If you have ever torn open a package of store-bought frosted sugar cookies and wished you could recreate that pillowy softness at home, this recipe is for you. These Lofthouse style frosted cookies bake up tall, tender, and almost cake-like, then get swirled with fluffy buttercream and a shower of sprinkles—the kind of treat that disappears from the counter in an afternoon.
Pinterest saves for copycat frosted cookies spike around holidays, classroom parties, and bake-sale season. For more sweet inspiration, try our pumpkin snickerdoodle cookies, apple pie bites with crescent rolls, and cheesecake crescent rolls.
At a glance: Prep 25 minutes · Chill 30 minutes · Bake 10 minutes · Total 1 hour 15 minutes · Makes 24 cookies · Skill level: Easy · Freezer-friendly dough
Why You’ll Love This Recipe
- Soft and fluffy: Cornstarch and cake flour keep cookies tender—not crisp.
- True copycat flavor: Sweet vanilla cookie plus fluffy bakery-style frosting.
- Party-ready: Change frosting colors and sprinkles for any theme.
- Make-ahead friendly: Dough freezes well; frost when you are ready to serve.
Ingredients
For the Cookies
- 2 1/4 cups (270 g) all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg plus 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup (60 ml) sour cream or plain Greek yogurt
For the Buttercream Frosting
- 1/2 cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Pink gel food coloring (optional)
- Rainbow sprinkles, for decorating
Pro tip: Do not skip the cornstarch—it is the secret to that signature soft, grocery-store texture.
Equipment
- Stand mixer or hand mixer
- Large baking sheets and parchment paper
- 2-inch round cookie cutter
- Wire cooling rack
- Offset spatula or butter knife for frosting
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients (2 minutes)
Whisk flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set aside.
Step 2: Cream Butter and Sugar (4 minutes)
Beat softened butter and granulated sugar on medium-high until pale and fluffy, about 3 minutes. Beat in egg, egg yolk, vanilla, and sour cream until smooth. Scrape the bowl.
Step 3: Combine and Chill the Dough (5 minutes active + 30 minutes chill)
Add dry ingredients on low speed just until no flour streaks remain—do not overmix. Divide dough in half, flatten into disks, wrap, and chill at least 30 minutes (up to 2 days).
Step 4: Roll, Cut, and Bake (15 minutes)
Preheat oven to 350°F (175°C). Roll one disk to 1/3-inch thickness on lightly floured parchment. Cut rounds with a 2-inch cutter and place 1 inch apart on lined baking sheets. Re-roll scraps once.
Bake 8–10 minutes until set but still pale on top—no golden edges. They should look slightly underbaked; that keeps them soft.
Step 5: Cool Completely (20 minutes)
Cool on the baking sheet 5 minutes, then transfer to a rack until fully cool. Warm cookies will melt the frosting.
Step 6: Frost and Decorate (10 minutes)
Beat butter until creamy. Add powdered sugar, vanilla, salt, and cream one tablespoon at a time until fluffy. Tint with pink gel color if desired. Spread a thick layer on each cookie and top with sprinkles before the frosting sets.
Tips for the Softest Lofthouse Cookies
- Do not overbake: Pull cookies when tops look set but bottoms are barely golden.
- Chill the dough: Cold dough spreads less and keeps a thick, bakery shape.
- Use cornstarch: Combined with careful mixing, it creates that signature crumb.
- Frost same day you serve: Cookies stay softest unfrosted in storage; frost before parties.
Flavor and Color Variations
- Holiday palette: Tint frosting red, green, or pastel blue with matching sprinkles.
- Lemon version: Add 1 tablespoon lemon zest to dough and 1 teaspoon lemon juice to frosting.
- Almond: Swap 1/2 teaspoon vanilla for almond extract in the cookies.
- Chocolate chip base: Fold 1/2 cup mini chips into dough for a soft chocolate chip twist.
Storage and Freezing
Store unfrosted cookies in an airtight container at room temperature up to 5 days. Frosted cookies keep 2–3 days layered with parchment.
Freeze baked unfrosted cookies up to 2 months. Thaw at room temperature and frost fresh. Cookie dough disks freeze up to 3 months—thaw in the fridge before rolling.
Recipe Checklist
- Whisk cornstarch with flour before mixing.
- Cream butter and sugar until truly light and fluffy.
- Chill dough at least 30 minutes.
- Roll 1/3-inch thick for thick bakery-style cookies.
- Bake until set but still pale—not golden brown.
- Cool cookies completely before frosting.
- Add sprinkles while frosting is still wet.
Frequently Asked Questions
Why are my Lofthouse style cookies hard?
Usually overbaking or overmixing flour. Bake just until set and mix dry ingredients until combined only.
Can I make the dough ahead?
Yes. Refrigerate up to 2 days or freeze up to 3 months. Thaw chilled dough slightly before rolling.
Do I need cake flour?
No. All-purpose flour plus cornstarch mimics cake flour tenderness in this recipe.
Can I use store-bought frosting?
Yes in a pinch, but homemade buttercream tastes fresher and pipes smoother. Whip store frosting with a tablespoon of butter for better texture.
How do I get that classic pink color?
Use a tiny amount of pink gel food coloring—a little goes a long way. Start with one drop and mix.
Are these cookies good for cookie exchanges?
Absolutely. Bake unfrosted cookies ahead, frost the day of the swap, and pack in single layers so sprinkles stay pretty.
Final Thoughts
These Lofthouse style frosted cookies deliver the soft, sweet bakery nostalgia people repin by the thousands—without a store run. Keep the bake pale, the frosting fluffy, and the sprinkles generous. Once you nail that pillowy texture, this becomes a forever recipe for birthdays, holidays, and anytime your kitchen needs a little joy.