Copycat Lofthouse Cookies

Lofthouse is famous for their delicious cookies with oozing chocolate and gooey caramel centers. Lofthouse bakery in New York City has been around since 1879, but recently it’s become a target for copycats who have jumped on the bandwagon to make cheap knockoffs of their original recipe. One company even had the audacity to produce an Oreo-like cookie that didn’t actually contain any of these ingredients, so they were clearly playing by different rules than you’d expect from a professional bakeries like SoHo House or Magnolia Bakery.

The “copycat lofthouse cookies broma” is a cookie that has been made by the same company as the original “Lofthouse Cookies”. The cookies are similar in taste, but not the same.

These counterfeit lofthouse cookies taste precisely like the grocery store’s incredibly soft, melt-in-your-mouth sugar cookies. Get all of that nostalgic soft sugar cookie-y sweetness without the preservatives at home!

Lofthouse-style cookies that are really soft

While I prefer handmade baked goods, I do have a weakness for a few store-bought treats. I know we have excellent browned butter chocolate chip cookies at home, but every now and then I have a true need for Lofthouse sugar cookies, the queen of all grocery store cookies. You’ve seen them before. They’re unbelievably soft and delicious, and they cling to the roof of your mouth in the greatest manner possible with each mouthful. Every major festival has a distinct hue, and sugar is the most common component.

And, by golly, it’s a good thing. They’re excellent.

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Lofthouse cookies are what they sound like.

If you’ve arrived at this website, I’m guessing you’re seeking for a handmade Lofthouse cookie and have had a few in your life. I’m sure I have. I’ve seen a plastic container of these tried and true shop purchased cookies at every dance recital, bake sale, or holiday celebration.

But, if you’ve never tried a Lofthouse cookie, allow me to explain why they’re so delicious. They’re incredibly soft, with a sensitive crumb like cake, but they’re not cakey or spongey in the least. Lofthouse cookies feature a unique fake vanilla flavor that is nearly as good as genuine vanilla. Strange, but real. They have a soft, somewhat thick, yet airy feel that melts in your tongue. They’re nearly devoid of texture. But, once again, in the finest possible manner. They’re also topped with a delectable icing that locks in all of the moisture.

And what about this lofthouse cookie recipe that’s a rip-off? It has the same same flavor as the actual thing.

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Lofthouse sugar cookie ingredients for a knockoff

We obviously had to purchase a box (or three heh) for “research reasons” when we set out to reproduce those iconic Lofthouse cookies of our childhood. In all seriousness, the ingredients lists on the back of the container are the greatest place to start if you ever want to duplicate a packaged product. As a general rule, the components are given in ascending sequence from the largest to the smallest quantity.

The ingredients for the Lofthouse White Frosted Sugar Cookies are as follows:

SUGAR, ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SALT, CONTAINS 2% OR LESS OF: MONO- AND DIGLYCERIDES, CALCIUM DISODIUM EDTA [ (PRESERVATIVE).

That seems to be a lot–I understand. But the point of our investigation was to figure out what components we’d need to construct the ultimate Lofthouse cookie knockoff. Sour cream was asked for in a number of other Lofthouse cookie copycat recipes, but I didn’t spot it included in the ingredients on the real container, so we’re sticking to our inspiration.

The following ingredients are used to make these incredibly soft lofthouse cookies:

  • Sugar: To make your cookie soft and delicious, we used a combination of powdered sugar and granulated sugar.
  • Cake Flour: Because of the “enriched bleached wheat flour,” corn starch, and the overall “cakey” flavor of the cookies, we decided to make these lofthouse cookies using cake flour rather than all-purpose flour. It will keep them incredibly soft, with a crumb that melts in your mouth.
  • The lofthouse cookies seem to be baked using margarine as well as butter. Margarine is often created from oil that has been changed to taste and feel like butter. I don’t like baking with margarine since the final outcomes of your baked products vary so much depending on the brand, but you can get a similar soft crumb by combining butter and oil.
  • Baking Powder and Baking Soda: Use a mix of baking powder and baking soda to get the optimum rise in your cookies.
  • Egg: These soft lofthouse cookies don’t have a lot of cake in them. Only one egg is required to provide the ideal amount of structure without being too cakey.
  • Vanilla Extract and Almond Extract: Vanilla extract and a tiny quantity of almond extract are used in most artificially flavored vanilla delicacies. It just takes an eighth of a teaspoon of almond extract to transform the flavor of your cookies!
  • Milk: These incredibly soft sugar cookies don’t need much milk (only a Tablespoon! ), but you’ll need some for the cream cheese icing!
  • Salt: To balance out the sweetness in baked products, add a pinch of salt.

If I do so so myself, the ingredient list looks a whole lot better than that boxed original lofthouse cookie.

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What’s the key to making the greatest lofthouse cookies?

