Lofthouse Cookies
Prepare the perfect soft and fluffy Lofthouse Cookies right in your own kitchen. An easy copycat recipe, complete with creamy frosting and colorful sprinkles.
Servings: 12 cookies
Calories: 626kcal
Ingredients
COOKIE INGREDIENTS:
- 2 cups cake flour
- ½ cup all-purpose flour
- 1 cup sugar
- ½ cup butter softened
- 1 whole egg
- 1 egg white
- ¼ cup butter flavored shortening softened
- 1 ½ teaspoons baking powder
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
FROSTING INGREDIENTS:
- ⅓ cup butter
- ⅓ cup butter flavored shortening softened
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 3 - 3 ½ cups powdered sugar
- 3-4 tablespoons whole milk
- Pink Food Coloring drops or Pink Food Coloring Gel
- Sprinkles
Instructions
- In a mixing bowl add cake flour, all-purpose flour, baking powder, cream of tartar, and salt. Whisk together. Set aside.
- In the bowl of a stand mixer with paddle attachment cream together the sugar, butter, and shortening until light and fluffy. Add vanilla extract, almond extract, and the whole egg. Mix together until combined. Add egg white and continue mixing until well combined. Turn off the mixer and use a rubber spatula to scrape the sides of the mixing bowl.
- Turn the mixer on low and and gradually add dry ingredients to wet ingredients. Mix until no flour pockets remain. Cover mixing bowl with saran wrap and place in the refrigerator for 2-3 hours.
- Preheat the oven to 375 degrees and line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
- Remove cookie dough from the refrigerator and use a cookie scoop to create balls of dough (abot 2-3 tbsp depending on how large you want your cookies). Place the balls of dough on the cookie sheet and use the bottom of a cup to flatten into a 1⁄2 inch thick round cookie. NOTE: An alternative method would be to roll the dough out on a flat surface to about 1⁄2 inch thick, and then use a round cookie cutter to cut out the circles. Place 6 each one one baking sheet, 6 on the other.
- Place one cookie sheet in the oven and cook for 8 minutes. You want the edges to be firm without turning brown. Remove from the oven and let cool 2-3 minutes on the baking sheet. Place the other baking sheet in the oven and cook for 8 minutes.
- Once cookies have cooled for 2-3 minutes remove to a cooling rack.
- In a separate mixing bowl beat together the butter and shortening with a hand mixer until light and fluffy. Add vanilla and almond extract and continue mixing until all incorporated.
- Slowly beat in 1 cup of powdered sugar and 1 tbsp milk. Mix until combined. Repeat 1 cup of powdered sugar and 1 tbsp at a time until all have been combined.
- Add your choice of food coloring until the desired color is achieved.
- Frost cooled cookies with a knife or piping bag. Top with sprinkles.
Notes
Notes:
- These cookies are thicker and have a soft fluffy texture in the middle.
- When baking cookies, make sure to remove them from the oven before they start to brown.
- The cookies and the dough can be put in the freezer to use at a later time!
- To Store: Store your cookies in an airtight container on the counter for 3 to 4 days. After that theymay begin to dry out.
- To Freeze: To freeze your cookies, place parchment paper between each layer of cookies and place them in an airtight container. Place them in the freezer for up to 3 months. You can also freeze the dough and bake them at a later date.
Nutrition
Calories: 626kcal | Carbohydrates: 101g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 224mg | Potassium: 114mg | Fiber: 1g | Sugar: 81g | Vitamin A: 420IU | Calcium: 40mg | Iron: 1mg