So I have a confession. I love Lofthouse Cookies. You know, those grocery store sugar cookies that are super soft, with a thick frosting on top that is usually pink? Unless of course you buy them around a certain time of year and then they are themed for a holiday.
Anyways, I love these cookies and it has come to may attention that some people hate them. WHAT IS WRONG WITH YOU PEOPLE!? I assume that it is because of the sweetness. They are very sweet. My version fixes that.
Grocery Store Sugar Cookies : Lofthouse Cookies: Why are they so sweet?
When you get these cookies from the store, they are very sweet. And I think the reason why is that to achieve the soft and cake texture, they use confectioners sugar which is twice as sweet as granulated. We are still using granulated in my version but I use it sparingly.
Grocery Store Sugar Cookies : Lofthouse Cookies: How do I make them so fluffy?
These are a few ingredients and techniques that make these cookies so fluffy.
1. The first is that you yell want to get that butter and shortening good and whipped up and fluffy. You will know it’s whipped up enough when the butter turns from yellow to white.
2. Next after the egg goes in, I added sour cream. Sour cream, like buttermilk or yogurt have an acidity that makes your baked goods fluffier and moister.
3. In the dry ingredients, I used cake flour. Cake flour has a lower gluten content than say an all purpose flour which makes your finished product less chewy and more fluffy and soft.
4. Also in the dry ingredients, I added cornstarch which added to the fluffy texture.
5. Sifting the dry Ingredients will make your baked goods lighter as well.
I hope you all enjoy this recipe and thank you all for reading. If you recreate them, please tag me on social media so I can see. If you enjoyed this recipe, please consider subscribing. This way, you can get emails every time I post. Have an amazing week and I will see you all in the next one.
Lofthouse Cookies
a very soft sugar cookie with a pink buttercream and spinkles.
Ingredients
The Cookie
- 113g of Unsalted Butter
- 113g of Shortening
- 1 Egg
- 1 Tbsp + 1 Tsp of Sour Cream
- 373 g of Cake Flour
- 1 tsp of Baking Soda
- 1/2 tsp of Baking Powder
- 1 tsp of Cream of Tarter
- 1/4 of a tsp of Salt
- 2 tsp of Vanilla Extract
Buttercream Frosting
- 2 Sticks of Unsalted Butter
- 4 Cups of Confectioners Sugar
- 1 tsp of Vanilla Extract
- 1 Tbsp of Milk
Instructions
Making The Cookies
- Sift together the dry ingredients and set aside.
- Add the butter and shortening to a large bowl and cream them together until light and fluffy.
- Add the confectioners sugar and beat until incorporated.
- Add the egg, sour cream and vanilla and beat until incorporated.
- Add the dry ingredients in all at once and beat until incorporated.
- Cover and place in the fridge for 2 hours to make the cookie dough easier to scoop.
- Make 3 inch dough balls then flatten them into disks and make a slight indent in the middle to keep the cookies from doming.
- Bake for 9 minutes at 350• or until slighly golden brown on the bottom. Cool completely.
The Frosting
- Add the butter to a large bowl. Cream until light and fluffy.
- Add the confectioners sugar and whisk until incorperated.
- Add milk until you have a smooth, thick frosting.
Decorate The Cookies
- Add the frosting to a piping bag with a large open tip.
- Pipe some frosting to the top of each cookie.
- Add sprinkles on top.