You may take my word for it since I tried this recipe 20 times. The actual thing is these extremely soft sugar biscuits. They taste precisely like the grocery store’s original lofthouse cookies, but without the preservatives, colors, and unpronounceable substances.

  • Cake flour is essential for achieving that smooth, somewhat cakey texture. You may discover an alternative for cake flour here if you don’t have any on hand.
  • a mix of powdered and granulated sugars: The cookies at Lofthouse aren’t grainy. They are, if anything, lacking in texture. There’s no chewy texture, no crunch, and no sugar granules to be found. The cookies, however, were a little too thick when I made them with simply powdered sugar. Because the powdered sugar creates a melt-in-your-mouth quality, we chose to use a blend of granulated and powdered sugar.
  • Almond Extract: A little goes a long way with almond extract. It’s the trick to making your soft sugar cookies to taste *slightly* fake.
  • Low-temperature baking. It nearly looks like the original lofthouse sugar cookies were steamed if you look at the bottom of them. I realize that’s a strange sight, but they’re devoid of color and have a chewy edge. Cooking your copycat cookies at a moderate temperature ensures an uniform bake with no crunch to detract from the wonderfully soft softness.
  • The finest aspect of every Lofthouse cookie is the 1:1)frosting to cookie ratio, as any Lofthouse enthusiast knows. It clings to the roof of your mouth a bit (in the greatest possible manner) and engulfs the whole cookie in sweetness. To keep faithful to the original lofthouse cookies, we suggest merely mixing your icing until mixed rather than whipping it light and fluffy.

There’s no need to go to the store to get all that nostalgic taste! Make these lofthouse cookie replicas today for a delicious sweet treat.

Enjoy.

XXX

Print

These counterfeit lofthouse cookies taste precisely like the grocery store’s incredibly soft, melt-in-your-mouth sugar cookies.

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 12 minutes
  • 40-minute total time
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 12 minutes
  • 40-minute total time
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 12 minutes
  • 40-minute total time
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

  • room temperature 1/3 cup unsalted butter
  • 3 tblsp. oil (vegetable)
  • 3/4 cup sugar, granulated
  • a third of a cup of powdered sugar
  • 1 room temperature egg
  • vanilla extract (two tablespoons)
  • a quarter teaspoon of almond extract
  • 1 teaspoon of milk
  • 2 cups flour for cake
  • baking powder (1/2 teaspoon)
  • a quarter teaspoon of baking soda
  • a half teaspoon of salt

for the frosting

  • room temperature 1/2 cup unsalted butter
  • a third of a cup of powdered sugar
  • 2 tblsp. of milk
  • 1 teaspoon extract de vanille
  • a quarter teaspoon of almond extract
  • salt (1/4 teaspoon)
  • colorants for food

Instructions

  1. Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Remove from the equation.
  2. Beat the room temperature butter and vegetable oil together in a standmixer fitted with the whisk attachment until homogeneous, approximately 2 minutes.
  3. Continue to mix the butter while gradually adding the granulated sugar. Mix in the powdered sugar until everything is well mixed. Scrape down the sides of the basin and whisk together the egg, milk, vanilla extract, and almond extract until smooth.
  4. Scrape down the sides of the basin and whisk together the cake flour, baking powder, baking soda, and salt. Make sure there are no streaks or clumps of flour left, but don’t overmix.
  5. To make the dough balls, use a 1 ounce cookie scoop. Roll into balls and lay on a baking sheet 2 inches apart. With your hand, lightly flatten the tops of the balls.
  6. Bake for 13 minutes at 325°F, or until the edges are firm but the middles are still a little underdone. Allow to cool fully on a wire rack.
  7. Make the icing while the cookies are cooling. In a stand mixer fitted with the paddle attachment, combine all of the frosting ingredients. Begin with a slow beat and gradually increase to a fast one. Cream together until light and fluffy, but not light and fluffy. If desired, add the food coloring of your choice, increasing the amount if you want a more strong hue.
  8. To frost the cookies, use an offset spatula to apply a uniform layer of frosting. Enjoy with sprinkles on top!

Lofthouse cookies, soft sugar cookies, replica lofthouse cookies

 

 

The “lofthouse cookies website” is a site that offers copycat recipes for the Lofthouse Cookies. The site also includes pictures of the finished product.

Frequently Asked Questions

What makes Lofthouse Cookies good?

A: Lofthouse Cookies have a great taste, with the perfect balance of sweetness and crunch. They are chewy on the inside but crispy on the outside.

What are Lofthouse Cookies made of?

A: Lofthouse cookies are a type of cookie that was created in 1943 by Mrs. Edna Lewis and made popular by the company she started, The Ladies of Lofthouse Bake Shop. They contain flour, sugar, shortening (butter), eggs, vanilla extract and salt.

Where are Lofthouse Cookies made?

A: Lofthouse Cookies are made in southern Indiana at the original Lofthouse Bakery.

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