Home•All Posts•Holidays•Lofthouse Christmas Cookies
By Kelly Dixon
Published: Oct 18, 2023
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Homemade Lofthouse Christmas Cookies are even better than the delicious ones you buy at the grocery store bakery. They are fun to make and decorate for the holidays! Consider making them for friends and family, or better yet, Santa!
Lofthouse Christmas Cookies
Lofthouse cookies are grocery store cookies we all know and love. They’re similar to soft sugar cookies but softer, fluffier, and thicker in texture. Best of all, everyone knows they taste delicious! Keep this copycat recipe on hand for making cookies for occasions all year round!
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Ingredients:
butter
cream cheese
sour cream
egg
sugar
vanilla extract
food coloring
almond extract
all purpose flour
baking powder
baking soda
salt
Christmas sprinkles
Ingredients:
In a large bowl or mixer bowl add 1 stick of salted butter and sugar, and cream for 2-3 minutesusing an electric mixer. Continue by mixing in the egg and sour cream.
In a medium bowl add flour, baking powder, and salt.Slowly add this dry mixture to the creamy butter mixture in small increments.
Divide the dough in half and put each half on plastic wrap. Press the dough down until it’s about an inch thickness. Wrap up in plastic wrap and place the flattened cookie dough in the refrigerator to chill for at least 2 hours.
Using a round cup or a round cookie cutter, cut the cookies out and place them on a baking sheet. Bake them for about 7-8 minutes. Once cooled, frost the copycat Lofthouse cookies with buttercream frosting. The flavor of these cookies is straight-up addicting!
Buttercream Frosting
½cupof butter, at room temperature
2cupsof powdered sugar
1 ½teaspoonsof vanilla extract
2tablespoonsmilk
food coloring
Using an electric mixer, cream the butter until it’s fluffy. Mix in the powdered sugar followed by the vanilla, milk, and then food coloring
In a large bowl or mixer bowl add 1 stick of butter and sugar, and cream together with a mixer for 2-3 minutes
Add the egg and mix
Add the sour cream and mix
In a separate mixing bowl, whisk together the flour, baking powder, and salt.
Add the "dry ingredients" from the step above to the butter mixture in small increments
Divide dough in half and wrap each half in plastic wrap
Using your hands, press the dough down until it is about 2 inches thick
Place the cookie dough in the refrigerator for at least 2 hours
After the dough is chilled, preheat your oven to 350℉
Prepare cookie sheets with parchment paper
Using a rolling pin, place the dough on parchment paper and roll it out until the dough is about ½ inch thick
Cut the dough with cookie cutters. If you don't have a circle cookie cutter, use the lip of a round cup
Place the cookie sheet with the cookies in the refrigerator for an additional 5 minutes
Bake the cookies for 7-8 minutes until the bottoms are are little golden brown
For the Buttercream Frosting
Using an electric mixer, cream the butter until it’s fluffy
Mix in the powdered sugar followed by the vanilla, milk, and then food coloring
Frost the Cookies
Once the cookies are cooled, frost the cookies with the buttercream frosting and add festive sprinkles!
Notes
Store cookies in an airtight container on the counter.
Additional Info
The Blogette is a comfort food website designed to inspire you with easy recipes that are classic, simple, and delicious whether you’re cooking for yourself, family, or friends!
What Makes Lofthouse Cookies So Soft? Unlike a standard sugar cookie, Lofthouse cookies are made with both baking soda and baking powder for a softer, less crumbly texture. The dough also includes sour cream to keep the cookies moist. The texture is soft and airy, like a cross between a cookie and a cupcake.
Granneman said Ralcorp has no immediate plans to alter Lofthouse's popular big, pink cookie or move the company's two production facilities, which are in Clearfield and Ogden. It was the rapidly growing fame of that Lofthouse cookie in the 1990s that made the operations of the family-owned business spread.
The official “Lofthouse sugar cookies” originated in1994 when Lofthouse Foods started producing cookies that were sold to in-store bakeries of US supermarkets as well as merchandisers. From then on, most thicker cookies with a softer texture topped with a sweet, creamy frosting were known as Lofthouse cookies.
“To keep cookies soft, store them in an airtight container and not in a cookie jar,” Amanda recommends. “While cookie jars are cute, they usually don't have airtight lids.
“Cornstarch is a game changer for cookie baking,” confirms Brian Hart Hoffman, editor in chief of Bake from Scratch. “You can count on [it for] a softer and more tender crumb.”
Unlike traditional sugar cookies, Lofthouse cookies are made with both baking soda and baking powder to give them a fluffier, less crumbly texture. Many recipes also involve sour cream to keep them moist.
Dry cookies, like shortbread cookies, gingersnaps, and Danish butter cookies, will stay fresher for longer because they have very little moisture. Dry cookies become stale when they suck up moisture from the air - causing them to become soft and lose their snap.
Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico” in the village of Colcullo in the Italian region of Abruzzo.
And here's the aha moment, if you check out the label of Lofthouse cookie ingredients, you will in fact see that nonfat milk powder is in the original recipe. So not so secret, after all!
The first American cookies that showed up in cook books had creative names like Jumbles, Plunkets and Cry Babies which gave no clue to what was inside the cookie. As the expansion of technology grew in the United States, new ingredients started to show up in cookie recipes.
Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.
Lofthouse cookies are typically made from a mixture of flour, sugar, margarine, eggs, leavening agents, and flavorings. The signature frosting is often made with powdered sugar, margarine, and flavorings.
Soft-baked cookies are often made using a solid fat with a higher melting point, which prevents the cookie from spreading while baking. The result is a thicker, softer, chewier cookie. Another simple trick for softer cookies is to use chilled dough.
Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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