Lofthouse (like) Cookies- Recipes anyone?

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Posted 10/25/2006 by TaLaisa in NSBR Board
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TaLaisa
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Posted: 7/25/2007 9:45:01 PM
Patty, I gave up on the frosting. It is my least favorite part of the cookie. And I haven't had one in ages. I do have another recipe for frosting that I like more. I may play around with it again and try to bring some to the party.

I think one of the keys to the store cookies is the use of a special, read:unavailable to the home baker, leavening agent. I think I've gotten close enough to the cookie to be dangerous.

sixcss
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Posted: 7/25/2007 9:52:57 PM
Try this frosting:

1/2 cup shortening
1/2 cup butter
1/2 cup heavy cream
2 tsp clear vanilla
1/8 tsp salt

whip this in a large mixer until very white and fluffy
add about 4-5 cups powdered sugar
keep mixing about 5-7 minute until very light and fluffy
you may add more heavy cream or powdered sugar as needed

The key is to mix this stuff a LONG LONG time

sixcss
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Posted: 7/26/2007 9:41:47 AM
my family loves this frosting and I think it works great with these cookies.
Let me know what you think please

JBSmom
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Posted: 7/26/2007 9:57:22 AM
I know this is an old thread but Speattle- they sell these at Safeway in the bakery dept. They are in a plastic bakery box.

strawberryfairy
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Posted: 12/15/2007 9:35:03 AM
btt - I was so intrigued when I came across this older thread that I went out and bought some Lofthouse cookies from our local Safeway. I didn't care much for the cookie itself. It seemed more like a cake to me instead of a cookie.

I prefer chewy cookies rather than crispy, but I felt these cookies were just SO light.

My favorite part was the frosting, and I wanted to btt this for those who may have missed this (in the spirit of all the holiday baking going on - LOL - ). I'm also wondering if anyone ever perfected the frosting recipe?

scrpnchyk
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Posted: 12/15/2007 9:59:58 PM
I've never seen this thread before....I've had a couple years to see it...

Just posting to let you Utah peas know that "Lofthouse" has an outlet. It's near my house. You can get the sugar cookies and many others...love the peanut butter ones...for wayyyyy cheap. It's near the Weber County Fairgrounds, on BDO Business Depot Ogden. I don't know an exact location, but it's supposed to be easy to find. There are signs posted once you get to BDO. I send DH so I'm not tempted to buy everything I want.

This is what I did for neighbors last year and I think it cost us less than $10 for 14 boxes of cookies.


hosschick
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Posted: 12/15/2007 11:14:30 PM
I'm glad this was bumped - I'll give these a whirl.

I know this is an old thread, but Annabella, I noticed that you mentioned creaming powdered sugar with the crisco, but the original recipe (and katie's version) just list 'sugar' for the ingredient, which I assume to be white granulated. I think that could explain your difference in baking time & texture.

No Name
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Posted: 12/15/2007 11:53:25 PM
I think I'll have to try these next week.

PrincessDallas
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Posted: 12/9/2008 10:46:57 PM
It's been a year and I want to make sure this recipe doesn't disappear into the 2Peas recycle bin...

peppy pea
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Posted: 12/9/2008 11:52:06 PM
bumpin' too!

katiepotatie
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Posted: 12/9/2008 11:56:11 PM
Thanks for bumpin'. We may need to make these next weekend. YUM!!

Kellapea
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Posted: 12/10/2008 9:40:35 AM
btt. I was just going to make a version of these that uses a cake mix until I saw this thread with the original recipe. I can't wait until someone perfects this! What a nice gift-the original recipe-thanks so much!!

Here's the recipe that uses a cake mix:
COOKIES
1 (19 ounce) box French vanilla cake mix
1/3 cup vegetable oil
2 eggs
FROSTING
1 cup unsalted butter, softened
6-8 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla extract

COOKIES: Preheat oven to 350*. Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass (but not too much, you want them to be 'fluffy').
Bake for 6-8 minutes. Cool for 1 minute on pan before moving to a cooling rack.
FROSTING: Place butter in a large bowl. Add 4 cups sugar and then milk and vanilla. Beat on medium speed until smooth and creamy, approx 3-5 minutes. Gradually add remaining sugar, 1 cup at a time beating well after each time, about 2 minutes, until the icing is thick enough to spread. Add food coloring if you'd like.
While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.


