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Soft Frosted Sugar Cookies Featured Image

Soft Frosted Sugar Cookies (Lofthouse Cookies Copycat Recipe)

These Soft Frosted Sugar Cookies feature pillowy cake-like cookies and a sweet buttercream, and are an easy-to-make copycat recipe of the famous Lofthouse Cookies.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Servings 30 cookies
Calories 201kcal





  • Food coloring to color the frosting (optional)
  • Sprinkles to decorate the cookies (optional)


For the Cookies:

  • Use a handheld electric mixer to beat together the cream together the butter, cream cheese, and sugar in a large bowl. Beat in the eggs and vanilla. Add the flour, cornstarch, baking powder, baking soda, and salt, and mix until well-combined. The dough will look wet.
  • Lay a piece of plastic wrap directly on top of the cookie dough and refrigerate until the dough is stiffened, about 2 hours.
  • Preheat the oven to 350F. Line 2 half sheet pans with parchment paper or silpat liners.
  • Use a 1 1/2-tablespoon scoop to measure out the dough. Roll it into balls and arrange them 2 inches apart on the baking pans (8 cookies per half sheet pan works well).
  • Use a glass to slightly flatten each cookie dough ball.
    Flattening Cookies
  • Bake until the cookies are light golden on the bottom, puffed on top, and just stop looking doughy in the center, rotating the trays once halfway through. This takes about 9 to 12 minutes. Be careful not to overbake, you don’t want these cookies golden on the top. Repeat with the remaining dough.
    Cooked Cookies
  • Let the cookies cool for 5 minutes on the trays, and then use a thin metal spatula to transfer them to a wire rack to finish cooling completely.

For the Frosting:

  • Use a handheld electric mixer to beat together all ingredients until smooth and creamy.
  • If desired, add food coloring to the frosting. It’s easy to add too much coloring, so start off by adding just a tiny drop at a time and mixing it in well to see the color before you add more.

To Finish:

  • Frost the cookies once they’re cool. Before the frosting sets, add sprinkles if desired.


  • Nutrition information for this recipe was calculated without the food coloring or the sprinkles.
  • This cookie dough is sticky. I find that it’s helpful to use a lightly greased glass (with coconut oil or butter) to lightly flatten each dough ball.
  • Instead of scooping out the dough, after chilling you can roll this dough out on a floured surface and use cookie cutters to stamp out cookie shapes.
  • Store these cookies in an airtight container at room temperature for up to 1 week. Let the frosting harden before stacking or storing these cookies.


Serving: 1cookie | Calories: 201kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 65mg | Potassium: 34mg | Fiber: 1g | Sugar: 18g | Vitamin A: 268IU | Calcium: 13mg | Iron: 1mg