Just Like Lofthouse Easy Pink Sugar Cookie Frosting Copycat Food
COPYCAT LOFTHOUSE COOKIES
These sweet, frosted, cake-like cookies taste just like the ones you find in your supermarket bakery, only better.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 18 cookies
Number Of Ingredients 15
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.
JUST LIKE LOFTHOUSE EASY PINK SUGAR COOKIE FROSTING - COPYCAT
I made the Pound Cake Cookies also listed on this site, which were said to be like Lofthouse cookies. Thus, I wanted a frosting to match and this is what I came up with. It's not an exact match, but I think it is pretty good. It's not really for "decorated" cut out cookies, but more a schmear for plain round ones. Add sprinkles for fun & crunch! (It makes exactly enough to generously frost the large 25 cookies I got from the Pound Cake Cookie recipe.)
Provided by Jaylee
Categories Dessert
Time 10m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Directions are simple-- using a handheld mixer and a small bowl or a food processor with a smaller bowl-- beat all ingredients until well mixed.
- Start slow or you will be covered with powdered sugar. :).
- The consistency should not be too firm, but also not runny. It should hesitatingly drip/plop from your spatula if you scoop up a dollop and hold it over the bowl.
- Use an extra tablespoon of cream, or of powdered sugar to regulate the thickness.
- It is best to ice the cooled cookies with the frosting right after you make it, as it will almost be perfectly smooth when it sets.
- Know that if you put it in the fridge it will firm up to almost twice as hard as it is right after you mix it, and when it is cold you can use the mixer on it again to "fluff it up" for other applications like cupcakes.
- It makes about a cup and a half of frosting.
ORIGINAL LOFTHOUSE COOKIE (COPYCAT RECIPE)
Looking for a true copycat Lofthouse cookie recipe? Look no further! These cookies are super soft, cakey and perfectly sweet, just like the Lofthouse cookies you remember. No sourcream, the secret is in the cake flour!
Provided by Elizabeth Marek
Categories Dessert
Number Of Ingredients 19
Steps:
- In the bowl of your stand mixer with the whisk attachment (or you can use a hand mixer) cream together the butter, margarine and powdered sugar until light and fluffy
- Add in your vanilla, almond extract and egg and mix on medium until combined
- Add in your baking soda, baking powder, salt, cream of tartar and cornstarch and mix until combined
- Switch to the paddle attachment and mix in your cake flour just until combined. Do not overmix (or you can do this by hand)
- Scoop your batter onto a parchment-lined baking sheet with a medium-sized cookie scoop (or you can use a spoon)
- Cover with plastic wrap and chill in the fridge for 2 hours (or up to 24 hours)
- Preheat your oven to 375ºF
- Roll the chilled dough into balls and then flatten with your fingers into cookies that are about 1/2" thick and 3" wide. Arrange on a cookie sheet lined with parchment paper.
- Bake your cookies for 8-9 minutes or just until the sheen disappears from the top of the cookie. Place onto a cooling rack to cool fully before frosting with buttercream and finishing with sprinkles
- Store leftover cookies in an airtight container for up to a week or freeze
- In the bowl of your stand mixer (or using a hand mixer) cream your butter until smooth using the whisk attachment
- Start adding your powdered sugar while mixing on low until it's all incorporated.
- Add in your vanilla, milk, salt, and food coloring and mix until smooth.
- Pipe on top of the cookies with a round tip (I used an 804) and top with sprinkles
Nutrition Facts : ServingSize 1 serving, Calories 405 kcal, Carbohydrate 51 g, Protein 3 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 131 mg, Fiber 1 g, Sugar 35 g
LOFTHOUSE FROSTING
Make and share this Lofthouse Frosting recipe from Food.com.
Provided by ellie3763
Categories Dessert
Time 15m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, cream together the confectioners' sugar and shortening until smooth.
- Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes.
- Color with food coloring if desired.
Nutrition Facts : Calories 56.7, Fat 2.1, SaturatedFat 0.6, Cholesterol 0.2, Sodium 0.9, Carbohydrate 9.7, Sugar 9.4, Protein 0.1
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