Lofthouse Cookies Food

LOFTHOUSE COOKIES

Lofthouse Cookies image

This is one of those recipes that I have been looking for forever!! You know those cookies at Wal-Mart, Publix (my grocery store), etc. that are soft cake-like sugar cookies with the buttercream icing spread on top with sprinkles? Well, this is the recipe for them!! I guess the 'name brand' of the cookies is Lofthouse? Anyhow, I'm making these soon- and I've heard a lot of hype about this recipe - so I'm really excited about them. Let me know how they turn out! FYI - Definitely use the FRENCH vanilla cake mix (and Pillsbury brand is reccomended)- I hear it is the closest to the 'real thing.'

Provided by Celeste

Categories Dessert

Time 21m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 (19 ounce) box French vanilla cake mix
1/3 cup vegetable oil
2 eggs
1 cup unsalted butter, softened
6 -8 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 636.2, Fat 27.8, SaturatedFat 11.8, Cholesterol 74, Sodium 314, Carbohydrate 95.4, Fiber 0.5, Sugar 78.2, Protein 3.5

LOFTHOUSE COOKIES

Lofthouse cookies image

The most delicious copycat Lofthouse Cookies. Don't forget to check out my step by step photos and tips above.

Provided by John Kanell

Categories Dessert

Time 1h23m

Number Of Ingredients 17

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 unsalted butter (room temperature (113g))
1 cup granulated sugar ((200g))
1 egg (room temperature)
1/4 cup sour cream room temperature ((60g))
1 1/2 tsp vanilla extract ((7.5ml))
¼ tsp almond extract (optional)
½ cup butter room temperature ((113g))
2 cups powdered sugar ((240g))
1 tsp pure vanilla extract ((5ml))
2 tbsp Milk ((30mL) plus more if needed)
Food coloring optional
Sprinkles optional

Steps:

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.

Nutrition Facts : Calories 157 kcal, Carbohydrate 23 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 23 mg, Sodium 84 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

COPYCAT LOFTHOUSE COOKIES

Copycat Lofthouse Cookies image

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

Ingredients

3 cups cake flour, plus more for dusting (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sour cream
2 teaspoons pure vanilla extract
1 large egg
2 cups confectioners' sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
Light pink gel food coloring, for coloring the frosting
Confetti sprinkles, for decorating

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.

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