The Ultimate Quest for Homemade Lofthouse Cookies: Clones, Recipes, and Replicating That Iconic Softness

The allure of Lofthouse Cookies is undeniable – their signature pillowy softness, sweet, tangy frosting, and vibrant sprinkles evoke a sense of nostalgic comfort. While my ardent obsession may have mellowed over the years, the quest for the perfect homemade Lofthouse cookie clone remains a delightful culinary challenge. This article compiles a detailed exploration of various recipes I’ve personally tried, analyzed, and even dreamed of baking, all in pursuit of that elusive, perfect replica. Join me as we delve into the nuances of ingredients, methods, and the subtle characteristics that define these beloved frosted sugar cookies.

The journey to replicate Lofthouse cookies at home is filled with experimentation and discovery. If you’ve stumbled upon another promising Lofthouse cookie clone recipe, please don’t hesitate to share it in the comment section below; I’d be delighted to add it to this evolving compilation. Since my initial post, a highly acclaimed Lofthouse clone recipe by Stella Parks has surfaced on Serious Eats, which I eagerly anticipate trying in the near future. For now, immerse yourself in this curated list of recipes and my candid notes. It’s worth mentioning that some links in this historical post have been removed due to broken URLs or inactive blogs. There’s a certain charm and authenticity to those older blogs that I occasionally miss—a refreshing contrast to the often-homogenized content of today’s digital landscape.

For your convenience and comparison, only the ingredient lists are provided below. Full, detailed recipes are accessible via the original links, where available. Most of these recipes typically employ the creaming method, a foundational technique for achieving soft, tender cookies.

Recipe Goldmine Lofthouse Cookie: A Delightful Deviation

Among the various recipes I’ve tested, the Recipe Goldmine Lofthouse Cookie recipe emerged as a personal favorite, even though it wasn’t the closest match to the authentic Lofthouse texture. These cookies boasted a distinct puffy, golden appearance with a wonderfully cakey, bendy texture rather than the crumbly quality often associated with Lofthouse originals. Their flavor was exceptional, and remarkably, they improved significantly after being frosted and stored overnight. While they never quite achieved that signature crumbly melt-in-your-mouth feel, their unique qualities made them a standout. A crucial tip for this recipe: utilize salted butter. If using unsalted, be prepared to adjust the salt content carefully; a scant teaspoon would be my recommendation to achieve the perfect balance.

Ingredients:
1 cup butter (salted)
2 cups granulated sugar
3 eggs
¾ to 1 teaspoon vanilla extract (I added a little almond for complexity)
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ cups sour cream
5-6 cups flour (until desired consistency for rolling)

Two Peas in a Bucket: A Journey Through a Fabled Recipe

The discussion thread for the Two Peas in a Bucket recipe offered a fascinating, albeit somewhat convoluted, read. It began with an intriguing claim from a member possessing the “original” ingredient list for both the cookie and its frosting. Several members attempted the recipe, and the thread culminated in a “final” version with step-by-step instructions. While the resulting cookies were pleasant, they didn’t quite capture the essence of a Lofthouse. The true gem from this thread, however, was the icing recipe, artfully crafted by one of the contributors using egg white, shortening, butter, and powdered sugar. This particular frosting achieved a sublime texture and flavor that truly stood out.

Two Peas in a Bucket Lofthouse Cookie (purported original):
2 eggs
2 cups sugar (original recipe did not specify type, assumed granulated)
2 cups cream (original recipe did not specify type, likely heavy cream)
¾ teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 cups shortening
Vanilla to taste
8 cups flour (enough to make a workable dough)

Toasty Frog: An Insightful Exploration of Sugar Cookie Variations

Toasty Frog’s blog provided a concise yet insightful rundown of her sugar cookie experiments. She meticulously tested three distinct recipes, including the purported original from Two Peas in a Bucket. Her blog posts offer valuable notes and observations on each version. My own limited notes, appended below, reflect my preliminary thoughts on one of the recipes she reviewed, which I’ve yet to personally try but find intriguing.

Melt In Your Mouth Sugar Cookies — I haven’t personally tried this particular recipe from Toasty Frog’s lineup, but the ingredients suggest a cookie that might lean towards a denser, perhaps crumbly texture, reminiscent of what I’ve termed “sawdust cookies” in the past. The inclusion of both olive oil (or vegetable oil) and butter, alongside powdered sugar, hints at a unique mouthfeel that could be very interesting.

Ingredients:
8 tablespoons unsalted butter
½ cup olive oil or vegetable oil
½ cup sugar
½ cup powdered sugar
1 egg
½ teaspoon vanilla
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
2 cups flour

Roxymom’s Sugar Cookies: A Test of Cream vs. Sour Cream

My recent attempt at Roxymom’s Sugar Cookies involved a slight deviation from the original, using sour cream instead of heavy cream. While the results were decent, I felt they weren’t quite the Lofthouse texture I was aiming for. It’s perhaps unfair to pass final judgment until I’ve made them precisely as written with heavy cream, which could significantly alter the outcome. The fat content and acidity of sour cream impart a different tenderizing effect compared to heavy cream, which might explain the perceived difference.

