Any Flavor Cookiessimilar To Lofthouse Cookies Copycat Recipes

ANY FLAVOR COOKIES....SIMILAR TO LOFTHOUSE COOKIES / COPYCAT

Any Flavor Cookies....similar to Lofthouse Cookies / Copycat image

This recipe is the closest I have been able to come to duplicating the Lofthouse Cookies sold in stores. I hope you think so too!

Provided by Misty Blue

Categories Drop Cookies

Time 13m

Yield 24 cookies

Number Of Ingredients 4

Ingredients

1 (18 ounce) package any flavor cake mix (I prefer the mixes with pudding in them)
1/2 cup vegetable oil
2 eggs
1/4 cup flour

Steps:

Preheat oven to 350 degrees.
Mix all the ingredients together in a bowl. I prefer to use a mixing spoon over an electric mixer since the dough will be very stiff.
On an ungreased cookie sheet, shape dough into round balls and then SLIGHTLY press the dough down with the bottom of a cup.
Bake for 8-9 minutes. Allow to cool and remove from cookie sheet.
Makes around 24 cookies.
Once cooled, frost with a buttercream (or any flavor) frosting.
Store in a sealed container.

Nutrition Facts : Calories 142.3, Fat 7.3, SaturatedFat 1.1, Cholesterol 17.6, Sodium 148.2, Carbohydrate 17.7, Fiber 0.2, Sugar 11.7, Protein 1.6

COPYCAT LOFTHOUSE COOKIES

Copycat Lofthouse Cookies image

These sweet, frosted, cake-like cookies taste just like the ones you find in your supermarket bakery, only better.

Provided by Food Network Canada Kitchen

Categories baking,cookies

Time 1h50m

Yield 18 cookies

Number Of Ingredients 15

Ingredients

3 cups cake flour, plus more for dusting (see Cook's Note)
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
1 cup granulated sugar
1 stick (8 tbsp) unsalted butter, at room temperature
½ cup sour cream
2 tsp pure vanilla extract
1 large egg
2 cups confectioners' sugar
1 stick (8 tbsp) unsalted butter, at room temperature
2 tbsp heavy cream
½ tsp pure vanilla extract
Light pink gel food coloring, for coloring the frosting
Confetti sprinkles, for decorating

Steps:

For the cookie dough: Preheat the oven to 325°F. Line 2 baking sheets with parchment.
Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
Frost the cookies with the frosting and sprinkle with confetti sprinkles.

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