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–+ servings
a stack of pink frosted sugar cookies.

Copycat Lofthouse Cookies

Learn how to recreate the irresistible Lofthouse Cookies right in your own kitchen with this copycat recipe! Indulge in soft, cakey, and sweet sugar cookies topped with the classic pink frosting. These homemade treats are not only incredibly easy to make but also capture the deliciousness of your favorite grocery store version!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 12 minutes
Refrigerating The Dough 1 hour
Total Time 1 hour 32 minutes
Course cookies, Dessert
Servings 10 cookies
Calories 371 kcal

Ingredients
  

Cookies

  • 2 cups cake flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup white granulated sugar
  • 1 egg
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons heavy cream
  • 2 tablespoons vegetable oil

Frosting

  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • Pink and/or blue food dye
  • Sprinkles

Instructions
 

  • Begin by placing softened butter and sugar into a mixing bowl. Use a hand mixer to blend until the mixture becomes fluffy.
  • Next, incorporate vegetable oil, egg, heavy cream, and vanilla into the mixture. Blend until the mixture turns creamy.
  • Sift in cake flour, cream of tartar, baking powder, and salt into the bowl. Gently fold all the ingredients together until a thick dough forms. Cover the dough with plastic wrap and refrigerate it for 1 hour.
  • Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Use a 2-inch cookie scoop to portion out the chilled cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each dough ball.
  • Bake for approximately 12 minutes, or until the edges of the cookies are barely browned and the cookies are set.
  • While the cookies are baking, prepare the frosting. In another mixing bowl, blend softened butter with a hand mixer until it becomes fluffy and the color pales.
  • Add powdered sugar and salt to the bowl, then blend until fully incorporated. The frosting may still appear crumbly at this stage.
  • Incorporate vanilla and heavy cream into the frosting mixture, blending until it reaches a creamy consistency. Optionally, add pink or blue food dye to achieve the desired frosting color.
  • Transfer the frosting into a piping bag and snip off a large hole at the end. Once the cookies have cooled completely, frost them by piping a thick swirl from the center to the edges of each cookie. Use a butter knife to smooth out any rough edges. Repeat the frosting process for all the cookies and top them with colorful sprinkles of your choice.
  • Serve and enjoy your delicious frosted cookies!

Notes

  • Store the cookies in a sealed container in the fridge, where they'll remain fresh for up to 1 week, or freeze them for up to 3 months. 
  • Simply place your frosted cookies on a cookie sheet and freeze the sheet for 1 hour. This will allow you to transfer the cookies to a freezer zip-top bag without the frosting getting crushed or the cookies sticking together.

Nutrition

Calories: 371kcalCarbohydrates: 46gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 60mgSodium: 177mgPotassium: 92mgFiber: 1gSugar: 27gVitamin A: 538IUVitamin C: 0.04mgCalcium: 26mgIron: 0.4mg
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