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!
Servings 24 Cookies
Calories 268kcal
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
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