September 26, 2013

Loft House Cookies

I'm sure everybody has had those deliciously thick Loft House cookies.  The only problem with these cookies is that there's only 12 in package!  You can imagine my happiness when I stumbled upon this recipe.  I was even happier when the cookies turned out virtually identical to the store brand.  Keep in mind these cookies do require a little extra effort to get them to turn out perfect, but the extra work is worth it.

Loft House Cookies
Makes 4 dozen cookies
Cookie Ingredients
  • 6 cups flour, divided
  • 1 t baking soda
  • 1 t baking powder
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 3 eggs
  • 1 t vanilla extract
  • 1 1/2 cups light sour cream
Frosting Ingredients
  • 1 cup butter, softened
  • 1 t vanilla extract
  • 4 cups powdered sugar
  • 6 T heavy cream
  • Food coloring of choice
  • Sprinkles
  1. In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside
  2. With a mixer, cream the butter and sugar at medium speed until light and fluffy; about 3 minutes
  3. Add the eggs, one at a time beating until each is incorporated
  4. Add the vanilla and sour cream and beat at low speed until combined
  5. Add the dry ingredients and beat at low speed until just combined; about 30 seconds
  6. Add additional flour, 1/4 cup at a time, until desired dough consistency this is achieved (up to 1 cup more flour)
  7. Divide dough into two sections
  8. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap
  9. Chill in the refrigerator overnight
  10. Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper
  11. Generously flour a work area and rolling pin
  12. With a rolling pin, roll the dough out to 1/4-inch thickness
  13. Using a cookie cutter to cut out circles and transfer to a baking sheet
  14. Bake for 7-8 minutes, until pale golden
  15. While the cookies are cooling, make the frosting by using a mixer to cream the butter and vanilla
  16. Slowly beat in the powdered sugar until smooth
  17. Add the heavy cream, 1 T at a time until the desired spreading consistency is achieved
  18. If desired, add food coloring and beat until combined
  19. Once cookies have cooled completely, frost and add sprinkles

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