Tastes Like Lofthouse Cookies
"I found this on Noshings (http://noshings.blogspot.com), a food blog that I read. It purports to be very similar to the Lofthouse cookies you can buy at the grocery store - you know, the soft sugar cookies with the wickedly delicious frosting. I haven't tried it yet, but believe me, I will be doing so. The yield is a total guess - the original source didn't specify. Cooking time is for one pan."
- Ready In:
- 33mins
- Ingredients:
- 9
- Yields:
-
48 cookies
ingredients
-
Cookies
- 1 French vanilla cake mix (I used Duncan Hines Moist Deluxe brand)
- 1⁄2 cup plus 3 t. flour (mix well into the cake mix)
- 3 large eggs
- 1⁄3 cup oil (I used soybean)
-
Icing
- 1⁄2 cup unsalted butter, room temp
- 1⁄3 cup shortening
- 1 teaspoon vanilla
- 3 tablespoons milk (this varies somewhat depending on how thick you want your icing.)
- 4 cups powdered sugar
directions
-
For the cookies:
- Mix well with a handmixer or Kitchen Aid. The dough will be stiff, enough to roll into 1" balls.
- I placed them on a Silpat type baking sheet, these are lovely to keep your cookies from getting too brown.
- Flatten the balls with the heel of your hand to about 1/2" thick.
- Bake these at 325 degrees for about 12-14 minutes. You will know they are done when they feel somewhat firm in the center.
- Take them out of the oven and let them sit for at least 5 minutes to finish baking and let set up.
- Transfer to a sheet of foil to cool completely. While they cool, start the icing.
-
For the icing:
- Mix well with a hand mixer and either pipe on with a pastry bag or schmear on with a spatula.
- At this point, you MUST use sprinkles -- if you don't, the sugar cookie faeries will come and take your cookies away, because you don't deserve them.
- Store the cookies in a tupperware type container right after the icing has set. (This is supposed to be the secret to getting the texture right.) The cookies will get that dense, cakey texture after being stored in the air tight container overnight or for a few hours.
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Reviews
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The frosting recipe is great, but the cookie recipe is NOT. It needs more flour added - at least 1 cup or the dough is runney and impossible to handle to form a ball. They take too long to bake and they do NOT taste like Lofthouse cookies. I tried one batch as directed anf the were dry - then I tried one with more flour and they were a better texture, but still dry. The one I really like is "Lofthouse Cookies" coutesy of highdesert.com - NOW THAT'S A LOFTHOUSE COOKIE !!!
RECIPE SUBMITTED BY
bunkie68
Brusly, 0
<p>I'm an attorney by education and a court reporter by current employment (love my job!). A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here! I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>
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