Sourdough Lofthouse Cookies (better than store-bought!)
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These sourdough Lofthouse Cookies are by far the best soft frosted sugar cookie! The cookies are almost cake-like with a smooth, creamy buttercream frosting on top. They are way better than any store-bought cookies. This recipe includes a video tutorial that walks you through ever step of the recipe!
If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
My husband and I love Lofthouse sugar cookies. In college, we always splurged on them at the grocery store all the time.
So when I developed this recipe, we couldn’t get enough! They’ve become a favorite in our house and I know they’ll become yours too.
What are Lofthouse Cookies?
Lofthouse cookies are soft frosted sugar cookies sold in most grocery stores around the USA. They’re a delicious treat usually decorated for the holidays and different seasons of the year.
My cookies are inspired by the Lofthouse brand but are made from scratch with wholesome ingredients like sourdough. The sourdough doesn’t rise the cookie but instead adds gut benefits from starter cultures.
What You Need to Make This Recipe
Cookies
- Butter (salted) (room temp)
- Cane sugar – or regular sugar if desired
- Large egg (room temp)
- Sour cream – substitute for plain unsweetened yogurt if desired
- Sourdough discard – aka unfed starter
- Baking powder
- Baking soda
- Cornstarch – makes the cookie soft (substitute for arrowroot powder)
- Pure vanilla extract
- All-purpose flour
Frosting
- Butter (salted) (room temp)
- Milk
- Powdered sugar
- Pure vanilla extract
- Natural food coloring (optional)
- Naturally colored sprinkles (optional) or decorating sugar
Helpful Kitchen Tools
How to Make Lofthouse Cookies with Sourdough
1 hour before baking this recipe set out the egg and butter to ensure it’s at room temperature.
Make Cookie Dough
In a large mixing bowl add in room temperature butter and sugar. Cream them together with an electric mixer on low-medium speed until fluffy (about 1 minute).
Add in the egg and mix on low speed until combined.
Add in sour cream, sourdough discard, baking powder, baking soda, vanilla extract, and corn starch. Mix on low-medium speed until combined.
Add in flour and mix until combined on medium speed. Scrape down the sides of the bowl to incorporate any excess flour. The dough will be sticky.
Chill Dough
Place a lid or Saran Wrap over the top and chill in the fridge for 1 hour.
Cut Out Cookies
When dough is done chilling, preheat the oven to 375 degrees Fahrenheit.
Take dough out of the bowl and place on a light floured counter. Add a dusting of flour on top of the dough as well so it’s not sticky.
Roll the dough out until it’s 1/2 inch thick.
Use a large circle (around 3 inch) cookie cutter to cut out the cookies.
Ball excess dough up, roll it out to 1/2 inch again and cut out more cookies until dough is used up.
Place cookies on a parchment lined sheet pan about 1 inch apart.
Bake Cookies
Bake for 12-14 minutes or until done. Avoid over baking them. If your cookie cutter is a different size baking time may differ.
Make Frosting
While cookies are baking make the frosting by adding butter, milk, powdered sugar, vanilla, and optional – 5-7 drops natural red (or other color) food coloring to a mixing bowl.
Use an electric mixer to combine the ingredients and form the butter cream. Set aside for now.
Cool and Frost Cookies
When cookies are done baking, immediately remove them from the pan and place on a wire cooking rack.
When cooled spread or pipe buttercream frosting on the cookies and add sprinkles (optional). Enjoy!
Video Tutorial
Molly’s Tips for Making This Recipe
- Make sure your butter and egg are at room temperature to ensure soft cookies.
- Use sourdough discard, or unfed starter for this recipe.
- I like to use a 3 inch round cookie or biscuit cutter to get large cookies.
- Roll your dough out to 1/2 inch thick for the perfect cookie.
- Use natural food coloring and sprinkles for a wholesome approach. I like the Watkins brand.
How To Store Soft Frosted Sugar Cookies
Store cookies with frosting in an airtight container in a single layer or stacked with parchment between. They are best if eaten within 5 days at room temperature.
How to Freeze Sugar Cookies with Frosting
Store these cookies either frosted or unfrosted in a freezer-safe container or baggie. Make sure you put a piece of parchment paper in between each layer to prevent sticking. They will last up to 3 months in the freezer.
Frequently Asked Questions
What makes Lofthouse Cookies so soft?
The combination of baking soda, baking powder, sour cream, and cornstarch makes these cookies so soft. You get a cake-like texture that’s perfect!
