color by numbers

mindless musings of a semi-creative guy

Tasty Tuesday – Lofthouse Cookies

You’re probably wondering what in the world a Lofthouse cookie is, aren’t you?

If you’ve ever been to WalMart, Kroger, or whatever your local grocery store is in the States, it is likely that you have encountered (and possibly overdosed on) these.

Look familiar?  Super soft, fluffy, almost bendy, brightly frosted sugar cookies.  They are thicker and softer than your average cut out or drop cookie, which is the only kind I’d ever made before.  I think they taste and feel like a sugar cookie that meets white cake and the outside of a marshmallow.  If that makes no sense to you at all, then you’ve obviously never eaten them, and you need to do so right away.

Alone, I don’t think the cookies taste like much – so if you’re not into really sweet or flavorful things, a plain one just might be right up your alley.  (Brook prefers his plain with just a sprinkle of sugar on top.)  However, once you add some frosting, boy do they become decadent.

Brook’s grandmother makes old-fashioned sugar cookies very much like these every Christmas, and they are his favorite thing in the world.  I’ve been trying for a few years now to replicate hers (as there is no written recipe, since she has been trying to perfect it for many years as well), and this is about the closest I’ve ever gotten.  How do I know this?  Brook, the one not known for eating sweets at all, ate 7 of them over the course of a couple days.  That’s my proof right there.

So, here’s the recipe.  And, let me say this now – DO NOT eat these fresh from the oven, or even right after they’ve finally cooled, or you will be severely disappointed.  They won’t taste bad at all, but they will not have reached the proper texture yet.  Coming from one who is known for burning herself by nibbling straight from the hot box, the patience required for these cookies is totally vital and more than worth it.  If you can, once cooled and frosted (or not, if that’s your thing), put them in an air-tight container and wait until tomorrow…. or at least 6-7 hours if you really can’t stand it.  Seriously, just trust me – I tried them both ways, and the wait makes the difference between night and day.

As you can see, buttercream gets metly pretty quick in our climate. Better reason to eat these babies fast!

Lofthouse Cookies
via Runs With Spatulas

1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream
1 teaspoon baking powder
1 teaspoon baking soda
6 cups flour, divided

  • In a large bowl, cream together butter and granulated sugar until light in color and fluffy. Add eggs, one at a time, mixing each until fully incorporated before adding the next. Stir in sour cream and vanilla.  (**Sara’s note: I only had 1 cup of sour cream, so I used a half cup of soured milk to round it out and it worked just fine.)
  • In a medium bowl, stir together 5 cups flour, baking soda, and baking powder. Slowly add in flour mixture, beating until all the flour is fully hydrated. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Dough will still be a bit on the sticky side. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
  • Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or silicone mats, set aside.
  • Generously flour a work area and rolling pin. Remove one section of dough from the refrigerator, unwrap, and place on your work area. Roll dough out until 1/4 inch thick. Dough will be very sticky, so continue to dust with flour as you need it. Using a 2 1/2-inch round cookie cutter (or an equivalent juice glass dipped in flour, as I did), cut out circles and transfer to a baking sheet. (If choosing not to frost the cookies, go ahead and sprinkle some granulated sugar on top of them at this point.) Bake for 7-8 minutes, until set – bottom of cookies should be a very pale golden brown. Immediately transfer cookies to a wire rack to cool. Repeat with remaining dough, storing any extra in the fridge while not in use.

Meanwhile, prepare either your favorite buttercream frosting recipe, or use the one below.

1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons milk
Several drops food coloring

  • In a large bowl, cream together the butter and vanilla. Slowly beat in the powdered sugar.
  • Once smooth and creamy, add in milk, 1 tablespoon at a time until the desired consistency is achieved. Frosting should be easy to spread, but not runny. Add in the food coloring, if desired.

Once cookies have cooled, frost and add sprinkles, if you like. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors and proper texture to develop.

Makes: about 4 1/2 dozen cookies

May 10, 2011 Posted by | Food, Just for Fun, Tasty Tuesdays | 2 Comments