milk and vanilla extract and beat until the frosting is creamy and spreadable. Add more milk a teaspoon at a time if needed.
• Once the cookies have cooled completely, spread a generous amount of frosting on top of each cookie.
• Immediately sprinkle with colorful sprinkles before the frosting sets.

Notes

For best results, ensure all ingredients are at room temperature. These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.