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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! 

Frosted Soft Sugar Cookie Bars

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! 

Frosted Soft Sugar Cookie Bars

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.

Frosted Soft Sugar Cookie Bars

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 

Paleo Cosmic Brownies

Easy Paleo Banana Nut Muffins

5 from 14 votes

Lofthouse Cookie Bars

Total: 1 hour 15 minutes
Servings: 12 squares


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


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!


Serving: 1Squares, Calories: 375kcal, Carbohydrates: 52g, Protein: 14g, Fat: 40g, Saturated Fat: 8g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 182mg, Potassium: 41mg, Fiber: 7g, Sugar: 31g, Vitamin A: 253IU, Calcium: 159mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 12 squares
Calories: 375

Photography and styling by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    I’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.

  2. 5 stars
    Can’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!

    1. Unfortunately, I haven’t tried the frosting any other way other than w/ the powdered sugar so I am not certain.

      1. I 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!

  3. I 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?

    1. I would just make an additional half of the recipe and it should work well and be about the same thickness

  4. Looking forward to trying these for Easter! Will regular cream cheese work in place of dairy free?

  5. 5 stars
    These 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?

    1. I do like to keep the icing separate, for best results. And I let the cookie base cool completely and wrap in saran wrap

  6. 5 stars
    These were absolutely delicious. Great texture and flavor, and so pretty. Think kids would love, but adults got to them first!

    1. Agave 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.

  7. Appreciate 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?

    1. I have not tested this recipe with other flours, but maybe someone else has and can share what worked for them!

  8. My 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?

    1. I 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!