Do I have to use cornstarch in these cookies?
No, you don’t, but it will create a different cookie texture. The cornstarch gives these cookies that soft, cake-like texture.
If you’d like to still get this texture but don’t want to use cornstarch, you can substitute it for arrowroot powder (best choice), potato starch, tapioca starch, or rice flour.
Can I prepare these in advance?
Yes, you can prepare these sourdough cookies in advance. You can do this in a few ways. First, you can make the dough and let it sit in the fridge for up to 2 days if desired.
The second way would be to make the cookies and frosting, but storing them separately until ready to enjoy. You can freeze the cookies if desired.
Can I add different flavors?
You sure can! Add a little lemon zest to the cookie dough for a bright, lemony flavor. Or add any flavor of choice to the frosting.
Instead of milk, add in lemon or orange juice. You could even add crushed up freeze dried strawberries for a frosting flavoring and natural coloring.
More Better Than Store-Bought Sourdough Recipes
- Sourdough Honey Buns (better than Little Debbie’s)
- Sourdough Cheddar Bay Biscuits (better than Red Lobster)
- Sourdough Texas Roadhouse Rolls
- Beginner-Friendly Sourdough Crescent Rolls (better than Pillsbury)
- Sourdough Garlic Knots (Better Than Frozen Store Brands)
If you made this recipe, give it a 5-star rating below and share a photo of your muffins on social media stories! Be sure to tag @plumbranchhome
Recipe
Sourdough Lofthouse Cookies
Ingredients
Cookies
- 1/4 cup Butter salted (room temp)
- 1/2 cup Cane sugar
- 1 Egg (room temp)
- 1/4 cup Sour cream
- 1/4 cup Sourdough discard (aka unfed starter)
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 Tbsp Cornstarch (substitute for arrowroot powder)
- 1/2 tsp Pure vanilla extract
- 1 1/4 cup All-purpose flour
Frosting
- 1/4 cup Butter salted (room temp)
- 2 Tbsp Milk
- 1 cup Powdered sugar
- 1/2 tsp Pure vanilla extract
- Natural food coloring optional
- Naturally colored sprinkles optional
Instructions
- 1 hour before baking this recipe set out the egg and butter to ensure it’s at room temperature.
Make Cookie Dough
- In a large mixing bowl add in room temperature butter and sugar. Cream them together with an electric mixer on low-medium speed until fluffy (about 1 minute).
- Add in the egg and mix on low speed until combined.
- Add in sour cream, sourdough discard, baking powder, baking soda, vanilla extract, and corn starch. Mix on low-medium speed until combined.
- Add in flour and mix until combined on medium speed. Scrape down the sides of the bowl to incorporate any excess flour. The dough will be sticky.
Chill Dough
- Place a lid or Saran Wrap over the top and chill in the fridge for 1 hour OR in the freezer for 30 minutes.
Cut Out Cookies
- When dough is done chilling, preheat the oven to 375 degrees Fahrenheit.
- Take dough out of the bowl and place on a light floured counter. Add a dusting of flour on top of the dough as well so it’s not sticky.
- Roll the dough out until it’s 1/2 inch thick.
- Use a large circle (around 3 inch) cookie cutter to cut out the cookies.
- Ball excess dough up, roll it out to 1/2 inch again and cut out more cookies until dough is used up.
- Place cookies on a parchment lined sheet pan about 1 inch apart.
Bake Cookies
- Bake for 12-14 minutes or until done. Avoid over baking them. If your cookie cutter is a different size baking time may differ.
Make Frosting
- While cookies are baking make the frosting by adding butter, milk, powdered sugar, vanilla, and optional – 5-7 drops natural red (or other color) food coloring to a mixing bowl.
- Use an electric mixer to combine the ingredients and form the butter cream. Set aside for now.
Cool and Frost Cookies
- When cookies are done baking, immediately remove them from the pan and place on a wire cooking rack.
- When cooled spread or pipe buttercream frosting on the cookies and add sprinkles (optional). Enjoy!
Video
Awesome recipe, very delicious!!
I like these cookies better than Lofthouse cookies.
They aren’t overly sweet and has less ingredients.
Thank you so much!! I’m so glad you enjoyed these cookies!
I made these lofthouse cookies today.
They are very delicious and cake like soft.
This is a keeper recipe!
Thank you so much!! I’m so happy to hear you enjoyed them!