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🍪 Lofthouse Cookies

Lofthouse Cookies

🍽 Serves ⏲ Total Time
24 40 minutes

🧂 Ingredients

  • 🍬 285 g confectioners' sugar
  • 🧂 0.25 tsp kosher salt
  • 🍦 70 g heavy cream
  • 🍦 1 tsp vanilla
  • 🧈 225 g unsalted butter
  • 🍬 200 g granulated sugar
  • 💨 2 tsp baking powder
  • 🧂 1.25 tsp kosher salt
  • 🥚 2 egg whites
  • 🍦 30 g heavy cream
  • 🍦 2 tsp vanilla
  • 🌾 310 g cake flour

🍳 Cookware

  • 1 stand mixer
  • 1 spatula
  • 1 small bowl
  • 1 2 tablespoon cookie scoop

📝 Instructions

Step 1

In the bowl of a stand mixer fitted with a paddle attachment, combine confectioners' sugar, kosher salt, heavy cream, and vanilla. Mix at low speed to moisten, then increase speed to medium and beat until creamy and soft, about 5 minutes. Using a spatula, scrape frosting into a small bowl, or as many bowls as you would like colors, and cover with plastic pressed directly against the surface. Set aside until needed, up to 24 hours at room temperature.

Step 2

Adjust oven rack to middle position and preheat to 350°F (180°C). Using the same bowl and paddle attachment used for frosting (no need to clean), combine unsalted butter, granulated sugar, baking powder, and kosher salt. Mix at low speed to moisten, then increase speed to medium and beat until fluffy, pale ivory, and soft, about 5 minutes. Meanwhile, whisk egg whites, heavy cream, and vanilla in a glass measuring cup until homogeneous. With the mixer still running, add liquid mixture in 4 or 5 additions, pausing to scrape bowl and beater about halfway through. Decrease mixer to low speed, sprinkle in cake flour, and continue mixing to form a soft dough. Fold batter once or twice with a flexible spatula to make sure it's well mixed from the bottom up.

Step 3

Using a 2 tablespoon cookie scoop, divide dough into 24 level portions and carefully drop onto 2 parchment-lined aluminum half sheet pans, leaving 2.5 inches between each dough ball. If needed, pause to rinse scoop in hot water to ensure a clean release (misshapen scoops will spread into an irregular form). Bake until puffed and pale overall, but just barely golden around the very edges, about 15 minutes. Cool directly on sheet pans until no trace of warmth remains, about 15 minutes longer.

Step 4

If you like, tint frosting with a drop or two of gel paste. Working with one at a time, dollop a shy tablespoon of frosting (3/8 ounce; 10 g) over each cookie, spread into an even layer with a palette knife or butter knife, and top with sprinkles, if desired. Repeat with remaining cookies and enjoy immediately. Let remaining cookies stand at room temperature until frosting forms a crust, then transfer to an airtight container with a sheet of wax paper between each layer. Store up to 3 days at room temperature.

🔗 Sources