If you love the iconic frosted grocery store cookies, then you need to bake these homemade Vegan Lofthouse Cookies! Fluffy, soft, & light sugar cookies get topped with a pink buttercream frosting for the perfect vegan sugar cookie recipe.
I love a good chewy cookie, but there is something *amazing* about a soft frosted sugar cookie. Unlike my chewy Vegan Funfetti Cookies, these cookies are a bit softer and, of course, have the added benefit of frosting on top.
In fact, these Vegan Lofthouse Cookies taste just those classic grocery store cookies- but without any of the dairy or eggs!
Ingredients:
Ingredient notes:
- Cornstarch: Is 10000% necessary to get the right texture and flavor for these cookies. I tried a ton of different variations, and the cornstarch truly makes all the difference. So, don't skip it!
- Not pictured: Almond extract. This is an optional ingredient that you can add to the cookies to get them even closer to that classic Lofthouse cookie flavor! I didn't use it for the final recipe, but you can add ¼ teaspoon to the cookie batter.
- Vegan shortening: Can be substituted 1:1 for vegan butter in the frosting. I like using a mix because vegan shortening leads to a smoother lighter frosting, but use whatever works best for you!
You may look at this Lofthouse cookie recipe and say, wait no egg replacement? Well, thanks to using cornstarch and chilling the dough before baking- you really don't need one! That's why the cornstarch should NOT be substituted in this recipe.
How to make vegan frosted sugar cookies
Make the sugar cookie batter
First, cream together the butter and sugar until fluffy.
Then whip in the vanilla bean paste (or extract) and oat milk (or any plant-based milk).
After that, add in the dry ingredients including the all-purpose flour, cornstarch, baking powder, and salt. Then, mix into a thick, yet slightly sticky, cookie dough.
Chill the cookie dough
Cover the bowl of dough with plastic wrap or a tightly wrapped towel.
Then, add to the fridge to chill for 30 minutes- 1 hour. This helps the dough firm up so it's easier to scoop and helps the cookies spread less while baking.
Roll into balls & bake
Take the cookie dough from the fridge, preheat the oven, and roll the cookie dough into 8 evenly sized balls. These cookies are larger than most of my sugar cookie recipes, so we are using a 2 Tablespoon cookie scoop.
Add the cookies to a parchment-lined baking sheet and use your palm to slightly flatten them. I always use my Nordic Ware baking sheets- they're the best. Then, bake at 350F for 12-15 minutes until cooked through but not browned.
Once baked, let cool on the tray for about 5 minutes so they continue cooking, then transfer the soft sugar cookies to a wire rack to continue cooling.
Make the vegan buttercream frosting
While the cookies are cooling, make the buttercream frosting. I used vegan butter, vegan shortening, powdered sugar, and red food coloring to make this frosting.
However, you can really make this frosting any color you wish. Plus, if you want more vanilla flavor, just add a little vanilla extract right to the frosting!
Frost & add sprinkles!
Now for the best part- frosting these Vegan Lofthouse Sugar Cookies! As a final step top with vegan rainbow sprinkles.
FAQ & Tips:
Can I make Lofthouse cookies gluten-free?
Yes! Just substitute the all-purpose flour with a gluten-free 1:1 all-purpose mix. Make sure to still use the cornstarch. Also, please note that using a flour alternative like oat, almond, or coconut will NOT work in this recipe.
Can I freeze cookie dough and bake it later?
Definitely! First, make the cookie dough. Then, chill the dough for 30 minutes. Once chilled, remove from the fridge and roll the cookies into balls.
Add to a parchment-lined tray or plate and then place in the freezer. Once they have frozen through, remove them and add them to a freezer-safe bag to save space.
Cookies can be baked straight from the freezer, but they may need 2-3 minutes of extra time in the oven.
How do I store vegan frosted sugar cookies?
Frosted sugar cookies can be stored in a closed container in the fridge for 1-2 days or in the freezer for up to 1 month. Please keep in mind that the fridge does tend to dry them out, so I don't recommend it.
If freezing, just remove the cookies from the freezer to defrost for 30 minutes-1 hour before eating!
I hope you love these soft frosted Vegan Lofthouse Sugar Cookies! They are so soft, easy to make, and the perfect celebration cookie. Enjoy!
-TSG
More vegan cookie recipes you will love:
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Vegan Lofthouse Cookies
Ingredients
Soft Sugar Cookies
- ½ cup vegan butter room temperature
- ½ cup sugar
- 2 Tablespoons oat milk or any plant-based milk subbed 1:1
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 cup + 1 Tablespoon all-purpose flour
- 3 Tablespoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
Vegan Buttercream Frosting
- ¼ cup vegan butter
- ¼ cup vegan shortening can be subbed 1:1 for more vegan butter
- 1 cup powdered sugar add more for a thicker sweeter frosting
- 1 teaspoon vanilla extract optional
- 1-2 drops red food coloring or any color food coloring as desired
- ¼ cup vegan rainbow sprinkles
Instructions
Make the sugar cookies:
- First,dd the room temperature vegan butter and sugar to a bowl and cream together until fluffy, about 2 minutes. Then add the oat milk and vanilla to the mixing bowl and mix together for another 30 seconds.
- Next, add the flour, cornstarch, baking powder, and salt to the mixing bowl. Make sure to add the flour first and then pile the other ingredients on top. Then, mix together until a smooth and thick cookie batter forms.
- Add the bowl of cookie dough to the fridge, cover, and let chill for 30 minutes- 1 hour.
- Cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a large cookie scoop to form 7 large cookies. Roll into balls between your palms until the cookie dough balls are round.
- Place the sugar cookie dough balls onto the baking sheet and lightly press the dough down with your palm to flatten. Make sure that each cookie is kept about 2 inches apart since they will spread while baking.
- Bake for 12-15 minutes until bottoms are lightly browned and the cookie is cooked through but has slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, not glossy or raw, when they are removed from the oven. If you would like to make smaller cookies (about 10 vs 7) make sure to adjust the baking time to 10-12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes. Then, transfer to a wire rack to continue cooling.
Make the frosting:
- Once the cookies have cooled, make the frosting. Add the vegan butter and shortening to a mixing bowl and use an electric mixer to be cream together until light and fluffy, stopping to scrape down the sides as needed.
- Once whipped, add in the vanilla and optional red food coloring and whip for about 30 more seconds to combine. Then, turn down the speed and slowly add the powdered sugar ½ cup at a time until a smooth frosting forms.
- Use a spatula or piping bag to frost the cooled cookies. Then, top with rainbow sprinkles and enjoy!
Notes
- Cookies must be COMPLETELY cooled before frosting. Otherwise, the frosting will melt right off.
- If desired, you can add ¼ teaspoon almond extract to the cookie dough for an even more authentic Lofthouse cookie flavor.
- Frosted sugar cookies can be stored in a closed container in the fridge for 1-2 days or in the freezer for up to 1 month. Please keep in mind that the fridge does tend to dry them out, so I don't recommend it.
- If freezing, remove the cookies from the freezer to defrost for 30 minutes-1 hour before eating!
- Please see the blog post for tips on freezing cookie dough.
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