Lofthouse Cookies

"This was a response to a request. I haven't made these myself but they do sound good. I am not sure how many these make. I just guessed 3 dozen."
photo by Mom-taught photo by Mom-taught
photo by Mom-taught
photo by scrapbook cook photo by scrapbook cook
Ready In:
8hrs 8mins
48 cookies




  • Cream together butter and sugar.
  • Beat in eggs, sour cream, and vanilla.
  • Mix in dry ingredients.
  • Cover and refrigerate overnight (or 6-8 hours).
  • Preheat oven to 425ºF.
  • Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour.
  • Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.
  • Cool on wire rack.
  • Frost and decorate as desired.

Questions & Replies

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  1. Jenny Olson
    Very bready cookie. Too much flour and not enough sweetness to make it taste anyghing like a Loft House sugar cookie. I'm still on the look out. They don't sell anything like the loft house cookies here in Canada, so if anyone has a tried and true recipe I'd be ever so grateful if you'd share. I'm addicted to these cookies and I only get to get across the border for shopping about 4 times a year.
  2. Mom-taught
    These are pretty darn close to the store-bought Lofthouse cookies. What I would like to reiterate (a previous reviewer said it too) is that the cookies themselves are NOT overly sweet, and are supposed to be flour-y and cakey. It is in the frosting that they get that melt-in-your-mouth quality (coupled of course with the loftiness of the cookies). I did add almond flavoring myself, which made them great. One last piece of advice: these cookies are better and taste more authentic if you cover them and let them sit for a day. It makes sense, since the cookies you buy at the store are never fresh out of the oven.
  3. laurie drake
    well i did like this but i do think it should be sweeter but its still a good cookie just not exactly a lofthouse if anyone finds anything any closer please let me know
  4. Chef Hal 2
    I made these yesterday. They are extremely close to "Lofthouse". I give them a 9 out of 10. Only a few comments. This recipe makes closer to 8 dozen if you make cookies 2 1/2 inches. And if people haven't eaten these cookies from the store, they certainly don't realize that these are not sweet cookies. The icing is the sweet part. I doubled the recipe for the icing and used butter because I had no shortening. (butter is better). Also add the vanilla into the dough before the dry ingredients.(that was not stated in the directions). I will add a touch more vanilla and maybe a little almond into the dough next time. Almost like the real thing!
  5. Boddicea
    Well it was an interesting experiment, but I won't be repeating it. I probably ended up with nearly 7 cups of flour before the dough was anywhere near workable. Even then it was a very sticky dough to work with. I ended up chilling the rolling pin and a cutting board in the freezer along with small batches of the dough to get the dough rolled out. I'll be going back to my traditional sugar cookie recipe.


I am 55 and I live in the Los Angeles area with my husband and 16 year old son. I enjoy trying new recipes especially ones that take a short time to cook. I enjoy reading and playing board games.
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