Food is a powerful thing, isn’t it? Sometimes it’s a particular smell that can jolt our memory and transport us back to a great aunt’s kitchen on a warm summer day, and sometimes it’s taste. These cookies hit me with no warning. As soon as I took a bite I was immediately 18 again. I was a freshman in college, and although I chose a school right in Pittsburgh and could have easily commuted, I chose to live on campus. I was settled in, and while my Dad had to drive through the city to get to his job every day, he promised that there would be no surprise pop-in visits to my dorm room. That being said, we still scheduled a fair share of visits, usually once every week or 10 days. We would hop down to one of the eateries on campus (typically Burger King or Subway) for dinner, and he usually brought me some type of edible treat from my mom. At the time I was going through a huge love affair with sugar cookies from the grocery store bakery. One specific visit stands out to me. It was probably early November, a grey and dreary day (shocking for Pittsburgh, I know) and he brought me a box of sugar cookies. I savored them for days. I wish I could have had many more little impromptu dinner dates with my dad while I was in college as he was passing through town on his way home from work. Unfortunately, he passed away that spring, and these cookies definitely tugged at my heart strings this week.
To make what turned into a very long story short, these cookies taste exactly like the ones that he brought me from the grocery store, that I loved so much at that time.
I know I make a lot of sugar cookies and I already have a ton of recipes here on the site, but I couldn’t resist trying these when I saw them described as tasting exactly like the ones sold at grocery store bakeries. I was in… hook, line and sinker.
What I didn’t know, however, is that this is actually an old family recipe that was passed down from generations and when the Lofthouse folks first began selling them, it was from the back of a pickup truck. Now they deliver their cookies all over the country. I love stories like that!
These cookies are soft and moist, and a bit fluffier than the ones I usually make for decorating. They have that characteristic flavor of the bakery sugar cookies, which I think is due in part to the inclusion of sour cream in the batter. That also helps to keep them nice and moist. The buttercream frosting is incredibly easy to make, very light and also fluffy. Since my kitchen is well into holiday mode at this point, I went with plain white frosting and some Christmas sprinkles, but you could add a drop or two of food coloring to the frosting to make it whatever color you’d like, and decorate however you wish. The possibilities are endless!
Stored in an airtight container, these stay nice and soft, and I think they taste even better after sitting in there for a day or so. This is a fabulous, easy sugar cookie and frosting recipe for the holidays if you don’t have the time to tackle the traditional cut-outs with royal icing decorations. Enjoy!
One year ago: Pistachio & Cranberry White Chocolate Bark
Two years ago: Chewy Oatmeal-Raisin Cookies
Lofthouse Sugar Cookies with Easy Buttercream Frosting
Yield: 5 to 6 dozen cookies
Prep Time: 25 minutes | Bake Time: 7 minutes
For the Cookies:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1½ cups sour creamFor the Easy Buttercream Frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream1. In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.
2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.
5. Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.
7. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
(Recipe adapted from Authentic Suburban Gourmet)
Tags: Sugar Cookies
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Thank you so much for this recipe! This is my favorite site, and I’ve always wanted to make a cookie just like the bakery sugar cookies… I’m trying these tomorrow!! I have an old recipe but it was too cakey. The only thing I think I’ll do is add some cardomom and some almond flavoring, since the bakery ones have these tastes. Are these your favorite sugar cookie?
Hi Victoria, These are great puffy sugar cookies to slather with the buttercream, and the other staples (that I linked to above) are perfect for decorating. If I had to choose only one I think I’d still choose the Soft and Chewy Sugar Cookies, but it would be a close, close decision, mostly because they are different styles of cookie, so apples/oranges.
I enjoyed your review of this recipe. Can you tell me how much almond extract and Cardamom you add to the recipe?I have never used cardamom,what is its’ flavor? Thank you and Merry Christmas to you and your family.
Great recipe and your photos are stunning! It’s amazing how you can taste (or smell) something and it immediately transports you somewhere. There is magic in certain foods!
This looks too soft and tasty – cant wait to add someday to my blogs recipe collection
Thanks!
Comfort food comes in all shapes and forms. What a great memory for you.
Yummy, Iove these!
I certainly need to try these!
Mmm. these look amazing and so pretty with their Christmas sprinkles
Great recipe – sometimes a simple sugar cookie is just better than anything else~
This is the kind of cookie where the sugar overload would just lure me in and I would be addicted immediately!
Awww what a beautiful memory of your father and you! Love it!
These cookies sound and look fabulous!
