Break out your parchment paper and sheet pans, because it is time to make my famous Lofthouse Sugar Cookie Copycat recipe.
You don’t need to grab a box of lofthouse cookies, I have you covered! I know there are a lot of people attempting to copy the original Lofthouse cookie recipe. And to be honest, who wouldn’t? The pillowy soft sugar cookies are a soft spot and astep above your typical sugar cookies or any other Christmas cookies. The question is, what is Lofthouse’s secret ingredient? I spent my holiday season researching in order to find Lofthouse’s secret weapon, and I figured it all out.
These cookies are so good, I dare say that they are the perfect copycat Lofthouse cookies, maybe even better than the real Lofthouse cookies. So follow along to the bottom of the post to get the ultimate Lofthouse Sugar Cookies Copycat Recipe card. I promise you it will not disappoint.
For more frosted sugar cookie recipes:
- Chocolate Salted Caramel Cookie With Frosting
- Frosted Coconut Lime Sugar Cookie
- Very Patriotic Frosted Sugar Cookies
Why I love These Lofthouse Sugar Cookie Copycat Recipe
I love my Lofthouse Sugar Cookie Copycat Recipe because it is better than the real thing. Additionally, I have provided some key ingredients for these Lofthouse Sugar Cookie Copycat Recipe for your grocery store run that you might not have on hand. For a full list of ingredients, check out the recipe card below!
- Fluffy Texture– I am all about the textures and these cookies deliver. From the creamy frosting to the soft cookie that melts on your tongue, I would dare to say that they are the best way to start off any holiday.
- Easy-to-Make– With these iconic grocery store cookies, you can go from a bunch of wet ingredients and dry ingredients to the perfect sugar cookies in under an hour.
- Easy storage– These copycat Lofthouse sugar cookies are easy to store for up to a month. For best results, all you need to do is freeze them for 1-2 hours in some plastic wrap and then put them in an airtight container (in a single layer) and keep them in your freezer until you are ready to taste these homemade Lofthouse cookies.
Grocery Store List
- Crisco shortening- This is my secret weapon for my Lofthouse sugar cookie copycat recipe. A lot of people try to use sour cream or margarine, but I have a good friend who is a food scientist and she told me that the original Lofthouse cookie has Crisco that is dyed yellow with food coloring.
- Sugar- Make sure that you have both granulated and powdered sugar.
- Egg- Make sure they are room temperature.
- Cake flour- You could use all-purpose flour in a pinch, but for the best results, use Cake flour.
- Corn Starch- This will make your cookies have that perfect soft texture.
Tips for Making the Recipe
Here, I have given you some tips on how to successfully make the cookie dough portion of the recipe! For the full instructions, check out the recipe card below.
- Preheat the oven to 350°F and line baking sheets with parchment paper. Get that oven hot and ready!
- Cream together Crisco shortening, powdered sugar, and granulated sugar until light and fluffy. This is important for incorporating air and stability for your cookie
- Add egg and clear vanilla flavoring; mix until well combined.
- In a separate bowl, whisk together cake flour, cornstarch, baking powder, and baking soda.
- Gradually add dry ingredients to wet ingredients, mixing until just combined (avoid overmixing).
- Scoop out cookie dough using a two-tablespoon cookie scoop, place on baking sheets.
- Bake for 8-10 minutes; cookies should be soft and not colored.
- Cool on baking sheets briefly before transferring to a wire rack to cool completely.
Equipment I use for the Recipe
- Mixing Bowls: Use large mixing bowls for combining ingredients.
- Hand Mixer or Stand Mixer: Either a hand mixer or a stand mixer with a paddle attachment is suitable for creaming the shortening, sugars, and other wet ingredients.
- Whisk: For whisking together the dry ingredients like cake flour, cornstarch, baking powder, and baking soda.
- Measuring Cups and Spoons: Accurate measuring tools for both wet and dry ingredients.
- Cookie Scoop: A two-tablespoon cookie scoop for portioning the cookie dough consistently.
- Baking Sheets: Sheet pans or baking sheets lined with parchment paper for baking the cookies.
- Wire Rack: To cool the cookies evenly after baking.
- Bowls for Frosting: Bowls for preparing and tinting the cream cheese frosting.
Frequently Asked Questions – Lofthouse Sugar Cookie Copycat
Can I substitute butter for Crisco shortening?
Yes, you can typically substitute butter for Crisco shortening in a 1:1 ratio. However, it WILL affect the texture and flavor of the cookies.
Can I use all-purpose flour instead of cake flour?
While cake flour is recommended for a lighter texture, you can use all-purpose flour as a substitute. However, the texture may be slightly different.
Can I make the cookies smaller or larger than the suggested two tablespoons?
Yes, you can adjust the size, but remember to adjust the baking time accordingly. Smaller cookies may require less time, while larger ones may need more.
How can I make the cookies ahead of time for an event?
You can bake and frost the cookies a day in advance. Store them in an airtight container at room temperature.
Storing and Freezing – Lofthouse Sugar Cookie Copycat
Store these Copycat Lofthouse Frosted Sugar Cookies in an airtight container at room temperature once the frosting has set. Ensure the cookies are fully cooled before storing to maintain their texture and flavor.
Freezing – Lofthouse Sugar Cookie Copycat
To freeze Copycat Lofthouse Frosted Sugar Cookies, place them in a single layer with parchment paper between each cookie to prevent sticking. Store in an airtight container or freezer bag, and they can be kept for up to three months.
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Recipe
Lofthouse Sugar Cookie Copycat recipe.
Ingredients
- 1 cup crisco shortening not margarine
- 1 cup powdered sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon clear vanilla flavoring
- 3 cups cake flour
- 1 teaspoon corn starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
For the cream cheese frosting
- 3 ounces cream cheese softened
- 4 tablespoon unsalted butter softened
- ¼ teaspoon vanilla extract
- 1 ½ cup powder sugar
- Pink or red food gel
- Sprinkles optional
- Pinch of salt
Instructions
For the cookies
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, using a hand mixer or in a stand size electric mixer fitted with the paddle attachment cream together the Crisco shortening, powdered sugar, and granulated sugar until light and fluffy.
- Add the egg and clear vanilla flavoring, and continue to beat until well combined.
- In a separate bowl, whisk together the cake flour, cornstarch, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Using a two tablespoon cookie scoop, scoop out 10 cookies. Place them on the prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for 8-10 minutes. You don’t want any color on the cookies. Be careful not to overbake; the cookies should be soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- While the cookies are cooling, make the frosting.
- In a bowl, with an electric hand mixer, beat together the softened cream cheese, butter, and vanilla extract until smooth and creamy.
- Sdd the powder sugar and beat until combined.
- Add a small amount of red or pink food gel to the frosting. Remember a little goes a long way!
- If needed, add more food coloring until you reach the desired shade. Continue to beat the frosting until the color is evenly distributed. Proceed with frosting your sugar cookies as instructed earlier.
- Optionally, you can decorate the frosted cookies with additional sprinkles or decorations.
- Allow the frosting to set before storing the cookies in an airtight container.
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