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–+ servings

The BEST Lofthouse Copycat Sugar Cookies

These sugar cookies taste exactly like the ones from the store, but even better! With a plush and cakey texture, a smooth buttercream swirl, and a velvety soft crumb, they're just as addictive as the original and have the same nostalgic flavor (without the harmful preservatives)!
5 from 1 vote
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Course: Dessert
Total Time: 3 hours
Servings: 24 cookies
Author: Mae Martin

Ingredients

For the cookie dough

  • ½ cup unsalted butter, softened
  • ½ cup vegetable shortening
  • 1 cup powdered sugar
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 2 ⅔ cups bleached cake flour, such as Swan's Down
  • 2 tablespoons non-fat milk powder (optional)
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt

For the frosting

  • ¼ cup unsalted butter, softened
  • ¼ cup vegetable shortening (or use more softened butter)
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon almond extract
  • Gel food coloring and sprinkles

Instructions

  • Whisk together the cake flour, milk powder, cornstarch, baking powder, and salt in a medium bowl and set aside.
  • With a hand mixer or stand mixer fitted with the paddle attachment, beat together the softened butter and vegetable shortening in a large bowl until homogeneous.
  • Add in the powdered sugar and granulated sugar and mix until light and fluffy, about 3-4 minutes.
  • Mix in the egg, egg white, vanilla extract, almond extract, and heavy cream until incorporated.
  • Using a rubber spatula, fold in all of the dry ingredients until a smooth dough forms with no more streaks of flour. Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour.
  • In the meantime, preheat the oven to 325℉ and line a baking sheet with parchment paper.
  • When ready to bake, remove the bowl from the fridge and use a 2-tablespoon scoop to portion out the cookies.
  • Roll each ball of dough into a smooth sphere. If the dough sticks to your hands, lightly dampen your palms with water and continue rolling.
  • Evenly space the dough onto the baking sheet with a 2'' gap in between each cookie.
  • Bake for 12-15 minutes or until the cookies are barely golden brown on the edges and set in the middle. Do not overbake.
  • Let the cookies cool to room temperature before assembling. In the meantime, prepare the frosting.
  • To make the buttercream, beat together the softened butter and vegetable shortening with a hand mixer or stand mixer fitted with the paddle attachment. Once homogeneous, gradually add in the powdered sugar and mix until smooth.
  • Stir in the vanilla extract, almond extract, heavy cream, and any food coloring of choice. If the buttercream is too thick, add milk or heavy cream one tablespoon at a time until the correct consistency is reached.
  • When ready to assemble, use an offset spatula or piping bag to spread a layer of frosting over each cookie. Smooth the top of the frosting and garnish with sprinkles before serving.
  • Enjoy cookies immediately or let the frosting fully set before storing in an airtight container for up to 3 days.