Thanks so much for sharing the recipe and memory with us xo
Deborah xo
I love your story and I couldn’t agree more about the power of food. My parents are gone, my Mother just 2 years ago. It is the recipes of hers that have kept us comforted and seemingly normal and together. Enough so that I have been putting copies in a fireproof box.
I’ve been wanting to make these for a while! I love them!
I previously left a comment here that was supposed to be for the King Arthur Flour giveaway…oops. I absolutely LOVE Lofthouse cookies. I ate these regularly throughout college. Literally kept a container of these cookies in my car so that I could enjoy a few after my commute to campus. Amazing! I’ll have to make these!
Oh, I should make these for my friend for Christmas, her and her son love puffy sugar cookies with the frosting. Thank you!! By the way, I am asking for a camera for Christmas, your photos are always so beautiful, may I ask what kind of camera do you use?
Aw thank you Jennifer! I use a Canon T2i with either a 50mm 1.8 or 24-70mm 2.8 lens.
Your post broke my heart. What a sweet memory to have of your Dad. It sounds like you had a great relationship. Both of my parents are gone and food is a powerful remembrance.
Made these cookies today. The dough was fairly easy to make and it set well within 2 hours in the fridge. My complaint is that the dough stuck to my counter, even though both the dough and surface were generously floured. I then scooped up my rolled dough, formed a ball and dropped it by the teaspoonful on a greased cookie sheet. They are so fluffy, moist, and full of flavor. Very delicious!
These cookies look yummy. I made cut out sugar cookies last Christmas with the kids and everyone had such a good time decorating them! I should make more this year… maybe invite our two neighbors over (little girls my girls ages) to decorate. Thanks for just reminding me to do this! Love your blog.
V
Yum! I love lofthouse cookies!
Hey, I just found google reader and put you on the list to follow! very cool. Of course, I already get your emails………
I’m pretty sure our grocery store sells a knock-off of these kinds of cookies…these look just like them, but I bet they are more delicious!
Sweet story. Cherish those memories!
I love Lofthouse cookies too – must be all the butter.
The Lofthouse cookies are the best! My husband loves them. I will have to surprise him with these!
ohhhh how these cookies are my guilty pleasure. I always bring them to class parties so I can have just one. heck who am I kidding, at least 2 LOL
THANK YOU for sharing this recipe. Printing it out as we speak.
I loved your story, thank you for sharing it. I made these from another recipe the other day and they were ok, but not exactly what I was looking for. I will try these soon – I love the Lofthouse cookies and have a hard time passing them by every time I am in the grocery store. Your recipes are the best!
Thank you for sharing this lovely recipe with us and for the wonderful memory of you and your Dad that it brought to mind.
I can’t wait to try these cookies!
I have a cookbook I got from my grandma after she passed away 3 years ago. I have used several of those old recipes on my blog, but my favorite thing about this cookbook is that it smells like her house. I take a good whiff of it every time I get it out and I am taken right back to her home. I’m glad you now have something that brings you back to days with your father!
I had a serious addiction to cookies like these growing up. This is the first recipe that looks close that I’ve seen. Definitely trying it!
I’d be hard pressed to find someone who doesn’t like the grocery store sugar cookies, those things are addicting! And it looks like you have a GREAT recipe for homemade ones, can’t wait to try these out. My boyfriend will love me even more
Pinned!
What a sweet memory. My son loves these kind of cookies. Thank you for sharing the recipe.
These look yummy! Great memory, thanks for the great recipe
I think these were staples in every college kid’s diet. I know I used to buy a pack every time I went to the store! And don’t you love how food has a way of taking you back in time? So happy that these brought back happy memories for you!
I love sugar cookies, and have always made all of my cookies from my mom’s old recipes. I’ve already made the cookies to pass out for the holidays, but this is one recipe I’m going to try someday. Thanks for sharing.
so glad to see this here. I just pulled this recipe for this weekend
I saw these on Pinterest and added them to my list:) Glad you liked them!
Hi, I just discovered your blog and I must say it is wonderful! The cookies above look perfect and delicious and like you I have a soft spot for bakery sugar cookies
I look forward to exploring more of your adventures, both already posted and new ones to come.
P.S. Your photography is excellent as well!
Thanks for sharing!
I love Lofthouse Cookies. These bring back memories of late nights in college when we would scamper down to Sheetz for a sugar and caffeine fix. I’ve been looking for the perfect copy cat recipe ever since and before I even try it, I know yours will be the one.
