introduction
This is a soft, sweet cookie you can make at home. The dough stays tender and the icing makes it bright. These cookies taste like the store kind. If you like soft treats, try this and also look at a simple banana bread for more baking fun.
why make this recipe
You get soft, light cookies that melt in your mouth. You make them with simple tools. The dough is easy to mix and chill. Kids love to help frost and add sprinkles. If you want more sweet ideas, read this brownie page for another treat idea.
how to make The Best Ever Copycat Lofthouse Cookies Recipe
Work in clear steps. Chill the dough so the cookies do not spread. Use cake flour for the soft texture. Scoop even balls so they bake the same. Press the top a little before baking. Cool well before you ice. For other soft cake-like treats, see this easy banana bread guide.
Ingredients :
- 1/2 cup unsalted butter, room temperature (113 g)
- 3 oz cream cheese (80 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 1 tablespoon vanilla
- 2 ¼ cup cake flour (300 g)
- 2 teaspoon baking powder
- ½ teaspoon salt
Directions :
- Line baking sheets with parchment paper or silicone baking mats and set them aside.
- In a large bowl, combine the butter, cream cheese, and granulated sugar and beat until light and fluffy. Approx 5 minutes using a mixer at medium speed.
- Add the eggs and vanilla extract to the mixture and beat until incorporated completely.
- Sift the cake flour, baking powder, and salt into the bowl.
- Mix together until fully combined.
- Scoop or spoon balls of dough onto a lined baking sheet. Repeat on multiple baking sheets if needed, until all dough has been used.
- Loosely cover the cookie dough balls and chill for 30 minutes.
- Preheat the oven to 350°F.
- Remove the cookie dough from the refrigerator, and lightly roll the scoops into a ball and lightly mash down on the tops.
- Bake for 12 to 14 minutes until just beginning to turn golden on the edges.
- Let cool on the baking sheets for 5 minutes before moving to a cooling rack.
- Completely cool before icing and topping with sprinkles.
how to serve The Best Ever Copycat Lofthouse Cookies Recipe
Place cookies on a plate or a cake stand. Frost them with a soft sugar icing. Add sprinkles if you like. Serve with milk or tea. For a dessert board idea, try pairing with a small slice from a tres leches cake for a party.
how to store The Best Ever Copycat Lofthouse Cookies Recipe
Keep cookies in an airtight box. Put a sheet of wax paper between layers so they do not stick. Store at room temperature for 3 to 4 days. For longer life, freeze them in a tight container for up to 2 months.
tips to make The Best Ever Copycat Lofthouse Cookies Recipe
- Use cake flour for the light texture.
- Chill the dough so the cookies hold shape.
- Do not overbake; take them out when edges just turn light gold.
- Let cookies cool before you ice them.
- For other meal ideas to serve with cookies, see this easy orzo dinner page.
variation (if any)
- Add a little lemon zest to the dough for a mild citrus hint.
- Use almond extract instead of vanilla for a nutty note.
- Make the icing any color. Add sprinkles or small candies.
FAQs
Q: Can I use all-purpose flour instead of cake flour?
A: Yes. Use a bit less all-purpose flour or mix with cornstarch for a softer result.
Q: Do I have to chill the dough?
A: Chill for best shape and texture. You can skip it, but cookies may spread more.
Q: How thick should I make the cookies?
A: Scoop medium balls and press lightly. They should be about 1/2 inch thick before baking.
Q: Can I freeze the baked cookies after icing?
A: Yes. Freeze on a tray, then move to a tight container. Thaw in the fridge.
Conclusion
If you want another tested Lofthouse-style method, see this detailed Lofthouse Cookies – Preppy Kitchen recipe for more tips and notes.
Print
The Best Ever Copycat Lofthouse Cookies
- Total Time: 44 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, sweet cookies with a bright icing that taste like the store-bought kind. Perfect for kids and adults alike!
Ingredients
- 1/2 cup unsalted butter, room temperature (113 g)
- 3 oz cream cheese (80 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 1 tablespoon vanilla
- 2 ¼ cup cake flour (300 g)
- 2 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Line baking sheets with parchment paper or silicone baking mats and set them aside.
- In a large bowl, combine the butter, cream cheese, and granulated sugar and beat until light and fluffy, approximately 5 minutes using a mixer at medium speed.
- Add the eggs and vanilla extract to the mixture and beat until fully incorporated.
- Sift the cake flour, baking powder, and salt into the bowl and mix together until fully combined.
- Scoop or spoon balls of dough onto a lined baking sheet. Repeat until all dough has been used.
- Loosely cover the cookie dough balls and chill for 30 minutes.
- Preheat the oven to 350°F.
- Remove the cookie dough from the refrigerator, lightly roll the scoops into a ball and lightly mash down on the tops.
- Bake for 12 to 14 minutes until just beginning to turn golden on the edges.
- Let cool on the baking sheets for 5 minutes before transferring to a cooling rack.
- Cool completely before icing and topping with sprinkles.
Notes
Use cake flour for the light texture. Chill the dough for better shape and don’t overbake; take them out when edges just turn light gold.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
