Have you ever wanted to know how to make the famous Lofthouse Cookies from scratch? I have you covered!
These frosted sugar cookies are soft and cakey with a thick layer of soft buttercream frosting and rainbow sprinkles (of course!).
Warning: once you know how to make these cookies from scratch, you won't be able to stop!
What are Lofthouse Cookies?
Lofthouse cookies are a type of soft, thick, and frosted sugar cookie that is typically sold in supermarkets. They are known for their colorful frosting and sprinkles, and are often associated with special occasions such as birthdays and holidays.
Ingredients in Lofthouse Cookies
- Unsalted butter: butter gives these cookies a melt-in-your mouth texture and delicious flavour. NOTE: if you use salted butter then omit the added salt.
- Icing sugar / powdered sugar: this is one of the secret ingredients for soft and cakey cookies just like the Lofthouse brand. I don't recommend using regular or granulated sugar for this recipe.
- To make powdered sugar: If you blend regular white sugar in a high-speed blender (Nutribullet etc.) it will turn into powdered sugar!
- Egg
- Oil: the second secret ingredient for these cookies is oil! The combo of butter and oil gives you the cake-like texture and prevents the batter from being dense and dry.
- I use canola oil but you can use any mildly flavoured vegetable oil e.g. safflower, sunflower
- AVOID strongly flavoured oils such as olive, flax, avocado etc.
- Vanilla essence OR vanilla extract: I prefer a natural (not alcohol based / artificial) brand.
- Plain / all-purpose flour
- Corn starch / cornflour: this has the same effect as using cake flour to make super tender and light cookies.
- Baking powder: NOT baking soda. Check the baking powder hasn't expired.
- Salt: omit if using salted butter.
How to Make Lofthouse Cookies
- Cream the butter and sugar.
- Stream in the eggs, oil and vanilla.
- Add the sifted dry ingredients.
- Roll into balls and bake.
- Allow to cool and top with buttercream.
Lofthouse Cookies Storage
The frosted sugar cookies can be stored in an air-tight container for up to 4 days. They might begin the get hard/dry after 4 days.
To freeze the sugar cookie dough: prepare the sugar cookie dough. Wrap tightly in cling-wrap then place in an air-tight bag or container. Keep frozen for up to 6 months. Defrost at room temperature for 6 hours or overnight and bake as normal.
- I don't recommend freezing the baked cookies! They tend to get dry and stiff.
Frosted Sugar Cookies (Lofthouse Cookies)
Yield:
24 Cookies
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
If you love the iconic Lofthouse Cookies, then you will love this homemade version even more! These ultra soft and cakey cookies are topped with smooth buttercream frosting and sprinkles.
Ingredients
For the Sugar Cookies
- 190 g (6.7 oz / ¾ cup) unsalted butter, at room temperature
- 1 ½ cups (210 g) icing sugar / powdered sugar
- 1 large egg
- ¼ cup (63 mL) canola oil (or any other flavourless vegetable oil)
- ½ teaspoon (3 g) vanilla extract
- 2 cups (300 g) plain / all-purpose flour
- ¼ cup (35 g) corn starch / cornflour
- 2 teaspoon (8 g) baking powder
- ½ teaspoon (3 g) salt
For the Buttercream Frosting
- 125 g (4.5 oz / ½ cup) unsalted butter, at room temperature
- 1 ½ cups (210 g) icing sugar / powdered sugar
- 1 tablespoon (20 mL) milk, plus more as needed
- ½ teaspoon (3 g) vanilla extract
- ¼ teaspoon (1 g) high-quality pink food colouring (liquid or gel)
- Rainbow jimmies / rainbow sprinkles, to decorate
Instructions
For the Sugar Cookies
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 340°F (standard). Grease and line two large cookie trays with baking paper.
- In the large bowl of an electric mixer (or using a hand mixer), beat together butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
- In a separate small bowl, whisk together egg, oil, and vanilla. While beating the butter at medium speed, slowly stream the egg mixture into the bowl and beat until well combined. Continue to beat for 1 minute or until light and fluffy.
- In a separate medium bowl, sift together the flour, corn starch and baking powder. Add the salt. Whisk together until combined.
- Add dry ingredients to the butter mixture and stir together (paddle attachment or wooden spoon) until a soft dough forms.
- Roll one large tablespoon of dough into a ball and place on the prepared tray. Repeat with remaining dough, leaving 1 inch between cookies to allow for spreading.
- Bake for 12-15 minutes until evenly puffed up. The cookies will look very pale and only very slightly golden around the edges - do not overcook! Allow to cool for 10 minutes on the cookie tray before transferring to a wire rack to cool completely.
For the Buttercream Frosting
- In the large bowl of an electric mixer (or using a hand mixer), beat together all buttercream frosting ingredients (except sprinkles) on medium-high speed until thick and fluffy, about 3 minutes. If the mixture is too thick for your liking, beat in 1 teaspoon of extra milk at a time until the desired consistency is reached.
- To assemble: spread a small amount of frosting on a cooled cookie and top with rainbow sprinkles. If you want the buttercream to set firmly, refrigerate for 30-60 minutes. Keep stored at room temperature in an airtight container for up to 4 days.
Notes
Measurement
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
Storage
- You can keep the frosted cookies storied in an airtight container at room temperature for up to 4 days.
Substitutions & Tips
- Butter: if you use salted butter, omit the added salt from the recipe.
- Icing sugar / powdered sugar: I don't recommend substituting powdered sugar for any other type of sugar. Powdered sugar is key for a cakey, light texture in the cookie.
- Oil: any flavourless oil is fine (canola, safflower, sunflower, vegetable, cooking). AVOID strongly flavoured oils (avocado, olive, flax, etc.).
- Food colouring: I use a high-quality pink liquid food colouring. You can use any high-quality liquid or gel food colouring of any colour - note that colour intensity will vary from brand to brand. Start with just a few drops and work your way up to the desired colour.
Nutrition Information:
Serving Size: 1 Frosted CookieAmount Per Serving: Calories: 232Total Fat: 13.9gSaturated Fat: 6.9gTrans Fat: 0gUnsaturated Fat: 3.6gCholesterol: 36mgSodium: 93.5mgCarbohydrates: 26.2gFiber: 0.3gSugar: 16.6gProtein: 1.4g
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