Thanks for sharing (the recipe and your story).
Wow so many versions of this recipe are floating around but I’ve noticed most say they arn’t exactly like the original. But you seem to have hit the jackpot! Love these cookies.
These are being added to my Christmas baking list as we speak
YUM!
Michelle,
so funny – my daughter asked me to make these while she was home from college over Thanksgiving, but I never got around to doing it. She comes home next week for winter break so these are defiinitely on the to-do list with the gingerbread houses. Thank you so much!
I loved the story about your dad. I’m so glad you shared it. It warmed my heart to think of the two of you having special “dates” and some impromptu visits, and then I was so saddened to read that those visits had been cut short by his passing. I am so sorry, Michelle. I lost my mom 19 years ago and some of the fondest memories I have of the two of us together involve food, too.
Hugs.
What a great story, I would love to have that kind of relationship with my dad. So thank you for sharing.
Are these the kind that you might find in the grocery store with decorations for each holiday? If so, I love these! I had a teacher in elementary school that would give them out for A’s on tests! Great memory
Yes, those are it!
GREAT! I can’t wait to make them! I have made a ton of your recipes and they have all come out delicious (except the banana oat bran muffins
which seemed to have too little liquid in the batter)!!
Can’t wait to try these. Just spent the best four days at King Arthur Flour in Norwich, VT. Took four cookie baking classes, so I have to say my favorite thing to bake is cookies! One demo class and a hands on class was taught by Dede Wilson, author of A Baker’s Field Guide to Christmas Cookies (www.dedewilson.com). The KAF Baker’s Store if awesome. Thanks for entering me in this week’s contest. Any gift from King Arthur is the BEST!
Frosted sugar cookies are one of my (many) favorites. I’ll be making these this weekend.
My family loves these cookies! I’ll be trying this recipe tonight.
Frankly, I hate sugar cookies UNLESS they’re the Lofthouse sugar cookies. I am definitely trying this recipe out. I searched one out online awhile ago and was fairly satisfied with the results, but all of the recipes you share are SO good that I’m definitely trying this version out!
Yum!! I have to try this recipe! I have everything in my kitchen already!
Yay!!
LOVE, LOVE, LOVE Lofthouse sugar cookies! I can’t buy them often because I literally hoard them and eat the entire container myself. I’m blessed to still have my parents with me but I’m sure I’ll be doing the same thing when they are gone…especially since I’m Italian and we associate food with love. Thanks for the beautiful post, Michelle!
nice to have a sugar cookie recipe that does not need to be cut out, so time consuming
Smell is a very powerful thing isn’t it? I loved your story as to why these cookies mean so much to you. I enjoyed reading the post as much I am going to enjoy making these amazing cookies. Thank you for sharing the recipe and your story. I’m sorry about your Dad, but I hope these cookies brought back fond memories…
hey michelle! your cookies look fantastic & just like the ones from the store! i’ve tried making these from a different blog and was less-than pleased with the results. you are my go-to blogger & everything i make from your site is amazing so i know your cookies will be perfect! can’t wait to try them
My Great Aunt Lois made sugar cookies with sour cream in them. I love the memory of those cookies and can’t wait to make these. Thank you for reminding me of a wonderful food memory too.
Thank you for sharing you stories….made me miss my father…, especially since he LOVED the holidays so much! My daughter is at student at U of PITT…always sending her something via mail…to hold her over till she gets home, the cookies don’t always arrive in great shape, but still taste good to her!
I can’t wait to try them! They look and sound delish!
Gorgeous! It sounds like a bad thing to say that these remind me of those soft, too-sweet frosted cookies they sell in the grocery store, but it’s not. I love those cookies! The soft, buttery texture and the creamy buttercream on top. It’s like a cupcake and a cookie had a delicious baby! I’d love to try these.
I can so relate to your story. The cookies sound wonderful. I’m pinning them now to try this Christmas.
Thanks for sharing such a heartwarming story that goes with a delectable cookie recipe. These cookies must have been really special for you. They look really delicious! The green and red sprinklers spell out Christmastime very boldly! I kinda’ like that. Thanks for sharing…
Our batch is cooling the freezer – the kids are too excited to wait till tomorrow! The batter tastes delicious, and I’m not normally a sugar cookie fan. Thanks for sharing!
These DO look like grocery store cookies! And I might they taste a million time more amazing (but bring back all the memories!!)
