Holiday Soft Sugar Cookies (Lofthouse Copycat)



Well, I am full of confessions lately, so I’m just going to jump right into it. I am obsessed with these cookies. They have quite literally taken over my life. When I made them for Halloween (recipe can be found here!), I didn’t know what I was getting myself into. What is great, is that you all seem to enjoy them just as much as I do. So here we are, and I had to make a Holiday version of a favorite. If you haven’t checked out the Halloween edition, make sure that you do. To put things simply, these cookies are a rendition of those super sweet and sugary cookies you get in the grocery store. They are addicting. Don’t let anyone tell you otherwise. The super awesome thing is that you can whip up your own batch and they will taste just as delicious, if not better, than the store-bought version. You will love them. I promise.

Here is a snippet from the last time I made these bad boys (you can find the original version here):

“I’ll have you know that I struggled with the decision of using either cream cheese or sour cream for this recipe. I’ve baked with sour cream many, many times. It helps in making cookies super soft and fluffy. I didn’t want to go overboard with sour cream though. Sour cream has a tang that can knock you off your feet. For this recipe, I decided to mix the two. It worked just fine for me, and the flavor was perfect…for me. This doesn’t mean you have to do the same. You can certainly just use sour cream and substitute the 1/4 cup of cream cheese for just more sour cream. You could also use softened mascarpone which I LOVE, but don’t LOVE to pay for all of the time. The choice is yours, just make sure you stick with the exact measurements.

The same goes for the vanilla bean. I go crazy over vanilla bean and use it any chance I get. Traditionally, you would not put the seeds from a vanilla bean into the dough. This ingredient can be skipped, especially since purchasing vanilla bean can get pricey. It’s up to you!

Just like anything else, baking requires you to be specific, and this sugar cookie recipe can change depending on your conditions. I obviously live a mile above sea level. Sometimes “drastic” measures have to be taken. It always takes my cookies longer to bake and sometimes I have to adjust the leavening agents (baking soda, baking powder, yeast…even flour). The key is to pay close attention to the dough. You want a cookie dough. You want it to be sticky, but not runny. Adjust the flour amount as you need. I find that it is best to start with a little bit less and work your way up. You can always add more, but you can’t always take away. On the other hand, if you find your cookie dough to be TOO stiff, it’s ok to add a tablespoon or two of milk. I do this often and it always seems to work out in the end.

Have I confused the heck out of you yet??

I’m sorry =(. If you have questions, I’m just a message away =).

Also, sprinkles are not optional.

A stout was most certainly necessary for this beer pairing. I mean, stout season is on the verge of being in full swing. May as well get started on pairing them with EVERYTHING! Really though, stouts go great with desserts, especially these cookies. I decided to go with Green Flash’s Double Stout Black Ale for this cookie pairing. It is a great Imperial Stout and it’s robust, dark notes pair very well with sweet things. It has a lot of warmth and it’s boldness may knock you on your feet if you aren’t careful! Don’t let this scare you though! It’s one of the best Imperial Stouts out there.

I hope everyone had a fabulous Thanksgiving and an even better weekend! Have a great week everyone!



Copycat Lofthouse Soft Sugar Cookies
Prep Time
40 min
Cook Time
7 min
Total Time
47 min

Copycat Lofthouse Soft Sugar Cookies

Lofthouse sugar cookies are those delicious cookies you find in the bakery of your grocery store. Here is the how-to on how to make them at home!


    For the Cookies
  • 3 1/2 cups all-purpose flour, plus extra for dusting
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • seeds from 1/2 of a vanilla bean (optional)
  • 1/2 cup sour cream
  • 1/4 cup cream cheese, softened to room temperature
  • seasonal sprinkles (optional)
  • For the Buttercream Frosting
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioner''s sugar
  • 4 tablespoons half and half (or something similar)


  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of your stand mixer, with paddle attachment fixed, cream together the sugar and butter. One at a time, crack each egg separately into the bowl. Mix to combine. Once incorporated, add the vanilla extract, seeds from vanilla bean, sour cream and cream cheese. Beat again to combine until all of the ingredients come together. In 1/2 cup increments add the dry ingredients into the wet until you have added it all. Mix until everything comes together and a soft dough forms. It should be sticky, but slightly firm. If it''s too "runny" add a tablespoon more of flour at a time until you get this consistency. Dump the dough onto a sheet of plastic wrap and cover. Refrigerate for at least 4 hours or overnight.
  • Once your dough has chilled, preheat your oven to 425 degrees F and line 2 large baking sheets with parchment. Set aside.
  • Generously flour a work surface, unwrap your dough and place onto the floured surface. Dust the top of the dough with more flour. Taking a rolling pin, roll the dough out to about 1/4 of an inch thick. Cut shapes out of your dough with a cookie cutter (I used a circular cookie and Halloween shaped cookie cutters). Once you have cut as many shapes as possible, place the shapes onto your prepared baking sheets (I had a dozen and a half total, but this will vary depending on the cookie cutter you decide to use). Bake at 425 degrees F for 6-7 minutes until they begin to brown slightly around the edges and feel slightly firm to the touch. Remove from oven and immediately transfer to a wire rack to cool COMPLETELY.
  • While your cookies are cooling, prepare you buttercream frosting. In the bowl of your stand mixer, with paddle attachment fixed, cream the butter until soft and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. In 1/2 cup increments, while the mixer is on it''s lowest speed, add the confectioner''s sugar until it is all incorporated. Increase the speed to medium and beat for about 30 seconds until fluffy. Add in the half and half (or whatever you decided to use) and beat again for about 2 minute until light and fluffy once again.
  • Once cool, frost the cookies with the buttercream frosting. Sprinkle with sprinkles (if desired). Once the buttercream has set, transfer to an airtight container where the cookies will keep for about a week. Enjoy!


Hardware: * Measuring Cups * Measuring Spoons * Stand Mixer (with paddle attachment fixed) * Large Bowl * Plastic Wrap * Rolling Pin * Large Baking Sheets * Parchment Paper * Cookie Cutters * Wire Rack (for cooling) * Offset Spatula * Spatula *

Inactive Time: 4 hours or up to 12 hours (overnight)

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