Copycat Lofthouse Sugar Cookies Recipe : Soft and Delicious - Momdot.com (2024)

FAQs

Why are Lofthouse cookies soft? ›

Cornstarch – it may seem like an odd ingredient but it's the key to super soft cookies. Butter – make sure you use unsalted butter and that it is at room temperature so it mixes well for both the cookie dough and frosting.

Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

Granneman said Ralcorp has no immediate plans to alter Lofthouse's popular big, pink cookie or move the company's two production facilities, which are in Clearfield and Ogden. It was the rapidly growing fame of that Lofthouse cookie in the 1990s that made the operations of the family-owned business spread.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

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.

Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.

What happens if you increase the amount of sugar called for in cookies? Conversely, when you increase the sugar in cookies, you'll get cookies that spread more and have an ultra moist and chewy texture in addition to a sweeter flavor.

The extra-large nozzles are typically used for buttercream cakes and cupcakes. If you are decorating the large floral cookies though, they are used as well. If you already have these down, a different kind is the Russian tips. They do have mini ones that are perfect piping tips for sugar cookies.

1) Don't grease your baking pan — line it instead

“For the best results, choose a silicone baking mat or parchment paper to line your pan,” Dawn recommends. “Simply greasing your pan — basically adding fat to it — will encourage your cookies to spread.” (Check out our side-by-side test baking to see for yourself.)

Does Aldi sell Lofthouse cookies? ›

Strawberry Shortcake Frosted Sugar Cookie. each $3. 95* 13.5 oz.

Baking soda helps cookies spread outward and upward while cooking. Adding too little can cause flat, lumpy cookies. Adding too much can lend a bitter taste to the cookies.

Sugar cookies were also called gemmells, crybabies, gimbletts, cimbellines, jumbles, and plunketts.

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture.

Q: Why are my cookies not crisp enough? They are underbaked. Lower your oven temperature and bake longer but at a lower temperature. Using too much flour or the wrong kind of flour.

On the flip side, using too much egg also drastically changes the cookies and gives them a spongy, cakelike texture. This batch was basically a tray of small cakes. They looked and felt like madeleine cookies, even on the bottom. There was barely any crust on the cookies; they were just spongy all over.

They are likely not fully cooked if they feel excessively soft or doughy. Properly baked cookies should have a slightly firm texture on the outside. Spread: Raw or undercooked cookies may spread excessively during baking and have a flatter shape than desired.