Lofthouse Cookies
From McGough's Recipes
| Prep | Cook | Chill | Total |
|---|---|---|---|
| 20 Min | 12 Min | Fridge: 30 Min / 1 Hr Counter Top | 35 Min + 30-60 Min Chill |
Ingredients
Dry Ingredients
- 2 1/4 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp cornstarch
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup butter, room temp
- 1 cup sugar
- 1 egg
- 1/4 cup sour cream, room temp
- 1 1/2 tsp vanilla extract
- In the first bowl sift together the dry ingredients.
Directions
- In a second bowl, beat vigorously together the butter and sugar. Then mix together the remaining wet ingredients.
- Add the dry ingredients into the wet ones, mix until the batter is uniform then stop. Use a spoon or scale to measure equal portions. (Rolling them into smooth balls will make the edges bake more evenly.)
- For a cookie like Lofthouse, bake them low and slow to prevent browning. Probably 275-300 F.
- Add buttercream frosting on top, don't frost until the cookies are TOTALLY cooled.
Notes
- Chilled for about an hour, rolled out to 1/8", and baked at 275 for ~12 minutes. Turned out well. They were thinner than I wanted, although they did poof up, I probably would do 1/4" instead.
- They don't really spread, and had the exact same taste and texture. Make sure to take them out of the oven as the edges are setting and the center is just barely soft, and is starting to crack.
For buttercream used:
- 1/4 cup (1/2 stick) butter
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 3/4 tsp milk
Beat until well combined. Also added red and a hint of yellow food coloring to make a nice pink! The buttercream is still soft but I think it'll harden overnight and be the perfect texture.
Original Recipe
