Honestly, It All Started for Me With Store-Bought Lofthouse Cookies

Alright, so Christmas at my house always meant at least one holiday tin full of those pillow-soft, sugar-dusted, brightly frosted Lofthouse cookies. You know the ones—half cookie, half mystery fluff, all topped with wild sprinkles. The first time I tried making them from scratch was mostly because my brother kept eating the entire box before I even got one. (Sibling logic? Unbeatable.) Anyway, what began as petty revenge rapidly turned into my absolute favorite holiday baking project. Even my mum, who claims she “doesn’t do sugar,” can’t resist snagging one of these. Also, I’ll admit, frosting these cookies sometimes turns into a bigger mess than a snowball fight, but that’s half the fun, isn’t it?

Why These Cookies Might Just Become Your Holiday Thing

I make this particular recipe every December—sometimes as early as late November to “test” my oven’s readiness (that’s totally believable, right?). My family goes a bit bonkers for these because they’re way softer than your usual sugar cookie, with a sort of buttery sweetness that sticks with you (sometimes literally; I once found frosting in my hair two days later). Also, these cookies are totally forgiving, which is great for impatient bakers (like me—who hasn’t gotten distracted by a Christmas movie mid-batch?). Oh, and if you grew up with store-bought Lofthouse cookies, these taste better and won’t come wrapped in ten layers of plastic.

Your Christmas Lofthouse Cookie Ingredients (With Some Swaps)

3 cups all-purpose flour (I sometimes sneak in half cake flour for extra fluffiness when I’m feeling bougee; honestly, regular flour works just fine)
2 teaspoons baking powder (the fresher, the puffier)
1/2 teaspoon salt
1/2 cup unsalted butter, room temp (though my grandma swore by salted butter, and frankly, I don’t mind either way)
1/4 cup sour cream (Greek yogurt actually works too; tried once when I, uh, forgot to buy sour cream)
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract (the good stuff if you can)
1/2 teaspoon almond extract (optional, but I love that little extra something; leave it out if almond’s not your jam)

For the frosting:

1/2 cup unsalted butter, room temp
2 cups powdered sugar (sometimes needs a bit more)
2 tablespoons milk or cream (I once used eggnog for a festive twist; not bad, actually)
1 teaspoon vanilla extract
Food coloring (any festive colors—red, green, blue, purple if you’re feeling quirky; food gels give brighter hues)
Silly amount of holiday sprinkles (seriously, don’t hold back)

Here’s How I Do It, Step by Step (Sometimes with Detours)

Whisk your flour, baking powder, and salt together in a bowl. If you’re using that half-cake flour trick, just mix it all up like normal. I sometimes do this step while singing along to Christmas tunes—bonus points for Mariah Carey.
In a big mixing bowl, cream the butter and sugar until kinda light and fluffy. Hand mixer is your friend here, but wooden spoon and elbow grease work too if you’re feeling old school.
Add the eggs, vanilla, and almond extract (if using). Beat until everything looks legit smooth. Sometimes I can’t resist sneaking a taste—don’t worry, we’ve all done it.
Mix in that sour cream (or yogurt). It might look a bit wrong right here, like it’s curdling—ignore that. It all works out, promise.
Now, plop in the dry ingredients. Mix just enough to bring it together. If the dough is sticky, chill it for 30 minutes (or longer if you remember), but honestly, I sometimes skip this when I’m in a rush. It just means stickier hands. Worth it?
Preheat the oven to 350°F (about 175°C if, like me, you flip between Celsius and Fahrenheit routinely).
Roll the dough into golf ball–sized blobs (about a big spoonful each), then gently flatten them on a parchment-lined tray. They should look kinda thick, almost like fat little pillows.
Bake for 8–10 minutes. Don’t let them brown—light gold at the edges is perfect. They might look a tad pale, and that’s exactly what you want for that Lofthouse vibe.
Let them cool on the tray for a few minutes (this is when my dog usually lurks nearby), then transfer to a rack to cool fully before frosting.
For the frosting: Cream the butter until smooth, toss in powdered sugar, vanilla, and enough milk to make it spreadable. Whip it up good. Add a few drops of food coloring. Try not to eat *all* the frosting before it hits the cookies.
Frost generously, pile on the sprinkles, and—honestly—stand back and admire the chaos.

