Easy Lofthouse Cookies Recipe
User Reviews
4.6
Easy Lofthouse Cookies Recipe
Description
The cookie dough is prepared by sifting cake flour, baking powder, and salt to ensure a fine texture. Butter, shortening, and sugar are beaten until pale and fluffy, then eggs and extracts are added to provide moisture and flavor. The dry ingredients are incorporated gradually to form a soft dough that is refrigerated for at least 3 hours or overnight to firm it up for rolling and shaping.
Chilled dough balls about the size of ping pong balls are placed well-spaced on baking sheets lined with parchment or silicone mats. Before or after slight flattening, the dough is baked at 350°F until set but still soft, retaining a delicate texture. Once cooled, the cookies are generously iced with a smooth frosting made from butter, shortening, vanilla, powdered sugar, and milk. Food coloring and sprinkles can customize their appearance.
This recipe yields soft Lofthouse-style cookies that hold up well and have a tender texture different from firmer sugar cookies. The frosting complements with a creamy finish, making these cookies appealing for celebrations or everyday treats.
Ingredients
For the Cookies:
- 2 ¾ cup cake flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup butter softened, unsalted
- ⅓ cup vegetable shortening
- 1 ¼ cup granulated sugar
- 1 egg large
- 1 egg large, white
- 2 tsp vanilla extract
- ½ tsp almond extract
For the Frosting:
- ⅓ cup butter softened, unsalted
- 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
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 253kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 28mg | 9% |
| Sodium | 76mg | 3% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
