Lofthouse Soft Sugar Sprinkles Cookies

I’ve baked plenty of Christmas cookies, but had never baked Halloween cookies.

This was the year to change that.

These sprinkled-up cookies are buttery soft, tender, slightly chewy without any cakiness.

They’re based on two recent favorites, Softbatch Funfetti Sugar Cookies and Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies.

I love the baked-in sprinkles in the Softbatch Funfetti Cookies. It’s such a timesaver not having to frost and decorate cookies when all you want to do is dive into them, not frost them.

I adapted the dough base from the Lofthouse Peanut Butter Cookies, because it’s soft and lightweight, without being dry or crumbly.

Real Lofthouse Cookies are the incredibly soft, featherlight cookies sold in grocery store bakeries, with a signature layer of frosting and sprinkles.

These cookies are similar to the real thing, thanks in part to using cake flour. Normally I shy away from using ingredients you may not have on hand, but in this recipe, it’s irreplaceable and creates the classic soft, light Lofthouse-style cookie.

You can buy it in any grocery store baking aisle, Target, or other big box stores. It’s inexpensive and you can make these cookies or these with it, too.

A DIY version of cake flour can be made by measuring out 1 cup all-purpose flour, removing 2 tablespoons of it, and in its place, adding 2 tablespoons cornstarch. Then, sift the flour and cornstarch together at least 3 times for the ultra-fine, soft texture that cake flour is known for. That sounds like way too much work and I’d rather buy it, but suit yourself.

I also added cornstarch. It’s a true workhorse in cookie-baking because it helps create a super soft and supple texture.

I’ve used it in at least 15 cookie recipes, including Lofthouse-Style Soft Peanut Butter Chip Sugar CookiesPumpkin Spice CookiesPeanut Butter Coconut Oil CookiesM&Ms CookiesSnickers CookiesTwix Bar CookiesCaramel Corn Chocolate Chip Cookies, and Smores Cookies. You’ll love the softbatch-style results.

I used one-half cup of 3 different types of sprinkles, each from the Target dollar bins. Love those bins for fun finds like sprinkles, spatulas, and cupcake liners. I only wish my impulse buys at Target were confined to the dollar bins section.

Two types of sprinkles are multi-colored jimmies and one type is minuscule orange, yellow, and white non-pareils (little balls). Use your favorites and notably there’s a very high sprinkle-t0-dough ratio. If you don’t love sprinkles as much as I do, 1 cup may be enough.

The dough is very soft and borderline sticky, and must be chilled before baking or the cookies will spread into flat puddles. I prefer to chill it at least overnight, and there’s no harm in letting it chill for up to 5 days and then bake off just 4 or 6 cookies, or as needed.

Make sure not to overbake, even if they seem light, glossy, and pale at the 8 to 9  minute mark because they firm up as they cool. They’re best when they’re super soft without any browning and if you overcook them, by day 2 they’ll be on the crunchier rather than softer side.

My cookies don’t spread much while baking and I give them a gentle tap-tap with the back of a spoon right as they come out of the oven. If yours emerge from the oven as domed igloos, flatten them a bit.

They’re soft, buttery, and just melt in your mouth. The abundance of sprinkles adds texture and little pops of flavor in every bite. Some of the sprinkles I used were chocolate and some bites were subtly chocolaty. Bonus.

Around Christmas, substitute red and green sprinkles for easy, no-roll, soft sugar cookies. And feel free to frost the cookies with your favorite vanilla buttercream or or vanilla cream cheese frosting, or make sandwich cookies with them.

I can’t believe I’m already thinking about holiday baking and Christmas cookies. Let’s get through Halloween first. Boo.

Yield: about 15 med/large cookies

Lofthouse Soft Sugar Sprinkles Cookies

Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes

The texture of these cookies is similar to Lofthouse-Style sugar cookies. They’re buttery soft and light, without being airy or cakey. The abundance of sprinkles add texture, flavor, and whimsy. The recipe calls for cake flour, and in the blog post, there’s a tip to make it yourself if you don’t have it on hand. It’s a must-have, and keeps the cookies so soft that they just melt in your mouth. Make sure to chill your dough so the cookies won’t spread. When properly chilled, the cookies don’t spread much. If they stay domed while baking, gently tap them with the back of a spoon to flatten as they emerge from the oven. Around Christmas, substitute red and green sprinkles for easy, no-roll, soft sugar cookies. Feel free to frost the cookies with your favorite vanilla buttercream, or make sandwich cookies with them.


  • 1 large egg
  • 1/2 cup unsalted butter (1 stick), softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 3/4 cups cups cake flour, see directions (no substitutions, I used Swans Down
  • 2 teaspoons cornstach
  • 1/4 teaspoon baking powder
  • 1/4  teaspoon baking soda
  • pinch salt, optional and to taste
  • up to 1 1/2 cups sprinkles (reduce to 1 cup if you don’t love sprinkles; I used 1 cup of larger jimmies and 1/2 cup minuscule nonpareils)


  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, add 1 3/4 cups flour, cornstarch, baking powder, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. Dough will be on the sticky and tacky side.
  3. Mix in 1 cup sprinkles, and as desired, add remaining 1/2 cup.
  4. Using a medium 2-inch cookie scoop, form heaping 2 to 3-tablespoon mounds (I made 15). Place mounds on a large plate, flatten slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. If cookies stayed domed while baking, tap gently a couple times with the back of a spoon to flatten. Allow cookies to cool on the baking sheet  for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 5 days. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 260Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 46mgCarbohydrates: 38gFiber: 0gSugar: 22gProtein: 2g

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Thanks for the entries in the Pair of Le Creuset Mini Cocottes Giveaway and the 10 Bars Craft Chocolate Giveaway ($100 Value)

Lofthouse cookie fan? Are you making anything special for Halloween?