Lofthouse Cookie Truffles 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.

COOKIE TRUFFLES



Cookie Truffles image

Provided by Food Network

Categories     dessert

Time 40m

Yield 20 cookies

Number Of Ingredients 5

2 cups roughly crumbled sugar cookies
1/2 cup confectioners' sugar
4 ounces cream cheese, softened
2 tablespoons chocolate-hazelnut spread
Toppings of your choice, such as crushed pretzels, toasted and finely chopped pistachios and chocolate cookie crumbs, for rolling

Steps:

  • Mix the crumbled sugar cookies, sugar, cream cheese and chocolate-hazelnut spread in a medium bowl until completely combined. Using your hands and working quickly, shape the cookie mixture into walnut-sized balls. Roll in the toppings of your choice, then refrigerate until serving, at least 30 minutes.

LOFTHOUSE COOKIE TRUFFLES!



Lofthouse Cookie Truffles! image

adapted from the cereal baker... like those darn Oreo truffles that everyone is making nowadays, but made with Lofthouse sugar cookies... mmm.

Provided by heatherhopecs

Categories     Candy

Time 20m

Yield 20 truffles, 10 serving(s)

Number Of Ingredients 3

10 lofthouse frosted sugar cookies
2 ounces cream cheese, softened
white chocolate, baking bark

Steps:

  • Put all cookies in a food processor and whirl until they are chopped up into fine crumbs.
  • Add softened cream cheese (cheese should be very soft) and pulse until combined with crumbs. Scrape down side of processor bowl as needed.
  • Melt baking bark until it is in liquid form.
  • Using a teaspoon or tablespoon, depending on how big you want the truffles, create balls of the truffle filling and dip them into the melted baking bark.
  • Put dipped truffles on waxed paper and chill in the refrigerator to set. Sprinkle with rainbow sprinkles before the coating sets up, if desired.

Nutrition Facts : Calories 91.1, Fat 5.1, SaturatedFat 1.9, Cholesterol 13.9, Sodium 71.8, Carbohydrate 10.4, Fiber 0.1, Sugar 5.8, Protein 1.1

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