REAL copycat Lofthouse Cookie Recipe (2023)

FAQs

Why are Lofthouse cookies so soft? ›

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.

For starters, the cookies are never chewy. They are soft, fluffy and very easy to eat which adds to the lovely taste. While many people also hate frosting, the frosting on these cookies is much better than those on cupcakes or cakes.

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.

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.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Here's a fun fact, according to Today: "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." Another fun fact: crumbly is different from soft and melt-in-your-mouth.

There is one secret to our recipe we're willing to share! We let the cookies finish baking on the pan out of the oven for the last few minutes of their baking time. Our cookies taste so fresh because they're baked daily in our stores. Did you know kids are able to get cookies for free in our bakery?

Cookies made from chilled dough are also much more flavorful. This is thanks to a few different factors. The dough becomes hydrated as the dry ingredients soak up moisture from the wet ingredients. This subtle hydration makes the dough less wet, concentrating the flavors.

Add extracts

A teaspoon or two of extracts will noticeably boost flavor when blended into your sugar cookie mix. Vanilla is the obvious choice. For a more intriguing flavor, add both vanilla and almond extracts. Rum, maple and anise are other delicious varieties to consider.

For failing the uniform inspection, the student had to run, fully clothed into the surfzone and then, wet from head to toe, roll around on the beach until every part of your body was covered with sand. The effect was known as a “sugar cookie.” You stayed in that uniform the rest of the day—cold, wet and sandy.

How long do homemade Lofthouse cookies last? ›

After completely cool, place in a tightly sealed resealable container, your Toll House® cookies will last up to 3 or 4 months! Can I freeze cookie dough? Bake it frozen or wait until thawed? Our cookie dough can be frozen for up to 8 weeks.

It's sweetened with maltitol (a natural sugar), which the company says has half the calories of sugar and doesn't promote tooth decay - importantly it still "90% as sweet tasting as sugar".

Snoop Dogg's peanut butter chocolate chip cookie recipe - His original cookie features creamy peanut butter and semisweet chocolate morsels, making it the perfect indulgence this holiday season. # christmas #cookies #peanutbutter #recipe #recipes #food #cookie.

Some claim cowboy cookies hail from Texas, a state many cowboys call home. Others say the treats were named for their ability to withstand long days in saddlebag. Whatever its origin, the combination of oats, chocolate, pecans, and coconut is undeniably delicious.

Whoopie Pie | Traditional Cookie From Pennsylvania, United States of America.

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie.

Baking soda is most commonly used in cookie and muffin recipes. Baking powder, however, already contains an acid and a base and has a more neutral taste, which works great when baking cakes and bread.

The addition of cream of tartar in these chocolate chip cookies makes them softer and chewier than you would if it was stand alone baking powder/soda. Adding a touch of salt to the tops of the cookies adds a sweet and salty complement that really gives these the best flavor possible.

Cream of tartar helps to activate the leavening properties of baking soda, thus adding loft and a light, fluffy texture to cookies, cakes, and more. Prevents browning in sugar cookies.

How do you get sugar crystals to stick to cookies? ›

You can use frosting or an egg wash to get sprinkles to stick to baked cookies. Whichever method you use, start with cookies that have cooled completely. Top the cookies with frosting (homemade or purchased) that is soft but not too runny. (Sprinkles will not stick to dry, stiff frosting.)

1 Chocolate Chip Cookie (No Further Description Necessary)

America's favorite cookie and the one dubbed “the American cookie” is the Chocolate chip cookie. Chocolate chip cookie is simply tantalizing both in flavor and in texture.

The Cravory: Freshly Baked Cookies — Best Seller's Mix

“This 18-cookie pack comes with a mix of its bestsellers, which are baked to order and so soft, ensuring that the lucky recipient gets the freshest possible treats.” And Oprah isn't the only one who loves The Cravery. Amazon reviewers do, too!

To make forming the chilled cookie dough more manageable, pre-portion it by scooping balls of dough into individual cookies, placing them on a sheet pan or in a resealable bag, chilling, and then baking right away.

And there are no baking police: If your recipe tells you to flatten your cookies before baking, you just go ahead and do that however you want. So long as they end up evenly flat, that is; squashing cookies haphazardly under your palm means they may bake and brown unevenly.

Chilling cookie dough for just 30 minutes makes a big difference. The cookies pictured above are the same size, weight-wise. But look at the difference in spread – the cookie dough that was refrigerated spread less. The cookie dough without refrigeration also browned less.

Balance here is important, because too much egg yolk will incorporate too much moisture, rendering your batch spongy and cakelike rather than the texture of a traditional cookie.

