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well i did like this but i do think it should be sweeter but its still a good cookie just not exactly a lofthouse if anyone finds anything any closer please let me know email@example.com
Well it was an interesting experiment, but I won't be repeating it. I probably ended up with nearly 7 cups of flour before the dough was anywhere near workable. Even then it was a very sticky dough to work with. I ended up chilling the rolling pin and a cutting board in the freezer along with small batches of the dough to get the dough rolled out. I'll be going back to my traditional sugar cookie recipe.
I just wanted to let you know how much I appreciate your cookies. No on special occasions it's not necessary to make my grandmothers' buttermilk cookies which of course are rolled out and frosted. As far as I'm concerned the St. Patricks,green and white, ones are the best. Do sometimes wish the frosting was a little less but I just scrape some off. Yummie Good!
The only thing that you are missing is the powdered sugar that is sifted into the flower. That gives it a bit more sweetness.
I made these yesterday. They are extremely close to "Lofthouse". I give them a 9 out of 10. Only a few comments. This recipe makes closer to 8 dozen if you make cookies 2 1/2 inches. And if people haven't eaten these cookies from the store, they certainly don't realize that these are not sweet cookies. The icing is the sweet part. I doubled the recipe for the icing and used butter because I had no shortening. (butter is better). Also add the vanilla into the dough before the dry ingredients.(that was not stated in the directions). I will add a touch more vanilla and maybe a little almond into the dough next time. Almost like the real thing!
I've been searching for a Lofthouse cookie recipe and almost all of my results have been this one. I think it's pretty close except the cookie consistancy is too airy it's not tender enough. I reduced my oven temperature to 400 and still baked thm for 8 minutes. I frosted them with store bought buttercream frosting.