Have you ever tried Lofthouse Cookies? The classic grocery store frosted cookie was a staple in my childhood, and one of my absolute favorites! Today you MUST try my Lofthouse Cookie Bars for a sweet, nostalgic treat!
If you’ve never had a Lofthouse Cookie before, they are a unique take on a sugar cookie. What makes them different? Well, unlike standard sugar cookies, Lofthouse cookies are made with both baking soda and baking powder for a soft and airy texture– almost the cross between a cookie and cupcake.
Here, I’ve made a rendition that seriously couldn’t be easier and the ingredient list is pretty darn simple, too! Made gluten-free, grain-free and easily modified to be dairy-free, this better for you rendition is also pretty quick and easy to make, too. I am a sucker for making a cookie bar instead of actual cookies. I find with paleo cookies, you really need to let the dough chill in the fridge for best results and… well, I have no patience. Making them into bars means: 1. I don’t have to wait for them to chill and 2. I don’t have to roll individual balls. Lazy baker for the win!
These cookie bars are also just so festive and fun. They are simple enough to make with your kiddos and pretty foolproof– the only dreadful part? Waiting for the cookie base to completely cool. Trust me, I lose my patience sometimes and ice them too soon. It’s just not so cute when the icing starts to slowly melt off the sides.
If you are like me and grew up going to birthday parties and potluck dinners with Lofthouse Cookies, you’re going to love the soft, pillowy, and adorably pink frosted cookie bars!
Love this recipe? Try some of these other easy sweets:
Grain Free Strawberry Snacking Cake
Lofthouse Cookie Bars

Ingredients
For the Sugar Cookie Base:
- 3 cups superfine almond flour
- 1 cup tapioca flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 6 tablespoons melted unsalted butter sub ghee for paleo
- ½ cup maple syrup
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 large egg
For the Frosting:
- 4 ounces dairy-free cream cheese softened (I use KiteHill)
- 2 tablespoons unsalted butter softened (sub Vegan butter for DF)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Pink gel food coloring
- 1-2 tablespoons rainbow sprinkles
Instructions
Bake the Cookie Base:
- Preheat the oven to 350 degrees F. Line a 9×9-inch baking pan with parchment paper, letting it hang over the sides and spray with non-stick spray. This will make it easy to lift the cookies out of the pan after baking. Set the pan aside.
- To a large bowl, add the almond flour, tapioca flour, salt, baking powder and baking soda. Whisk to combine and so that there are no lumps.
- Add the melted butter, the maple syrup, vanilla extract, almond extract and egg. Using a rubber spatula, stir until well combined and a sticky dough forms.
- Transfer the dough into the prepared pan and press into an even layer using a rubber spatula or damp hands. Bake for 20 to 22 minutes until golden brown and a cake tester comes out clean when pressed in the middle of the pan. Remove from the oven and let cool slightly, about 5 minutes, before transferring to a cooling rack. Let cool completely before frosting, at least 30 minutes.
Make the Frosting:
- Meanwhile, make your Frosting. In a stand mixer with the paddle attachment add the dairy-free cream cheese, butter, and vanilla extract. Beat on medium for 2-3 minutes until light and fluffy. Next, slowly add the powdered sugar and beat on high for 2-3 minutes until combined.
- Add some gel food coloring (a little goes a long way, I use just 1 drop) and mix until the desired color is reached.
- Transfer the icing to the fridge until your cake is completely cooled.
- When the cookies have cooled, use a small offset spatula or the back of a butter knife to frost the cookies with a generous dollop of frosting. Sprinkle with desired amount of rainbow sprinkles. Let rest for 15 more minutes for the frosting to harden before carving into squares and serving. Enjoy!
Photography and styling by Eat Love Eats.
44 Comments
Jill R.
May 8, 2023 at 3:58 amHoly sh*t these are amazing!!! I have a daughter with some pretty specific dietary needs (ulcerative colitis) and she cannot have traditional powdered sugar (yet!) so I took coconut sugar and ground it in my food processor (or blender) until it was a coconut powdered sugar and WOW I was crazy stressed because it’s brown and absolutely would not have been able to turn pink in any world, but it tastes EXACTLY like caramel?!? What is this sorcery? THANK you for another wonderful recipe. Our lives would be very bland without you!!!
Alex
May 8, 2023 at 2:22 pmWhat a great tip with the coconut sugar! Thanks for sharing, glad these were a hit!
Caroline
April 10, 2023 at 5:12 pmI’ve made this about four times now. I like it when it’s baked exactly the suggested time. If you overbake where the entire top starts to brown, it’s too crumbly. I prefer it when it’s still a little soft. I also decided to use Kite Hill Strawberry Cream Cheese instead of the plain Cream Cheese with food gel. It’s perfectly good and my kids loved it. They are all in their 20’s and they keep talking about how good that frosting is. Thanks for a great, clean recipe! Fan favorite for me.
Alex
April 10, 2023 at 6:10 pmI love the swap of Strawberry Cream Cheese — yum! Thanks for commenting!
Carlos
April 5, 2023 at 12:36 amCan’t do powdered sugar for the frosting- any subs or recs? I want to make these for an Easter brunch dessert but many attending are intolerant to sugar (even the 1/2 c maple syrup may be too much, if I could reduce it…?) Thank you!
Alex
April 11, 2023 at 6:13 pmUnfortunately, I haven’t tried the frosting any other way other than w/ the powdered sugar so I am not certain.
Mary Bazzoli
April 16, 2023 at 5:38 pmDo leftovers need to be refrigerated?
