Christmas Lofthouse Cookie

Soft Lofthouse Cookies are the ultimate copycat recipe that recreates those iconic pillowy-soft sugar cookies topped with thick buttercream frosting and colorful sprinkles beloved by millions from grocery store bakeries nationwide. These homemade Lofthouse cookies deliver that same cloud-like, cake-like texture and sweet vanilla flavor you crave, but with fresh ingredients and complete control over colors and decorations for any occasion. The secret to achieving that signature soft, tender texture lies in the combination of sour cream for moisture, cornstarch for tenderness, and gentle mixing that creates cookies staying wonderfully soft for days without any risk of drying out.

As a passionate home baker with years of experience experimenting with flavors and textures, I’ve perfected this recipe to ensure it’s both easy to follow and delivers exceptional results. I’ve tweaked and tested every element, from the type of cocoa powder to the best way to achieve that perfect soft crumb. This recipe is not only delicious but also showcases the magic of baking, creating memories, and spreading joy this holiday season.

Ingredients for Soft Lofthouse Cookies

Cookie Dough

• 2¼ cups (270g) all-purpose flour – Creates structure
• ½ teaspoon baking powder – Provides gentle lift
• ¼ teaspoon baking soda – Creates tender crumb
• 1 tablespoon cornstarch – Essential for soft, tender texture
• ½ teaspoon salt – Enhances flavors
• ½ cup (113g) unsalted butter, room temperature – Creates rich flavor
• 1 cup (200g) granulated sugar – Provides sweetness
• 1 large egg, room temperature – Binds ingredients
• ¼ cup (60g) sour cream, room temperature – Adds moisture and tang
• 1½ teaspoons vanilla extract – Provides signature flavor
• ¼ teaspoon almond extract (optional) – Mimics classic Lofthouse flavor

Buttercream Frosting

• ½ cup (113g) butter, room temperature – Creates creamy frosting base
• 2 cups (240g) powdered sugar – Sweetens and thickens
• 1 teaspoon pure vanilla extract – Enhances flavor
• 2 tablespoons milk (plus more as needed) – Adjusts consistency
• Food coloring (optional) – For custom colors
• Sprinkles (optional) – For festive decoration

Ingredient Notes

Cornstarch Critical: The tablespoon of cornstarch is absolutely essential and cannot be skipped. It tenderizes the cookies and creates that signature soft, almost melt-in-your-mouth texture that defines Lofthouse cookies.

Room Temperature Ingredients: Butter, egg, and sour cream should all be at room temperature for proper mixing and texture. Cold ingredients don’t cream properly and create dense cookies.

Sour Cream: This is the moisture secret that keeps cookies soft for days. Greek yogurt can substitute but will create slightly different texture. Full-fat sour cream produces the best results.

Almond Extract: The small amount of almond extract mimics the classic Lofthouse flavor profile. It’s subtle but noticeable. If you have nut allergies, simply omit it and increase vanilla extract to 2 teaspoons total.

Butter for Frosting: Room temperature butter (soft enough to leave an indent when pressed) is crucial for smooth, fluffy frosting. Cold butter creates lumpy frosting, while melted butter creates runny frosting.

Food Coloring: Gel food coloring produces the most vibrant colors without thinning the frosting. Add it drop by drop until you achieve desired shade. Liquid food coloring works but requires more and can thin the frosting.

Step-by-Step Instructions

Step 1 – Prepare Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, and salt until evenly distributed. The whisking ensures the leaveners and cornstarch distribute uniformly throughout the flour. Set this bowl aside.

Step 2 – Cream Butter and Sugar

In a large bowl using an electric mixer on medium-high speed, cream together the room temperature butter and granulated sugar for 2-3 minutes until the mixture is light, fluffy, and noticeably paler in color. This incorporates air that creates tender cookies.

Step 3 – Add Egg and Extracts

Beat in the egg, vanilla extract, and almond extract (if using) on medium speed until completely incorporated and smooth, about 1 minute. Scrape down the sides of the bowl to ensure even mixing.

Step 4 – Mix in Sour Cream

Add the sour cream to the butter mixture and mix on medium speed until fully combined and smooth. The mixture may look slightly curdled at first—this is normal and will smooth out. Scrape down the bowl as needed.

Step 5 – Incorporate Dry Ingredients

Add the dry flour mixture to the wet ingredients. Mix on low speed just until the flour is incorporated and you no longer see dry streaks. Don’t overmix—stop the moment the dough looks uniform. Overmixing develops gluten and creates tough cookies rather than tender ones.

Step 6 – Chill the Dough

Shape the cookie dough into a flat disk (this shape chills faster and rolls more easily than a ball). Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. The chilling firms the butter, making the dough much easier to roll and preventing excessive spreading during baking.

Step 7 – Prepare to Bake

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Have a 2½ to 3-inch round cookie cutter ready.

Step 8 – Roll and Cut Cookies

Remove the chilled dough from the refrigerator. On a lightly floured surface, roll the dough to exactly ¼-inch thickness. Use your round cookie cutter to cut as many cookies as possible. Transfer cut cookies to the prepared baking sheets, spacing them about 1 inch apart (they don’t spread much). Gather scraps, re-roll once, and cut additional cookies. Avoid re-rolling more than once as the dough becomes tough.

Step 9 – Bake Until Just Set

Bake the cookies for 8-9 minutes, checking at 8 minutes. The cookies are done when the bottoms are just set and very lightly colored. The tops should remain pale—do not let them brown. Lofthouse cookies are meant to stay completely pale. They’ll look slightly underdone, but they’ll firm up as they cool.

Step 10 – Cool Completely

Let cookies cool on the baking sheet for 3-5 minutes, then transfer to wire cooling racks to cool completely before frosting. Frosting warm cookies causes the buttercream to melt and slide off.

Step 11 – Make Buttercream Frosting

In a large bowl using an electric mixer, beat the room temperature butter on medium speed until smooth and creamy, about 1 minute. Add the powdered sugar and vanilla extract, mixing on low speed until partially combined. Slowly drizzle in the milk while mixing. Once incorporated, increase speed to high and beat for 2-3 minutes until the frosting is light, fluffy, and spreadable. If too thick, add more milk by the teaspoon. If too thin, add more powdered sugar.

Step 12 – Color and Decorate

If desired, add gel food coloring drop by drop, mixing between additions, until you reach your desired color intensity. Using an offset spatula or butter knife, spread a generous layer of buttercream onto each completely cooled cookie. Immediately top with sprinkles before the frosting sets.

FAQ: Your Christmas Pink Velvet Cookie Questions Answered

Why are my cookies spreading too much?

Excessive spreading typically results from dough that wasn’t chilled long enough, butter that was too warm, or oven temperature that’s too low. Make sure you chill the dough for the full hour minimum and verify your oven temperature with an oven thermometer.

Can I skip the cornstarch?

No, the cornstarch is essential and cannot be skipped. It’s the key ingredient that creates the tender, soft, cake-like texture that defines Lofthouse cookies. Without it, you’ll have regular sugar cookies with completely different texture.

Why does my frosting look grainy?

Grainy frosting usually means the powdered sugar wasn’t fully incorporated or the butter wasn’t soft enough. Beat the frosting on high speed for a full 2-3 minutes until completely smooth and fluffy. If still grainy, the powdered sugar may be old and crystallized—try fresh powdered sugar.

How do I get vibrant frosting colors?

Use gel or paste food coloring rather than liquid. Gel colors are highly concentrated and produce vivid colors without thinning the frosting. Add color gradually—a little goes a long way. Remember that colors deepen slightly as the frosting sits.

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