Healthier Lofthouse Cookies Recipe

These homemade, healthier copycat Lofthouse sugar cookies are soft, cakey, and topped with a simple buttercream. They're lightened up with oat flour, coconut sugar, and Greek yogurt, with a gluten-free option. Better than the real thing; trust me!

The best copycat Lofthouse cookie recipe

Growing up, I would beg my mom to buy Lofthouse cookies every time we went to the grocery store. I rarely had luck because she said they were filled with preservatives and dies. Looking back, she was spot on. That's why I developed this homemade, healthier recipe that tastes better than the original.

This is your sign to ditch those overly processed store-bought Lofthouse cookies and whip up this homemade version. Not only are they made with simpler and better-for-you ingredients, but they taste superior! I've even done a side-by-side taste test with friends, and trust me, this recipe is always the clear winner. It might be the magic of homemade baked goods; who knows?

What sets this recipe apart is using oat flour, Greek yogurt instead of sour cream, a reduced butter quantity, and switching to coconut sugar over granulated sugar. Don't worry, they are still sweet, buttery, and topped with that classic buttercream frosting.

Another thing I have to mention is that this recipe is so customizable. You can use any shape cookie cutter, sprinkles, and frosting coloring - just like my Almond Flour Cut-Out Sugar Cookies. Try a heart-shaped cookie with pink frosting and white sprinkles for Valentine's Day. For the 4th of July, try red or blue frosting with festive sprinkles. The sky is your limit!

I cannot wait to hear your thoughts about this copycat Lofthouse cookie recipe! I first made it three years ago, and now I am updating the pictures for you all. They're my second-favorite cookies, right behind those oat flour chocolate chip cookies!

Why you'll love this healthier recipe:

• Soft & Cakey: These pillowy Lofthouse cookies are super soft and cake-like.
• Quick & Easy: Any level baker can make this recipe.
• Wholesome Ingredients: Made with healthier ingredients like oat flour, coconut sugar, and Greek yogurt.
• No Processed Ingredients: These cookies are better for you than store-bought Lofthouse cookies.
• Gluten-Free Option: You can easily make these cookies gluten-free.
• Customizable: Use any shape cutter for the cookies and food coloring for the posting.
• Kid-Approved: Kids and picky eaters will love these cookies.
• Try these frosted pumpkin cookies or these chocolate chip sugar cookies next!

Ingredients needed

These super soft and cakey copycat Lofthouse cookies are made with simple and healthier ingredients like oat flour, coconut sugar, coconut oil, Greek yogurt, and a few others. They're yummier, lighter, and better than the store-bought versions with tons of added fake ingredients. Here is a list of everything you need so you are prepared:

• Flour: You need both all-purpose and oat flour to make these cookies. We use both to make these Lofthouse cookies a little lighter and healthier.
• Cornstarch: This helps achieve the perfect cakey cookie texture. You can also use arrowroot powder or tapioca starch.
• Baking Powder, Baking Soda, Cream of Tartar: This trio of leavening agents works together to give your cookies the perfect rise and a wonderfully fluffy texture.
• Salt: Just a touch of salt enhances the overall flavor profile, balancing the sweetness.
• Coconut Sugar: These Lofthouse cookies are sweetened with refined-sugar-free coconut sugar.
• Butter: You need a little butter for the cookies and for the buttercream frosting.
• Coconut Oil: Plus some coconut oil. If desired, you can actually substitute more coconut oil for the butter. Just read the recipe card at the bottom of this post.
• Greek Yogurt: This helps with the soft texture of these cookies, adds a little protein, and lightens them up. Traditional recipes call for sour cream.
• Egg: You only need one egg to help hold the cookies together.
• Vanilla: A touch of vanilla extract enhances the flavor.
• Powdered Sugar: Powdered sugar sweetens and thickens the buttercream, creating a smooth, spreadable frosting.
• Food Coloring (Optional): If you're feeling creative, add some food coloring to the buttercream. Use pink for Valentine's Day, red for Christmas, blue for winter, and yellow for Easter, and the list continues!
• Sprinkles: Don't forget the sprinkles; they are the best part. Use any kind you want!

How to make healthy Lofthouse cookies with buttercream frosting

You'll be surprised how easy these homemade Lofthouse cookies are to make. Here are detailed step-by-step instructions with pictures for visual reference so any level baker can make them; scroll to the bottom of this post for the full recipe and ingredient measurements.

Step 1:

In a large bowl, whisk together all dry ingredients (all-purpose flour, oat flour, cornstarch, baking powder, baking soda, cream of tartar, and salt).

Step 2:

Then, blend "powdered sugar" with coconut sugar in a blender for 15-30 seconds until it becomes a powder. Don't skip this step!

Step 3:

Using a hand or stand mixer with the paddle attachment, beat the butter and powdered coconut sugar until light and fluffy. Scrape the sides of the bowl with each addition of ingredients.

