Soft Baked Lofthouse Cookies
User Reviews
5
Soft Baked Lofthouse Cookies
Description
These Soft Baked Lofthouse Cookies blend butter, sugar, eggs, and vanilla with Greek yogurt and almond extract to create a moist, tender cookie dough. The flour is combined with baking powder, baking soda, and salt for leavening and balance. After chilling for 30 minutes to firm the dough, the cookies are portioned using a spring-loaded scoop and rolled into balls, then lightly flattened before baking at 350˚F. Baking for 10 to 12 minutes until lightly golden maintains softness inside.
The texture is soft and pillowy, characteristic of Lofthouse-style cookies, while the mild almond extract adds subtle depth to the vanilla flavor. Cooling on the baking sheet briefly before transferring to a rack assures gentle setting and prevents breaking. The accompanying icing, made by combining butter, powdered sugar, vanilla, and milk, is spread once cookies cool, and optionally tinted or decorated with sprinkles to enhance appearance and sweetness.
These cookies suit celebratory occasions or everyday treats, offering a soft, sweet bite with creamy icing on top. Their soft texture and classic flavor profile make them popular for decorating or gift giving, especially around holidays.
Ingredients
For The Cookies:
- 1 tick butter at room temperature, unsalted
- 1 cup granulated sugar
- 2 egg at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup Greek yogurt 5% fat
- 2 1/2 cups all-purpose flour plus more for rolling
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Icing:
- 1 tick butter at room temperature, unsalted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Food Coloring optional
- holiday sprinkles for decorating
Instructions
- Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at medium speed for 2 to 3 minutes, or until light and fluffy. Scrape down the sides of the bowl, then beat in the eggs one at a time.
- Add the vanilla and almond extracts and Greek yogurt and mix on medium speed for 2 minutes.
- In a separate medium bowl, whisk flour, baking powder, baking soda and salt.
- Add the flour mixture to the butter mixture and process at low speed just until no streaks of flour remain.
- Chill for 30 minutes.
- Preheat the oven to 350˚F and line two baking sheets with parchment paper.
- Using a 2-tablespoon sized spring loaded cookie scoop, scoop about 12 cookies onto each prepared sheet pan. Roll them into even balls, then gently pat the tops down so you create a slightly flattened disc.
- Bake for 10 to 12 minutes, or until lightly golden brown. Let cool on sheet pans for 1 minute, then transfer to cooling racks to cool completely. Repeat with remaining cookie dough.
- While the cookies cool, make the icing. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed for 2 minutes. Add sugar, vanilla and 2 tablespoons of milk and beat until smooth, adding the additional milk as needed. You want a light and fluffy frosting that is thick, but spreadable. Once you reach the desired consistency, add food coloring and mix to combine, if desired.
- Add 1 tablespoon of frosting to each of the cooled cookies, then add sprinkles. Store frosted cookies tightly wrapped in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 73mg | 3% |
| Potassium | 27mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 257IU | 5% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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