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While I love a good homemade baked good, I do have a soft spot for a select few store bought sweets. Like I know that we have gourmet browned butter chocolate chip cookies at home, but every so often I get a real hankering for the queen of all grocery store cookies: Lofthouse sugar cookies. You know the ones. They’re impossibly soft, super sweet, and they sort of stick to the roof of your mouth in the best way with every bite. There’s a different color for every major holiday (christmas, valentine’s day, halloween…they truly come in ever color) and their number one ingredients is sugar.
And gosh darn-it. They are good.
I’m assuming that if you’ve found yourself on this page, you probably are specifically looking for a homemade Lofthouse cookie, and have eaten many in your lifetime. I know I have. Without fail, at every dance recital, bake sale, or holiday party I’ve seen a plastic container of these tried and true store bought cookies.
Ingredients for copycat lofthouse sugar cookies
The Lofthouse White Frosted Sugar Cookies have the following ingredients
SUGAR, ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SALT, CONTAINS 2% OR LESS OF: MONO- & DIGLYCERIDES, CALCIUM DISODIUM EDTA [PRESERVATIVE], ARTIFICIAL FLAVOR, ANNATTO [COLOR], VITAMIN A PALMITATE), EGGS, CONTAINS 2% OR LESS OF: WATER, CORN STARCH, VEGETABLE OIL (PALM KERNEL OIL AND/OR PALM OIL AND/OR PARTIALLY HYDROGENATED VEGETABLE OIL [COTTONSEED AND/OR SOYBEAN OIL]), DEXTRIN, SKIM MILK, NATURAL & ARTIFICIAL FLAVORS, LEAVENING (BAKING SODA, SODIUM ALUMINUM SULFATE, MONOCALCIUM PHOSPHATE), SOY LECITHIN (EMULSIFIER), CONFECTIONER’S GLAZE (LAC RESIN), FOOD STARCH-MODIFIED, POLYSORBATE 60, CARNAUBA WAX, COLORS (BLUE 1, BLUE 1 LAKE, BLUE 2, BLUE 2 LAKE, RED 3, RED 40, RED 40 LAKE, YELLOW 5, YELLOW 5 LAKE, YELLOW 6, YELLOW 6 LAKE), SODIUM PROPIONATE (PRESERVATIVE).
Sugar: We used a mixture of powdered sugar and granulated sugar to keep your cookie super soft and sweet. You’ll also need some powdered sugar for the creamy buttercream frosting!
Baking Powder and Baking Soda: A combination of baking powder and soda will give your cookies the perfect rise.
Vanilla Extract and Almond Extract: Most artificially flavored vanilla treats use a combination of vanilla extract and a small amount of almond extract. It’s only an 1/8th of a teaspoon of almond extract, but it will change the whole taste of your cookies!
Milk: There is not much milk in these super soft sugar cookies (just a Tablespoon!), but you’ll also need some for the icing as well! You can also use heavy cream in the frosting if you would prefer, but we usually just use milk and it works out perfectly!
Salt: All baked goods need a little salt to cut that sweetness.
That ingredient list looks a whole better than that packaged original lofthouse cookie, if I do say so myself.
How to handle the lofthouse cookie dough
While you do not need to chill or roll out the cooke dough with a rolling pin for these sugar cookies, you will need to shape them a little to get that signature lofthouse cookie shape. I like to roll the dough into a smooth ball and press it down gently to form about a 1 1/2 inch disk. Then lightly press down the sides of the circle into about a one inch thickness so that that center of the cookie is a bit higher than the edges. This will give you that nice slightly domed, smooth shape.
Almond Extract: A little almond extract goes a long way. It’s the key to getting that *slightly* artificial taste to your soft sugar cookies
Baked at a low temperature. If you look at bottom of the original lofthouse sugar cookies it almost appears they were steamed. I know that’s a very bizarre visual, but they literally don’t have any color or chewy edge to them. Cooking your copycat cookies at a low temp will give them an even bake throughout without any crunch to interrupt that super soft texture.
Yes you can! I like to freeze these unfrosted for best results (frosting can get a little funky in the freezer). Simply make the cookies as directed, allow to cool completely and then place in a freezer safe plastic bag or airtight container. When ready to eat, let the cookies come to room temperature, make the frosting and frost as directed. Devour!
In a standmixer fit with the whisk attachment, beat the room temperature butter and the vegetable oil together until homogenous, about 2 minutes.
Continue beating the butter as you stream in the granulated sugar. Next, add the powdered sugar and mix until combined. Scrape down the bowl and add the egg, milk, vanilla extract and almond extract and beat until combined..
Scrape down the bowl and add the cake flour, baking powder, baking soda, and salt. Beat until no streaks or clumps of flour remain, but do not over mix.
Use a 1 ounce cookie scoop to scoop out the dough into balls. Roll into balls and place 2 inches apart onto your cookie sheet. Flatten the top of the balls gently with your palm.
Bake at 325°F for 13 minutes or until the edges are set, but the cookies are still a bit underdone in the middle. Place on a wire rack to cool completely.
While the cookies cool, make the frosting. Combine all the frosting ingredients in a stand mixer fit with the paddle attachment. Beat on low speed, gradually increasing to high. Beat until creamy and slightly fluffy, but not light and fluffy. If desired, add the food coloring of your choice, adding in more if you want the color to be more intense.
Use an offset spatula to frost the cookies, spreading into an even layer. Top with sprinkles and enjoy!