Let Me Tell You About These Christmas Lofthouse Cookies

First off—yep, I am one of those people who has to bake a ton of cookies during December (even when I’m low-key exhausted from stringing lights and untangling tinsel). Lofthouse-style cookies kinda became my thing after my cousin brought a batch to our family get-together one snowy Christmas Eve a few years ago. I accidentally ate four before dinner (my teenage nephew actually counted, which is rude if you ask me!) and well, after that, these pillowy, frosted cookies just had to become tradition. Warning: sprinkles will end up everywhere. My two year-old calls them “snowbuttons”, which I sort of love.

Why You’ll Love This (No, Seriously)

I make these whenever the holidays sneak up and I realize I forgot to pick up actual presents—seriously, these cookies have gotten me out of more than one tight spot. My family loses their minds for the crazy thick, soft texture—like if a sugar cookie and a cloud had a (deliciously iced) baby. Honestly, I used to struggle with cookies that went hard overnight, but these? They stay soft for days (unless someone gets to them first, cough my sister cough). Also, you get to dump a ridiculous amount of sprinkles on top, and nobody gets to stop you. If your oven’s temperamental, don’t worry—I’ll walk you through that, too.

What You’ll Need (Don’t Freak Out if You’re Missing One Thing)

2 and 3/4 cups all-purpose flour (I sometimes swap out 1/2 cup for cake flour if I want them extra delicate—Granny claimed Gold Medal flour was non-negotiable, but come on, use what you have)
2 teaspoons cornstarch (optional, but I find it adds a little “fluff”)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temp (if you use salted, just omit the salt—no need for culinary panic)
1/4 cup sour cream (Greek yogurt works for me in a pinch, but sour cream’s classic)
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract (okay, the real stuff is best, but I have survived with the imitation once or twice)
Frosting: 1/2 cup unsalted butter, 2 cups powdered sugar, 1 tablespoon milk or cream, 1 teaspoon vanilla, food coloring if you’re feeling festive. Add a dash of salt if it’s too sweet for your tastes.
Sprinkles! (I mean, of course…)

Let’s Get Baking (With a Side of Chaos)

Whisk the dry stuff: Mix flour, cornstarch, baking powder, baking soda, and salt together in a bowl. Don’t worry if the cornstarch clumps a little—it’ll sort itself out later.
Cream the butter and sugar: In a big bowl, beat the softened butter and sugar until, well, fluffy-ish. Sometimes my butter’s a tad too cold; I just mix longer or poke at it with a fork. Whatever works.
Add the wet crew: Drop in sour cream, eggs, and vanilla. Mix until smooth(ish). If you see a few lumps, no stress—it gets covered in sugar anyway.
Bring everyone together: Add half of your dry mix, stir it in, then do the other half. Don’t overthink this part. It’ll look a bit sticky—that’s good!
Chill out: Cover your dough and chill for at least 2 hours. Overnight’s even better if you remember (to be honest, I never do).
Shape ’em: Preheat your oven to 350°F (175°C). Scoop out 2-tablespoon blobs, roll into balls, and gently flatten to thick disks. Place on lined cookie sheets. Oh, and don’t space them too far—these don’t spread like crazy.
Bake it up: Bake 8-10 minutes, tops. They shouldn’t brown much—pull them when the edges set but the tops sulk and look pale. Better to underbake than overbake, in my humble opinion. (This is where I sneak a taste. What’s the point if you can’t?!)
Make the frosting: Beat the butter ’til creamy, add powdered sugar and vanilla, then milk to loosen. I color half red and leave the rest snowy white. You do you. By the way, if your frosting looks weirdly thin, add more sugar; if it’s stiff, a splash more milk.
Frost like crazy: Once cookies are cool cool (not just “eh, close enough”), slather with frosting and dump on sprinkles. My daughter likes to make mountains, which is a mood.

Notes from My Cookie Experiments

If you skip chilling, it’s not the end of the world, your cookies just won’t be as thick/fluffy. Still edible, though—even if my uncle complains.
Vanilla flavoring: One year, I used almond extract by mistake. Actually…not bad! Just go light or it’s a bit much.
I sometimes use half shortening, half butter in the frosting—gives a more classic storebought vibe.

Cookie Variations (Some Winners, Some…Not So Much)

Swapped sour cream for buttermilk once—softer, but the dough was runny. Maybe my math was off?
For Halloween, use orange and black sprinkles—trust me, works all year
Tried a cocoa powder version. Too bland, honestly. I’d skip it unless you add way more cocoa and sugar than I did.
Gluten-free flour blends can work if you use a 1:1 ratio, but don’t expect exactly the same pillowy feel. Not bad, just different.

What You Need—But Also, What to Do if You Don’t Have It

Stand mixer or hand mixer—makes life easier, but you can totally mix by hand if you’ve got the biceps (I’ve done it with a wooden spoon when my mixer gave up the ghost, just took a bit of elbow grease and, honestly, a podcast to get through)
Cookie sheets—parchment isn’t essential, but it’s cleaner. When I run out, I just lightly grease the pan.
Cookie scoop—just use a big spoon, honestly.
Rolling pin—sometimes I use a glass when the proper tool is missing (which, let’s be real, is most Wednesdays)

How to Store ‘Em (If They Even Survive That Long)

In theory these keep soft in an airtight box for up to 4 days, though honestly, in my house, they never last more than a day! If your household isn’t a cookie mob, you can freeze them (unfrosted is best, but frosted works too) for up to a month, just layer with wax paper.

How I Love to Serve These

I’m not saying it’s mandatory, but we always put out a big platter on Christmas Eve and let whoever’s around choose their own sprinkle adventure. With eggnog or strong coffee if we’re up too late (which we always are). Bonus points for sneaking one as breakfast with leftover ham, but pretend I never said that…

Pro Tips I Learned the Hard Way

Don’t skip chilling the dough. I once just went straight to baking and yup: flat, sad pancakes.
Make sure the cookies are totally cool before frosting. I got impatient last year, and the icing promptly slid off like an unfortunate snowstorm.
If your frosting’s too sweet, a pinch of salt saves the day (that’s a trick form A Cozy Kitchen—her recipe is excellent too).

FAQ, Because People Always Ask (and So Do I)

Do I have to chill the dough?
Well, you don’t have to, but I really recommend it. The texture’s just better—learned that the hard way after my first batch looked more like pancakes than cookies.
Can I halve the recipe?
Yup, I do it all the time when my willpower is low. Just use one egg—maybe whisk it and use half if you’re being precise, but honestly? Not a big deal either way.
Can I make these vegan?
Probably! I’ve tried swapping in a vegan butter and flax eggs and, while the texture is a touch different, the cookies still vanished. Might want to up the vanilla or frosting for extra flavor.
What if I don’t have a mixer?
You can totally mix by hand; it just takes more time. A wooden spoon and strong arm works—I used to do it this way when I lived in a tiny flat with no space for gadgets (so if I can do it, you can, too!)
Are these as good as store-bought Lofthouse?
Honestly? I think they’re better the next day—just a bit more homemade and cozy. Plus, mine have about twice the frosting, because why hold back?
For a full step-by-step visual guide, I’ve sometimes turned to Sally’s Baking Addiction (her photos are awesome). Worth a look if you want backup visuals.

Alright, if you’re still with me—go make these, spill the sprinkles, and don’t overthink it. Merry (cookie-filled) Christmas!

Christmas Lofthouse Cookies