Then, add coconut oil and Greek yogurt, beating until combined. Next, add the egg and vanilla, beating until just combined. Scrape the bowl sides with a spatula.

Step 4:

Add the dry ingredients and beat until just combined. Fold the last bit with a rubber spatula, ensuring not to over-mix the dough.

Step 5:

Remove the dough, flatten it into a disk, cover it with plastic wrap, and chill for 1 hour or overnight.

Step 6:

When the dough is ready, preheat the oven to 350F and line a baking sheet with parchment paper.

Step 7:

Then, lightly flour the surface and roll the dough to about ¼ - ½ inch thick. Cut with a 2-inch circle cookie cutter (or any desired shape).

Step 8:

Bake at 350°F for 7 - 8 minutes until just baked; they will look puffed up and a little underdone. Do not overbake. Allow the cookies to cool on a wire rack.

Step 9:

Finally, make the buttercream by beating the butter for 5-10 minutes until lighter in color and fluffy. Then, add the powdered sugar and beat until combined, fluffy, and easily spreadable. Optionally, add food coloring and a splash of milk if necessary to achieve the desired consistency.

Frost each cooled cookie with buttercream and decorate with sprinkles. Enjoy your healthy Lofthouse copycat cookies!

Lofthouse cookie variations:

• Classic Vanilla: Traditional Lofthouse cookies with vanilla-flavored base and frosting.
• Lemon: Infused with lemon zest or extract for a citrusy twist in both the cookie and frosting.
• Christmas: Add festive sprinkles with green or red food coloring for the buttercream. You can also use a Christmas tree cookie cutter.
• Funfetti: Adding colorful sprinkles to the dough and frosting for a festive touch.
• Almond: Adding almond extract or chopped almonds for a nutty flavor profile.
• Easter: Use a light pastel food coloring for the buttercream and white sprinkles.
• 4th of July, Memorial Day, Labor Day: Go for a red, white and blue theme.
• Halloween: Go for a spooky theme like an orange or black buttercream.
• Valentine's Day: Try pink or red frosting and heart-shaped cookies.
• Winter: Use light blue frosting and snowflake sprinkles.
• Thanksgiving: Try an orange frosting and autumn-themed sprinkles.
• Baby Shower: Choose a pastel-colored frosting color for the baby's gender or keep it neutral with yellow or green.
• Birthday: Customize the frosting with the recipient's favorite colors and top with vibrant birthday sprinkles.

Frequently Asked Questions

Why are these cookies darker than the original?

The coconut sugar gives these healthier Lofthouse cookies a dark color. Don't worry they are still super soft and sweet.

What makes these Lofthouse cookies healthier than traditional ones?

These copycat Lofthouse cookies are healthier than traditional ones for a few reasons: (1) half of the flour is oat, boosting fiber and minimizing processing; (2) coconut sugar replaces refined sugar for sweetness; (3) we reduce the amount of butter called for in traditional recipes and partly substitute it with coconut oil; (4) Greek yogurt is used instead of sour cream, offering a lighter alternative. This homemade recipe uses simpler and less processed ingredients.

Why do these cookies have frosting?

Classic Lofthouse cookies have a sweet and soft buttercream frosting. The combination of the soft cookie base with a layer of sweet frosting is a signature characteristic of Lofthouse-style cookies. Since this is a copycat recipe, we are making a healthier version.

Are Lofthouse cookies gluten-free?

No, traditional Lofthouse cookies are not gluten-free since they contain all-purpose flour. However, you can make this recipe gluten-free by substituting the all-purpose flour with gluten-free 1:1 baking flour. Oat flour is, luckily, already gluten-free!

How can I make these cookies more festive for special occasions?

To make these Lofthouse cookies more festive for special occasions, consider using seasonal or themed cookie cutters for unique shapes. Experiment with different food coloring in the buttercream to match the occasion's color scheme, and top the frosted cookies with holiday-themed sprinkles or edible decorations for a celebratory touch.

Why did my cookies turn out dry?

Your Lofthouse cookies may turn out dry if the dough is overmixed or overbaked. Overmixing can lead to a tougher texture, and overbaking can result in dryness. Ensure you follow the recommended mixing times and closely monitor the baking time for a soft and moist texture.

Why did my cookies turn out flat?

If your Lofthouse cookies turned out flat, it's possible that the dough wasn't adequately chilled or that your leavening agents were expired. Fortunately, both issues are easily fixable.

Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough for later use. Shape the dough into a disk, wrap it tightly in plastic, and store it in the freezer for up to 3 months; thaw in the refrigerator before rolling and baking.

What's the best way to store frosted cookies?

Store frosted cookies in a single layer or separated by parchment paper in an airtight container to prevent sticking for up to 5 days.

If you love this recipe, try these cookie recipes next!

