Copycat Lofthouse Sugar Cookies

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Copycat Lofthouse Sugar Cookies are soft and one of my favorite new cookie recipes decorated for Christmas.

Lofthouse Sugar Cookies

Copycat Lofthouse Sugar Cookies

I made these sugar cookies earlier in the summer and decided to make them again today. They are so good and perfect for a Christmas Cookie tray because everyone loves a good sugar cookie. These may be my favorite ones ever! They stay soft and the cream cheese icing on top is just the right amount of sweetness.

Lofthouse Sugar Cookies

It may seem a little soon to be posting Christmas Cookie Recipes but in the world of a food blogger it’s time now if not before. If you want to that something special to make when you look for something say Dec.1, it wouldn’t help if I didn’t start making cookies on Dec. 15.  This recipe is my favorite recipe find this year, my friend Linda shared it with me back in the summer. It decorates up pretty good for Christmas too!

Lofthouse Sugar Cookies

4.2 from 5 reviews
Copycat Lofthouse Sugar Cookies
Author: 
Recipe type: Cookies, Christmas
Prep time: 
Cook time: 
Total time: 
Serves: 3 Dozen
 
Soft sugar cookies frosted with a cream cheese frosting and topped with sprinkles.
Ingredients
  • 1 cup softened butter (no substitute)
  • ¾ cup oil
  • 1¼ cups sugar (plus a ¼ cup for dipping glass into)
  • 2 tablespoons water
  • 2 teaspoons vanilla
  • 2 eggs
  • ½ teaspoon baking soda
  • ½ teaspoon Cream of Tartar
  • ½ teaspoon salt
  • 5½ cups all-purpose flour - measured correctly
For the Frosting:
  • 4 ounces cream cheese
  • ¼ cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar, sifted
  • 1 teaspoon sea salt
  • 2 teaspoons milk
Instructions
  1. Preheat oven to 325 degrees. Grease cookie sheets.
  2. Add the butter, oil and sugar to a mixing bowl. Mix until combined.
  3. Add the water and vanilla. Mix together. Add eggs one at a time.
  4. Add the baking soda, cream of tartar, salt and flour to the bowl. Mix until thoroughly incorporated.
  5. Using a medium scoop, make balls of dough. Using a flat bottom glass that has been dipped in sugar, press down on cookies.
  6. Bake for 10 - 12 minutes. Do not let cookies brown on bottoms. Remove to a wire rack to cool.
  7. Combine frosting ingredients together. Beat until thick and creamy.
  8. Frost cookies and sprinkle with jimmies if using.

Be sure that your flour is not packed down in your measuring cup. If you are just dipping your measuring cup into a canister or the bag you will end up with to much flour. Fluff your flour before measuring it. I made these again the other day and they did not taste at all like there was to much flour in them. A cup of flour should weight 120 grams. When you don’t measure correctly you can get 150 – 160 grams of flour in your cup. Use a knife to level the flour across the top. You can also measure the flour by weight if you really want to be accurate.

Some of our other Christmas Cookie Recipes

Sparkly Snowflake Cookies

snowflake cutout cookie recipe from recipesfoodandcooking.com

Chocolate Fudge Peppermint Cookies

peppermint sticks christmas cookies from recipesfoodandcooking.com

Peppermint Sticks

Peppermint Stick Cookies

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Sugar Cookies

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Comments

    • says

      Did you use all purpose flour? Could your flour have been packed down some when you measured? I’ve made this recipe quite a few times and they have always been delicious. Sorry! Trying to figure out what happened because I want everyone to get good results.

    • Kirsten says

      I agree Natalie- I left out the 1/2 cup of flour…they are too floury for my taste as well. Bummer because they looked so good! I’ll take them to work and I’m sure others will like them.

  1. Lanette says

    These are divine. We made some for neighbours and got so many comments about how melt-in-your-mouth awesome they are. I used melted coconut oil for the oil. Yum!!!

    • says

      Thanks Lanette! I think they are melt in your mouth awesome too. I’ll have to try the coconut oil in them, I just posted a Strawberry Dessert with a sugar cookie base and I used coconut oil in them and they were wonderful. Totally different texture from this cookie.

