Wednesday, February 17, 2016

Copycat Lofthouse Soft Sugar Cookies

This was a completely impromptu recipe that I made the night before Valentine's Day.  I took a nap in the afternoon, and woke up wanting to make Lofthouse style cookies to take to work for the kiddos to enjoy.  Truly I have no idea why this occurred to me, I've only had Lofthouse cookies (or crack cookies, as my husband calls them) a few times, and not for years.  Regardless, I quickly found a recipe (a slight variation on this one from Back to Her Roots) and whipped it up.  The cookies turned out great.  Very similar to Lofthouse, but I think better!  Note that I don't always say that about homemade things- for instance, Twinkies have a charm all their own that can't be replicated at home- but these ones are better.  They're thick and pillowy, but not dense, and the cookies themselves are not overly sweet.  The frosting adds plenty of sweetness, though, and the almond extract just really makes them special.  They have a lot of kid appeal, too.
Copycat Lofthouse Soft Sugar Cookies
for cookies:
2 sticks salted butter, softened
1 C sour cream
1 3/4 C sugar
1 tsp vanilla extract
1 tsp almond extract
2 eggs
1 1/2 tsp baking powder
1 tsp baking soda
6 C flour
for frosting:
2 sticks salted butter, softened
4 C powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
5 Tbsp cream
food coloring
Preheat oven to 400 and line baking sheets with parchment paper.
Beat together softened butter and sour cream until smooth and creamy.  Beat in sugar, extracts, and eggs, then add baking powder, baking soda, and flour.  Mix just until well combined.
Roll dough into golf ball sized dough balls and place 2 inches apart on the prepared baking sheets.  Grease the bottom of a drinking glass with butter and flatten the dough balls to 1/4 inch thick.  Bake until cookies are set and barely, ever so slightly beginning to think about turning golden (but mostly white), about 7-9 minutes (mine took 9).  
When cookies have cooled, prepare frosting.  Beat together butter and powdered sugar until smooth and thick, then add extracts, cream, and desired amount of food coloring.  Beat for a couple of minutes, until thick and fluffy.
Spread frosting on top of cookies and top with desired sprinkles.  I suggest you frost a few cookies at a time, and add sprinkles as you go, pressing them down lightly so they adhere.
Let frosting set on top before storing in a covered container.
Yield: 48 cookies

No comments:

Post a Comment