Lofthouse Cookies

Votes: 3

Time: 1 hour 50 min.
Complexity: easily
Servings: 18

Nutritional value per serving:

Calories 295, total fat 13 G., saturated fats 8 G., proteins 2 G., carbohydrates 43 G., fiber 0 G., cholesterol 43 mg, sodium 91 mg, sugar 25 G.

Lofthouse cookies are American-style, thick sugar cookies coated in a sweet, airy, pastel-colored glaze with colorful sprinkles. What makes them so special is not only their distinctive appearance but also their sponge-like texture. Two secret ingredients help achieve this texture: sour cream and special cake flour. Another important point: bake the cookies until they're just set and just beginning to darken on the bottom, to avoid overcooking them. Wash down your Lofthouse cookies with milk and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie dough

3 cups cake flour
1 teaspoon baking powder
0.5 tsp of soda
1/4 teaspoon coarse salt
1 cup granulated sugar
110 g unsalted butter, room temperature
0.5 cup sour cream
2 tsp vanilla extract
1 large egg

Glaze

2 cups powdered sugar
110 g unsalted butter at room temperature
2 tbsp. heavy cream
0.5 tsp vanilla extract
Light pink gel food coloring to tint the frosting
Edible multi-colored confetti for decoration
Special equipment: 2 tbsp ice cream scoop

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake flour, shortcrust pastry, vanilla extract, eggs, cream, sour cream, powdered sugar

Cooking the dish according to the recipe:

Preheat oven to 160°C. Line 2 baking sheets with parchment paper.
Cookie dough:

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. In the bowl of a stand mixer, combine the granulated sugar, butter, and sour cream and beat on medium-high speed until smooth and fluffy, about 3 minutes. Add the vanilla extract and egg and mix until fully incorporated. Reduce the mixer speed to low, add the flour mixture, and mix until the dough is smooth, about 1 minute.

Using an ice cream scoop, drop several balls of dough onto the prepared baking sheets, spacing them 2 inches (5 cm) apart. Dip the bottom of a glass in cake flour. Gently press each ball of dough with the bottom of the glass to form circles 1.5 inches (4 cm) in diameter. Smooth any uneven edges with a finger dipped in water.
Bake until the cookies are pale yellow and just beginning to darken on the bottom, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
Glaze:

Meanwhile, combine the sugar, butter, cream, vanilla, and 2 drops of pink food coloring in a stand mixer. Beat until light and fluffy, almost doubled in volume, about 3 minutes. Frost the cookies and sprinkle with colorful sprinkles.