Best Lofthouse Cookies Recipes

LOFTHOUSE SUGAR COOKIES

Steps:

• 1. COOKIE DOUGH DIRECTIONS: In a large bowl combine sour cream, sugar, butter, eggs and vanilla; mix well. In a smaller bowl combine flour, baking powder, baking soda and salt, then add to wet mixture and mix until everything is just incorporated. With a cookie scoop, scoop out even size scoops of dough and then roll in a ball in your hand and place on a cookie sheet and slightly flatten with your hand so it's in a circular shape. Bake in a pre-heated 350 degree oven until light golden brown, no more than 10 minutes. They may seem under done but they aren't. Transfer to a cooling rack and let cool completely before frosting.
• 2. BUTTERCREAM FROSTING DIRECTIONS: Directions: Cream together butter and shortening in mixer, with paddle attachment on medium for about 2 minutes. Add 1/2 cup powdered sugar and beat until smooth, Add another 1/2 cup and beat until smooth. Add Vanilla, mix. Add gradually the remaining sugar and milk, making sure you end with sugar. Continue to mix on medium until smooth.

COPYCAT LOFTHOUSE COOKIES

Steps:

• For the cookie dough: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
• Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
• Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
• Frost the cookies with the frosting and sprinkle with confetti sprinkles.

LOFTHOUSE-STYLE SUGAR COOKIES

Steps:

• In a large bowl, cream the shortening and the sugar.
• Take the mixer out and, with a wooden spoon, add the egg, whipping cream, and vanilla until thoroughly combined (it will look a bit "stiff"), but do not whip the cream too much.
• In another bowl, mix the remaining ingredients.
• Add half the dry mixture at a time to the wet mixture. Only mix until it is thoroughly mixed together. Dough will seem sticky.
• Roll dough into 1" to 1-1/4" balls and place on a baking sheet covered with parchment paper.
• Flatten to 1/3" thick with the flat bottom of a drinking glass. They do not spread much when baking.
• Bake at 350 degrees for 12-15 minutes.
• Take the cookies out of the oven and move immediately to a wire rack to cool. Frost and decorate as desired.

LOFTHOUSE COOKIES

Steps:

• COOKIES: Preheat oven to 350*. Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass (but not too much, you want them to be 'fluffy').
• Bake for 6-8 minutes. Cool for 1 minute on pan before moving to a cooling rack.
• FROSTING: Place butter in a large bowl. Add 4 cups sugar and then milk and vanilla. Beat on medium speed until smooth and creamy, approx 3-5 minutes. Gradually add remaining sugar, 1 cup at a time beating well after each time, about 2 minutes, until the icing is thick enough to spread. Add food coloring if you'd like.
• While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.

ANY FLAVOR COOKIES....SIMILAR TO LOFTHOUSE COOKIES / COPYCAT

Steps:

• Preheat oven to 350 degrees.
• Mix all the ingredients together in a bowl. I prefer to use a mixing spoon over an electric mixer since the dough will be very stiff.
• On an ungreased cookie sheet, shape dough into round balls and then SLIGHTLY press the dough down with the bottom of a cup.
• Bake for 8-9 minutes. Allow to cool and remove from cookie sheet.
• Makes around 24 cookies.
• Once cooled, frost with a buttercream (or any flavor) frosting.
• Store in a sealed container.

"LOFTHOUSE" SUGAR COOKIES

Steps:

• Preheat oven to 375F
• Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass or cookie stamp.
• Bake at 375F for 6-8 minutes. Allow to cool 1 minute before removing to cooling rack.
• While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.

"LOFTHOUSE" SUGAR COOKIES

Steps:

• 1. Preheat oven to 425. Cream together butter and sugar. Beat in eggs and sour cream. Mix in dry ingredients. Cover and refigerate overnight. Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour. Cut out shapes and bake on an ungreased cookie sheet for 8 minutes. Cool on wire rack. Frost and decorate as desired.
• 2. Another thing you can do is roll them into balls, if you don't want to go through all the rolling out and cutting.

LOFTHOUSE COOKIES

Steps:

• Cream together butter and sugar.
• Beat in eggs, sour cream, and vanilla.
• Mix in dry ingredients.
• Cover and refrigerate overnight (or 6-8 hours).
• Preheat oven to 425ºF.
• Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour.
• Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.
• Cool on wire rack.
• Frost and decorate as desired.