Description
Indulge in these incredibly soft and pillowy copycat Lofthouse cookies, featuring a tender cookie base, dreamy frosting, and festive sprinkles for a delightful treat.
Ingredients
Lofthouse Cookies
2 3/4 Cup Cake Flour
2 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 Cup Unsalted Butter, softened
1/3 Cup Vegetable Shortening
1 1/4 Cup Granulated Sugar
1 Large Egg
1 Large Egg White
2 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
Frosting
1/3 Cup Unsalted Butter, softened
1/3 Cup Vegetable Shortening
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
3–3.5 Cups Powdered Sugar
3–4 Tablespoon Milk or Cream
Food Coloring
Sprinkles
Instructions
Mix the Cookie Dough
Sift Dry Ingredients: In a medium bowl, sift together the 2 ¾ cups cake flour, 2 tsp baking powder, and ¼ tsp salt. Set aside.
Cream Butter & Sugar: In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat ½ cup softened butter, ⅓ cup vegetable shortening, and 1 ¼ cups granulated sugar on medium speed until light and fluffy.
Add Wet Ingredients: Beat in the 1 large egg, 1 large egg white, 2 tsp vanilla extract, and ½ tsp almond extract until fully combined.
Combine: Turn the mixer to low speed and gradually add the sifted dry ingredients in two batches, mixing just until a soft dough forms.
Chill & Bake
Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours (or overnight). Chilling is essential for the classic soft-baked Lofthouse texture.
Prep Oven & Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
Shape the Cookies: Scoop 2-tablespoon portions of dough and roll them into smooth balls. Place them on the prepared baking sheets about 2 inches apart. Lightly dip the flat bottom of a drinking glass into flour, then gently press down on each dough ball to flatten the top slightly.
Bake: Bake for 9 to 11 minutes just until the tops are set. Do not let the edges brown—they should remain pale and soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Frosting & Decorate
Whip the Base: In a large bowl, beat ⅓ cup softened butter and ⅓ cup vegetable shortening together on medium-high speed until completely smooth and creamy.
Flavor: Beat in 1 tsp vanilla extract and ¼ tsp salt.
Add Sugar & Cream: Reduce speed to low and alternate adding 3 to 3 ½ cups powdered sugar (about 1 cup at a time) and 3 to 4 tbsp milk/cream (1 tablespoon at a time). Once incorporated, increase speed to high and whip for 1-2 minutes until fluffy. Adjust consistency with a touch more sugar or cream if needed.
Color & Decorate: Tint the frosting with 5 to 6 drops of food coloring until you reach your desired shade. Use an offset spatula or flat knife to spread a thick layer of frosting over each cooled cookie, then top immediately with sprinkles.
Notes
Using cake flour is key to achieving that exceptionally tender and delicate texture that Lofthouse cookies are known for.
The combination of butter and shortening provides the perfect balance of flavor and that signature soft, melt-in-your-mouth quality. Ensure both are softened for proper creaming.
This is a crucial step for achieving that perfect Lofthouse texture! Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 3 hours, or even better, overnight. This resting period allows the flour to hydrate and the flavors to meld, resulting in a tender cookie.
It’s important that the edges remain pale and soft; avoid any browning for that signature tender bite.
This initial cooling on the sheet helps them firm up slightly.
For a different flavor dimension, you could try adding a touch of lemon zest to the cookie dough or frosting. If you don’t have vegetable shortening, you could try using an equal amount of softened butter, though the texture might be slightly less pillowy.
- Prep Time: 30 minutes
- Cook Time: 9-11 minutes per batch
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A