Lofthouse Cookies Recipes

ORIGINAL LOFTHOUSE COOKIE (COPYCAT RECIPE)

Steps:

• In the bowl of your stand mixer with the whisk attachment (or you can use a hand mixer) cream together the butter, margarine and powdered sugar until light and fluffy
• Add in your vanilla, almond extract and egg and mix on medium until combined
• Add in your baking soda, baking powder, salt, cream of tartar and cornstarch and mix until combined
• Switch to the paddle attachment and mix in your cake flour just until combined. Do not overmix (or you can do this by hand)
• Scoop your batter onto a parchment-lined baking sheet with a medium-sized cookie scoop (or you can use a spoon)
• Cover with plastic wrap and chill in the fridge for 2 hours (or up to 24 hours)
• Preheat your oven to 375ºF
• Roll the chilled dough into balls and then flatten with your fingers into cookies that are about 1/2" thick and 3" wide. Arrange on a cookie sheet lined with parchment paper.
• Bake your cookies for 8-9 minutes or just until the sheen disappears from the top of the cookie. Place onto a cooling rack to cool fully before frosting with buttercream and finishing with sprinkles
• Store leftover cookies in an airtight container for up to a week or freeze
• In the bowl of your stand mixer (or using a hand mixer) cream your butter until smooth using the whisk attachment
• Start adding your powdered sugar while mixing on low until it's all incorporated.
• Add in your vanilla, milk, salt, and food coloring and mix until smooth.
• Pipe on top of the cookies with a round tip (I used an 804) and top with sprinkles

COPYCAT LOFTHOUSE COOKIES

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.

LOFTHOUSE COOKIES

Steps:

• Gather the ingredients. Preheat the oven to 325 F. Prepare 2 baking sheets by lining them with parchment paper.
• In the bowl of an electric mixer , combine the sugar, butter, and sour cream and beat until light and fluffy.
• Add the egg and vanilla extract . Mix until combined.
• In a large bowl, combine the cake flour, baking powder, baking soda, and salt.
• Add the flour mixture to the butter mixture and mix until just combined.
• Scoop 2 heaping tablespoons of the cookie dough and with lightly floured hands, roll the dough scoops into balls. Place the balls onto a prepared baking sheet, leaving about 2 inches between each cookie.
• Dip the bottom of a glass into some of the cake flour and gently press the dough to evenly flatten the top of each cookie.
• Bake the cookies in the preheated oven until they are just set and have just started to lightly brown on the bottom, 15 to 17 minutes. Do not overbake. Allow the cookies to sit on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
• Gather the ingredients.
• In the bowl of an electric mixer, combine the confectioners' sugar, butter, 1 tablespoon heavy cream, vanilla, and a few drops of your choice of food coloring.
• Mix until light and fluffy and the desired texture and color have been achieved. Add more heavy cream as needed to achieve the desired texture.
• Once the cookies have cooled completely, spread the frosting over the tops, leaving a little space to show the edge of the cookie. Garnish with sprinkles.
• Store in a single layer inside an airtight container.

LOFTHOUSE COOKIES

Steps:

• Cream together butter and sugar.
• Beat in eggs, sour cream, and vanilla.
• Mix in dry ingredients.
• Cover and refrigerate overnight (or 6-8 hours).
• Preheat oven to 425ºF.
• Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour.
• Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.
• Cool on wire rack.
• Frost and decorate as desired.

LOFTHOUSE COOKIES

Steps:

• COOKIES: Preheat oven to 350*. Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass (but not too much, you want them to be 'fluffy').
• Bake for 6-8 minutes. Cool for 1 minute on pan before moving to a cooling rack.
• FROSTING: Place butter in a large bowl. Add 4 cups sugar and then milk and vanilla. Beat on medium speed until smooth and creamy, approx 3-5 minutes. Gradually add remaining sugar, 1 cup at a time beating well after each time, about 2 minutes, until the icing is thick enough to spread. Add food coloring if you'd like.
• While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.