Mekare
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Posted: 12/27/2008 10:54:52 PM
Hello, I had to register to reply but this thread really interested me. I work in a bakery that sells these and have often wondered how they are made. When I'm not "sampling" them, I examine them closely..lol I don't bake at home or anything but a few things I've noticed is that the cookies seem to really have alot of flour added and I know that was mentioned in the original post containing the recipe. The cookies also seem to have flour on the bottom like the baking pan was floured and they also sometimes have some all over. I've seen reject cookies that the icing wasn't placed right and you could see that they looked as though they had been dusted on top. A Lofthouse rep once said with a wink that the key to a soft cookie was an under baked cookie and looking at the cookies, they are never browned at all.

Just a little FYI here but Lofthouse cookies have a retail shelf-life of 28 days. They come in frozen and can be refroze in their original container. Some people actually ask for them out of the freezer and enjoy them frozen.

I saw somewhere someone said they were $4 or more per container? I live in Indiana and they are $2.50 to $2.99 here but are often on sale for $2.

I'm sorry but I know nothing about the frosting. I do know that the sprinkles are smashed onto the top immediately after the icing is applied and the frosting softens them.

I wish all of you lots of luck in cracking this one. The person that cracks it will be famous I think..lol

ZUKE1
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Posted: 12/28/2008 7:33:40 AM
BTT

TreeLover
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Posted: 12/28/2008 8:37:49 AM

He can't eat them because of peanut allergies


Our elementary school had a very strict ~no peanut product treat~ rule and they allowed them. Do only certain flavors have nuts in them or???

stargazyrr
Baby Pea Step

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Posted: 8/4/2009 5:45:40 PM
I found this thread while doing a search on Google - I had to register so that I can add to the thread so that it won't get deleted. Great work, guys! Can't wait to try baking these.

Luv*to*scrap
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Posted: 8/4/2009 6:15:33 PM
After I read this thread last year I found them in WM and decided to give them a try...all I can say is how did I not know about these before!! They are so good!

scrap4maddie
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Posted: 8/4/2009 6:20:23 PM
If you have an alid's store near you they have their own brand of cookies like these and they are better and about half the cost.

frugalchick
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Posted: 9/7/2009 8:13:57 PM
Btt because I wanted to find this recipe...we ate an entire box in one sitting! The ones I got were orange ones...OMG....it's heavenly!

blue
StuckOnPeas

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Posted: 9/7/2009 8:54:33 PM
Now I am craving these cookies...and I've never had them before. I think I am wanting the butter and sugar! LOL

D3inKs
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Posted: 9/7/2009 9:47:02 PM
Hmmmm I missed this thread somehow. Marking it for future reference.

CropTartKatie
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Posted: 9/7/2009 11:16:36 PM
marking this thread

scrappy_princess
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Posted: 9/8/2009 12:43:17 AM
I love these cookies.. and now I will have to try my hand at baking them

glitter rage
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Posted: 9/8/2009 9:14:43 AM
i'm definitely going to try this recipe. i love me some lofhouse cookies! and that sugary icing -- yummy! i've often wondered how they flavor their frostings-- i suspect flavor oils.

bindersbee
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Posted: 10/12/2009 9:11:33 PM
So, I know this thread is old news BUT I think I finally found the 'right' icing for Lofthouse Cookies. It's super light and fluffy but not too sweet.

It's called "Italian Meringue Buttercream" and you can find a bunch of recipes by googling. It's incredibly fattening but oh so good! It's also a bit tricky to make because it involves whipping up egg whites then pouring a water/sugar syrup into the whites while continuously mixing. After that's mixed in really well, you add an embarrassing amount of butter. This gives the frosting a really strong butter flavor. If you want the butter flavor less pronounced, do half butter/half Crisco. It's a soft melt-in-your-mouth kind of frosting that's worth the work.

I actually made the frosting for the centers of my homemade French Macarons (my new kick- seriously, google 'Macaron with just ONE 'o' not two and you'll be obessed too).

Anyway, just thought I'd add that info to this thread in case anyone still googles here for the recipe for the frosting.

ChildOfThe60s
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Posted: 10/12/2009 9:39:52 PM
Another 2Ps enabling thread. My butt will NOT thank you guys later.


Sweetpe
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Posted: 10/12/2009 10:25:28 PM

walkinwalkoutcattle
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Posted: 10/24/2009 7:54:14 AM
Hi ladies! I registered to comment on my experience with this recipe so far.

