Glorias Lofthouse Sugar Cookies Recipes

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ORIGINAL LOFTHOUSE COOKIE (COPYCAT RECIPE)



Original Lofthouse Cookie (Copycat Recipe) image

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

6 ounces powdered sugar
4 ounces margarine (or butter)
4 ounces unsalted butter (softened)
1 large egg (room temperature)
13 ounces cake flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cream of tartar
1 teaspoon clear vanilla extract (or real extract is ok )
1/4 teaspoon almond extract
1/4 teaspoon salt
8 ounces unsalted butter (softened)
16 ounces powdered sugar
2 teaspoons vanilla extract
4 ounces milk
1/2 teaspoon electric pink food coloring (Americolor brand)
2 Tablespoons rainbow sprinkles
1/4 teaspoon salt

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" SUGAR COOKIES



I found this copycat recipe for Lofthouse Sugar Cookies online somewhere. Not sure how much it makes, and I haven't tried it yet, but I will be soon!

Provided by Shelby Jo

Categories     Drop Cookies

Time 18m

Yield 1 batch

Number Of Ingredients 3

1 (19 ounce) package pillsbury French vanilla cake mix
1/3 cup vegetable oil (Crisco)
2 eggs

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.

Nutrition Facts : Calories 3103.5, Fat 144.4, SaturatedFat 21.9, Cholesterol 382.7, Sodium 3668.5, Carbohydrate 419.9, Fiber 5.9, Sugar 232.9, Protein 36.2

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