Copycat Lofthouse Cookies
User Reviews
5
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Prep Time
45 mins
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Cook Time
9 mins
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Additional Time
1 hr
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Total Time
1 hr 54 mins
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Servings
22 cookies
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Calories
278 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Copycat Lofthouse Cookies
Description
This recipe recreates the hallmark texture of Lofthouse Cookies by combining softened butter and sugar with egg and egg white, then carefully incorporating cake flour, cornstarch, baking powder, and salt for a soft, tender cookie base. Chilling the dough for an hour helps prevent cracking and aids in rolling to achieve an even thickness. Baking at 350°F yields cookies with soft centers and lightly golden edges.
The frosting features softened butter, powdered sugar, light corn syrup for smoothness and proper crusting, vanilla extract, and salt. Food coloring and sprinkles can be added for decoration. The frosting is creamy yet sets with a slight crust, matching the classic Lofthouse cookie appearance.
Serving these cookies is straightforward, making them suitable for celebrations or everyday treats. Their soft texture contrasts pleasantly with the sweet frosting, and decorating options allow customization by color and design.
Notes advise using cake flour specifically for authentic texture and provide alternatives if unavailable. The dough and frosting can be made ahead and stored properly. The cookies keep well at room temperature for about five days and freeze well for longer storage.
Ingredients
Cookies
- 1 cup butter softened, unsalted
- ¾ cup granulated sugar
- 1 large egg + 1 large egg white
- ½ teaspoon vanilla extract
- 3 ¼ cups cake flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon table salt
Frosting
- ¾ cup butter softened, unsalted
- 2 ¼ cups powdered sugar
- 1 Tablespoon light corn syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon table salt
- Food Coloring optional, I used Americolor "soft pink" and "electric pink" for the cookies in today's post
- Sprinkles optional
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.
Notes
- Cake flour is recommended for the best soft texture; substitute 3 cups all-purpose flour if unavailable.
- Light corn syrup in the frosting ensures smoothness and proper crusting; omit if necessary but adjust moisture accordingly.
- Dough may be made and refrigerated up to 3 days in advance; allow to warm slightly before rolling to prevent cracking.
- Frosting can be prepared and stored in an airtight container up to 3 days; bring to room temperature and stir before use.
- Store finished cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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