  2. Erin says

    omg those taste just like lofthouse they were perfect and lofthouse are my besties fav cookies will def make some of these for her bday in sep so glad I found this recipe outstanding

  3. Debbie says

    I made these on Saturday for Valentine’s Day and 5-1/2 cups of flour is way too much flour to add. After adding 4 cups, I stopped mainly cos my Kitchenaid stand up mixer could barely mix in that amount of flour. And after baking them, I think I could have even used a little less than 4 cups. They were a little dry and I only baked them for 8 mins. I will try the recipe again using just 3-1/2 cups of flour and see how they turn out.

    • says

      you need to fluff your flour, then measure by spooning it into our measuring cup and use a knife to scrape and level the top to properly measure your flour.

      Lofthouse cookies are a soft and floury cookie, if you’ve never had one.

  4. Debbie says

    No I didn’t pack it down but I was wondering if you sifted yours. Anyway like I said, I will definitely try them again and don’t get me wrong, we liked the cookies – especially the icing.

    • says

      Sometimes it gets packed in the bag. I left a bag on a shelf in my garage a few months ago and that bag got packed down just from the heat I think. I did have to sift that bag before I even added it to my flour canister or I would of had to sift the flour every time I used it. I’m just trying to figure out the cause because this recipe has been made a lot with great results. I’ve had it on my other site for over 6 months. One other person said they were dry and I can’t remember if it was here or the other site. We love that icing! I just want everyone to get great results so looking for an answer.

  5. Debbie says

    when I make them again – my step kids devoured them – I will let you know how they turn out. Thanks for all your responses!

  6. Darlene says

    i thought the cookie was dry. Didn’t exactly taste like loft house. I’m going to try a different recipe.

  7. chandler says

    I too had a resultant cookie that was too flour-y, dry, crumbly. They look amazing, and the frosting helps but I will adjust the recipe next time (somehow) for a more moist cookie. (I fluffed the flour with my measuring cup before leveling but didn’t sift)

  8. says

    Hi Mary Ellen! I found this recipe on Pinterest and love it! I agree, I’m going to leave out about 1/2 cup of flour the next time I make these (which will probably be today, because I need a cookie fix). I wrote about making these on my blog today as well and linked to your site for the recipe.
    Thanks for a great recipe! (and for some reason, it will only let me give you 4 stars)

  9. Debbie P says

    Just made the cookies…fantastic!! Made as recipe it. Would definitely make again. Thank you for the recipe!!

  10. Leanne Weber says

    I just made these for the first time and because of some of the prior comments I read I made sure to weigh my flour. I have never done this before. I learned that I was adding too much flour when using a measuring cup. I am going to start weighing my flour from now on. The cookies are delicious. They are soft and not too floury at all. This recipe reminds me of a favorite cookie I used to buy that had a pink frosting (can’t remember who made it) but you would buy them wrapped individually in certain grocery stores in the northwest. Anyway, great recipe. Thank you!

  11. Laura says

    I made these on Christmas Eve for my family and they turned out PERFECT!! Can’t wait to make them again and I will definitely be making them every Christmas from now on! Best sugar cookies ever! :)

  12. Rikki B says

    I made this cookie recipe and I loved it :-) I was worried at first because of all the reviews about to much flour but I made it anyways and did everything you said and used the same amount of flour as written and they came out perfect. I haven’t been baking that long maybe about a year but this cookie recipe has to be the best and my most successful recipe I ever made. You just have to make sure your flour ain’t packed down. Just fluff it back up before you measure it and you should be good and you won’t have to use less flour as written. But anyways I love these cookies allot and they are my favorite recipe evrer. Thank you so much for this awsome recipe. Today I’m thinking about making this recipe into a snickerdoodle since I haven’t come across one that I like yet. I’ll come back and let you know how that turns out ok. Thank you again for the recipe :-)

  13. Gloria Miller says

    I’m curious as to which device you use to weigh the flour? I have baked a lot but never used a weight scale. I’d rather fluff or sift the flour instead of spending extra money. Do you think I could get away with it?

    Also I was wondering if you can make the dough ahead of time and freeze it?

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