Homemade cookies usually use all-natural ingredients, which makes them preservative-free. Store-bought cookies, however, have preservatives added to them, which make them unhealthy for consumption. You'll be surprised at the number of preservatives, salt, and sugar in those store-bought snacks!

As one of the “punishments” for failing uniform inspection, a SEAL trainee is ordered into the surf to get good, cold, and wet, and then to roll around on the beach until they are completely covered in fine white sand – resembling a “sugar cookie.” They stay that way for the rest of the day.

What is a Nazareth sugar cookie? ›

The sugar cookie is believed to have originated in the mid-1700s in Nazareth, Pennsylvania. German Protestant settlers created a round, crumbly and buttery cookie that came to be known as the Nazareth Cookie. Published recipes for the sugar cookie began to appear in the 1800s.

SEAL training is intended to test mental and physical limits, and fewer than 20 percent complete it. When exhausted SEAL candidates reach their breaking point, they drag themselves to the Bell and ring it three times. The sound echoes through the training grounds, announcing another candidate has “volunteered out.”

According to the New York Times, Wakefield used to chill the cookie dough overnight when she made the cookies at the Toll House Inn. And the Times' own experimentation left them to believe that refrigerating cookie dough gives cookies a richer taste, a darker color, and stronger hints of toffee and brown sugar.

To extend the shelf life of products, many bakers use specially formulated enzymes for preservation. These naturally occurring protein compounds can keep baked goods soft while preventing crumbling and staling.

Why Did My Cookies Come Out Cakey? When cookies are too cakey, there are two main culprits: too much leavening (baking powder or baking soda) or too much egg. If there is too much baking powder or baking soda in the dough, the cookies will rise too much when baking, creating a cakier structure.

These Buckingham Palace Shortbread Cookies are rich, tender, and buttery. They were among the late Queen Elizabeth's favorite sweets for her afternoon tea. This recipe is from the Buckingham Palance Pastry Chef, John Higgins.

A new survey shows that 82% of people say they enjoy baking their own cookies. And what's more, 35% say the classic chocolate chip cookie is their favorite. Other cookie flavors cited by respondents included peanut butter, brownie/double chocolate, and oatmeal raisin. Shortbread rounded out the top five.

CALIFORNIA: Peanut Butter with Chocolate Chips

So there's no better way to define the Golden State than two mighty flavors: peanut butter and chocolate. Want to try making another type of cookie with these classic flavors?

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.

It's all about moisture. To keep it simple, cookie recipes that contain a lot of butter, brown sugar or egg yolks are going to yield soft and chewy cookies, because those ingredients add moisture and retain it for a longer amount of time.

Why is my sugar cookie so soft? ›

Well let me tell you – runny cookie dough is NOT the way to go about it. There are a few reasons why your cookie dough isn't as stiff as it should be. There's not enough flour in the dough, the temperature is too high, or you've added too much of the wet ingredients.

Simply, the cookies start to absorb the moisture from the slice of bread. You'll notice this after a day or so (if your cookies last that long) when you open the cookie jar and find, essentially, a crouton. The cookies will sap up all that extra moisture.

Cookies Made with Butter vs Shortening

Cookies made with only butter may not rise as much and may spread a bit more, but the edges will be crispier and will have a rich buttery taste. Cookies made with only shortening will result in a cookie that bakes higher and holds its shape better during baking.

Can Butter and Shortening Be Used Interchangeably in Cookies? Butter and shortening can generally be substituted for each other in cookie recipes if you keep a few things in mind: Since butter does contain water and less fat than shortening, you'll need to use more of it as a substitution.

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

The temperature can be a big factor when storing cookies. Unless otherwise noted, don't store cookies in the refrigerator: The cool air can rob cookies of their moisture and make them taste bland. In general, store cookies at room temperature or freeze them, as specified above.

“Room temp butter is able to hold onto air,” Szewczyk says. “You can mechanically shove air into it by creaming. Warm butter is not able to hold onto it, so you're going to get a denser dough.” When using warmer or melted butter, cookies will struggle to lift and lighten, resulting in a cakier texture, like brownies.

What makes cookies made with melted butter different? Creaming softened butter and sugar together incorporates air into the dough, helping cookies rise, puff up, and become lighter as they bake.

The heat of the oven will only dry them out more and make them hard as rocks. Microwaving them. If you cover your cookies with a wet paper towel and nuke them for a few seconds, they should soften up enough to eat.

The bread trick

To keep your moist cookies soft and chewy, place a quarter slice of bread (per dozen) into the container. The cookies will absorb moisture from the bread, keeping them soft longer. White bread is best, as it won't transfer its own flavors to the cookies.

Why do store bought cookies get hard? ›

Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. It's the same thing that happens to breads, muffins, and other baked goods.