Vegan Lofthouse Copycat Cookies
Soft, sweet, and topped with that iconic layer of frosting, these vegan Lofthouse copycat cookies taste just like the classic grocery store favorite. They’re completely egg-free and dairy-free, but you’d honestly never guess. Simple ingredients, easy steps, and the kind of cookies that disappear fast once they hit the counter.
Key ingredients explained:
All-purpose flour
Keeps the cookies soft and structured without being dense.
Cornstarch
Helps create that tender, almost melt-in-your-mouth texture.
Cream of tartar
Adds a subtle tang and helps give these cookies their signature softness.
Baking powder + baking soda
The combo gives lift without making the cookies dry.
Vegan butter
Adds richness and flavor; make sure it’s room temperature.
Granulated sugar
Keeps the cookies light and sweet without weighing them down.
Unsweetened vegan yogurt
This is key for moisture and softness.
Vanilla + almond extract
That classic Lofthouse flavor comes from using both.
Vegan buttercream
Prepare this recipe to top the cookies with. add a drop of red food coloring to the buttercream to make it light pink
Substitution notes:
Soy, almond, or coconut-based vegan yogurt all work as long as it’s unsweetened. Stick with all-purpose flour here, swapping flours will change the texture.
How to make vegan Lofthouse cookies
Step 1
In a large bowl or stand mixer, beat the vegan butter and sugar together for about 3 minutes until light and fluffy. This step matters, it helps keep the cookies soft.
Step 2
In a separate bowl, sift together the flour, cornstarch, cream of tartar, baking powder, and baking soda. Set aside.
Step 3
Add the vanilla extract, almond extract, and vegan yogurt to the butter mixture. Mix until everything is smooth and combined.
Step 4
Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix, the dough will be softer and wetter than typical cookie dough, and that’s exactly what you want.
Step 5
Cover the bowl with cling wrap and refrigerate for 1 hour. This step is very important. Skipping it will cause the cookies to spread and lose that classic Lofthouse shape.
Step 6
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Roll the chilled dough into evenly sized balls and space them apart on the pan. Place the pan in the freezer for 7 minutes before baking.
Step 7
Bake for 12 minutes, until the edges are set but the centers still look soft. They’ll finish setting on the pan as they cool.
Step 8
Let the cookies cool on the pan for 10 minutes, then transfer to a cooling rack. Once completely cool, pipe on the vegan buttercream, smooth it out with a knife, and finish with sprinkles.
Serving and storing
These cookies are best once fully cooled and frosted. Store them in an airtight container in the fridge for up to 4 days. They’re great chilled or brought to room temperature before serving.
Tips and tricks
Measure flour by spooning it into the cup and leveling it off,packing flour will make the cookies dense.
Don’t skip chilling or freezing the dough; it keeps the cookies thick and soft.
Frost only once the cookies are completely cool or the buttercream will melt.
FAQs
Can I make these ahead of time?
Yes! Bake the cookies ahead and frost them the day you plan to serve.
Can I skip the almond extract?
You can, but it really helps mimic that classic Lofthouse flavor.
Do these freeze well?
The unfrosted cookies freeze great. Frost after thawing for best results.
Vegan Lofthouse Copycat Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 tbsp cornstarch
- ½ tsp cream of tartar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup vegan butter room temperature
- 1 cup granulated sugar
- â…” cup unsweetened vegan yogurt room temperature
- 2 tsp vanilla extract
- ¼ tsp almond extract
- Vegan buttercream frosting add a dot of red food. coloring to make light pink
- Sprinkles optional
Instructions
- In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the vegan butter and granulated sugar for about 3 minutes, until light, fluffy, and pale in color. This step helps create the soft texture.
- In a separate bowl, sift together the flour, cornstarch, cream of tartar, baking powder, and baking soda. Set aside.
- Add the vegan yogurt, vanilla extract, and almond extract to the butter and sugar mixture. Mix until smooth and fully combined.
- Using a spatula, gently fold the dry ingredients into the wet ingredients just until no dry flour remains. The dough will be softer and slightly sticky , do not overmix.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for 1 hour. This step is essential to prevent spreading and achieve the classic Lofthouse shape.
- Prepare your vegan buttercream while you wait for your cookies to chill. Add a drop of red food coloring to create a light pink color.
- Once cookies are chilled, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop and roll the dough into evenly sized balls, spacing them a few inches apart on the baking sheet. Place the cookies in the freezer for 7 minutes before baking.
- Bake for 12 minutes, until the edges are set and the tops look slightly matte. The centers may appear soft but will continue to set as they cool.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Once fully cooled, frost each cookie with vegan buttercream, smoothing the frosting with the smooth side of a knife or offset spatula. Finish with sprinkles if desired.