These look great! The thing I bake the most are pies or rolls!
mmm I love soft sugar cookies and have tried several recipes but just haven’t found “the one” yet. But I’m going to give these a try because they sound like exactly what I’ve been looking for. Thanks for sharing the recipe and the sweet story about your father.
I just tried these… Amazing!! Thank you so much for the recipe! I did add some cardamom and some almond flavoring to some of them… me and my family liked these even better, I really recommend trying it (1/4tsp cardamom +1/4tsp almond flavoring). These are going to be my standard! (I’ll try your other ones soon for decorating).
I will try the cardamom next time. Thanks for the Idea.
I saw these on Pinterest the other day and am excited to see you’ve made them! I’ll be whipping up a batch very soon. Thanks for sharing!
Michelle, what is the difference between this recipe and soft & chewy sugar cookie you mentioned above? i tried the Loft house sugar cookies recipe but turned out cakey and not buttery, – may be because i didnt have sour cream on hand and use plain yogurt? any thought? thanks!
Hi Ann, The Lofthouse cookies are more fluffy and cakey than your typical sugar cookie. My Soft & Chewy Sugar Cookies are much more traditional – buttery and soft, but flatter and not puffy or cake-like.
thanks, I think I will like your traditional one more. Thank you for sharing!
These look so good! I can’t wait to get over this cold and get back in the kitchen.
I love sugar cookies. Can the recipe be halved, or am I better of making the recipe and maybe freezing some? I’m wondering how the frosting will hold up to freezing…Thanks for sharing.
“off”. Oops. I got to excited to proofread.
Hi Faythe, I think you could definitely halve the recipe. I do also think you could freeze the cookies, but without frosting them. I would save the frosting for after they thaw and you want to serve them.
I know what you mean about sugar cookies and memories. I was talking to my mom and sister about your recipe (fantastic by the way) and we all got misty eyed about the memories attached to smell and taste of Sugar Cookies.
Thanks so much for sharing!
I always loved the lemon ones
I made these last night ~ I did a test on a couple cookies first because I thought that 425 degrees seemed too high for cookies that are supposed to come out soft and fluffy like Lofthouse cookies are. The bottoms were brown and I thought they were too hard. So I made the remaining at 325 degrees for 10-12 minutes and they turned out perfect – soft and fluffy, and not brown at all. They are not too sweet – which at first I wasn’t sure about – but then I put the sweet, buttery icing on top which compliments the not too sweet cookie perfectly! My daughters were all over these cookies and they will be made again for older daughter’s girl scout cookie exchange this week:) Thanks for sharing the recipe Michelle, and your beautiful story about your father.
OMG!!! your are officially my hero!! these are my favorite cookies!!! & im so glad you posted them! i love them so much but i hate the sprinkles!!! so i always dust them off…sometimes going as far as taking a toothpick to dig!! but now i can make them & leave off the pesky sprinkles that stick in my teeth!!!! THANK YOU!!!!!
These look great! Have you tried frosting these with royal icing? I love the look of royal icing frosted cookies and the soft cookies are so much better than the shortbread variety but I was wondering if they would retain their shape during baking and be as easy to frost with royal icing.
Hi Ritika, I haven’t tried decorating these with royal icing, but these are definitely a “puffier” cookie. I would probably recommend my Soft and Chewy Sugar Cookies – http://www.browneyedbaker.com/2010/04/22/soft-chewy-sugar-cookies/. They are nice and soft, but the surface stays flat and they hold their shape, both of which are better for decorating.
there’s something about this recipe that had me interested as well. i might make these for christmas seeing as i’m a novice baker and i’m taking my sweet time learning. haha. can i use buttermilk instead of sour cream for this? (ie milk + lemon juice/vinegar)
Hi Gio, I haven’t experimented with any substitutions on this recipe, but I would probably be more prone to substituting plain yogurt than buttermilk since it is closer to the consistency of sour cream.
These look delicious! Do they freeze well if they are made ahead of time?
Hi Melissa, You could definitely freeze them, but I would do so without the frosting, and then frost them once you thaw them.
Hello there. I made these today and I had to lower the temp because the bottoms get done fast! The buttercream frosting is de.lic.ous! I would not make these cookies without that frosting though! Thank you for posting this recipe. This one is a keeper!
I’m so glad I found your blog! These are my favorite cookies at the grocery store and Ive been looking everywhere for a recipe. How long do think they stay soft for? If I make them today will they still be good for another 2 days?
Hi Kristina, Yes they will definitely stay good for 2 days!
Thank you! I’m going to try baking them tomorrow for a party on Friday, can’t wait to try them!
