Sourdough Lofthouse Copycat Cookies Fresh Milled Flour

Sour Cream in Cookies?

Sour cream or Greek yogurt helps give the cookies their signature soft and fluffy texture. Lofthouse cookies are sometimes called Sour Cream Cookies, which makes sense because the sour cream provides extra moisture without thinning the dough like milk might.

There is also more fat in sour cream than milk or buttermilk, which makes the cookies richer and softer. The acid also helps soften gluten in the wheat to give you a tender crumb in your cookie. 

Why Homemade Lofthouse Cookies Are Better Than Store-Bought

While store-bought Lofthouse cookies are convenient, making them from scratch with fresh-milled flour offers several advantages:

• No Artificial Ingredients – Store-bought cookies contain preservatives and artificial flavors, while homemade ones use real, wholesome ingredients.
• Customizable Frosting – Make them fun by adding all-natural food coloring or sprinkles for any occasion.
• More Flavorful – Freshly milled flour adds a nutty depth and richer taste that processed flour lacks,
• Nutrients – These cookies retain all of the vitamins of whole wheat plus the digestibility of sourdough

Mill the Flour

1. Mill soft white wheat into fresh flour using a grain mill into a mixing bowl (not the one for the stand mixer).
2. If you prefer a lighter texture, sift out some of the bran (we keep it in).

Cream Butter and Sugar

1. In the mixing bowl of a stand mixer, cream the butter and sugar together with the paddle attachment until light and fluffy.  

Mix Dry Ingredients

1. Whisk baking powder, baking soda, salt, and arrowroot together with the fresh-milled flour.

Prepare the Cookie Dough

1. ​Add the eggs, discard, and vanilla extract to creamed butter and sugar, mixing until smooth. 
2. Mix in the sour cream or Greek yogurt. 
3. Gradually add the dry ingredients, mixing on low speed just until combined. Do not overmix.

Chill the Dough

1. Cover the dough and chill for 2-3 hours (or up to 24 hours for deeper flavor).

Shape the Cookies

1. Preheat oven to 375 degrees and line baking sheet with parchment paper. 
2. Roll the dough out with a rolling pin to about 1/2″ thick. 
3. Use large cookie cutters to cut. 
4. Place on cookie sheet about 1 inch apart.

Baking the Cookies

1. Bake for 12-14 minutes, or until the edges are set but the centers remain soft. Do not overbake. 
2. Allow cookies to cool completely before frosting.

Make the Frosting

1. ​With a hand mixer, beat butter until fluffy. 
2. Slowly add powdered sugar, mixing until smooth. 
3. Add heavy cream and vanilla extract, beating until light and creamy. 
4. If using food coloring, mix in a few drops until you reach your desired shade.

Frost & Decorate

1. ​Spread or pipe a thick layer of frosting onto each cooled cookie. 
2. Add sprinkles for a classic Lofthouse look. 

Storage Tips for Your Cookies

You can store these cookies (un-frosted) in an airtight container on the counter for up to 2-3 days. Once frosted we recommend storing in the refrigerator since it includes dairy.

Cookies will keep in the fridge for 4-5 days (if they last that long), but they can dry out so make sure your container is sealed well.

To freeze, store unfrosted cookies in a sealed container for 2-3 months and frost after thawed and before serving.

Tips for the Best Copycat Lofthouse Sugar Cookies

• Use Soft White Wheat Flour – This variety mimics all-purpose flour, keeping the cookies light and fluffy while maintaining whole grain benefits without too much gluten (from hard wheat) to make them tough. You could also try using Kamut. 
•  Chill the Dough – Refrigerating the dough allows the freshly milled flour to fully absorb moisture and hydrate, resulting in a better texture.
•  Don’t Overbake – The cookies should look slightly underbaked in the center when removed from the oven. They will firm up as they cool.
•  Sift the Flour (Optional) – If you want an extra light and delicate cookie, sift the fresh-milled flour before mixing it into the dough. We keep the bran in our dough.