Easy Lofthouse Cookies Recipe

Name: Easy Lofthouse Cookies Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 4 h 50 min
Yield: 12 serving
Ingredients: 2 ¾ cup cake flour; 2 tsp baking powder; ¼ tsp salt; ½ cup unsalted butter; ⅓ cup vegetable shortening; 1 ¼ cup granulated sugar; 1 large egg; 1 large egg white; 2 tsp vanilla extract; ½ tsp almond extract; ⅓ cup unsalted butter; ⅓ cup vegetable shortening; 1 tsp vanilla extract; ¼ tsp salt; 3-3.5 cups powdered sugar; 3-4 tbsp milk or cream; Food Coloring; Sprinkles

User Reviews

4.6

297 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Chilling Time
4 hrs
Total Time
4 hrs 50 mins
Servings
12
Calories
253 kcal
Course
Dessert
Cuisine
American

Easy Lofthouse Cookies Recipe

Opal Moore

Report

Easy Lofthouse Cookies Copycat Recipe - delicious soft, sweet cookies that taste just like Lofthouse cookies from your grocery store, but a million times better!

Share:

I Made This!

222 people made this

Print

60 people printed this

Save this

178 people saved this

Ingredients

Servings

For the Cookies:

2 ¾ cup cake flour
2 tsp baking powder
¼ tsp salt
½ cup unsalted butter softened
⅓ cup vegetable shortening
1 ¼ cup granulated sugar
1 large egg
1 large egg white
2 tsp vanilla extract
½ tsp almond extract

For the Frosting:

⅓ cup unsalted butter softened
⅓ cup vegetable shortening
1 tsp vanilla extract
¼ tsp salt
3-3.5 cups powdered sugar
3-4 tbsp milk or cream
Food Coloring
Sprinkles

Add to Shopping List

Instructions

For the Cookies:

In a large bowl, sift together the cake flour, baking powder and salt. Use a sifter, so you have light fluffy flour that wont clump.
In a separate medium sized bowl or the bowl of a stand mixer, beat together the butter, shortening and sugar. Mixture should be very pale yellow and fluffy.
Vigorously beat in the egg, egg white, vanilla extract and almond extract using a wooden spoon or a paddle attachment of a stand mixer.
With the stand mixer on low, beat in the flour mixture about 1/2 at a time.
Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.
After completely chilling the cookie dough, preheat the oven to 350F degrees.
Prep cookie sheets by lining with parchment paper, nonstick foil, or silicone baking mats. I prefer parchment paper.
Roll the dough into ping pong sized balls and place 2 inches apart on a baking sheet.
I try to flatten the dough in my hands, to make a thin disc shape, or will use a silicone rolling pin or even the bottom of a cup. Just toss a little flour on your hands or whatever you're using so it doesn't stick!
Bake for 9-11 minutes, or until the tops are set.
Do not over cook, as these cookies are best when not browned around the edges like a chocolate chip cookie.

For the frosting:

In a large bowl or stand mixer (I like to use bowls with a rubber base so it won't slide), cream together shortening and butter.
Add vanilla and salt, mix well.
Using a spoon in the powdered sugar about 1 cup at a time, then beat in the milk/cream about 1 tablespoon at a time, adding a little more powdered sugar as necessary.
Then mix in the food coloring (I used about 5-6 drops of red).
Frost cooled cookies with a flat knife and decorate with sprinkles.

Equipments used:

Nutrition Information

Show Details

Serving 1g Calories 253kcal (13%) Carbohydrates 40g (13%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Cholesterol 28mg (9%) Sodium 76mg (3%) Sugar 30g (60%)