Soft Sourdough Lofthouse Sugar Cookies (better than store bought)
If you’ve ever loved the pillowy soft, sweet, bakery-style sugar cookies that come in the packaged grocery store versions, but wished they were homemade with more wholesome ingredients, this recipe is for you!
These sourdough Lofthouse-style sugar cookies are light, soft, and ridiculously better than anything you can buy off the shelf.
I was inspired to create this recipe because my husband has long been a fan of the classic store-bought Lofthouse sugar cookies. Knowing the ingredients in those cookies were far from ideal, I set out to make a version that was homemade, a tad more wholesome, and just as delightfully soft.
The first bite of these cookies was magical — his eyes lit up, and he declared them even better than his beloved store-bought version! For someone like me who enjoys cooking from scratch and focusing on whole ingredients, this was a huge win.
This recipe is simple, reliable, and perfect for any holiday, birthday, or special occasion. You can easily customize the frosting color to match your event’s theme, making them festive and fun every time.
Why These Cookies Are So Special
- Pillowy soft texture: Sourdough discard and sour cream keep the cookies tender while adding subtle flavor.
- Make-ahead convenience: The dough can be chilled for several days or frozen in a log or pre-scooped balls.
- Wholesome ingredients: No mystery additives—just ingredients you can recognize and feel good about using.
- Customizable frosting: Match the colors to any holiday, birthday, or celebration.
Ingredients
Cookies:
- ½ cup (1 stick) salted butter, softened
- ¾ cup sugar
- 1 large egg, room temperature
- ¼ cup sour cream
- ¼ cup sourdough discard (100% hydration, recently fed)
- 1 tsp pure vanilla extract
- 1 ⅔ cups all-purpose flour (spooned & leveled)
- 1 ½ Tbsp cornstarch (can substitute arrowroot powder)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp salt
Frosting:
- ½ cup butter, softened
- 2 cups powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla
- Pinch of salt
- Optional: Food coloring + sprinkles
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients: Mix in the egg, sour cream, sourdough discard, and vanilla (plus almond extract if using) until smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, cream of tartar, and salt.
- Combine: Gently mix the dry ingredients into the wet until just combined. The dough will be soft and slightly sticky.
- Chill: Roll the dough in parchment paper or place in a zip-top bag. Refrigerate for at least 2 hours (or up to 3 days) to ensure proper texture and easier shaping.
- Shape: Scoop 2-tablespoon portions and roll into balls. Place on the baking sheet and slightly flatten the tops.
- Bake: Bake for 9–11 minutes, until the edges look set but centers remain pale. Do not overbake—the cookies should stay soft.
- Cool: Allow cookies to cool completely before frosting.
How to Prepare Sugar Cookie Frosting:
Whip together the softened butter, powdered sugar, milk, vanilla, and a pinch of salt. Add natural food coloring and sprinkles to taste for a festive touch. Spread generously over cooled cookies.
The possibilities are endless! Make them red and green for Christmas, purple and orange for Halloween, or pastel colors for Easter. These cookies are perfect for every occasion!
Sugar Cookie Decoration Ideas
- Classic: White or pastel frosting with sprinkles for birthdays or holidays.
- Themed: Match frosting color to party or seasonal theme.
- Creative: Use edible glitter, colored sanding sugar, or piped frosting patterns for extra flair.
How to Store Sourdough Sugar Cookies:
- Store in an airtight container at room temperature for up to 3 days.
- Keep layers separated with parchment paper to prevent sticking.
How to Freeze Sourdough Sugar Cookies:
- Unbaked dough logs: Wrap in parchment and freeze. Slice into individual cookies when ready to bake.
- Pre-scooped dough balls: Freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen with a minute or two extra time.
- Baked cookies: Freeze fully baked, cooled cookies in airtight containers, separated by parchment. Thaw at room temperature before frosting or serving.
FAQ
A combination of sour cream, sourdough discard, and cornstarch (or arrowroot) keeps the dough tender and creates that pillowy texture. Chilling the dough before baking is also essential for the perfect puffy, soft cookie.
Yes! Arrowroot powder works just as well and will maintain the soft, tender texture.
Absolutely. You can prep these cookies ahead a time a few different ways:
Chill the dough in an airtight container for up to 3 days before baking.
Freeze the chilled dough in a log shape wrapped in parchment or pre-scooped slices. Bake from frozen or thaw briefly before baking.
These sourdough Lofthouse style sugar cookies are soft, light, and customizable, giving you the best homemade version of a beloved classic. With options for make-ahead chilling or freezing, they’re perfect for holidays, birthdays, or any day you need a special treat!
Printable Recipe:
Sourdough Lofthouse-Style Sugar Cookies
Equipment
- 1 stand mixer with whisk attachment
Ingredients
Cookies:
- ½ cup 1 stick salted butter, softened
- ¾ cup sugar
- 1 large egg room temperature
- ¼ cup sour cream
- ¼ cup sourdough discard 100% hydration, recently fed
- 1 tsp pure vanilla extract
- 1 ⅔ cups all-purpose flour spooned & leveled
- 1 ½ Tbsp cornstarch or arrowroot powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp salt
Frosting:
- ½ cup butter softened
- 2 cups powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla
- Pinch of salt
- Optional: Food coloring + sprinkles
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter & Sugar: Beat butter and sugar until light and fluffy, 2–3 minutes.
- Add Wet Ingredients: Mix in egg, sour cream, sourdough discard, and vanilla (plus almond extract if desired) until smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together flour, cornstarch (or arrowroot), baking powder, baking soda, cream of tartar, and salt.
- Combine: Gently fold dry into wet until just combined. Dough will be soft and slightly sticky.
- Chill Dough: Wrap in parchment or place in a zip-top bag. Refrigerate at least 2 hours (up to 3 days) for best texture.
- Shape: Scoop 2-tablespoon portions, roll into balls, place on baking sheet, and slightly flatten tops.
- Bake: 9–11 minutes, until edges are set but centers are pale. Do not overbake.
- Cool: Allow cookies to cool completely before frosting.
- Frosting
- Whip together butter, powdered sugar, milk, vanilla, and a pinch of salt. Add food coloring and sprinkles if desired. Spread over cooled cookies.
Notes
How to Store
- Room temperature: Airtight container for up to 3 days.
- Keep layers separated with parchment paper to prevent sticking.
