These Holiday Lofthouse Cookies are the perfect festive treat, with a soft, pillowy texture and creamy vanilla buttercream frosting. With red and green swirls topped with holiday sprinkles, these cookies are as beautiful as they are delicious. Perfect for Christmas gatherings, gifting, or cozying up with a warm drink.

Why You’ll Love These Holiday Lofthouse Cookies
These cookies are soft and thick, with a light, cake-like texture and rich, creamy frosting. They bring festive cheer to any holiday spread with their bright colors and fun sprinkles, and the homemade vanilla buttercream frosting is the perfect finishing touch.

For more festive treats like these Holiday Lofthouse Cookies, don’t miss our Eggnog Cookies, Hot Cocoa Cookies, and Rocky Mountain Cookies.
Tips & Tricks
- Use a Food Scale: For uniform cookies, weigh each portion of dough.
- Freeze to Set: Freezing the frosted cookies for a few minutes helps the frosting set perfectly.
- Adjust the Frosting Consistency: Add a touch more cream if the frosting is too thick.
Storage
Refrigerator: Refrigerate in a sealed container for freshness, lasting up to 5 days.
Freezer: Freeze frosted cookies in a single layer for up to 1 month. Allow to thaw slightly before serving.

Variations
- Classic White Frosting: Skip the coloring for a more classic Lofthouse cookie look.
- Peppermint Twist: Add a drop of peppermint extract to the frosting for a seasonal twist.
- Holiday Shapes: Use different cookie cutters for other holiday shapes if desired.

Holiday Lofthouse Cookies
Ingredients
- ½ cup unsalted sweet cream butter, softened
- ¼ cup canola oil
- ½ cup sugar
- 2 Tbsp powdered sugar
- 1 large egg
- 1 Tbsp heavy whipping cream
- 2 ⅓ cups flour
- 2 Tbsp corn starch
- ¼ tsp kosher salt
- ¾ tsp tsp baking powder
Vanilla Buttercream Frosting
- 1 cup unsalted sweet cream butter, softened
- 2 cup powdered sugar
- 4 Tbsp heavy whipping cream
- 3 tsp Vanilla extract
- Red gel food coloring
- Green gel food coloring
- Christmas sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line two cookie sheets with silicone baking mats.
Make the Cookie Dough
- In a stand mixer, cream together the butter, oil, granulated sugar, and powdered sugar until smooth. Add in the egg and heavy whipping cream, mixing until fully incorporated. In a separate bowl, whisk together the flour, cornstarch, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients until a dough forms.
- Weigh 2.2 oz portions of dough for even-sized cookies, if desired. Roll each portion into a ball, place on the cookie sheet, and press into thick disks. Arrange six cookies per tray for even baking.
- Bake for 10 minutes. Let the cookies cool completely before frosting.
Make the Vanilla Buttercream Frosting
- In a stand mixer, beat the softened butter, powdered sugar, heavy whipping cream, and vanilla extract until smooth and creamy. Divide the frosting between two bowls, adding red gel food coloring to one and green to the other.
- Using a cookie scoop, add a dollop of frosting to each cookie. Press each cookie upside down on the silicone mat to spread the frosting evenly. Repeat with the remaining cookies and colors.
- Place the frosted cookies in the freezer for 10 minutes to set the frosting.
- Gently peel the cookies off the silicone mat, then sprinkle with Christmas-themed sprinkles for a festive finish.
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