These Christmas Lofthouse Cookies are the perfect copycat of the popular grocery store bakery cookies.
Christmas Lofthouse Cookies
These soft, tender, sweet cookies have a fluffy texture and are topped with sweet frosting and festive sprinkles. You’ll usually be able to spot them at your local grocery store (in the USA). The store-bought cookies have a frosting made from shortening, but this homemade version of frosted sugar cookies will be so much more delicious with a buttercream frosting instead.
🛒 Ingredients needed:
- salted butter
- cream cheese
- granulated white sugar
- kosher salt
- eggs
- vanilla extract
- cake flour
- baking powder
- powdered sugar
- heavy whipping cream
- holiday sprinkles
✏️ How to make Christmas Lofthouse Cookies:
*The complete, printable recipe is in the recipe card at the end of this post.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats.
- In a large bowl, use an electric mixer to combine the butter, cream cheese, sugar and salt. Beat until smooth and fluffy- 3 to 4 minutes. Add the eggs and vanilla extract and mix for another minute. In a medium bowl, whisk together the flour and baking powder. Slowly add the flour to the wet ingredients and mix just until it’s all incorporated. Cover the bowl with plastic wrap and refrigerate until the dough is firm.
- Use a cookie scoop to measure an even scoop of dough (1 ½ to 2 tablespoons). Roll the blob of dough into a ball. Place it onto the baking sheet, and use the bottom of a glass that has been dipped in water and sugar to flatten it into a round cookie shape. Repeat with the remaining dough. sheet (space about 2-inches apart).
- Bake 12 to 14 minutes until the cookies are no longer looking raw in the middle. Let them cool completely on the pan before transferring them to a rack.
- In a large bowl, use an electric mixer to cream the butter. Then mix in the vanilla. Add the powdered sugar and mix to combine. Mix in 1 tablespoon of cream, and then another. The consistency at this point might be what you are looking for (a nice, spreadable consistency), or you may need a little more powdered sugar or a little more cream.
- Frost the cookies leaving a visible rim around the edge of the cookie.
And finally, add sprinkles on top.
➡️ Tips and Substitutions:
- Festive sprinkles can be found at Target, Walmart or a craft store.
- You can color the frosting, if you’d like. I recommend adding a gel color rather than liquid food coloring.
- Christmas lofthouse cookies can be turned into a cookie for any holiday or celebration.
- Use almond extract in place of vanilla for a different flavor.
- Don’t use regular flour. The cake flour is essential to the texture of this cookie.
✔️ How to store Lofthouse Cookies:
These will keep well in a sealed container in the refrigerator for up to one week. They may be frozen in a freezer-safe container for up to 3 months. If freezing, separate layers of cookies with waxed paper.
❤️ What I Love About This Recipe:
- They are soft and cakey, and they feel like a treat with a delicious frosting spread on top.
- I love that you can make these for any holiday.
- The sprinkles on top add a bit of crunch to the cookies!
Favorite Christmas Cookie Recipes
Christmas Lofthouse Cookies
These Christmas Lofthouse Cookies are the perfect copycat of the popular grocery store bakery cookies.
Ingredients
COOKIES:
- ½ cup (1 stick) salted butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 1 cup granulated white sugar
- ½ teaspoon kosher salt
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2¾ cups cake flour
- 2 teaspoons baking powder
FROSTING:
- ½ cup (1 stick) salted butter, at room temperature
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
- 2 to 3 tablespoons heavy whipping cream
- holiday sprinkles
Instructions
MAKE THE COOKIES:
- Preheat the oven to 350℉. Line two baking sheets with parchment paper or silpat mats.
- In a large bowl, use an electric mixer to combine the butter, cream cheese, sugar and salt. Beat until smooth and fluffy- 3 to 4 minutes. Add the eggs and vanilla extract and mix for another minute. In a medium bowl, whisk together the flour and baking powder. Slowly add the flour to the wet ingredients and mix just until it’s all incorporated. Cover the bowl with plastic wrap and refrigerate until the dough is firm.
- Use a cookie scoop to measure an even scoop of dough (1 ½ to 2 tablespoons). Roll the blob of dough into a ball. Place it onto the baking sheet, and use the bottom of a glass that has been dipped in water and sugar to flatten it into a round cookie shape. Repeat with the remaining dough. sheet (space about 2-inches apart).
- Bake 12 to 14 minutes until the cookies are no longer looking raw in the middle. Let them cool completely on the pan before transferring them to a rack.
MAKE THE FROSTING:
- In a large bowl, use an electric mixer to cream the butter. Then mix in the vanilla. Add the powdered sugar and mix to combine. Mix in 1 tablespoon of cream, and then another. The consistency at this point might be what you are looking for (a nice, spreadable consistency), or you may need a little more powdered sugar or a little more cream.
- Frost the cookies leaving a visible rim around the edge of the cookie, and add sprinkles on top. Lofthouse cookies should be refrigerated in a covered container.
Nutrition
Serving: 1cookie, Calories: 262kcal, Carbohydrates: 35g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 50mg, Sodium: 198mg, Potassium: 36mg, Fiber: 0.4g, Sugar: 22g, Vitamin A: 402IU, Vitamin C: 0.01mg, Calcium: 37mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
