soft sugar cookies with matcha buttercream (using krusteaz pancake mix)

Aisle 1, 2, … Bakery! Growing up, I loved going to the grocery store to get free cookies from the bakery. On rare occasions, my local Safeway would give away free Lofthouse sugar cookies – exceptionally soft sugar cookies, topped with thick layers of bright pink buttercream and rainbow sprinkles. Because my parents never bought them, it was a real treat for me to have one.

It was a Sunday evening, and I was craving a cookie. I scrolled through my saved recipes on NYT Cooking and came upon Eric Kim’s Soft Sugar Cookie with Raspberry Buttercream. Yes, that was what I needed! Only problem was I didn’t have cake flour or even all-purpose flour (to create a cake flour substitute).

Too lazy to leave my home, I turned to my pantry. Sitting in my pantry was a 10 lb bag of Krusteaz Buttermilk Pancake Mix that I recently bought from Costco.

Could I use pancake mix to make these cookies? 

Maybe, let’s try!

In this recipe, I adapted eric kim’s recipe to make these Lofthouse style cookies.

soft sugar cookies with matcha & strawberry buttercream

no cake flour, no baking powder, no worries. use krusteaz buttermilk pancake mix to make these lofthouse style soft sugar cookies with matcha and strawberry buttercream! 
Prep Time 20 mins
Cook Time 15 mins
Other Time 15 mins
Servings 6 cookies



  • ¾ cup (117 g) krusteaz buttermilk pancake mix
  • 1 tbsp (8 g) corn starch 
  • 1/4 tsp (1 g) salt
  • 3 tbsp (42 g) butter
  • ¼ cup (60 g) cream cheese
  • ¼ cup (50 g) sugar
  • 1 egg at room temperature 
  • 1 ½ tsp (7 g) vanilla extract

matcha buttercream

  • 4 tbsp (57 g) butter
  • 7 tbsp (49 g) powdered sugar
  • 1 tsp (3 g) culinary grade matcha powder

strawberry buttercream

  • 4 tbsp (57 g) butter
  • 7 tbsp (49 g) powdered sugar
  • ½ cup (10 g) crushed freeze dried strawberries


  • matcha powder
  • crushed freeze dried strawberries
  • sprinkles


make the cookie

  • preheat the oven at 325 f. 
  • prepare a half sheet pan with parchment paper. 
  • mix the dry ingredients – krusteaz buttermilk pancake mix, corn starch, and salt – in a medium mixing bowl. 
  • cream the butter and cream cheese in a separate large mixing bowl for 20 – 30 secs on medium speed or until incorporated. 
  • mix granulated sugar to the butter and cream cheese mixture for 20 – 30 secs on medium speed or until incorporated. 
  • add an egg and vanilla extract. mix for for 20 – 30 secs on medium speed or until incorporated. 
  • sift dry ingredients into wet ingredients, and use a spatula to incorporate. the batter’s consistency will be in between cookie dough and cake batter. it will also be very sticky. 
  • use a 3 tbsp cookie scoop to scoop the dough into 6 balls onto the half sheet pan. ensure each ball is at least 3 inches apart.  
  • chill in the freezer for 10 minutes. 
  • bake for 13 – 15 minutes. they will look slightly undone in the centers. 
  • stick the pan directly into the freezer for 15 minutes.

make the buttercream

  • make the matcha buttercream by creaming butter, powdered sugar, and matcha powder in a medium bowl for 1 min on medium low speed.
  • in another medium bowl, do the same for strawberry buttercream.

assemble the cookie

  • use the offset spatula to frost the cookies with generous amounts of buttercream. add sprinkles if you like.
  • let's eat! 🙂



store in the freezer a plastic or reusable bag

special equipment

  • Kitchen Scale: I am a huge proponent of kitchen scales! Mine is my best friend in baking. While cookies are generally forgiving and you could get away with using measuring cups, I recommend kitchen scales for accuracy and also less to clean! 
  • Hand Mixer: After 10 years with my corded hand mixer, I upgraded to the KitchenAid Cordless 7 Speed Hand Mixer. While the cordless mixer gives the versatility of making cookies anywhere, any hand mixer will work and are helpful to whip the butter and cream cheese together. 
  • Strainer: This ensures all the clumps in the pancake mix are removed.  
  • Spatula: This allows you to easily mix the wet and dry ingredients together. 
  • Cookie Scoop: This 3 tbsp cookie scoop makes it easy to shape and drop the extremely sticky cookie batter onto the half sheet pans. 
  • Half Sheet Pans: Nordic Ware Natural Aluminum Half Sheet Pans are my favorite because they consistently bake cookies evenly. 
  • Offset Spatula: This offset spatula makes spreading matcha & strawberry buttercream easily on the cookies. any kind of metal spoon will also do.


  • how do i quickly bring butter and cream cheese to room temperature? My cravings are never planned, so I always run into this issue of not having room temperature ingredients. Here’s what I do for butter or cream cheese: Cut butter or cream cheese in 1 inch cubes. Place in a bowl and microwave for 10 seconds at a time until softened. I generally do not have to microwave for more than 20 seconds. 
  • How do I quickly bring eggs to room temperature? There are two ways to make eggs: 1) Let it sit in warm water for 5  – 10 minutes or until your fingers don’t feel the chill. 2) Let warm water run over the eggs for 2 – 3 minutes or until your fingers don’t feel the chill. 
  • How do I make strawberry powder? I use freeze dried strawberries! There are two ways to turn them into powder: 1) Use a food processor and pulse for a few minutes. 2) Put freeze dried strawberries in a reusable or plastic sandwich bag, and use a rolling pin (or cup) to manually crush it until you get a consistency you like.

did you make this recipe? i would love to see your creations! tag michelleqgbui on instagram and hashtag it #letsbake.

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