You know those soft sugar cookies at the grocery store with frosting and sprinkles? These homemade vegan Lofthouse-style cookies are just as tender and flavorful — and easy to make at home.
Soft sugar cookies topped with fluffy pink frosting and colorful sprinkles are a classic for a reason. I chose pink to echo the traditional Lofthouse look, but you can tint the frosting any color and use any vegan-friendly sprinkles you like.
If you’re making cookies for the holidays, pick seasonal colors — red and green for Christmas, for example — and festive sprinkles. For sturdier cut-out cookies, consider a dedicated rolled sugar cookie recipe, but these cookies are perfect when you want pillowy, bakery-style treats.
How to make vegan Lofthouse cookies
Below is a concise overview — full recipe with ingredient amounts and step-by-step instructions follows.
Start by bringing your vegan butter to soft but not melted — leave it on the counter about 30 minutes. Then follow these main steps:
- Cream the softened vegan butter with granulated sugar until light and fluffy. Beat in vegan sour cream (or yogurt), vanilla and optional almond extract.
- Add all-purpose flour, baking powder, baking soda, cornstarch and salt; mix until just combined.
- Shape the dough into a disk, wrap it, and chill in the refrigerator for about an hour so the cookies hold their shape.
- Roll the chilled dough to about 1/4 inch thick and cut into rounds, then bake until very lightly golden on the bottoms.
Bake the cookies at 375°F for about 9–10 minutes. Allow them to cool completely before frosting so the frosting doesn’t melt.
For the frosting, beat softened vegan butter until creamy, then gradually add powdered sugar, vanilla and enough non-dairy milk to reach a spreadable consistency. Add food coloring a drop at a time until you reach your desired shade.
Smooth or pipe the frosting onto cooled cookies and finish with sprinkles. Use a small offset spatula, butter knife, or piping bag for neat results.
Tips & substitutions
- Don’t skip the cornstarch: It helps keep these cookies soft and tender. Tapioca starch or arrowroot work as alternatives.
- Choose a vegan butter you like: The flavor of the butter matters. Vegan butter sticks tend to give the best texture.
- Always chill the dough: Chilling prevents spreading so the cookies stay thick and soft instead of thin and crisp.
- Gluten-free option: Swap in a cup-for-cup gluten-free all-purpose flour blend if needed; results will vary slightly by brand.
Frequently asked questions
- Can I prepare the cookie dough ahead of time? Yes. Wrap the dough tightly and refrigerate for up to 3 days, then roll and bake when ready.
- How long do the cookies last and can they be frozen? Store at room temperature in a covered container for 2–3 days, refrigerate up to a week, or freeze for up to 3 months.
- Can I change the flavors? Yes. Add lemon or orange zest to the dough and use a bit of citrus juice in the frosting for bright citrus cookies. A touch of pumpkin spice can make them cozy and seasonal.
Want more festive holiday cookies?
- Peanut Butter Blossoms
- Chocolate Peppermint Cookies
- Vegan Shortbread Cookies
- Snowball Cookies
- Vegan Gingerbread Cookies
Vegan Lofthouse Cookies
Ingredients
Cookies
- 1/2 cup vegan butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup vegan sour cream or vegan yogurt
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/2 teaspoon salt (or 3/4 tsp if using unsalted butter)
Frosting
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons non-dairy milk (as needed; oat milk works well)
- Food coloring of choice
- Sprinkles, for decorating
Instructions
Make the cookies
- In a large bowl, cream together the softened vegan butter and sugar with a hand mixer or stand mixer fitted with the paddle attachment until fluffy. Beat in the vegan sour cream, vanilla and almond extract (if using), scraping the bowl as needed.
- Add the flour, baking powder, baking soda, cornstarch and salt to the butter mixture. Mix on low until just combined.
- Form the dough into a disk, wrap it, and refrigerate for about 1 hour.
- Preheat the oven to 375°F (190°C).
- Roll the dough on a lightly floured surface to about 1/4 inch thick. Use a 2–3 inch round cutter to cut cookies and place them on parchment- or silicone-lined baking sheets.
- Bake for 9–10 minutes, until the bottoms are very lightly golden. Avoid overbaking to keep cookies soft.
- Cool on the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
Make the frosting and decorate
- Beat the vegan butter until creamy, then add powdered sugar, vanilla and non-dairy milk as needed to reach a smooth, spreadable consistency.
- If using food coloring, add it a drop at a time until you reach the desired shade.
- Frost each cooled cookie and finish with sprinkles.
- Serve and enjoy!
Notes
- Omit almond extract if you have a nut allergy or prefer not to use it.
- Storing leftover cookies: Keep in a covered container at room temperature for a few days, refrigerate up to a week, or freeze for up to 3 months.
Nutrition
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Calories: 129 kcal
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Carbohydrates: 19 g
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Protein: 1 g