Lofthouse Soft Sugar Cookies (Copycat Recipe)

Lofthouse Soft Sugar Cookies (Copycat Recipe

My son loves these cookies which he refers to as “Crack cookies”. He says they’re like cookie crack because you can’t eat just one, you have to eat the entire box. He buys them at the local grocery store where them come in packages of 6 or a dozen ranging in price from $4-$5.00. He mentioned the other day that I needed to find a recipe to make him some and since he is my baby (well, 24 is still a baby, right?) I went in search for a recipe. This recipe from is really close and best of all, I had all the ingredients on hand.


1 cup sugar
1/2 cup butter, softened to room temp
2 eggs
1/2 cup sour cream
2 teaspoons vanilla extract
3 cups all purpose flour
1 and 1/2 teaspoons baking powder (I used only 1/2 tsp. and it worked out fine)
1/2 teaspoon baking soda
1/2 teaspoon salt


2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk
1/2 cup butter, softened to room temp


Preheat your oven to 350 degrees.
1. With your mixer cream together 1/2 cup softened butter with 1 cup sugar and mix for a couple of minutes until smooth.
2. Add in sour cream, eggs, and vanilla and mix well.
3. In a large bowl sift together flour, baking powder, baking soda, and salt.
4. Slowly add the dry ingredients into the wet and mix well.
5. Measure three tablespoons of dough for each cookie. Use your hands to roll three tablespoons of cookie dough into a smooth ball.
6. Place on ungreased cookie sheets, making sure to leave about 1 inch between each cookie. Using your hand to lightly flatten the dough a bit.
7. Bake for 11-12 minutes, then immediately remove from the oven. The cookies will appear under-baked a bit but this is what you want. Carefully transfer the cookies to a cooling rack and repeat the process until all of the dough is gone.
8. To make the frosting, beat butter with a mixer for about 30 seconds, then add in powdered sugar, one cup at a time. Add in vanilla and 1-2 tablespoons of milk and mix until light and fluffy.
9. Use a knife to slather each cookie with frosting. Top with sprinkles.
*Notes – you can make these a bit smaller by using 2 tablespoons of dough and baking for 10 minutes.
Makes 4 dozen small cookies (2″-3″ diameter), less if larger cookies are made.

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