Viral Copycat Lofthouse Cookies with Soft Bakery Texture

Lofthouse-style sugar cookies hit like a sugar cloud: soft, cakey, melt-in-your-mouth, and topped with unapologetically thick frosting. You don’t need a factory line to make them. You need a few strategic ingredients, gentle handling, and the right bake. Let’s skip the gatekeeping and make a copycat version that actually nails that soft bakery texture.

What Makes Lofthouse-Style Cookies So Soft?

Cakey sugar cookies need more than sugar and flour. The texture comes from low-and-slow mixing, moisture-boosting ingredients, and a leavening combo that puffs instead of crisps.
Key texture players:

• Sour cream or Greek yogurt for tenderness and moisture
• Cornstarch to soften the crumb
• Both baking powder and baking soda for lift and spread control
• Cake flour or a DIY blend to reduce gluten development
• Short chilling time to relax the dough and help shape

The Formula: Ingredients That Actually Work

You want bakery-soft, not pancake-fluffy. This formula delivers that plush texture without collapsing.
For the cookies:

• 1/2 cup unsalted butter, softened
• 1/4 cup neutral oil (canola or vegetable)
• 1 cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 1/3 cup sour cream (or full-fat Greek yogurt)
• 2 3/4 cups cake flour (or 2 1/2 cups all-purpose + 1/4 cup cornstarch)
• 2 teaspoons cornstarch (yes, on top of the swap—trust the process)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 1/2–3 cups powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: 1–2 drops almond extract (tiny but mighty)
• Food coloring + sprinkles, obviously

Step-by-Step: Soft Bakery Texture Without the Mystery

You don’t need to overthink this, but you do need to follow the order. IMO, that’s where people go wrong.

1. Cream fats + sugar, but not too much. Beat butter, oil, and sugar for about 2 minutes until fluffy. Scrape the bowl.
2. Mix in egg, yolk, and vanilla. Beat until smooth. Add sour cream and mix until just combined. It may look a little curdled. It’s fine.
3. Whisk dry ingredients. Combine flour(s), cornstarch, baking powder, baking soda, and salt.
4. Add dry to wet. Mix on low until barely combined. Dough should be soft and slightly sticky.
5. Chill 20–30 minutes. Just enough to handle, not enough to dry out.
6. Scoop + shape. Use a 2-tablespoon scoop. Roll into balls, then press gently into thick discs. Aim for about 1/2 inch thick.
7. Bake at 350°F (175°C) for 8–10 minutes. Edges should look set but pale. Tops puffed, no golden edges. If they’re brown, you went too far.
8. Cool completely. They finish setting as they cool. Patience = softness.

Shaping Tips for That Signature Look

• Press with a flat-bottomed glass dipped in sugar for clean edges.
• For perfectly even height, cut from rolled dough (1/2 inch thick) with a round cutter.
• Want that slightly domed top? Don’t press too thin—leave some puff potential.

Frosting: Thick, Sweet, and Not Overly Sticky

Lofthouse frosting feels soft but holds its shape. You want a spreadable buttercream with a tiny bit of crust on top.
How to make it:

1. Beat butter until creamy, 2 minutes.
2. Add powdered sugar in 2–3 additions, alternating with cream. Start with 2 tablespoons cream.
3. Beat until fluffy, 2–3 minutes. Add vanilla, salt, and almond extract if using.
4. Color lightly. Go pastel—bright neon can look unhinged on a soft cookie.

Frosting texture check:

• Too stiff? Add 1 teaspoon cream at a time.
• Too loose? Add 2–3 tablespoons powdered sugar.
• Want that slight crust? Let frosted cookies sit uncovered 30–45 minutes.

When to Frost (and How Thick)

Let cookies cool fully—warm cookies melt frosting and break hearts. Spread a generous, 1/4-inch layer. You’re recreating a bakery cookie, not a health food. Top with sprinkles immediately so they stick.

Texture Troubleshooting

Even great bakers get a batch that spreads or dries out. Here’s your cheat sheet.

• Cookies spread too much: Dough too warm or flour under-measured. Chill longer or add 1–2 tablespoons flour.
• Dry or crumbly: Overbaked or too much flour. Bake 1 minute less and weigh flour if possible.
• Cakey but dense: Overmixed after adding flour. Mix just until combined.
• No puff: Old leaveners. Replace baking powder/soda every 6 months.
• Greasy bottoms: Too much butter or hot pans. Use parchment and cool pans between batches.

Flavor Upgrades That Still Taste “Classic”

Keep the soft texture and boost the flavor so they taste like you bought them on purpose.

• Vanilla blend: Use half vanilla bean paste for those little specks.
• Almond whisper: 1/8 teaspoon almond extract in the dough adds nostalgic bakery vibes.
• Citrus lift: Zest of 1/2 lemon in the dough brightens without screaming “lemon cookie.”
• Frosting twist: Add 1 tablespoon sour cream to frosting for a tangy balance (FYI, it slaps).

Holiday Colorways

• Spring: Pale pink frosting + rainbow nonpareils
• Summer: Soft yellow + white jimmies
• Fall: Peach or pumpkin icing + leaf sprinkles
• Winter: Mint blue + white pearls

Make-Ahead, Storing, and Freezing

You want soft cookies today and soft cookies tomorrow. Handle storage right.

• Room temp: Store frosted cookies in a single layer in an airtight container up to 3 days.
• Fridge: Not ideal—dries them out. If you must, wrap tightly.
• Freeze baked cookies (unfrosted): Up to 2 months. Thaw at room temp, then frost.
• Freeze dough: Scoop and flatten into discs, then freeze on a tray. Bag and freeze up to 2 months. Bake from chilled, not frozen, for even rise.
• Frosting: Keeps in the fridge 1 week or freezer 1 month. Rewhip before using.

FAQ

Do I really need sour cream?

Short answer: yes. It adds moisture and tenderness you can’t fake. If you swap, use full-fat Greek yogurt. Anything thinner will mess with the structure.

Why both baking powder and baking soda?

They play different roles. Baking powder gives rise; baking soda helps browning and spreads just enough so the cookies don’t bake up like muffins. Together, they create that pillowy middle without tough edges.

Can I use all butter and skip the oil?

You can, but expect a slightly firmer, less plush crumb. Oil stays liquid when cool, which keeps cookies soft. I like a butter-oil combo for flavor and texture. IMO, it’s the move.

How do I keep them from overbaking?

Pull them when the edges look set but not colored. Tops should look matte, not shiny. If you wait for browning, you’ve gone too far. They continue to set on the sheet after you remove them.

Can I make them smaller or bigger?

Totally. For minis, bake 6–7 minutes. For jumbo bakery-style, scoop 3 tablespoons each and bake 10–12 minutes. Adjust by sight: pale edges, puffed centers.

Is almond extract required?

No, but a teensy bit makes them taste “bakery.” Use a light hand—too much and your cookies go from nostalgic to perfume counter.

Final Notes: Your Soft Cookie Game, Upgraded

You don’t need a secret stash of commercial ingredients to pull off Lofthouse-style cookies. Use sour cream, a lighter flour blend, gentle mixing, and a short bake. Frost thick, add sprinkles, and let them sit to set the vibe. Go make the tender, frosted sugar clouds you actually want to eat—no plastic clamshell required.