Copycat Lofthouse Christmas Cookies are one of the most popular Christmas Cookies. If you love that soft sugar cookie with a creamy and sweet frosting, this recipe is calling your name. Tender pillowy sugar cookies topped with a homemade frosting that is over the top delicious.
Check out my other Christmas desserts to whip up! Try my Christmas Tree brownies, holiday Texas sheet cake, Hershey Kiss Cookies, or whip up my festive Christmas muddy buddies recipe.
Lofthouse Christmas Cookies
Skip buying a container of these cookies, and make your own. Grab all the essentials, and don’t forget the festive sprinkles. Whip these up for your dessert needs!
Why you will love this recipe
- Easy to make
- Sour cream helps keep the cookies nice and moist
- Freezer friendly cookies
- Makes a great dessert to add to a Christmas tin of candies and desserts
- The almond extract adds a delicious twist to these cookies
How to Make
The full directions and ingredients are in the printable recipe card below.
Mix Batter | Follow the directions below on how to make the cookies. Just make sure that you don’t overmix the batter at the end, or it can make your cookies heavy.
Roll Dough | Once the batter is done, roll your cookie dough into balls and then place it on a baking sheet. Use the back of a cup or even measuring cup to press down a bit to flatten them out a bit.
Bake | Once done you will bake as directed. The biggest thing is to not overcook the sugar cookies. They will be pale in color, that is what you want. When done place on a cooling rack and allow them to cool.
Frosting | Serve these naked or mix up the homemade frosting to go with them! Slather in cooled cookies and add your favorite festive sprinkles on top.
Best Way to Store
You can store the cookies on the counter in an airtight container for 3-4 days. Or if you want, feel free to toss them in the fridge to store for 4-6 days. Refrigerating the cookies helps to allow them to last longer.
In terms of freezing, you can freeze your cookies with or without the frosting. Just use wax paper in between layers of stacking to prevent the cookies from sticking together.
You can freeze the cookies for up to three months. Then just thaw on the counter or in the fridge when you are craving some or want to serve up to the family.
Does This Recipe Double
Feel free to double or even triple the recipe if you are looking to make a larger batch of cookies. These are great for gifting to loved ones, taking to church for the congregation, after school snack, and more.
If you love the soft Lofthouse style cookies these cookies right here will be such a treat to make and have on hand. Give it a try and let me know what you think!
Copycat Lofthouse Christmas Cookies
- 2 sticks softened salted butter
- 1 ¾ Cup Sugar
- 1 cup sour cream
- 2 tsp vanilla
- 2 eggs
- 6 cups flour
- ½ teaspoon almond extract
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 2 sticks softened salted butter
- ½ tsp vanilla
- ½ tsp almond extract
- 4 cups powdered sugar
- 5 tbsp milk
- Optional: gel food coloring and sprinkles
- Preheat oven to 400 degrees and line with parchment paper.
- In a large mixing bowl, cream together butter and sour cream with a mixer on
high until smooth.
- Add in sugar, almond and vanilla extract, and eggs. Mix until combined. In a separate mixing bowl, combine flour, baking powder, and baking soda.
- Add these dry ingredients to the wet ingredient mixture little by little, mixing well after each addition.
- Roll cookie dough into 2” balls and place 2” apart on cookie sheet. Use a measuring cup or flat-bottomed glass to press the cookie dough to ½” flat. (Or you can use your fingers. I tried both!
- If the dough sticks to your hands or the measuring cup, dip your hands and/or
measuring cup in water.)
- Bake cookies for 5-7 minutes, until the cookies just begin to set up and the bottoms are barely golden. Let cool completely before frosting.
- In a large mixing bowl, cream together the butter, almond, and vanilla extract until smooth and fluffy.
- Add powdered sugar, one cup at a time, mixing well after each cup. Add milk and beat until fluffy. If desired, separate into different bowls and mix in different gel food coloring.
- Pipe onto cooled cookies using a pastry bag (or plastic baggie with the end cut off!). Add sprinkles if desired.
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