• Snickerdoodles Recipe
• Healthy Sugar Cookies
• Vegan Lemon Sugar Cookies
• Healthy Snickerdoodles
• Chocolate Chip Sugar Cookies
• Peanut Butter Truffles
• Oat Flour Chocolate Chip Cookies
• Gingerbread Cookies Without Molasses
• Chewy Coffee Cookies

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

📖 Recipe

Healthier Lofthouse Cookies Recipe

By: Tati Chermayeff

These homemade healthier copycat Lofthouse sugar cookies are soft, cakey, and topped with a simple buttercream. They're lightened up with oat flour, coconut sugar, and Greek yogurt, with a gluten-free option too. Better than the real thing; trust me!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 8 minutes mins

Total Time 1 hour hr 20 minutes mins

Serving 18 cookies

Ingredients

 

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The Cookies:

• ▢ 1 ¾ cups all-purpose flour, spooned & leveled
• ▢ 1 cup oat flour, spooned & leveled
• ▢ 1 tablespoon cornstarch
• ▢ 2 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon cream of tartar
• ▢ ½ teaspoon salt
• ▢ 1 cup coconut sugar, blended into powder
• ▢ 8 tablespoon (1 stick) unsalted butter, room temperature
• ▢ ⅓ cup coconut oil, room temperature
• ▢ ⅓ cup Greek yogurt, room temperature
• ▢ 1 large egg, room temperature
• ▢ 2 teaspoon vanilla extract

The Buttercream Frosting:

• ▢ 6 tablespoon unsalted butter
• ▢ 1 ½ cups powdered sugar
• ▢ pinch of salt
• ▢ Small splash of non-dairy milk, if necessary, start with ½ tablespoon

Instructions

• In a large bowl, whisk together all dry ingredients (all-purpose flour, oat flour, cornstarch, baking powder, baking soda, cream of tartar, and salt).
• Create "powdered sugar" with coconut sugar by blending it in a blender on high for 15-30 seconds until it becomes a powder. Don't skip this step!
  
• Using a hand mixer or stand mixer with the paddle attachment, beat the butter and powdered coconut sugar until light and fluffy. Scrape the sides of the bowl with each addition of ingredients.
  
• Add coconut oil and Greek yogurt, beating until combined. Then, add the egg and vanilla, beating until just combined. Scrape the bowl sides with a spatula.
  
• Add the dry ingredients and beat until just combined. Fold in the last bit with a rubber spatula, ensuring not to over-mix the dough.
  
• Remove the dough, flatten it into a disk, cover it with plastic wrap, and chill for 1 hour or up to overnight.
  
• When the dough is ready, preheat the oven to 350F and line a baking sheet with parchment paper.
• Lightly flour the surface and roll the dough out to about ¼ - ½ inch thick. Cut with a 2-inch circle cookie cutter (or any desired shape).
  
• Bake at 350°F for 7 - 8 minutes until just baked; they will look puffed up and a little underdone. Do not overbake. Allow the cookies to cool on a wire rack.
  
• For the buttercream, beat the butter for 5-10 minutes until lighter in color and fluffy. Optionally, use 3 tablespoon of solid coconut oil and 3 tablespoon of butter to lighten the cookies further. Add powdered sugar and beat until combined, fluffy, and easily spreadable. Optionally, add food coloring. Add a splash of milk if necessary to achieve the desired consistency.
  
• Frost each cooled cookie with buttercream and decorate with sprinkles. Enjoy your healthy Lofthouse copycat cookies!
  

Notes

Chilling Dough: Don’t skip the chilling step. It firms up the dough and ensures that the cookies are thick and pillowy. If you skip the chilling process, your Lofthouse cookies will be flat.

Cookie Shapes: I used a 2-inch circle for these cookies, but feel free to use any similar size shape. Try a heart, a Christmas tree, a bunny, a Gingerbread man, or whatever fun shape you want.

Creative Decorating: Feel free to experiment with different food coloring for the buttercream and various sprinkle combinations to add a personalized touch to your cookies.

All-Purpose Flour: Substitute all-purpose flour with a white whole wheat or 1:1 gluten-free all-purpose flour blend if you want a gluten-free option. Do not use coconut or almond flour!

Coconut Sugar: Swap coconut sugar with brown or granulated sugar for a more traditional sweetness.

Butter: You can use vegan butter sticks for a dairy-free option or swap it with more solid coconut oil.

Coconut Oil: Use an equal amount of unsalted butter or vegan butter.

Greek Yogurt: Substitute Greek yogurt with plain yogurt, sour cream, or even applesauce for a dairy-free option.

Freezing Dough: You can freeze the cookie dough for later use. Shape the dough into a disk, wrap it tightly in plastic, and store it in the freezer for up to 3 months; thaw in the refrigerator before rolling and baking.

Storing: Store frosted cookies in a single layer or separated by parchment paper in an airtight container to prevent sticking for up to 5 days.

 

Nutrition

Calories: 241kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 168mg | Potassium: 78mg | Fiber: 1g | Sugar: 14g | Vitamin A: 287IU | Calcium: 40mg | Iron: 1mg

Course Dessert

Cuisine American

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