Best 3 Copycat Lofthouse Cookies Recipes
Are you searching for the best recipe to replicate the classic Lofthouse cookies? These delicious sugar cookies, filled with creamy frosting and topped with sprinkles, are a favorite among cookie lovers. Whether you're looking for a treat to bring to a party or a sweet snack to enjoy at home, finding the perfect copycat Lofthouse cookie recipe is essential. This article will guide you through the process of selecting the best recipe, providing tips and tricks to ensure your cookies turn out just like the originals. From the perfect cookie dough to the most delectable frosting, we'll help you create Lofthouse cookies that will satisfy your sweet tooth and impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
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 Canada Kitchen
Categories baking,cookies
Time 1h50m
Yield 18 cookies
Number Of Ingredients 15
Steps:
- For the cookie dough: Preheat the oven to 325°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.
- 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.
Tips:
- To achieve the perfect chewiness, make sure to chill the dough for at least 30 minutes before baking.
- Use a cookie scoop to ensure uniform cookie sizes, resulting in even baking.
- For a crispier cookie, bake for an additional 2-3 minutes.
- Allow the cookies to cool completely before frosting to prevent the frosting from melting.
- For a smooth and creamy frosting, use a hand mixer or stand mixer to beat the butter and cream cheese until light and fluffy.
- Add the powdered sugar gradually to avoid lumps.
- For a thinner frosting, add a tablespoon of milk at a time until desired consistency is reached.
- For a thicker frosting, chill the frosting for 15-20 minutes before spreading it on the cookies.
- Decorate the cookies with sprinkles, nonpareils, or chopped nuts before the frosting sets.
- Store the frosted cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
The Lofthouse-style cookies are a delightful treat that combines a soft and chewy cookie base with a creamy and sweet frosting. This copycat recipe provides detailed instructions to recreate these classic cookies at home. With careful attention to chilling the dough, using the right ingredients, and following the baking and frosting techniques, you can achieve perfect Lofthouse-style cookies that are sure to impress your family and friends. Whether enjoyed as a snack, dessert, or as part of a special occasion, these cookies are a delicious and satisfying indulgence.
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