Real Notes From a Home Baker (Or: Oops, I Did That Again)

If you forget to chill the dough, just flour your hands a bit more—it’ll be sticky, but you’ll live.
Frosting consistency is like predicting the weather. Too runny? More sugar. Too stiff? Drip in a tiny bit more milk.
Sprinkles go everywhere. Like, you will find them behind the toaster in March. Just accept it. Actually, maybe it’s a good luck sign?

Variations and Cookie Shenanigans

One year I made peppermint frosting. Awesome, but a little too much like toothpaste. I tried lemon zest in the dough once—surprisingly nice and bright, just don’t overdo it or it starts tasting more like spring than Christmas. Oh, and swapping the almond extract for orange extract? Actually pretty lovely with chocolate sprinkles. If you want to try whole wheat flour, fair warning: my cookies came out… hearty. Not my favorite. But you might like it.

Gear You Might Need (Or Not)

A stand mixer makes it all so much easier, but I’ve done it by hand during a power outage—just took longer, and my biceps remembered. Cookie scoops? Handy, but two spoons work fine. No parchment paper? That old-school butter-and-flour dusting on the sheet does the trick (and is a workout in itself).

Where Do I Hide These? (aka: Storage)

Technically, keep them in an airtight container at room temp, they’ll last 3-4 days. But honestly, in my house they don’t last more than a day; they disappear quicker than the Christmas fudge. Cold weather? I sometimes leave them out on the (screened-in!) porch—just don’t let the squirrels near them.

Makin’ It Festive: Serving Suggestions

Serve these on a big platter in the middle of the table, preferably with a giant pot of hot cocoa or coffee. My aunt sometimes tries to stack them into a “cookie tree” (it’s wobbly but cute). I like mine late at night, with a glass of milk and a classic movie. Optional: leave a couple for Santa, but only if you feel generous.

What I’ve Learned the Hard Way (Pro Tips)

Don’t overbake—one time I thought they weren’t done and left them in for “just two more minutes” and they came out hard as hockey pucks. They need to look almost underbaked.
If you spread the frosting before the cookies are fully cool, it’ll melt everywhere. I did this once (who can wait?) and ended up with a sticky, drippy mess. Still tasty though.
For brighter frosting—use gel food color, not the liquid drops. The colors pop way better.

A Few Questions Folks Have Actually Asked Me

Can I make these gluten free? Yup, just sub your favorite 1-to-1 gluten free flour blend; I like Bob’s Red Mill (here’s my favorite). They’re a little more delicate but totally work!
Can I freeze the dough? Sure can. A tip: scoop into balls, freeze on a tray, then transfer to a zip bag. Bake form frozen, just add 2 more minutes—easy peasy.
Why are my cookies flat? Could be too little flour or letting the dough get too warm. Actually, I also once accidentally used melted butter instead of softened. Oops. Don’t do that.
Do I have to use almond extract? Nope. Totally skip if you don’t like it—it’s just for a hint of depth. Or swap it for more vanilla or even a dash of cinnamon for a warmer flavor.
Can I use a store-bought frosting? Yes, no shame! The homemade one tastes lighter, but on busy days, grab a tub and go. I sometimes hit up Sally’s Baking Addiction for frosting ideas too.

Anyway, that’s the long and winding (and somewhat chaotic) story of my Christmas Lofthouse Cookies. And if you accidentally drop a cookie face-down, just call it “extra-frosted” and carry on. Happy baking!

Christmas Lofthouse Cookies: Soft, Festive, and Seriously Fun