bake: Lofthouse-Style Soft Sugar Cookies

loft house cookies

I have to tell you now…these are as yummy as they look.

These Lofthouse-Style Soft Sugar Cookies are so soft…mmmm…and the frosting…mmmm…soooo good.  And now that I can make them in the comfort of my own kitchen, I don’t have to tackle the fixture as soon I walk into Walmart anymore with unabashed delight – HA!  So, if you are on a diet I highly recommend you not go any further because once you try one…well, it’s never just one, is it? ;)

The trick to these cookies vs. your normal, average sugar cookie, is that they get rolled out super thick, 1/4 inch thick, baby!  And they are pulled out of the oven at the precise moment, which is less time than you think…NOW THIS IS CRUCIAL…if you think hmmm, this lady must be wrong…these don’t look done…well, then it’s time to pull them out…TRUST ME!  These will not get to be the proper fluffiness that you need to achieve if you remove them early.

I first let V pick out her cutters…she sat on the couch and meticulously studied them all for a good 15 minutes.  After she picked out her final cookie cutter choices, a heart and a bear, I rolled out the dough & she used the cookie cutters to stamp the shapes in the dough.  (on a side note: how adorbs is V’s little floral apron…super sweet on my little miss…I may be just a tad biased ;)

loft house cookies

loft house cookies words logo

And here ya go…ENJOY! :)

Lofthouse-Style Soft Sugar Cookies

Yield: 2 dozen cookies

These Lofthouse-Style Soft Sugar Cookies are so soft and light, and the frosting adds the necessary sweetness to compliment them perfectly.


1/2 teaspoon salt
1 teaspoon baking soda
2 3/4 cups flour
1/2 cup butter (1 stick)
1 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/8 – 1/4 cup milk


  1. Preheat oven to 375° F.
  2. In a small bowl combine salt, baking soda, and flour together until blended; Set aside.
  3. In a stand mixer, cream butter and sugar until blended.
  4. Add egg and vanilla extract to butter mixture; Blend well.
  5. Add sour cream to mixture; Blend well.
  6. Add flour mixture to butter mixture; Combine well.
  7. Roll out dough on a floured service to 1/4 inch thick; liberally apply flour to surface and/or dough, mixture will be sticky.
  8. Slide up each cookie with a spatula over to a parchment lined cookie sheet sprayed with cooking spray (if necessary spray spatula with cooking spray to help lift up).
  9. Bake for approximately 7 minutes.
  10. Remove them from the oven after 7 minutes. (THEY WILL NOT LOOK DONE - they will be very pale with NO BROWNING (see picture below). If you have browning, they’ve baked for too long and will be crunchy, not fluffy).
  11. Let cool for 5 minutes on cookie sheet.
  12. Transfer cookies to cooling rack to cool completely.
  13. Frosting
  14. Cream butter in a mixing bowl.
  15. Beat in powdered sugar and vanilla extract until the texture is crumbly.
  16. Add milk very gradually, using what you need until the frosting reaches the consistency you desire.
  17. Divide the icing in separate bowls for the amount of colors desired to ice your cookies.
  18. Add food coloring to each bowl.
  19. Ice cookies (I give you FULL permission to lick the spoon ;)…soooooooooooo good…yum!


Adapted from Peppermint Plum

lofthouse cookies words logo

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  1. These cookies look scrumptious!!! I am making lofthouse cookies tomorrow and I hope mine will look as fabulous as yours :)


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