Lofthouse Cookies
Recipe for Soft Lofthouse Cookies. Makes about 30 - 2.5 inch cookies
Ingredients
SOFT LOFTHOUSE COOKIES
- 2 3/4 cup cake flour (358grams)
- 1/4 cup corn starch (30grams)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt (skip if using salted margarine)
- 1/4 cup unsalted butter (57grams to 60grams)
- 1/4 cup good quality margarine (57grams to 60 grams)
- 2 tbsp oil, canola
- 1 3/4 cup powdered sugar (227grams)
- 1 egg
- 1/2 cup sour cream (120 ml)
- 1 1/2 tsp Vanilla Extract
- 1/4 tsp Almond Extract
AMERICAN BUTTERCREAM
- 1/2 cup unsalted butter (113grams)
- 2 1/2 cup powdered sugar (325grams)
- 2-3 tbsp room temperature milk
- 1 tsp Vanilla Extract
- 1/8 tsp Almond Extract
Instructions
SOFT LOFTHOUSE COOKIES
- In a mixing, at medium speed beat room temperature butter (1/4 cup, 57grams-60grams), and margarine (1/4 cup, 57grams to 60grams) until smooth, about 30 seconds to a minute.TIP: Yes, you can use just butter, if that's all you have. It's fine.
- Beat in oil (2 tablespoons), mix well, till well combined and homogeneous. Then add powdered sugar (1 cup and 3/4 cup, 227grams ), beat till smooth, and fluffy, about 2 minutes. Then add room temperature egg (1 whole large egg).Scrape down the bowl, and beat for 30 seconds until smooth and fluffy.
- Then gradually beat in room temperature sour cream (1/2 cup, 120ml).
- And lastly, beat in Vanilla Extract (1 teaspoon and 1/2 teaspoon), and Almond Extract (1/4teaspoon).
- Into a separate bowl sift cake flour (2 ¾ cups, 358grams), baking soda (½ teaspoon), baking powder (½ teaspoon), salt ( ¼ teaspoon, omit salt if using salted margarine), and corn starch ( ¼ cup, 30 grams).
- At low speed beat flour into the wet mixture. Beat just till everything is combined. Take a spatula and fold the cookie batter few times, to ensure all is well mixed, scraping the sides of the bowl as well.
Shape Lofthouse Cookies
- With 1 tablespoon ice cream scoop, drop soft, sticky dough onto a baking sheet or a tray lined with parchment.Cover with a food wrap and chill for about an hour or two, until no longer sticky and slightly firm.
- Shape each piece of chilled batter into a ball and transfer the shaped balls onto a baking sheet lined with parchment, about 2 inches apart.Take a small piece of parchment and ½ cup measuring cup.Place parchment square on top of the ball, with the back of the measuring cup gently press it down to flatten the ball, to about 5/16-inch (7-8mm) thick. Peel off the parchment piece and repeat on the remaining balls.TIP: Lightly dust a piece of parchment with flour.
Bake Cookies
- Bake at 350F (180C) for 8-10 minutes. Don’t let the cookies brown too much or they won’t be soft after they cool.
AMERICAN BUTTERCREAM
- With a mixer on medium speed beat room temperature unsalted butter (1/2 cup, 113grams) for 30 seconds, until creamy. Then gradually add powdered sugar (2cups and 1/2cups, 325grams) in 2 additions. Beat until creamy and fluffy, about 2 minutes. Scrape down the bowl a few times in between.
- Beat in Vanilla Extract (1 teaspoon) and Almond Extract (1/8 teaspoon).
- Lastly, add room temperature milk (2-3tablespoons) to make buttercream easily spreadable.
- Color Buttercream with gel food colors and use it to frost the cookies. Allow to crust before storing cookies in an airtight container, layered between pieces of wax paper or parchment.
Notes
- CAN I USE BUTTER IN PLACE OF MARGARINE?- Yes, absolutely, you can.
- HOW LONG DO LOFTHOUSE COOKIES LAST? - These cookies will keep well in a sealed container in the fridge for up to one week. You can store them at room temperature for up to 2-3 days. After store cookies in the fridge. For best taste, allow chilled cookies to come to room temperature before serving.
- HOW TO STORE COOKIES?- Store cookies in an airtight container or covered well with a food wrap.
- IS IT A CRUSTING BUTTERCREAM- Yes, frosting crusts a little and stays soft under the thin crust.