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pink frosted cookies on tray

Homemade Pink Lofthouse Cookies

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 2 hours
  • Yield: 24 cookies 1x


Soft, chewy, and perfectly sweet, these homemade pink Lofthouse cookies are reminiscent of the grocery store version but so much more delicious!



For the Cookie Dough:

  • 1/2 cup butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract, optional but recommended
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

For the Frosting:

  • 1/2 cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 drops almond extract, optional but recommended
  • 2 1/4 cups powdered sugar
  • 2 to 3 tablespoons cream
  • Red food coloring
  • Sprinkles


  1. In a large bowl or in the bowl of your stand mixer, add the butter and sugar, and beat until light and fluffy, about 3 minutes.
  2. Add the eggs, and beat until well combined, about 1 minute.
  3. Add the sour cream, vanilla, and almond extract if using, and stir to combine.
  4. Add the flour, cornstarch, baking powder, baking soda, cream of tartar, and salt. Mix until combined.
  5. Scrape down the sides of the bowl, and cover the top of the dough with plastic wrap. Place in the fridge until chilled, about 1 hour.
  6. After the dough has chilled, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a baking mat.
  7. Scoop a heaping tablespoon of dough into your hands, and roll it into a smooth ball between your palms.
  8. Place the ball on the cookie sheet, and repeat with remaining dough, placing the cookies about 2 inches apart, about 12 to a sheet.
  9. Using the bottom of a glass or a measuring cup, gently press the dough flat (I sprayed the bottom of my glass with just a bit of cooking spray so that the dough didn't stick to it). Flatten each ball of dough until it's about 3/4 of an inch thick.
  10. Bake the dough until puffy and golden around the edges, about 10 minutes.
  11. Let the cookies rest on the baking sheet for 5 minutes, and then remove to a cooling rack. Repeat with remaining dough.
  12. Let the cookies cool completely before icing.
  13. To make the icing, add the butter, vanilla, and almond extract to the bowl of your stand mixer or a larger mixing bowl, and beat until creamy.
  14. Add the powdered sugar and 1 tablespoon of cream. Beat until light and fluffy, about 2 minutes.
  15. Beat in the red food coloring, a few drops at a time, scraping down the sides as needed, until you reach your desired pink color.
  16. Add additional cream, a bit at a time, until mixture is the consistency you like. I like it thick but spreadable and usually add 2 tablespoons of cream total.
  17. When the cookies are cooled, spread the top of the cookies with icing, and then decorate with sprinkles.
  18. Store leftovers in an airtight container.


  • You can sub butter-flavored shortening in this recipe for the butter if you prefer.
  • Prep Time: 1 hour
  • Cook Time: 10 min
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: lofthouse cookies, lofthouse cookie recipe, famous pink cookies, pink sugar cookie, pink sugar cookie recipe