|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 0g||1%|
|Total Sugars 18g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This homemade version, a copycat of the familiar favorite, is better than the store-bought cookies and completely customizable. The color of the frosting and the decorations can be personalized for holidays, to match your favorite sports teams, or even for baby showers and gender reveal parties.
These wonderful, sinfully delicious cookies are perfect with a tall glass of milk.
For the Cookies:
1 cup sugar
1/2 cup unsalted butter, softened
1/2 cup sour cream
1 large egg
2 teaspoons vanilla extract
3 cups cake flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the Frosting and Decoration:
Note: While there are multiple steps to this recipe, this Lofthouse Cookie recipe is broken down into workable categories to help you better plan for preparation and baking.
Gather the ingredients. Preheat the oven to 325 F. Prepare 2 baking sheets by lining them with parchment paper.
In the bowl of an electric mixer, combine the sugar, butter, and sour cream until light and fluffy.
Add the egg and vanilla extract. Mix until combined.
In a large bowl, combine the cake flour, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture and mix until just combined.
Scoop 2 heaping tablespoons of the cookie dough and drop onto the prepared baking sheets, leaving about 2 inches between each cookie. Lightly dust your fingers with cake flour, and gently shape the dough into a 2-inch circle. Dip the bottom of a glass into some of the cake flour, and gently press the dough to evenly flatten the top of each cookie.
Bake the cookies in the preheated oven until they are just set and have just started to lightly brown on the bottom, 15 to 17 minutes. Do not overbake. Allow the cookies to sit on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Make the Frosting
Gather the ingredients.
In the bowl of an electric mixer, combine the confectioners' sugar, butter, heavy cream (begin with 1 tablespoon, and add more cream as necessary), vanilla, and a few drops of your choice of food coloring. Mix until light and fluffy and the desired texture and color have been achieved.
Once the cookies have cooled completely, spread the frosting over the tops, leaving a little space to show the edge of the cookie. Garnish with sprinkles.
Store in a single layer inside an airtight container.
The cookies were produced by the company Lofthouse Foods, which was founded in 1994. They're sold to the in-store bakeries of major U.S. grocers and mass merchandisers.
These cookies will keep best in a single layer, separated by wax paper if need be, in a container for up to 3 days. For longer-term storage, you can freeze the unbaked dough on baking sheets, transfer them, once frozen to a zip-close bag. When you're ready, you can then bake and frost as directed, with the exception of adding on a few more minutes to the total bake time.