Supremely soft Lofthouse-Style Cookies covered in frosting with bright sprinkles are by far my favorite sugar cookie. I am obsessed with the cake-like texture of these cookies. The store-bought ones, as good as I think they are, taste like they are made almost solely of artificial ingredients.
I was pretty sure the texture couldn’t be replicated in a homemade cookie, but it can and with ingredients you most likely have on hand.
Back when my son was getting chemotherapy for testicular cancer, we had tons of neighbors bring us meals. I literally didn’t cook dinner for 3 months! One of them brought some homemade Lofthouse-Style Cookies for dessert and I still remember them all these months later.
I don’t know why, but it had never occurred to me to make these cookies homemade. They were just something I allowed myself to buy at the store maybe once a year as a special treat.
Well, those cookies were so good I knew I had to make my own, and it has only taken me 15 months to do so. 🙂
I’ll never get around to making all the things I want to!
This cookie dough recipe is from Recipes, Food, and Cooking . I changed the frosting from a cream cheese one to a buttercream. I didn’t color my frosting, but you could totally tint it pink, yellow, or even baby blue to make beautiful Easter cookies.
Most of the Lofthouse Style Cookie recipes have sour cream in them. This one doesn’t so I’m curious to try using sour cream and compare it to these cookies.
There is a lot of flour in this recipe and it will seem like you are adding too much, but it all comes together into a dough that is plenty moist once it is mixed well.
Try These Other Cookie Favorites:
Homemade Lofthouse-Style Cookies are very close in texture to the fantastically soft and cake-like store-bought cookies. Easy to make with simple ingredients.
- 1 cup butter, softened
- 3/4 cup vegetable oil
- 1 1/4 cups granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 5 1/2 cups all-purpose flour
- 3/4 cup butter, softened
- 3 cups confectioners’ sugar
- 1-2 tablespoons half-and-half
- 1 teaspoon vanilla extract
Preheat oven to 325 degrees and grease two baking sheets.
Place butter, oil, and sugar into the mixing bowl of an electric mixer. Beat until combined.
Beat in water and vanilla.
Mix in eggs one at a time.
Add baking soda, cream of tartar, salt, and flour and mix until thoroughly combined.
Using a medium scoop or 1/3 cup measuring cup, scoop dough onto baking sheets. Using the bottom of a measuring cup, slightly flatten each mound or dough.
Bake for 10 to 12 minutes. Do not let cookies brown at all. Cool on pans several minutes and then transfer to wire rack to cool completely.
For frosting, beat butter with an electric mixer until smooth. Gradually beat in confectioners’ sugar, half-and-half, and vanilla.
Spread frosting on cookies and decorate with sprinkles.
Makes 18-24 large cookies.
Originally published March 31, 2015.
Cookie Dough Recipe from Recipes, Food, and Cooking
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