Roxymom’s Sugar Cookies Ingredients:
¾ cup unsalted butter
1 cup sugar
1 egg
½ teaspoon vanilla
½ cup heavy cream (Toasty Frog used whole milk; I initially tried with sour cream)
2 ¾ cups flour
½ teaspoon baking soda
¼ teaspoon salt

Purported Original Lofthouse Cookie Recipe (adapted from Two Peas and Bucket, tested by Toasty Frog, and my own attempt): This recipe, adapted from the Two Peas and Bucket forum and further tested by Toasty Frog (who substituted whole milk for cream), also underwent my scrutiny with sour cream. My experience with this version was somewhat disappointing. The cookies lacked a desirable flavor profile and were notably too dense and heavy, falling short of the airy, tender crumb of a true Lofthouse cookie. While the original factory recipe might be based on these proportions, it’s clear that the industrial process or specific ingredients used in commercial production yield a vastly different result. Furthermore, a critical observation is the absence of powdered sugar in this recipe, despite the Lofthouse label explicitly listing it. Powdered sugar is often key to achieving that signature soft, almost melt-in-your-mouth texture. I plan to re-test this with real cream, but I remain skeptical that it would dramatically improve the flavor or achieve the desired texture without other modifications.

Ingredients:
2 eggs
2 cups sugar
2 cups cream (Toasty Frog used whole milk in place of cream; I tested with sour cream)
¾ teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 cups shortening
Vanilla to taste
8 cups flour (enough to make a dough)

Sister’s Dish: A Shortening-Focused Approach

The Sister’s Dish recipe caught my eye due to its call for a full cup of shortening. While many home bakers tend to shy away from shortening in favor of butter, it’s an ingredient often utilized in commercial baking for its ability to create a tender, uniform crumb and extend shelf life. This makes it a strong contender for a Lofthouse clone. The official Lofthouse cookie label and even grocery store bakery copycat versions (such as the one H.E.B. sells) often list margarine or shortening as primary fats, further validating the potential of this recipe. Despite some reader aversion to shortening, I am keen to try this one to see how it impacts the cookie’s texture and overall resemblance.

Ingredients:
1 cup shortening
2 cups sugar
1 cup sour cream
1 t. vanilla
2 eggs
4 ½ – 5 cups all-purpose flour
pinch of salt
½ t. baking soda
2 t. baking powder

John’s Recipe: The Promise of Cornstarch for Texture

Submitted by John in a previous post’s comment section, this recipe looks particularly promising. Notably, it omits traditional dairy components like milk or sour cream, which suggests a potentially different texture profile—perhaps a very crumbly, dense yet surprisingly light sugar cookie. Its ingredient list bears a strong resemblance to my old “Sawdust Cookie” recipe, which produced a delightful, almost dusty crumb. The intriguing addition of cornstarch in John’s recipe is what truly piques my interest, as it is often used in baking to tenderize and create a delicate, almost powdery texture, which could be the secret to replicating the unique crumbly/dusty characteristic of a true Lofthouse.

Amish Sugar Cookies (John’s Recipe):
1 c. sugar
1 c. confectioners’ sugar
1 c. butter
1 c. oil
2 eggs
3 ½ c. all-purpose flour
1 c. cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract

Erin’s Sugar Cookies: A Tried-and-True Favorite

This recipe comes highly recommended by Erin, who has been perfecting and baking these “Lofthouse clones” for years, consistently receiving requests for them. Her endorsement alone makes this recipe a must-try for any Lofthouse enthusiast. It appears to be a straightforward, yet effective, method for achieving a soft sugar cookie base.

Erin’s Sugar Cookies:
¾ c butter
¾ c sugar
2 eggs
2 t baking powder
2 t vanilla
3-4 c flour

The method for Erin’s cookies begins by mixing the first three ingredients (butter, sugar, and eggs) until they are light and fluffy, incorporating ample air for a tender crumb. Next, the baking powder and vanilla are added and stirred in until fully incorporated. Flour is then added gradually, one cup at a time, with a keen awareness that the exact amount needed can vary based on ambient humidity and other environmental factors. Starting with three cups is recommended, then adding more as needed to achieve a dough consistency suitable for rolling. The dough should be rolled out to approximately ¼ inch thickness before cutting out desired shapes or classic circles. These cookies bake quickly at 400°F (200°C) for just 6-7 minutes, ensuring they remain soft and don’t dry out. The final touch, of course, is a generous layer of homemade buttercream, often tinted pink, or even a good quality canned frosting, finished with a generous scattering of colorful sprinkles to complete the classic Lofthouse aesthetic.

In a promising update, I was recently informed via Twitter that this particular recipe is purported to be the one that truly nails the Lofthouse clone. With such a strong recommendation, it has moved to the top of my list for my next baking adventure. The continuous evolution of recipes and the shared knowledge within the baking community truly make this quest a rewarding one.

Finding the ultimate Lofthouse cookie clone is an ongoing journey, a delightful pursuit of that perfect soft, cakey, and vibrantly frosted sugar cookie. Each recipe offers its own unique spin and characteristics, bringing us closer to understanding the magic behind this beloved treat. Whether you prefer a more cake-like texture or a truly crumbly bite, this compilation provides a solid starting point for your own baking endeavors. Happy baking, and may your cookies always be perfectly soft and sprinkled!