Best 4 My Version Of The Famous Lofthouse Cookie Recipes
In the realm of cookies, few can rival the Lofthouse cookie's iconic status. With its soft and chewy interior, delicate crumb, and signature frosting, this classic treat has captured the hearts of cookie enthusiasts worldwide. While the original recipe is a closely guarded secret, many aspiring bakers have embarked on a quest to recreate this beloved cookie at home. In this article, we present a collection of carefully curated recipes that aim to capture the essence of the famous Lofthouse cookie, each with its own unique twist. Whether you prefer a traditional approach or are eager to experiment with innovative flavors, these recipes promise to satisfy your sweet tooth and leave you with a delightful homemade version of the legendary Lofthouse cookie.
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
MY VERSION OF THE FAMOUS LOFTHOUSE® COOKIE
These are the cookies you can find at some of you local grocery stores. They are cakey and soft with a yummy sweet frosting and sprinkles!
Provided by Nicole
Categories Sugar Cookies
Time 47m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 552.5 calories, Carbohydrate 82.1 g, Cholesterol 68.2 mg, Fat 24.2 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 9.4 g, Sodium 298 mg, Sugar 60.9 g
LOFTHOUSE COOKIES
This was a response to a request. I haven't made these myself but they do sound good. I am not sure how many these make. I just guessed 3 dozen.
Provided by Tarynne
Categories Dessert
Time 8h8m
Yield 48 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 132.2, Fat 5.7, SaturatedFat 3.4, Cholesterol 25.5, Sodium 78.1, Carbohydrate 18.5, Fiber 0.3, Sugar 8.6, Protein 1.9
MY VERSION OF THE FAMOUS LOFTHOUSE® COOKIE
These are the cookies you can find at some of you local grocery stores. They are cakey and soft with a yummy sweet frosting and sprinkles!
Provided by Nicole
Categories Sugar Cookies
Time 47m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 552.5 calories, Carbohydrate 82.1 g, Cholesterol 68.2 mg, Fat 24.2 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 9.4 g, Sodium 298 mg, Sugar 60.9 g
Tips:
- Use room temperature butter and eggs to ensure the ingredients blend smoothly and evenly.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a softer cookie.
- Gradually add the eggs one at a time, beating well after each addition.
- Sift the flour and baking powder together before adding them to the batter. This will help prevent lumps and ensure the cookies are light and airy.
- Use a cookie scoop or spoon to drop the batter onto the prepared baking sheets. This will help ensure the cookies are all uniform in size and shape.
- Bake the cookies until they are golden brown around the edges but still soft in the center. Overbaking will result in dry, crumbly cookies.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These Lofthouse cookies are a classic treat that is perfect for any occasion. With their soft, chewy texture and sweet, tangy frosting, they are sure to be a hit with everyone who tries them. So next time you are looking for a delicious and easy-to-make cookie recipe, give these Lofthouse cookies a try!
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