Best Lofthouse Cookie Copycat Recipe!
Here is the winner!
- 1 Cup of butter
- 2 Cups of sugar
- 3 eggs
- 1 tsp. of vanilla
- 1 tsp. of baking soda
- 1 tsp. of baking powder
- 1 1/2 Cups of sour cream
- 5-6 Cups of sifted flour (Start with 5 cups, and add until you like the consistency of the batter. Save the rest for flouring the rolling pin and rolling surface.)
Cream together butter and sugar. Beat in the eggs and sour cream (I think it is the sour cream that makes the difference. I used Knudsen sour cream; not low fat, but regular sour cream). Then mix in the dry ingredients. I started with 5 cups of flour and used the rest when I actually rolled them out. Cover and refrigerate overnight or at least 8 hours. Preheat the oven to 425 degrees. Sprinkle your smooth countertop (or rolling surface) liberally with flour. I rolled out half the batter at a time. It was easier for me to work with. With a well-floured rolling pin, roll out the cookie batter to about 3/8 inch thickness and use floured cookie cutters to cut your shapes. I put them on parchment paper-lined cookie sheets and baked them for exactly 8 minutes. Allow them to cool completely before you frost them and make sure that your family IS NOT allowed to eat them all before they are frosted! This recipe will make about 30 small to medium circle-shaped cookies. With Christmas shapes, the recipe will make fewer, so keep that in mind.
Traditional Butter Cream Frosting Has No Butter!
Traditional Buttercream Frosting:
- 1/2 cup of butter, softened at room temperature
- 1/2 cup of Crisco shortening (the old recipe used no butter, but 1 cup of Crisco)
- 1/8 teaspoon salt
- 1 Tablespoon of vanilla extract (or a combination of almond extract and vanilla extract, depending on the taste you like)
- 5 cups confectioners' sugar (sifted to remove lumps)
- 1/4 cup whole milk (add the milk slowly, until you reach a consistency you like)
Cream the butter and shortening together, until the combination is light and fluffy. Add the other ingredients and beat well. This decorator frosting is perfect for piping and just as easy to use if spreading with a spatula. I will be dividing the frosting into several small bowls and adding the Christmas food colors to each bowl.
If you are looking for a recipe for icing that will dry hard (to just coat the cookies and not be a thick frosting) and will make them easier to store, this is the icing recipe I recommend:
No Egg White Royal Icing Recipe:
- 2 cups confectioner's sugar
- 4 teaspoons milk (or more depending on desired consistency)
- 4 teaspoons light corn syrup
- 1 teaspoon vanilla extract
- assorted food coloring
Mix the first four ingredients together. If you need to adjust the consistency, use a little extra milk. If you add more corn syrup, the icing will not dry. Add food coloring as desired. This icing will take about 4 - 6 hours to completely dry and is meant to just coat the cookies. I am hesitant to recommend a traditional royal icing with egg whites due to the possibility of salmonella. You will need to make more of this for a few batches of cookies or if you are going to let the kids do the decorating.
This second recipe is one that I am very interested in trying! I have to confess, I have not. I was unable to find the key ingredient and after searching two grocery stores, was too tired to keep looking. It was reported on Recipe Buzz and the reviews have been almost unanimous with 5 stars! January 2, 2011- Have now tried these and they are great cookies!
Recipe on the Jiffy website:
- 2 cups Jiffy baking mix
- 2/3 cup white sugar
- 1/3 cup milk
- 5 tbsp Crisco Shortening
- 1 egg
- 1 tsp vanilla
Preheat oven to 350 degrees. Mix all ingredients and drop by tablespoon onto greased pans. Bake for 8-10 minutes and remove to cool. The recipe calls for greasing the baking sheets, but I always use parchment paper. They recommend sprinkling with sugar. I recommend using the buttercream frosting and sprinkles. The recipe states that it will make 36 cookies.
When I am able to find the baking mix, I will be making these. There are literally hundreds of on-line reviews, all praising the quality and flavor of these cookies.
Update: 12/16/2010-was finally able to find the Jiffy Baking Mix. It was in a specialty grocery store and was only $2.79 for the box (40 ounces). My granddaughter and I will make this recipe over the weekend, but don't think we will be using it for the Christmas cookies. It doesn't look like it is appropriate for using a rolling pin and cutting Christmas shapes. As soon as we make the recipe though, I will update with a review so that you have as much info as possible!
Regardless of your choice, make your baking fun! Your kids and grandkids will remember these times!
Ginger118 on July 12, 2012:
Donna Lichtenfels (author) from California, USA on February 06, 2011:
Hi, Leslie! I hope you have as much fun as my granddaughter and I did! The hardest part was finding the Jiffy Baking mix. As far as time, the Jiffy cookies are a lot easier and my granddaughter has decided that we will be making them again when she comes to stay on her Easter break. Her verdict is in!
The kids and grandkids do not hesitate when giving a verdict on the recipes they love best. The best times I have are cooking with my junior chef!
If you have time, check out the churros and the vegetable beef soup recipes that she loves. They are both in the cookbook she plans to publish in about 20 years.
Leslie Fulle on February 05, 2011:
Thank You Mrs. Barclay for taking the time to do this. We all know the best taste tester's are our children & grandchildren. I am definitely fixing to go to the grocery store and get the ingredients I don't have to make these. I am going to try both and let my judges give the verdict. Thank you Again
Donna Lichtenfels (author) from California, USA on January 21, 2011:
Thank you for the history lesson! After all these years, I find out that the buttercream recipe I have used for all these years was an American imitation of a French/English classic. We Americans do sometimes have a habit of thinking we have invented something when we didn't. I am actually going to try to find the traditional French/English recipe and try it, or if you would be so kind as to pass it along, that would be greatly appreciated!
Anonymous on January 21, 2011:
I assure you, original, traditional butter cream frosting did, indeed contain butter. Butter cream has been used since the late 1700's or early 1800's, long before Crisco and similar products were conceived for baking. You may be confusing real, classic butter cream with American butter cream, the type most American cooks are using, which is based entirely upon lard. However, this is FAR from the true French/English butter cream that is traditional and much older.