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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.
Founded in 1994, Lofthouse Foods primarily produces cookies that are sold to the in-store bakeries of major U.S. grocers and mass merchandisers. Ralcorp acquired Lofthouse in January 2002. ConAgra acquired Lofthouse as part of its acquisition of Ralcorp in 2013.
History. Modern Christmas cookies can trace their history to recipes from Medieval Europe biscuits, when many modern ingredients such as cinnamon, ginger, black pepper, almonds and dried fruit were introduced into the west.
Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out.
If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.
Why are they called Lofthouse cookies? Lofthouse cookies are named 'lofthouse' because it was the Mother's Maiden Name of David Stone who started the cookie company. Why are Lofthouse cookies so good? Lofthouse cookies are known for their soft and cake-like texture, paired with deliciously sweet frosting.
In 1994, Lofthouse Foods began producing soft, cakey, sugar cookies known as “Lofthouse sugar cookies.” These cookies were predominantly distributed to in-store bakeries in United States supermarkets, which is why they are strongly associated with grocery stores.
She found a delicious recipe for gluten-free “Jesus cookies.” My daughters call those really puffy, soft sugar cookies with lots of icing and sprinkles you find in the grocery store “Jesus cookies” because they seemed to get them during Sunday School A LOT.
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.
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.
Almond biscotti is known for its excellent shelf life due to the double baking process, which removes most of the moisture and makes them crisp and dry. When stored in an airtight container, these cookies can stay fresh for several weeks, making them an excellent choice if you want to have cookies that last longer.
I bet you didn't know that the American classic dessert, the chocolate chip cookie, wasn't invented until 1938. The chocolate chip cookie was created by Framingham State University alumna, Ruth Graves Wakefield in Whitman, Massachusetts at the Toll House Inn.
You can never go wrong with these classic, delicious cookies. Santa himself lists these as his favorites, and he prefers them soft and gooey with lots of chocolate chips. If you decide to leave these out for him, make sure there's a glass of cold milk nearby!
The latter is 16 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. Frosted sugar cookies by LOFTHOUSE COOKIES contains 2.5 g of saturated fat and 4.9 mg of cholesterol per serving. 38 g of Frosted sugar cookies by LOFTHOUSE COOKIES contains 0.60 mg of iron, 0.00 mg of calcium.
The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.
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.
Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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