My Version Of The Famous Lofthouse Cookie 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

MY VERSION OF THE FAMOUS LOFTHOUSE® COOKIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheet with silicone baking mats.
• Beat cake mix, eggs, 1/2 cup flour, 3 tablespoons flour, and soybean oil together in a stand mixer until stiff.
• Divide and roll dough into 1-inch balls and arrange on prepared baking sheets and flatten to about 1/2-inch thick.
• Bake in preheated oven until somewhat firm in the center, 12 to 14 minutes. Remove from oven and let cookies sit undisturbed until set, about 5 minutes more.
• Spread a sheet of aluminum foil onto a countertop. Transfer cookies to foil to cool completely, at least 20 minutes.
• Beat confectioners' sugar, butter, shortening, half-and-half, and vanilla extract together with a hand mixer until smooth; spoon into a pastry bag and pipe onto cooled cookies or just spread onto cookies using a spatula.

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.

MY VERSION OF THE FAMOUS LOFTHOUSE® COOKIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheet with silicone baking mats.
• Beat cake mix, eggs, 1/2 cup flour, 3 tablespoons flour, and soybean oil together in a stand mixer until stiff.
• Divide and roll dough into 1-inch balls and arrange on prepared baking sheets and flatten to about 1/2-inch thick.
• Bake in preheated oven until somewhat firm in the center, 12 to 14 minutes. Remove from oven and let cookies sit undisturbed until set, about 5 minutes more.
• Spread a sheet of aluminum foil onto a countertop. Transfer cookies to foil to cool completely, at least 20 minutes.
• Beat confectioners' sugar, butter, shortening, half-and-half, and vanilla extract together with a hand mixer until smooth; spoon into a pastry bag and pipe onto cooled cookies or just spread onto cookies using a spatula.