Some people like their cookies crisp, some like them chewy. I fall into the latter camp. It’s the reason why I used to slowly dunk my Oreos into a cold glass of milk.
It’s also the reason why I love those cake-like, Lofthouse sugar cookies you find at the grocery store. They’re just so incredibly chewy.
In case you’re not quite sure which cookies I’m referring to, they’re those thick, pale cookies that are frosted and sprinkled in different colors for every occasion. They’re absolutely divine, and I always find myself salivating over them as I walk past them in the grocery store.
But that’s about as far as I’ll usually go; I prefer not to actually buy the cookies. No offense to the Lofthouse sugar cookies, but as delicious as they are, the ingredient label is pretty frightening.
I’ve known this about Lofthouse sugar cookies since I was old enough to read ingredient labels and know what they mean. But the thing is, I had never found a viable copycat recipe to make at home.
They just never truly tasted like the store-bought kind, which usually is a good thing, but not so much with Lofthouse sugar cookies. After all, the reason the cookies are so good is because they have a distinct texture and flavor that has yet to be replicated by any other cookie.
After much persistence, I finally came across this wonderful copycat recipe that gave me those Lofthouse sugar cookies that I love, made at home with ingredients I know and can understand.
These cookies are just as soft and cake-like as the store kind. They’re just sweet pillowy clouds of cookie goodness.
These cookies also have the same style frosting, thick and creamy, and nicely set once it dries. They honestly taste just like the Lofthouse sugar cookies you find in the store.
I can’t think of a more tasty or festive way to bring in the fall season.
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, 1 stick, at room temperature
- 1/2 cup sugar
- 1 large egg
- 2 tsp vanilla extract
for the frosting
- 2 cups confectioners’ sugar, sifted
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 tbsp milk, more as needed
- food coloring
- Preheat the oven to 350°F. Line a baking sheet with a piece of parchment paper or a silicone mat. Beat the butter and sugar together until light and fluffy. Add in the egg and vanilla extract; mix until combined.
- In a large bowl, whisk the flour, salt, and baking powder together. Add the dry ingredients to the wet ingredients. Mix until a dough forms; it will look a bit dry, but this is OK.
- Scoop almost a quarter cup of dough at a time, rolling each chunk into a ball. Then slightly flatten out the ball and place on your prepared baking sheet. Allow at least 2 inches of space between each cookie.
- Bake the cookies for approximately 11 minutes, just until it's set but before the edges turn golden. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
- While the cookies cool, create the frosting by whisking the conefectioner's sugar, melted butter, vanilla, and milk together until combined. The frosting should be thick and creamy. If you are using food coloring, add that in and whisk until incorporated. Once the cookies are completely cool, use an offset spatula or the back of a spoon to spread the frosting over each cookie. Add sprinkles, if desired.
Nutrition Information:Yield: 24 Serving Size: 24 Servings
Amount Per Serving: Calories: 123