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LOFTHOUSE COOKIES

THE BEST LOFTHOUSE COOKIE RECIPE FOR THICK, CAKEY, SOFT SUGAR COOKIES SMOTHERED WITH SWEET BAKERY-STYLE FROSTING AND TONS OF SPRINKLES

As of late, a peruser inquired as to whether I had a Lofthouse treat formula. I thought it an odd solicitation since I’m certain I have seen around 1,000,000 copycat Lofthouse treats on Pinterest. She concurred yet said that none of them taste like genuine Lofthouse treats.

So the principal thing I did was get myself a case of Lofthouse treats. The treat was very SUPER delicate, practically like cake. Exceptionally light vanilla taste and sweet icing. Dislike any sugar treat I’d actually tasted.

To Make this Recipe Youโ€™Il Need the following ingredients:

Ingredient

for the cookies:

  • preheat oven to 350 degrees F. ~
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 large eggs
  • 1/2 cup sour cream (not light)
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the frosting:

  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 to 2 Tablespoons whole milk
  • 1/2 cup butter, softened
  • assorted food coloring (if using)

 

Method Of Preparation

  1. In the bowl of a counter top mixer, using the whisk attachment: Cream sugar and butter. Mix for two minutes until smooth. Add sour cream, eggs and vanilla. Mix well.
  2. In a separate bowl, sift: flour, baking powder, soda and salt. Slowly add the dry ingredients to the wet ingredients. Switch to the paddle attachment on your counter top mixer and mix just until everything is incorporated and smooth.
  3. Using 3 Tablespoons of dough per cookie, roll each portion into a smooth ball. Place cookie dough balls, 2 inches apart on ungreased cookie sheets. Using the palm of your hand, flatten the dough balls a bit. Bake in preheated oven for 11 to 12 minutes. Immediately remove from oven. Cookies will look under-baked, but donโ€™t worry, thatโ€™s how theyโ€™re suppose to look. Cool cookies for one minute on the baking sheets and then transfer them to cooling racks to cool completely. Repeat with remaining dough until you use it all. This recipe makes approximately 18 large cookies. Cool Completely before frosting.
  4. Mix all ingredients in the bowl of a counter top mixer, using the whisk attachment. Add milk gradually, only using as much as you need to create a fluffy, creamy frosting. Add food coloring if you wish. Slather frosting on completely cooled cookies. Add pretty sprinkles if you like.

 

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