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Thread: Looking for a homemade recipe forthose soft frosted grocery store cookies (Lofthouse)

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    jctkrause is offline Assistant Cook
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    Default Looking for a homemade recipe forthose soft frosted grocery store cookies (Lofthouse)

    My family luuuuuvs Lofthouse brand sugar cookies--those soft white mounded sugar cookies frosted in seasonal neon colors (red and green at Xmas, pink, light blue and yelow at Easter, football team colors during football season, etc.) and covered with sprinkles. At $4.99 per dozen, however, they do not fit in my grocery budget.

    I have tried 5 recipes so far but still haven't found THE one.

    I fixed the problem of flat cookies by using all shortening and baking powder (1 tsp per cup of flour) instead of the combination of baking soda and cream of tartar.

    Although the list of ingredients on the package lists powdered sugar as the 5th igredient, I think that's in the frosting. Cookie dough with powdered sugar makes cookies with a "short" texture.

    A mixture of 2 parts vanilla:1 part almond extract provides exactly the right taste.

    I always use 1/2 the sugar in all of my cookie recipes because I've found that "average" American recipes are tailored to the "average" American palate, which makes cookies way too sweet (p.s.I am a proud American). However, sugar contributes tenderness so I've reduced the sugar by 1/4 in these recipes. These cookies don't need to be very sweet with all that buttercream frosting slathered on top.

    The texture is the trickiest part for me. The real thing has a soft melt-in-your-mouth texture, not soft and chewy, nor cakey. The texture is probably made of the right proportion of flour to fat to liquids (eggs, milk).

    These are the changes I plan to make in the next batch:

    Use 3 parts cake flour to 1 part all-purpose flour; cake flour softens the texture. I tried making a batch with all cake flour but those cookies were slightly "mushy."

    Use all Crisco instead of butter or oil (to make the cookies white and prevent flattening).

    Finely grind the sugar in a food processor (to help soften the texture) .

    Use drop cookie recipes. I've tried cutout recipes with the dough rolled out 1/4" thick, but the edges of these baked cookies remain 1/4" thick, whereas Lofthouse cookies have a somewhat thinner edge rolling down from the mound in the center. I will roll portions of the dough into balls, since the correct shape came from a recipe done that way.

    Thouroughly chill the dough before making the cookies.

    Any other ideas from anyone? Although these ingredients aren't on the ingrdients label of the cookies, so many recipes on the Internet include sour cream yogurt, or buttermilk that I'm tempted to use one of those recipes, but if they give the cookies a "tangy" aftertaste they won't work. Does the baking soda in those recipes neutralize the tangy flavor?

    RELATED: I really dislike the "raw" texture and taste of the powdered suga in American buttercream. During an Internet search for Lofthouse buttercream frosting recipe, I found the secret ingredient that completely solves the problem: powdered coffee creamer! I swear I'll never use another buttercream recipe, ever!

    Here is that recipe:
    LOFTHOUSE COOKIE BUTTERCREAM FROSTING
    1 cup shortening
    1/4 cup powdered coffee creamer (such as Coffee Mate)
    1/4 teaspoon almond extract (can use more to taste)
    1/2 teaspoon vanilla
    4 C (1 lb) powdered sugar, sifted
    1/4-1/2 cup milk or cream
    OPTIONAL: 1/8 tsp gel food color
    In a large mixing bowl beat the shortening, coffee creamer and extracts; gradually add powdered sugar; blend until smooth. Starting with 1/4 cup, add enough milk or cream to make frosting desired consistency.
    CHOCOLATE: Add 1/2-3/4 cup cocoa
    MAKES ABOUT3 CUPS.

    Bon appetit!
    Last edited by jctkrause; 05-12-2012 at 07:43 PM.

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