How to Make Perfectly Soft Vegan Lofthouse Cookies at Home

If you love those soft, frosted sugar cookies with sprinkles from the grocery store, you’ll adore this homemade vegan version! These vegan lofthouse cookies use Miyoko’s European Style Vegan Butter to create that buttery, tender texture you crave, all without dairy.

Whether you’re baking for the holidays or just a sweet treat, this recipe makes soft, fluffy cookies topped with colorful frosting and sprinkles — all plant-based, and surprisingly simple to pull off at home. Let’s get baking!

Why This Recipe Works so Well

• Soft texture that melts in your mouth, thanks to a blend of vegan butter, cornstarch, and vegan sour cream
• Classic lofthouse cookie flavor and look with buttery depth from Miyoko’s European Style Vegan Butter
• Frosting that’s fluffy and easy to pipe or spread, with endless color and sprinkle options
• No-fail process with chilling, mixing tips, and baking time control for perfect shape and softness every time

Equipment You’ll Need

Here’s what will make your baking smooth and enjoyable:

• Stand mixer with paddle attachment or a hand mixer
• Rolling pin
• 2 to 3-inch round cookie cutter
• Mixing bowls
• Baking sheets lined with parchment paper or silicone mats
• Cooling racks
• Piping bag and round tip (optional) for frosting
• Measuring cups and spoons

Using the right tools sets you up for success and helps keep your kitchen organized during baking.

Step 1 Cream the Butter and Sugar

Start by letting your vegan butter soften at room temperature for about 30 minutes—soft but not melted. Use Miyoko’s vegan butter for the best buttery flavor without any chemical aftertaste.

Cream the softened butter and sugar together using your mixer until the mixture is light and fluffy, about 2-3 minutes. This is key to that tender crumb and soft texture.

Then beat in vegan sour cream, vanilla extract, and almond extract (if using) until everything is well combined.

Step 2 Mix the Dry Ingredients and Combine

In a separate bowl, whisk the flour, baking powder, baking soda, cornstarch, and salt. Cornstarch is essential here—it softens the cookie by reducing gluten formation and adds tenderness.

Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing to keep the cookies soft and light.

The dough should come together into a slightly sticky ball.

Step 3 Chill and Roll Out the Dough

Form the dough into a flat disk and wrap in plastic wrap or parchment paper. Chill in the refrigerator for at least 1 hour.

This step firms up the butter and helps the cookies hold their shape during baking, preventing spreading. When ready, roll the dough on a lightly floured surface to about 1/4 inch thickness.

Use your cookie cutter to cut out rounds and place them spaced on your lined baking sheets.

Step 4 Bake Your Cookies Right

Preheat your oven to 375°F (190°C). Bake the cut cookies for 9-10 minutes, just until the bottoms turn very lightly golden.

Avoid overbaking which causes dryness and hardness — the cookies should remain soft and pale on top. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before frosting.

This cooling step is crucial to avoid melting your frosting later.

Step 5 Make the Frosting and Decorate

Beat softened Miyoko’s vegan butter until creamy, then gradually add powdered sugar, vanilla, and 1-2 tablespoons of oat milk (or other non-dairy milk) until you reach a fluffy, spreadable consistency. Add a few drops of your favorite food coloring for fun.

Use a knife or piping bag to frost the cooled cookies, then decorate with vegan-friendly sprinkles. The frosting is fluffy and creamy for that classic lofthouse look!

Helpful Tips and Ingredient Science

• Don’t skip the cornstarch — it’s key for achieving soft, tender cookies by limiting gluten development, a technique supported by baking authorities. If you need a substitute, use tapioca starch or arrowroot powder.
• Always chill your dough to prevent spreading and keep cookie shape.
• Use a vegan butter you love—Miyoko’s cultured vegan butter provides a rich, buttery flavor made from cashew milk and coconut oil without palm oil or additives.
• Vegan sour cream adds moisture and tenderness, making the cookies soft and cakey.
• For gluten-free, swap the all-purpose flour with a quality gluten-free blend like King Arthur Measure for Measure.
• Customize frosting colors for holidays or occasions with plant-based food colorings.

Research published in the Journal of Food Science shows that cornstarch alters cookie texture positively by softening gluten strands, and studies in Food Chemistry confirm that plant-based butters with cultured ingredients deliver superior flavor and texture in vegan baking.

Troubleshooting Common Baking Issues

Here are solutions to frequent baking questions:

• Cookies spread too much? Make sure your dough is chilled to firm up the fat. Avoid overmixing, which warms the dough.
• Frosting too runny? Add powdered sugar gradually and chill if necessary. Use firm vegan butter.
• Cookies too hard or dry? Check your baking time carefully and remove the cookies from the oven as soon as bottoms turn light gold.
• Dough crumbly or dry? Measure flour accurately and add a tablespoon of non-dairy milk if needed for moisture.

Knowing these tricks helps ensure your vegan lofthouse cookies turn out perfectly every time!

How to Store and Freeze Your Vegan Lofthouse Cookies

Store leftover cookies at room temperature in an airtight container for 2-3 days. For longer freshness, keep them refrigerated up to one week.

These cookies freeze beautifully—wrap tightly and freeze for up to 3 months. Thaw at room temperature before frosting or serving.

Proper storage keeps them soft and delicious longer.

Frequently Asked Questions

1. Can I prepare the cookie dough ahead of time? Absolutely! You can make and wrap the dough in plastic wrap, refrigerate it for up to 3 days, then roll and bake fresh.
2. How long do the cookies stay fresh? At room temp, 2-3 days; refrigerated, up to one week; frozen, up to 3 months.
3. Can I add other flavors? Yes! Lemon zest and juice (replace milk in frosting) or pumpkin spice mix are great options to customize your cookies.
4. What vegan sour cream do you recommend? I suggest Tofutti or Homemade Cashew sour cream.
5. Can I make these gluten-free? Yes, substitute the flour with a gluten-free all-purpose blend for similar results.

Conclusion

These vegan lofthouse cookies are the perfect soft, buttery, frosted treat to brighten any day or holiday celebration. With simple ingredients and clear steps, even beginner bakers can create bakery-quality cookies at home. If you’re looking for another no-bake sweet treat, try our easy 5-ingredient peanut butter energy balls.

Using Miyoko’s cultured vegan butter elevates the flavor and texture, giving you that classic cozy cookie experience without dairy or compromise. Remember to chill the dough, measure ingredients carefully, and enjoy the frosting fun!

Happy baking!