Copycat Lofthouse Cookies
My Lofthouse Cookies are soft, thick, and topped with plenty of buttercream icing. These easy cookies tastes just like the grocery store version!
Cookies are my all time favorite dessert. We've previously shared fun varieties like Peach Shaped Cookies, Coffee Cake Cookies, and Birthday Cake cookies. My new favorite are these copycat Lofthouse house cookies. These cakey cookies taste even better when made from scratch.
Why This Is the Best Copycat Recipe: A Sprinkle of Food Science
- It Uses Cake Flour: Cake flour is lower in protein than all purpose. This means it forms less gluten which gives us a super soft cakey cookie.
- It Uses Butter and Shortening: Butter adds flavor while shortening helps it hold its shape and stay soft and chewy for days. This is because shortening is 100% fat unlike butter which also contains water.
- It Adds An Extra Egg White: This adds protein and helps the cookie rise keeping the texture light not dense.
- We Chill the Dough: This prevents them from spreading and makes the dough easier to work with.
Ingredient Notes and Shopping Tips
Ingredient Notes and Shopping Tips
- Butter: Make sure the butter is softened not melted. You should be easily able to make an indent with your finger. Around 30-60 minutes at room temperature is perfect. Cut it into smaller pieces to speed up this process.
- Baking Powder: Replace every 6-12 months as it does lose its effectiveness over time. To test if its still good add a teaspoon to hot water. If it bubbles you're good to go!
- Cake Flour: I like Swan's Down. Make sure your cake flour is bleached as lowers its pH which weakens gluten and increases starch absorption for moist, cakey cookies. Avoid using DIY cake flour typically made with cornstarch which won't have the right flavor or texture here.
- Also be sure to measure your flour correctly by spooning it into your measuring cup and leveling with a knife. Avoid scooping directly from the bag or container as you'll use to too much leading to dry, dense cookies.
- Egg White: Easily separate the white from the yolk by cracking the egg into a bowl and using a clean plastic water bottle. Place the bottle opening over the egg and suction it up.
- Food Coloring: I like using Wilton's gel food coloring. It has bright colors with just a few drops.
Krystle's Tips: Steal My Culinary School Secrets
- Don't Overmix: Stop mixing as soon as the flour just disappears. Overmixing can lead to tough, dense cookies which is not what we're going through here.
- Don't Skip Chilling: This helps prevent them from spreading and also makes the dough less sticky and easier to work with. I know its not fun to wait for your cookies, but it is truly necessary here.
- Use a Cookie Scoop: I like using a #40 scoop which is about 2 tablespoons. This helps them not only look better but bake at the same rate.
- Don't Overbake: Pull them when the top are just set. Don't wait until they brown. They will firm up as they cool.
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More Cookies Recipes To Try
📖 Recipe
Soft Lofthouse Cookies
My Lofthouse Cookies are soft, thick, and topped with plenty of buttercream icing. These easy cookies tastes just like the grocery store version!
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Servings: 24 Cookies
Calories: 268kcal
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Ingredients
For the Cookies
- 2 ¾ Cups Cake Flour
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- ½ Cup Unsalted Butter Softened
- ⅓ Cup Vegetable Shortening i.e. Crisco
- 1 ¼ Cup White Sugar
- 1 Egg
- 1 Egg White
- 2 Teaspoons Vanilla Extract
For the Frosting
- ⅓ Cup Unsalted Butter Softened
- ⅓ Cup Vegetable Shortening i.e. Crisco
- 1 Teaspoon Vanilla Extract
- 1 Pinch Salt
- 3 Cups Powdered Sugar
- 3-4 Tablespoons Heavy Cream
- Food Coloring and Sprinkles If Desired
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Instructions
For the Cookies
- In a large bowl, cream butter, shortening and sugar until light and fluffy.
- Stir in egg, egg white, baking powder, and salt, and vanilla.
- Add cake flour a little at a time mixing until just combined.
- Refrigerate dough for 2-3 hours or overnight. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Drop dough using a #40 (2 tablespoon) scoop. Pres down lightly with a glass dipped in flour.
- Bake for 9-10 minutes or until just set.
For the Frosting
- In a large bowl beat the butter and shortening until light and fluffy. Stir in vanilla and salt.
- Gradually stir in powdered sugar a little at a time. Add cream as needed until you reach your desired consistency.
- Stir in food coloring. I used blue gel coloring.
- Frost cookies with an offset spatula and top with sprinkles if desired.
Nutrition
Calories: 268kcal | Carbohydrates: 36g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 33mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 235IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 0.2mg
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These copycat Lofthouse cookies turned out really soft and sweet, just like the bakery ones. I like the thick frosting on top and how they stay fluffy for a couple of days.
These came out so soft and thick, just like the classic grocery store Lofthouse cookies. The buttercream on top makes them extra fun and sweet!
My goodness, these were delicious! Made them as an afternoon project with my niece (went a little crazy with sprinkles) and we all loved them!
These are exactly like the ones in the grocery store but even softer. That thick frosting is the best part. They’re a huge hit with kids (and adults, honestly).