Alex
April 17, 2023 at 2:31 pmI typically store any leftovers at room temperature in an air-tight container for up to two days; you could try the fridge for longer but the bars may dry out. If anyone has any additional storage tips, please share!
Rachelle Thomas
April 3, 2023 at 2:56 pmI only have a 13×9 dish. I just bought all the ingredients and I’m bringing it to a party tonight. What would you recommend bumping the serving size up to for this size dish?
Alex
April 3, 2023 at 4:15 pmI would just make an additional half of the recipe and it should work well and be about the same thickness
Belle Gordon
March 30, 2023 at 6:47 pmLooking forward to trying these for Easter! Will regular cream cheese work in place of dairy free?
Alex
March 31, 2023 at 2:08 pmyes! it does! I hope you enjoy!
Claire Lensing
March 23, 2023 at 5:55 pmThese were so happy, colorful and delicious!!! Made them for a birthday party and now making them for a mom’s weekend! Question – I’m planning to make 2 days in advance. Should I wait to ice them until the day of or will they be fine if I store them in the fridge?
Alex
March 26, 2023 at 3:02 pmI do like to keep the icing separate, for best results. And I let the cookie base cool completely and wrap in saran wrap
Janice Knight
March 22, 2023 at 8:48 pmThese were absolutely delicious. Great texture and flavor, and so pretty. Think kids would love, but adults got to them first!
Alex
March 23, 2023 at 3:48 pmHaha yes, they are a hit in kid’s lunchboxes!
Lucy
March 14, 2023 at 8:45 pmMaple syrup substitute? Agave?
Alex
March 16, 2023 at 2:03 pmAgave has a different flavor profile, but you could use it here if you like that! Honey could work, too but definitely has a more distinct flavor.
Katie
March 11, 2023 at 4:31 pmAppreciate you sharing what looks to be another great recipe! Curious, what would you recommend substituting for the almond flour due to a tree nut allergy in the family?
Alex
March 12, 2023 at 4:53 pmI have not tested this recipe with other flours, but maybe someone else has and can share what worked for them!
Madalin
March 9, 2023 at 8:30 pmAmazing! Loved the color of your sprinkles too… what brand did you use?
Jenna K
March 9, 2023 at 1:26 pmMy little one has an egg allergy but I’m sure she would love these! Have you tried them with any egg replacement? Do you have a go to egg replacer you tend to use?
Alex
March 9, 2023 at 3:10 pmI always go with a “flax egg” – 1 tbsp. flaxseed meal + 2.5 tbsp water for each egg. Mix them together and let rest for 5 mins for the flaxseed meal to thicken!
Jenna
March 9, 2023 at 12:58 amHave you tried doing these vegan? What egg alternative would you suggest?
Alex
March 9, 2023 at 3:11 pmI mentioned in a previous comment here about a flax egg substitute- I would go with that 🙂
Danielle Reed
March 9, 2023 at 12:38 amMade these for the first time today and they are delicious. I might have measured my leaveners wrong because it was more puffy and cake like than I was expecting. Still delicious though and I can’t wait to make them again. Thank you Alex!
Alex
March 9, 2023 at 3:11 pmGlad you loved it!
Lauren Gauthreaux
March 9, 2023 at 12:00 amHey! Any suggestions to sub the egg etc to make vegan?
Becky Rappe
March 8, 2023 at 10:40 pmI may try these for Saint Patty’s day with green frosting. Can’t wait to try 🙂
Alex
March 9, 2023 at 12:11 amLove that idea!
Bridget
March 9, 2023 at 1:06 amI am so excited to try these!! Any recs for a sub for tapioca flour? I have arrowroot & corn starch, coconut flour, 1:1 baking flour, quinoa flour, amaranth flour, and millet flour (lolz … too many!) Thoughts on my best bet??
Alex
March 9, 2023 at 3:10 pmGo with the arrowroot flour here and it should work perfectly!
Ann Elmer
March 8, 2023 at 9:48 pmWhat do people use who don’t use refined powdered sugar?
Alex
March 9, 2023 at 3:11 pmany powdered sugar works here.
Brooke
March 6, 2023 at 8:58 pmWould love to try these! Would you be able to include nutritional information such as calories for recipes ?
Alex
March 6, 2023 at 10:23 pmI added it to the bottom of the post for you!
Jamie
March 6, 2023 at 6:27 pmThis cookie cake is unbelievable! It’s so good, you don’t even need frosting. It really is as soft and fluffy as the sugar cookies you made it after. And it was so easy too. Thank you for another great recipe!
Alex
March 6, 2023 at 8:18 pmYay! thank you so much, Jamie. So glad you loved it.
Rebekah Sigmon
March 6, 2023 at 1:23 pmSuper excited to try these. If I don’t need gluten free how would the flours change?
Alex
March 6, 2023 at 2:59 pmI wish I could answer precisely which ones would work for you– but it’s a tricky question and I haven’t tried all the subs yet. The regular flour would not be a 1:1 ration swap though…
Christian
March 6, 2023 at 3:02 amI have never had a Lofthouse cookie before but it must be really good because this cake was amazing! It was very easy to make and will definitely be making it again. My husband and boys absolutely love it! Thanks for sharing this recipe Alex!
Alex
March 6, 2023 at 3:00 pmyay! thank you so much, so glad that you love it!
Lindsey
March 6, 2023 at 2:02 amTEN out of ten!! Loved these so much. My whole family couldn’t stop going back for another bite. 3 drops of red made the prettiest pink icing. 😍 Thanks for a guilt-free treat, Alex!
Alex
March 6, 2023 at 3:00 pmWonderful news! so happy you enjoyed the recipe, Lindsey!