Comments on: Copycat Lofthouse Cookies

By: Sam

Sam — Tue, 05 Dec 2023 02:04:47 +0000

I’m so glad you enjoyed them so much, Elizabeth! 🙂

By: Elizabeth Thompson

Elizabeth Thompson — Tue, 05 Dec 2023 00:22:02 +0000

I made these and topped them with an Almond Buttercream icing. The taste and texture are just like Eileen’s Colossal Cookies! I’m so excited! Thank you so much!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 24 Feb 2023 15:02:08 +0000

In reply to Isabel.

We are so happy you loved the cookies, Isabel! Your version sounds adorable 😍

By: Isabel

Isabel — Fri, 24 Feb 2023 14:32:07 +0000

These are the BEST sugar cookies I’ve ever had. Sam, thank you so much for creating and sharing this scrumptious recipe!

I made these in heart shapes for Valentine’s Day and dipped the smaller hearts in melted white chocolate with a touch of heavy whipping cream and they came out perfect. The larger hearts were frosted with your frosting and they also came out perfect. I am looking forward to making these again soon.

By: Sam

Sam — Mon, 20 Feb 2023 03:13:52 +0000

In reply to Colby.

Hi Colby! I think the dough should be fine in the refrigerator for a few days. It may need to sit at room temperature for a little while to warm up and be roll-able. I haven’t tried the substitution here, but it should work. It does work with just plain all purpose flour but the texture isn’t quite the same.

By: Colby

Colby — Sat, 18 Feb 2023 16:43:30 +0000

Will chilling the dough a couple days in advance affect the texture? Also, If I’m out of cake flour (they’re out at the store as well, yay…), would you suggest the all-purpose flour substitute or the all-purpose flour combined with cornstarch?

By: Alex

Alex — Thu, 24 Nov 2022 02:07:57 +0000

These were great, but more of a soft sugar cookie than a lofthouse cookie.

By: Sam

Sam — Wed, 21 Sep 2022 14:11:57 +0000

In reply to MegK.

Hi Meg! I’m glad you enjoyed the recipe! I think you can get away with leaving it out 🙂

By: MegK

MegK — Wed, 21 Sep 2022 03:23:04 +0000

This recipe turned out really well! The cookies were super soft just like the store bought version and the icing was to die for. I’ve never done a buttercream with corn syrup before, but I am a believer! Will make it this way all the time now.
I will say, the cookie base tasted *very* cornstarch-y to my family and I. Would leaving out the tablespoon in the dough affect the texture too much?

By: Sam

Sam — Tue, 30 Aug 2022 19:15:55 +0000

In reply to Angelica.

Hi Angelica! Yes, unfortunately using all purpose flour does not yield the same texture/flavor and I don’t really recommend it. I include notes below the recipe in case you must use all-purpose flour, but with the warning that the outcome won’t be as authentic. Cake flour is really the best option for these cookies. 🙁

By: Angelica

Angelica — Fri, 26 Aug 2022 21:33:36 +0000

Hi Sam! I really loved the recipe, the buttercream was AMAZING! Family loved it! However, the sugar cookie itself tasted more like a regular sugar cookie than the Lofthouse variety. I will say though that I didn’t have any cake flour on hand and read about a substitute (1 cup flour with 2 tbsp removed, replaced with 2 tbsp cornstarch) and did weigh the flour, plus the bottoms of cookies were pale like you said so I don’t think they were over-baked, either. Do you think this may have affected the flavor? Overall, I really liked the recipe and will be using it in the future.

By: Sam

Sam — Mon, 22 Aug 2022 20:20:10 +0000

In reply to David.

I’m so happy to hear this! Thanks for trying my recipe, David!! 🙂

By: David

David — Mon, 22 Aug 2022 20:09:29 +0000

These came out PERFECT!