Hi Michelle! I’m so excited to give these a go, they’ve been on my list of recipes to try for too long now! I already made the dough and it’s chilling in the frig. I don’t need the full 5-6 dozen cookies for today, can I freeze one of the sections of dough for later? And if I can, do I just leave it in the plastic wrap?
Thanks!
Yes, you can definitely leave them in the plastic wrap and freeze until you’re ready to use the rest of the dough.
Thanks Michelle! They turned out great, and I froze half of them. The cookies actually tasted way better the second day, the cookie’s consistency got way more soft and dense, yum!
Hey, this cookies looks amazing! How long I can “hide” them in metal can? I would like to make it on christmas and I want to defend them against my family but I don’t know how early I can make them and hide
If I made some language mistakes – Im sorry. Im still learning English
Hi Kasia, I think they would stay nice and soft for 2-3 days. Enjoy!
Absolutely amazing! I added vanilla pudding to one batch and butterscotch pudding to another and they were delicious. I did modify the cooking temp a bit but this recipe rocks! Tastes even better than the ones at the store. Thanks so much for sharing! These are sure to be a hit at my son’s party. Happy holidays!
Just wanted to let you know I put up a post about these cookies. Everyone LOVED them! It’s a wonderful recipe and the cookies are too dang good, just like the ones at the grocery stores
Thanks for the recipe, I included my link if you wanted to check it out!
http://lifessimplemeasures.blogspot.com/2011/12/frosted-cranberry-sugar-cookies.html
I have the dough in the fridge now. Plan to bake them this evening for the kids and take them tomorrow to family. The icing is so tasty!
Made these cookies tonight with my Mom. Delicious!! Thank you so much!!
these are ridiculous! they taste so similar to the grocery store cookies, but like 100x better. thanks so much!
I made these for Christmas. I made the cookie the day before and the frosting Christmas morning. They were a perfect addition to our table. Soft and just the right amount of sweet with the frosting. I did cut the recipe in half and wish I hadn’t cause this is a cookie I will be making throughout the year. Thank you for this recipe. It didn’t disappoint the grand kids.
Can you using royal icing on this type of sugar cookie? If not, why??? I want to chewyness of the cookie, and the neat appearance the of royal icing. Can I have both??
Hi Amelia, I would not recommend these for royal icing. They bake up too puffy to be able to neatly decorate with royal icing.
I made these and want to say you need to use lots of bench flour as the dough is very soft! In addition, I think they are even tastier the second day!!
Be sure to use real butter, real vanilla extract and real cream. With such a simple mild tasting cookie, the quality of he ingredients really matters!
Thanks for sharing this all time favorite!
I’m planning on making these with pink frosting and sprinkles for Valentine’s Day… do you think that using a heart cookie cutter would yield ugly cooked cookies? I’m afraid the dough will be too soft to retain its shape if it does indeed puff up. If so, I’ll stick with a round one
Thanks! Can’t wait to make (and eat) them!!!
Hi Erin, I think you would be okay with a large heart, since it’s a basic shape. Enjoy the cookies!
Thanks so much! I’ll report back
I tried these, they didn’t come out exactly as I hoped. They felt/tasted like there was too much baking powder put in. I will retry with less. They still tasted good though, not overly sweet.
I made these this weekend for Valentine’s day. They are very good and I had no problems with them at all. My only complaint is that we ran a little short on frosting, but that could be user error (using too much on some of them
Thanks!
I made the dough and it’s been in the fridge for 3 hours now. I just tried rolling it and It rolled out fine but it totally stuck to my counter. I liberally doused it with flour too! Any thoughts? Not cold enough? More flour?
Hi Meagan, Did the dough feel firm when you took it out? If your fridge is warmer than usual (or is a little full, and therefore not cooling as efficiently) it could take longer for the dough to get to a “firm” state. I always use a lot of flour when rolling out sugar cookies and then just dust off any excess for baking. Don’t be afraid of using a liberal amount. I also find gently lifting the dough off the surface every so often when rolling keeps it from sticking.
Thanks Michelle,
I just sat down and enjoyed one with a big glass of milk and they are great if I do say so myself! Added a splash of almond extract to the frosting and they are heaven! THANKS!
That might be the problem – I did have a full fridge. But I think I solved the problem in the short term – I just rolled the dough into about a 1 – 1.5″ inch ball and then flattened them to about 1/4″ thickness with a spatula dipped in flour. They came out perfect! Was also a lot faster than using the rolling pin!