LOFTHOUSE SUGAR COOKIES
Lofthouse Sugar Cookies are soft and tender, topped with a sweet frosting just like the ones you love at the grocery store!
Provided by Sabrina Snyder
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Add the butter and sugar to a stand mixer on medium speed for 2-3 minutes until fluffy then add in the egg, sour cream and vanilla until fully combined.
- Sift together the flour, cornstarch, baking powder and baking soda then add it to the stand mixer until just combined then refrigerate the cookie dough for 2 hours until completely chilled.
- Preheat the oven to 375 degrees and using a tablespoon scoop add the cookie dough to a baking sheet on a silicone mat and press the dough down with a cup that's been dipped in powdered sugar.
- Bake for 8-10 minutes then let cool completely.
- To make frosting add the butter and powdered sugar to your stand mixer on low speed until mostly combined then raise speed to medium and add in water 1 tablespoon at a time until creamy enough to spread.
- Frost completely cooled cookies and if desired add sprinkles.
Nutrition Facts : Calories 193 kcal, Carbohydrate 27 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 31 mg, Sugar 21 g, ServingSize 1 serving
LOFTHOUSE STYLE SUGAR COOKIES
Soft and puffy cake like sugar cookies that taste just like the Lofthouse Cookies! Topped with a buttercream frosting, homemade is SO much better!
Provided by Alyssa Rivers
Categories Dessert
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a large bowl or stand mixer, combine sour cream, sugar, butter, eggs and vanilla. Mix well until incorporated.
- In a medium sized mixing bowl, combine flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients.
- You can either roll out the dough 1/4 inch thick on a lightly floured surface and cut cookies in circular shapes. Or you can scoop out the dough with a cookie scoop, roll the dough in a ball in your hand and lightly flatten into a circular shape. Place on an un greased cookie sheet and back for 10-12 minutes. They will be a light brown around the edges. Transfer to a cooling rack and cool completely before frosting.
Nutrition Facts : Calories 168 kcal, Carbohydrate 27 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 102 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
ORIGINAL LOFTHOUSE COOKIE (COPYCAT RECIPE)
Looking for a true copycat Lofthouse cookie recipe? Look no further! These cookies are super soft, cakey and perfectly sweet, just like the Lofthouse cookies you remember. No sourcream, the secret is in the cake flour!
Provided by Elizabeth Marek
Categories Dessert
Number Of Ingredients 19
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
Nutrition Facts : ServingSize 1 serving, Calories 405 kcal, Carbohydrate 51 g, Protein 3 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 131 mg, Fiber 1 g, Sugar 35 g
LOFTHOUSE-STYLE SUGAR COOKIES
This is a conglomerate of several recipes and suggestions from reviews that I have read in searching for the much-loved Lofthouse cookie recipe. It worked nicely for us, and though it is not EXACTLY the same, they are pretty darn good cookies. Who complains about cookies - honestly? :) Anyway, I recommend using the Recipe #271501 recipe that is posted on this site by ellie3763, but any frosting you desire will all go to the same place....the hips!
Provided by Greeny4444
Categories Dessert
Time 30m
Yield 50 cookies, 25 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, cream the shortening and the sugar.
- Take the mixer out and, with a wooden spoon, add the egg, whipping cream, and vanilla until thoroughly combined (it will look a bit "stiff"), but do not whip the cream too much.
- In another bowl, mix the remaining ingredients.
- Add half the dry mixture at a time to the wet mixture. Only mix until it is thoroughly mixed together. Dough will seem sticky.
- Roll dough into 1" to 1-1/4" balls and place on a baking sheet covered with parchment paper.
- Flatten to 1/3" thick with the flat bottom of a drinking glass. They do not spread much when baking.
- Bake at 350 degrees for 12-15 minutes.
- Take the cookies out of the oven and move immediately to a wire rack to cool. Frost and decorate as desired.
COPYCAT LOFTHOUSE COOKIES
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
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® SUGAR COOKIE RIP-OFF
This recipe is similar to the sugar cookies purchased at bakeries. Roll them no more than 1/4 inch for true lofthouse, thicker if you like a more cake-like cookie. These do not brown on the edges, but when cooled, you will notice the light golden brown underneath. This is a delicate flavor cookie, not sugary sweet. The sweetness will come from the icing that you choose to use; confectioners' sugar mixed with milk is your best bet.
Provided by COOKIELOVER2
Categories Desserts Cookies Sugar Cookies
Time 8h33m
Yield 36
Number Of Ingredients 8
Steps:
- Beat sugar and butter together with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat sour cream and vanilla extract with the last egg.
- Mix 5 cups flour, baking soda, and baking powder together in a separate bowl; beat with the creamy mixture until just incorporated into a dough. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
- Turn dough out onto a floured sheet of waxed paper on a flat work surface. Sprinkle flour on top of dough and put another sheet of waxed paper atop the dough. Roll dough out to 1/4- to 3/8-inch thick, using additional flour to keep dough from sticking and to get the best consistency for rolling. Cut rolled dough with cookie cutters into desired shapes and arrange onto prepared baking sheets.
- Bake in preheated oven until set along the edges, about 8 minutes. Cool cookies on baking sheet for 10 minutes before moving to a wire rack to cool completely.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 24.9 g, Cholesterol 33.3 mg, Fat 7.7 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 96.1 mg, Sugar 11.2 g
LOFTHOUSE COOKIES
This is one of those recipes that I have been looking for forever!! You know those cookies at Wal-Mart, Publix (my grocery store), etc. that are soft cake-like sugar cookies with the buttercream icing spread on top with sprinkles? Well, this is the recipe for them!! I guess the 'name brand' of the cookies is Lofthouse? Anyhow, I'm making these soon- and I've heard a lot of hype about this recipe - so I'm really excited about them. Let me know how they turn out! FYI - Definitely use the FRENCH vanilla cake mix (and Pillsbury brand is reccomended)- I hear it is the closest to the 'real thing.'
Provided by Celeste
Categories Dessert
Time 21m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 636.2, Fat 27.8, SaturatedFat 11.8, Cholesterol 74, Sodium 314, Carbohydrate 95.4, Fiber 0.5, Sugar 78.2, Protein 3.5
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