Original Lofthouse Cookie (Copycat Recipe)
Ingredients
- 6 ozpowdered sugar
- 4 ozmargarine
- 4 ozunsalted butter
softened
- 1 largeegg
room temperature
- 13 ozcake flour
- 2 tspcornstarch
- 1 tspbaking soda
- ½ tspbaking powder
- 1 tspcream of tartar
- 1 tspclear vanilla extract
- ¼ tspalmond extract
- ¼ tspsalt
- 8 ozunsalted butter
softened
- 16 ozpowdered sugar
- 2 tspvanilla extract
- 4 ozmilk
- ¼ tspsalt
- ½ tspelectric pink food coloring
Americolor brand
- 2 tbsprainbow sprinkles
Directions
- 1
Before you begin: Pull butter, margarine, and egg out of the fridge an hour ahead so everything is at room temperature. Line two baking sheets with parchment paper. The dough needs to chill in the fridge for 2 hours before scooping, so plan ahead.
For the lofthouse cookies
- 1
In the bowl of your stand mixer with the whisk attachment, cream together the butter, margarine, and powdered sugar until light, fluffy, and almost white, about 3 to 5 minutes.
- 2
Add the egg, vanilla extract, and almond extract and mix on medium until just combined. Scrape the bowl.
- 3
Add the cornstarch, cream of tartar, baking soda, baking powder, and salt. Mix briefly on low to distribute.
- 4
Switch to the paddle attachment. Add the cake flour and mix on the lowest speed until just combined. Do not overmix.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
- 6
Preheat the oven to 375º F. Use a medium cookie scoop to portion the chilled dough onto parchment-lined baking sheets.
- 7
Roll each scoop into a smooth ball, then flatten with your fingers into a round about 1/2 inch thick and 3 inches wide.
- 8
Bake at 375º F for 8 to 9 minutes, just until the sheen on top of the cookie disappears. The cookies should not brown.
- 9
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting
- 1
In the bowl of your stand mixer with the whisk attachment, cream the softened butter until smooth and pale.
- 2
Add the powdered sugar gradually on low. Once incorporated, increase to medium and add the milk, vanilla, salt, and food coloring. Whip until smooth and pipeable.
- 3
Pipe a generous swoop onto each cooled cookie with a round 804 tip. Top with rainbow sprinkles while the frosting is still tacky.
Original Lofthouse Cookie (Copycat Recipe)
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About this Recipe
Unlock the Secret to the Perfect Original Lofthouse Cookie (Copycat Recipe)
Craving that unbelievably soft, cakey texture and sweet frosting of your favorite bakery Lofthouse cookie? Look no further! This copycat recipe is meticulously crafted to replicate the original, focusing on the key elements that make these soft sugar cookies so iconic. Forget tough, dry cookies – this recipe delivers that signature melt-in-your-mouth experience every single time.
What makes this Lofthouse cookie recipe truly special? It's all in the details! We've studied the original to bring you the secrets for that perfect pale, cake-like crumb. The magic lies in a combination of ingredients: using cake flour for a tender texture, a touch of cream of tartar for a subtle tang and added softness, and a clever butter-plus-margarine combo to achieve that unique richness and chew. You won't find sour cream here – the authentic texture comes from these carefully balanced components.
Each almond-flavored cookie is then generously topped with a silky, sweet pink American buttercream and a shower of cheerful rainbow sprinkles, just like you remember. These aren't just any frosted sugar cookies; they're a nostalgic trip in every bite, perfect for parties, special treats, or simply brightening any day. Get ready to bake a batch of these incredibly delicious and visually appealing cookies that taste just like the real deal!