Name: Vegan Lofthouse Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 100 min
Ingredients: 1/2 cup Miyoko's European Style Vegan Butter, softened to room temperature (salted or unsalted, see Note); 1 cup granulated sugar; 1/2 cup vegan sour cream (or vegan yogurt); 1 1/2 teaspoons pure vanilla extract; 1/4 teaspoon almond extract (optional but good!); 2 1/4 cups all purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1 tablespoon cornstarch; 1/2 teaspoon salt (or 3/4 tsp if using unsalted butter); 1/2 cup Miyoko's European Style Vegan Butter, softened to room temperature (add 1/4 tsp salt if using unsalted butter); 2 cups powdered sugar; 1 teaspoon pure vanilla extract; 1-2 tablespoons non-dairy milk, as needed (I used oat milk); food coloring of choice; sprinkles, for decorating

You know those soft sugar cookies at the grocery store with frosting and sprinkles? These are homemade vegan lofthouse cookies, and they are just as delicious (if not more so) as the store bought version! Made with my all time favorite vegan butter, Miyoko’s, for a truly buttery flavor.

stack of 4 pink frosted cookies with sprinkles

Who can resist a soft sugar cookie with pink frosting and colorful sprinkles? I went with pink because that’s the classic color of lofthouse cookies, but feel free to use any color you like and any type of vegan friendly sprinkles.

If you’re making cookies for the holiday season, feel free to use Christmas colors like red and green, and perhaps Christmas sprinkles. For the most amazing cut-out cookies, check out my popular Vegan Sugar Cookies! You’ll also love these easy Vegan Sugar Cookie Bars and Chocolate Sugar Cookies.

Thank you to Miyoko’s for sponsoring this post. It was just a few years ago I first tasted the European Style Cultured Vegan Butter, and since then I have been obsessed! It has the best flavor, with no weird chemical aftertaste like other brands. Now it comes in both salted and unsalted, which is just perfect for baking.

Miyokos butter with lots of cookies on a rack, frosted

About Miyoko’s butter

Miyoko’s butter differs from other brands in a couple of ways. First of all, the flavor is spot on incredible. You won’t believe it’s made with plants. Second, it’s palm oil free. This is actually pretty rare for vegan butter, and it’s the only one I’ve ever found.

Miyoko’s is one of the only brands to actually be made from plant milk, in fact cashew milk is the second ingredient! Other vegan butters are just a blend of oils. It’s also gluten free, soy free and kosher. It seriously performs exactly like dairy butter, I’m not joking!

package of Miyoko's butter on marble backdrop

How to make vegan lofthouse cookies

This is simply an overview. See below for the full recipe.

First, soften your butter. Leave it out on the counter for about 30 minutes, until it is soft but not melted at all. Avoid softening in the microwave, because it will melt too quickly.

showing vegan butter as soft and spreadable

Here are the next few steps:

Cream together the softened butter and sugar. Add the vegan sour cream, vanilla and almond extract. Beat them in.
Now add the flour, baking powder, baking soda, cornstarch and salt. Mix until just combined.
Shape the dough into a disk, wrap in plastic wrap (or parchment paper) and chill in the refrigerator for about an hour.
Roll the dough out and cut into round cookies.

collage showing how to make cookie dough

Bake for 9-10 minutes until lightly golden on the bottom. Let the cookies cool completely while you make the frosting.

For the frosting, beat the butter with a mixer until creamy, then add the powdered sugar, vanilla and non-dairy milk. Add a few drops of food coloring until a desired color is reached.

Frost the cookies, using either a butter knife or a piping bag and tip. Decorate the tops with sprinkles.

Tips & substitutions

Don’t skip the cornstarch – It helps the cookies stay soft. You can use tapioca starch or arrowroot if needed.
Make sure to use a vegan butter you like! Miyoko’s brand truly is best here, where the butter flavor stands out. You don’t want your cookies to taste like chemicals.
Always chill your dough – If you don’t chill the dough, your cookies won’t keep their shape in the oven, and will instead spread out and become flat and crispy.
Gluten free – If needed, substitute a gluten free all purpose flour. I like King Arthur Measure for Measure Flour or Bob’s Red Mill.

stacked sugar lofthouse cookies, white background

Frequently asked questions

Can I prepare the cookie dough ahead of time? Yes, you can make the dough, wrap it well and store in the refrigerator for up to 3 days. When ready, remove the dough, roll it out and bake cookies.
How long do the cookies last and can they be frozen? Keep leftover cookies at room temperature for 2-3 days, in the refrigerator for up to 1 week, or freeze them for up to 3 months.
Are there other flavors I can add? Add a little lemon zest to the cookies and lemon juice in place of the milk in the frosting for lemon flavor. Or do the same thing with orange zest and juice. You could also add a little pumpkin spice mix to the cookies and frosting for a subtle warmness.

rack with many cookies, one with bite taken out, with sprinkles

Want more festive holiday cookies?

hand holding up a cookie with a bite taken out with pink frosting and sprinkles

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

About Nora