Copycat Lofthouse Sugar Cookies

Prep Time

30m

Bake Time

10m

Yields

24 cookies

About this Recipe

Cookie snobs may turn up their noses at the package of 12 soft sugar cookies with vibrantly colored icing that you buy at the grocery store and take your child’s school party. But secretly, they must all love Lofthouse® Sugar Cookies because there are never any left at the end of the party! It’s no wonder these cookies have a cult following. Our version of Copycat Lofthouse Sugar Cookies has a soft and fluffy sugar cookie base and a thick layer of creamy vanilla frosting. Plus since they’re homemade, there are no ingredients you can’t pronounce. With these cookies there’s no debate necessary. They’re delicious!

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Copycat Lofthouse Sugar Cookies

Prep Time

30m

Bake Time

10m

Yields

24 cookies

About this Recipe

Print this recipe

This Recipe URL has been copied.

Ingredients

Sugar Cookies

1/2 cup unsalted butter, softened
1 cup Crystal Sugar Extra Fine Granulated Sugar
1 large egg
1/2 cup sour cream (full fat)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/3 cups all-purpose flour*
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Frosting

1/3 cup unsalted butter, softened
1/3 cup vegetable shortening
3 cups Crystal Sugar Confectioners Powdered Sugar
3-4 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
Gel food coloring (optional)
Sprinkles

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

Preheat oven to 350ºF. Prepare cookie sheets with parchment paper. Set aside.
Whisk together butter and sugar. Mix in egg completely and then add sour cream, vanilla extract, and almond extract. Mix until combined.
Sift flour, cornstarch, baking soda, baking powder, and salt into the bowl. Mix until a soft dough forms.
Cover and chill for 15-30 minutes.
Scoop two tablespoons of dough into a ball and place on prepared baking sheets.
Flatten cookies slightly using a glass that has been dipped in flour (you can also use a small sheet of parchment paper to prevent sticking).
Bake for 9-10 minutes. The cookies should not have much (if any) brown around edges, but tops should not look wet at all.
Let cool completely before frosting.
To prepare frosting, use an electric mixer to whisk together butter and vegetable shortening until smooth.
Add half of powdered sugar, half of cream, and any food coloring if desired. Whisk at a high speed until smooth, scraping down sides as needed.
Add remaining powdered sugar, cream, vanilla extract, and salt. Whisk at a high speed and scrape down sides of bowl as needed.
If needed, add milk one tablespoon at a time until desired consistency is reached. Add food coloring if desired.
To assemble, spread frosting evenly on each cookie. Top with sprinkles.