Saturday, June 19, 2010

frosted soft sugar cookies

These are just like the generously frosted, super soft sugar cookies found at most supermarkets. I found the recipe raking through google for a copycat recipe, I don't think their brand (Lofthouse) gives out the recipe. I made them for my friend Kelly, and she was thrilled. She's a huge fan of the popular cookies and says "They are exactly the same, but these are better because they're homemade!" Sorry I don't have a source for the recipe.

for the melt-in-your-mouth sugar cookies:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup oil
1/2 cup granulated sugar
1/2 cup powdered sugar, sifted
1 egg
1/2 tsp vanilla extract
1/2 tsp cream of tarter
1/2 tsp baking soda
1/2 tsp salt
2 cups all purpose flour

Preheat the oven to 375 degrees F. Cream together the butter, oil, and sugars. Add the egg and vanilla and beat well. In a separate bowl sift together the remaining dry ingredients. Combine with the wet ingredients and mix until fully incorporated. Refrigerate dough or roll into evenly-sized balls and place on cookie sheet. Bake for 8-10 minutes. Leave on baking sheet for a few minutes before transferring to a wire rack to cool completely.

for the frosting:
2 1/2 cups powdered sugar, sifted
1/4 (1/2 stick) unsalted butter, softened
1/4 tsp salt
1 tsp vanilla extract
3 tbsp half and half (or whole milk)
5 drops food coloring

Beat together all ingredients well, adding milk and food coloring last for desired thickness and color. Frost cooled cookies generously and add decorations as desired.


  1. Hi Gaby,

    I made these today. Thanks for the recipe! The cookies were delicious and they smelled so good in the oven that some workmen who were here doing windows commented. Mine were great, but not quite the same as Lofthouse. They're close, but these were still too yellow/gold where Lofthouse's are snowy white. I think using bleached flour might solve that problem, but I used unbleached. Also, Lofthouse's are a little cakier. These were slightly thinner, but that could have to do with the amount of flour. The measurement above is 2 cups, but it really depends on how the flour is packed into the cup. But I think what the Lofthouse cookies have that a lot of clones don't is some kind of milk powder or dairy. The clone I like best (which is still not a perfect clone) uses sour cream, but I think Lofthouse might use milk powder of some kind. Anyway, these were delicious.

  2. hi anna,

    you're right- the soft cakey texture is the key to these cookies, and sour cream definitely creates a cakier cookie. but you certainly could be right about powdered milk being the missing ingredient. will have to try one of your found recipes (i'm eyeing the amish sugar cookies).

    keep up the incredible blog ! xo