Lofthouse Cookies

Very bready cookie. Too much flour and not enough sweetness to make it taste anyghing like a Loft House sugar cookie. I'm still on the look out. They don't sell anything like the loft house cookies here in Canada, so if anyone has a tried and true recipe I'd be ever so grateful if you'd share. I'm addicted to these cookies and I only get to get across the border for shopping about 4 times a year.

These are pretty darn close to the store-bought Lofthouse cookies. What I would like to reiterate (a previous reviewer said it too) is that the cookies themselves are NOT overly sweet, and are supposed to be flour-y and cakey. It is in the frosting that they get that melt-in-your-mouth quality (coupled of course with the loftiness of the cookies). I did add almond flavoring myself, which made them great. One last piece of advice: these cookies are better and taste more authentic if you cover them and let them sit for a day. It makes sense, since the cookies you buy at the store are never fresh out of the oven.

well i did like this but i do think it should be sweeter but its still a good cookie just not exactly a lofthouse if anyone finds anything any closer please let me know alcapone68702000@aol.com

I made these yesterday. They are extremely close to "Lofthouse". I give them a 9 out of 10. Only a few comments. This recipe makes closer to 8 dozen if you make cookies 2 1/2 inches. And if people haven't eaten these cookies from the store, they certainly don't realize that these are not sweet cookies. The icing is the sweet part. I doubled the recipe for the icing and used butter because I had no shortening. (butter is better). Also add the vanilla into the dough before the dry ingredients.(that was not stated in the directions). I will add a touch more vanilla and maybe a little almond into the dough next time. Almost like the real thing!

Well it was an interesting experiment, but I won't be repeating it. I probably ended up with nearly 7 cups of flour before the dough was anywhere near workable. Even then it was a very sticky dough to work with. I ended up chilling the rolling pin and a cutting board in the freezer along with small batches of the dough to get the dough rolled out. I'll be going back to my traditional sugar cookie recipe.