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Copycat Lofthouse Sugar Cookie Recipe
You’re going to love this vegan Lofthouse-inspired sugar cookie recipe! The most chewy, soft, cakey sugar cookies in the world, and they always start flooding into stores this time of year.
Instead of grabbing a box, try making this homemade vegan version at home – it’s cheaper in the long run and so much fun! Once you start making your own you’re going to be hooked – and they’re especially delicious around the holiday season!
These thick cake sugar cookies are just perfect, complete with a generous topping of vegan buttercream and some sweet sprinkles.
It’s actually so easy to make this copycat recipe, while also being completely dairy free and egg free!
The secret is a dash of cream of tartar and some apple cider vinegar to make them puffy, some ground flaxseed for a binder, and some vegan butter sticks.
The rest is pretty basic, and before you know it you’ll have a big plate of these yummy cookies – they’re perfect with a glass of milk or coffee!
How to Make Lofthouse Inspired Cookies at Home
Making the Cookie Dough
The first step in making these cookies is to prepare the wet dough ingredients. Start by creaming together the room-temperature vegan butter and the Truvia Cane Sugar Blend until smooth.
Then, add in the vanilla, coconut milk (I highly recommend using it from a can!), and apple cider vinegar. This mixture may clump up a bit and not mix well – if that’s the case simply microwave it for 20-30 seconds and it should mix until very smooth!
Then in another bowl combine all your dry ingredients and mix well. Be sure to blend your flaxseed very finely and it won’t impact the sugar cookie color. Add this to the wet in increments and stir in between each until it forms a dough.
Baking the Sugar Cookies
Wrap your dough and chill it in the fridge for 30 minute – this will help the cookies be nice and thick and not spread too much!
Preheat your oven to 350 degrees and take gold-ball sized balls of the chilled dough.
Roll them in your palms until they form circles, and then place them on a baking sheet at least 2 inches apart. Gently squish them down and bake for 14-17 minutes, or until just every so lightly browned on bottom.
Also, you’ll know they are done when you poke them in the middle with your finger, and the dough is dry and springs back up.
Coloring and Frosting Vegan Cookies
While baking, mix together your frosting – do this by adding the powdered sugar 1 cup at a time.
You may need to add 1-2 tablespoons of plant milk to get the right consistency, it should be smooth but quite thick.
Add food coloring if you’d like, I generously smoothed the frosting over the cooled cookies (make sure they are completely cooled before frosting!).
Add some sprinkles if desired and then enjoy!
Soft and Cakey Vegan Sugar Cookies
These cookies are the most delicate and delicious sweet treats!
I used Truvia Cane Sugar blend in place of sugar in the cookies, it’s a naturally sweet sugar from the stevia leaf that bakes and browns the same and has 75% less calories than sugar – you’ll love the taste in these cookies.
It’s super easy to use with a pour spout right on the bag and conversion chart on the back (see this chart for reference), and it’s great for whipping up holiday cookies in no time! I found these Truvia products at my local Meijer store.
This recipe is:
For more vegan cookies:
- 1/2 Cup Truvia Cane Sugar Blend
- 3 Cups All-Purpose Flour
- 1 Cup Vegan Butter (room temp)
- 1.5 Tsp Vanilla Extract
- 1/3 Cup Coconut Milk (from a can if possible)
- 1 tsp Apple Cider Vinegar
- 2 Tsp Cream of Tartar
- 1 Tbsp Ground Flax Seed
- 1/4 Tsp Baking Soda
- 1/4 Tsp Salt
For the Frosting:
- 3 Cups Vegan Powdered Sugar
- 1/2 Cup Vegan Butter (room temp)
- 1-2 Tbsp Plant Milk
- 1/2 Tsp Vanilla Extract
- Vegan Food Coloring
- Cream together vegan butter and truvia cane sugar until creamy. Add vanilla, coconut milk and apple cider vinegar and mix until smooth. If mixture begins to clump, microwave for 10-20 seconds until you can mix it smoothly.
- In a separate bowl mix together flour, cream of tartar, salt, ground flaxseed and baking soda.
- Add in increments to wet ingredients, stirring in between until it forms a dough. Wrap dough and place in the fridge to chill for 30 minutes.
- Preheat oven to 350 degrees. Once chilled, take golf-ball sized balls of dough and roll into circles with the palm of your hands.
- Place on a baking sheet 2 inches apart and lightly pat down a bit. Bake for 14-17 minutes or until lightly golden brown on bottom, and when you poke it with your finger in the middle it's not wet and springs back up.
- Allow to cool completely. Mix together your frosting 1 cup of powdered sugar at a time and generously apply to cookies.
- Top with sprinkles and enjoy!
Amount Per Serving: Calories: 124