Copycat Sweet Marthas Cookies Recipes

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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 Kitchen

Categories     dessert

Time 1h50m

Yield 18 cookies

Number Of Ingredients 15

3 cups cake flour, plus more for dusting (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sour cream
2 teaspoons pure vanilla extract
1 large egg
2 cups confectioners' sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons heavy cream
1/2 teaspoon 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 degrees 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.
  • For the frosting: 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.

MARTHA'S SOFT-BAKED CHOCOLATE CHIP COOKIES



Martha's Soft-Baked Chocolate Chip Cookies image

I found this recipe in a Martha Stewart magazine. If you like soft, almost fluffy cookies, this is for you!

Provided by run for your life

Categories     Drop Cookies

Time 1h5m

Yield 36-48 cookies, 48 serving(s)

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup dark brown sugar
1/2 cup unsalted butter, room temp
1/2 cup light corn syrup
2 large eggs
2 teaspoons vanilla
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350.
  • Whisk together flour, baking soda, baking powder and salt.
  • In a large bowl, using an electric mixer, beat sugar, butter and corn syrup until light and fluffy.
  • Beat in eggs and vanilla.
  • With mixers on low, gradually add flour mixture, beating just until combined.
  • Fold in chocolate chips.
  • Drop dough by tablespoons onto two baking sheets, 2 inches apart.
  • Bake until cookies are no longer shiny - 10-12 minutes.
  • Let cool two minutes and transfer to wire rack.

OUTRAGEOUS CHOCOLATE COOKIES



Outrageous Chocolate Cookies image

Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 2 dozen

Number Of Ingredients 9

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Steps:

  • Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
  • In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
  • Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

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