Copycat Lofthouse Cookies

Name: Copycat Lofthouse Cookies
Prep time: 45 min
Cook time: 9 min
Total time: 1 h 54 min
Yield: 22 cookies
Ingredients: 1 1 cup unsalted butter; ¾ ¾ cup granulated sugar; 1 1 large egg + 1 large egg white; ½ ½ teaspoon vanilla extract; 3 ¼ 3 ¼ cups cake flour; 1 1 Tablespoon cornstarch; 1 1 teaspoon baking powder; ¾ ¾ teaspoon table salt; ¾ ¾ cup unsalted butter; 2 ¼ 2 ¼ cups powdered sugar; 1 1 Tablespoon light corn syrup; 1 1 teaspoon vanilla extract; ⅛ ⅛ teaspoon table salt; Food Coloring; Sprinkles

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5.0

54 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Additional Time
1 hr
Total Time
1 hr 54 mins
Servings
22 cookies
Calories
278 kcal
Course
Dessert, Baked Goods
Cuisine
American

Copycat Lofthouse Cookies

Angela Watkins

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You can make perfectly soft Lofthouse Cookies right in your own kitchen. My carefully-tested copycat recipe is surprisingly simple, with all the flavors of the real thing but none of the artificial stuff! Recipe includes a how-to video!

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Ingredients

Servings

Cookies

1 1 cup unsalted butter softened
¾ ¾ cup granulated sugar
1 1 large egg + 1 large egg white
½ ½ teaspoon vanilla extract
3 ¼ 3 ¼ cups cake flour
1 1 Tablespoon cornstarch
1 1 teaspoon baking powder
¾ ¾ teaspoon table salt

Frosting

¾ ¾ cup unsalted butter softened
2 ¼ 2 ¼ cups powdered sugar
1 1 Tablespoon light corn syrup
1 1 teaspoon vanilla extract
⅛ ⅛ teaspoon table salt
Food Coloring optional, I used Americolor "soft pink" and "electric pink" for the cookies in today's post
Sprinkles optional

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Instructions

Cookies

Combine butter and sugar in the bowl of a stand mixer (or in a large bowl using an electric mixer) and beat until light and creamy.
Stir in egg, egg white, and vanilla extract until thoroughly combined.
In a separate bowl, whisk together cake flour, cornstarch, baking powder, and salt.
With mixer on low-speed, gradually add dry ingredients to wet until completely combined.
Form dough into a 1” thick disk and cover tightly with plastic wrap. Refrigerate for 1 hour.
Once dough has chilled, preheat oven to 350F (175C) and line baking sheets with parchment paper.
Remove dough from refrigerator. Transfer to a clean, lightly floured surface and use a rolling pin to roll dough to be between ¼-½” (about 1 cm) thick (if too is too sticky, return to refrigerator, if it is too difficult to roll and/or is cracking, let sit at room temperature for a bit before trying to roll again).
Use a 2” (5cm) round cookie cutter to cut out cookies as close together as possible and place on prepared baking sheet, spacing cookies at least 2” (5cm) apart.
Bake in 350F (175C) oven for 8-10 minutes. Allow cookies to cool on baking sheet for at least 5-10 minutes before carefully removing to cooling rack to cool completely Note: over-baked cookies are dry, crumbly cookies. Yours should be very pale coming out of the oven (not golden-brown), even the bottoms should be pale and not browned.
Once cookies have cooled completely, decorate with frosting.

Frosting

In a large bowl (or stand mixer) using an electric mixer, beat butter until smooth and creamy. Add about half the powdered sugar, corn syrup, vanilla extract, and salt and stir until smooth and thoroughly combined, then gradually stir in remaining powdered sugar. If using food coloring, stir it in at the end adding a small bit at a time until desired color is reached.
Spread or pipe frosting evenly over cookies (I use a ½” open tip) and decorate with sprinkles, if desired.

Equipments used:

Notes

I recommend cake flour for the best texture! All-purpose flour will yield cookies with a texture that's not quite true to traditional Lofthouse cookies. If you must substitute all-purpose, you will need 3 cups (375g) all-purpose flour.
Corn syrup is recommended in the frosting for a true-to-the-original smooth frosting that crusts properly. You may leave it out if desired, but the frosting won't be quite the same (and you may need a Tablespoon more of butter or a splash of milk to keep the frosting from being too thick).
The dough may be made up to 3 days in advance of baking. Wrap tightly in plastic wrap. If the dough starts to crack upon rolling it, let it sit at room temperature for 15 minutes or so until it rolls without breaking/cracking. The frosting may be prepared up to 3 days in advance as well, store in an airtight container (room temperature or refrigerated) with a piece of plastic wrap directly against the surface then allow to come to room temperature (if refrigerated) and stir until smooth before using.
Store in an airtight container at room temperature for up to 5 days. They may also be wrapped and frozen for several months.

Nutrition Information

Show Details

Serving 1cookie Calories 278kcal (14%) Carbohydrates 34g (11%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 48mg (16%) Sodium 111mg (5%) Potassium 25mg (1%) Fiber 0.4g (2%) Sugar 20g (40%) Vitamin A 463IU (9%) Calcium 22mg (2%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 22cookies

Amount Per Serving

Calories 278 kcal

% Daily Value*

Serving	1cookie
Calories	278kcal	14%
Carbohydrates	34g	11%
Protein	2g	4%
Fat	15g	23%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	48mg	16%
Sodium	111mg	5%
Potassium	25mg	1%
Fiber	0.4g	2%
Sugar	20g	40%
Vitamin A	463IU	9%
Calcium	22mg	2%
Iron	0.2mg	1%