Lofthouse cookies
User Reviews
5
Lofthouse cookies
Description
This recipe produces Lofthouse cookies characterized by a soft texture achieved through cornstarch and proper leavening. The dough combines butter, sugar, egg, sour cream, vanilla extract, with optional almond extract for nuance. After mixing the dry and wet ingredients, the dough is chilled to ease rolling and prevent stickiness.
Cookies are rolled to ¼ inch thickness and cut with a round cutter before baking at 375°F briefly, just until the edges begin to color, ensuring a pale, soft finish. The accompanying buttercream frosting is made by creaming butter and powdered sugar, flavored with vanilla and thinned with milk, optionally tinted with gel food coloring and decorated with sprinkles for a classic look.
This yields around 28 cookies depending on cutter size. The cookies are best stored in a sealed container in the refrigerator, where they remain soft, or can be frozen for months. Careful attention to not overbaking preserves the signature tender texture.
Ingredients
- 2 1/4 cups all-purpose flour (270g)
- 1/2 teaspoon baking powder
- ¼ tsp baking soda
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/2 cup butter room temperature (113g, unsalted
- 1 cup granulated sugar (200g)
- 1 egg room temperature
- 1/4 cup sour cream 60g, room temperature
- 1 1/2 tsp vanilla extract (7.5ml)
- ¼ tsp almond extract optional
For the Buttercream
- ½ cup butter room temperature (113g)
- 2 cups powdered sugar (240g)
- 1 tsp vanilla extract 5ml, pure
- 2 tbsp milk (30mL) plus more if needed
- Food Coloring optional
- Sprinkles optional
Instructions
- Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
- Cream the butter and sugar until fluffy then beat in the egg, vanilla, and almond extract if using. Add the sour cream and mix until combined, scraping the bowl down as needed.
- Add the dry mixture to the wet and mix on low until just combined. Use your spatula to scrape down the bowl and combine any errant flour. Shape dough into a disk then cover in plastic and chill for an hour.
- Preheat oven to 375F. Roll the dough out to ¼ inch then use a 2 1/2-3 inch circular cookie cutter to cut the cookies, Reroll the scraps and cut the remaining cookies. Transfer cookies to parchment-lined baking sheets and bake at 375F for 8-9 minutes or until the cookies are just turning color on the bottom edge. Set aside to cool completely.
- While the Cookies bake, cream the butter then mix in the powdered sugar, and vanilla. Drizzle in the milk while mixing on low then increase speed to high and beat until smooth. If using food dye, mix in a drop at a time until desired color is reached.
- Top the cookies with a thin layer of buttercream and a smattering of sprinkles.
Notes
- Cornstarch is crucial for achieving the soft texture of these cookies; do not omit it.
- Chill the dough for at least one hour to make rolling easier and prevent stickiness.
- Use room temperature butter, egg, and sour cream for best mixing and texture results.
- Check your baking powder and baking soda for freshness to ensure a fluffy texture.
- Only bake until cookies begin to turn color on the edges; avoid browning to keep softness.
- Gel food coloring is recommended to achieve bright frosting colors with minimal use.
- The frosting can be spread or piped and the cookies decorated with various colors and sprinkles.
- This recipe yields approximately 28 cookies; you can double it for larger batches.
- Store baked and frosted cookies in a sealed container in the fridge for up to one week or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 84mg | 4% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 213IU | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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