Lofthouse Cookies
User Reviews
4.5
Lofthouse Cookies
Description
Lofthouse Cookies combine all-purpose flour with leavening agents like baking soda and baking powder, salted lightly to balance sweetness. The wet ingredients include room temperature butter and granulated sugar creamed until fluffy, followed by eggs and vanilla for richness. Sour cream adds moisture and a slight tang that keeps the cookies soft even after baking. After mixing, the dough is chilled to firm it for easier rolling and cutting.
Once rolled to a quarter-inch thickness and cut into 2.5-inch rounds, the cookies bake at a high temperature to encourage a delicate crumb with just enough structure to hold their shape. The accompanying buttercream frosting, made from butter, powdered sugar, vanilla extract, salt, and heavy cream, is spread after the cookies cool, adding sweetness and a creamy texture contrast. This frosting can also be tinted and decorated, making these cookies suitable for special occasions.
These cookies work well served with tea or coffee or enjoyed as a sweet treat throughout the day. They can be customized with different extracts in the frosting or seasonal colored sprinkles for varied festive looks.
The recipe notes highlight storage tips for keeping cookies fresh in airtight containers up to a week, as well as options to freeze dough or cut cookie shapes for up to three months, allowing for advance preparation and convenient baking later.
Ingredients
For the Cookies:
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter at room temperature, unsalted
- 2 cups granulated sugar
- 3 egg
- 2 teaspoons vanilla extract
- 1½ cups sour cream
For the Easy Buttercream Frosting:
- 1 cup butter at room temperature, unsalted
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Pinch salt
- 6 tablespoons heavy cream
Instructions
- In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.
- In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
- Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
- Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.
- Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
- Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.
- Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
Notes
- Use round cookie cutters to shape the dough after rolling to 1/4 inch thickness for uniform cookies.
- Chilling the dough overnight or at least two hours firms it for easier rolling and cleaner cuts.
- Cookies can be stored in airtight containers at room temperature for up to one week to maintain softness.
- Dough can be frozen either as whole portions or cut cookie shapes for up to three months; thaw in refrigerator overnight before baking.
- Frosted cookies that have set can be frozen in airtight containers with parchment paper between layers for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 49mg | 16% |
| Sodium | 79mg | 3% |
| Potassium | 56mg | 1% |
| Sugar | 24g | 48% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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