I'd love to know what the definition of "soft ball" is.

I've already added 8 cups of flour to this recipe, and I still do NOT have a soft ball. It's bordering on a soft ball.

I also used heavy whipping cream and granulated sugar. I creamed the crisco/sugar together, added the cream and let that get nice and mixed. I actually think maybe a key to this is to use whipping cream so the cream will essentially "Whip" in the recipe.

I think that in the frosting, I will use all of the ingredients except the egg. I will probably substitute meringue powder for the egg white, and extra heavy whipping cream I have left over. I'll update my blog with pictures once I'm finished (www.cattleandcupcakes.blogspot.com)

But, I think maybe we're getting the flour measurement wrong. 3 cups of flour was still almost liquid for me.

I also don't think I'll add the whole can of condensed milk. I'll try it a little at a time.


walkinwalkoutcattle
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Posted: 10/24/2009 9:30:09 AM
Oh jeez.

Well, girls, I think the cookie recipe is almost perfect, except for one thing:

Vanilla extract.

Why all the extract hate?

Without it, the cookies taste shortbread-ish. With it, they taste much better. I probably ended up adding a Tablespoon or so...but I love vanilla.

Secondly, this frosting is a set-up. Powdered sugar and condensed milk, together, are like spackle. I could've shingled my roof with it. It was like paste.

Secondly, again, no extracts. I did a butter/almond/vanilla extract mix, and added quite a bit of half and half to combat the elmers-glue syndrome I had. That seemed to help it, but next time I'll stick with my go-to for cookie frosting, here:

http://allrecipes.com/Recipe/Sugar-Cookie-Frosting/Detail.aspx
(I think someone else posted this one)

So, in short, this frosting recipe is horrible. But the cookie recipe is okay. They're very light and melt-in-your mouth, but, for all the trouble, and all the flour, I think I'll stick with my regular cookies.

I'm ashamed to say that I don't believe that this recipe is the original, and if it is, a large corporate company has bought the original company's recipe and changed it.

rwctlc1107
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Posted: 11/30/2009 9:26:42 AM
I found your board also doing a google search for the cookie recipe. Good work to all you ladies who have helped perfect this recipe. I plan on trying it for Christmas!!

Jenn Poo
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Posted: 12/9/2009 11:34:42 AM
OK LADIES! I think I figured out the frosting!!!!!! YAY I say (Boo my thighs say).

LoftHouse Frosting

1/2 C. Butter
1/2 C. Shortening
2 egg whites
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
4 1/2 C. Powdered Sugar

Blend the butter, shortening, egg whites, and flavorings together in a mixer for a minute or so. This will look funny, like little lumps in liquid. That's OK. Then add 1/2 the sugar and gently start to mix, then mix on high for a minute until all lumps are smooth. Add the remainder of the flour. Gradually increase your mixer volume to high as the sugar blends in. Leave mixer on high for two minutes (scraping sides once). The consistency is perfect, and the flavor is very close to me!

Frost your cookies, and leave them in an airtight container overnight. This softens the cookies. It's SO worth the wait! Enjoy!!!

molu1298
StuckOnPeas

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Posted: 12/9/2009 12:09:59 PM
How many years has this been going? I'm going to try these now with all the suggestions. We'll have a taste kitchen this weekend.

Thanks for the frosting info!!!

247prtygrl
PeaWee

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Posted: 12/12/2009 1:08:00 PM
to Jenn Poo
What was your cookie recipe??

247prtygrl
PeaWee

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Posted: 12/12/2009 1:23:08 PM
Did anyone find a pretty close recipe to the lofthouse cookies? I see a few recipes on this board.

Jenn Poo
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Posted: 12/13/2009 3:10:39 PM
I use an old family recipe, but we are running out of cookies, and it's not even Christmas yet! I'm going to try to make the cookies that are listed as the original version that a few of you have made. I had my kids taste the frosting, and they all said it was very close! I would like to try the frosting Sixcss posted because cream makes everything better!

**Bran**
AncestralPea

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Posted: 12/15/2009 1:07:10 PM
Is there a definitive answer on the frosting recipe yet?


nicolequinn
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Posted: 12/15/2009 1:40:14 PM
Oh gosh... I remember this thread from a few years ago!

sixcss
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Posted: 12/15/2009 1:49:41 PM
Jenn poo...its a family favorite, you'll love it!

asmart99
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Posted: 12/15/2009 3:25:21 PM
Thanks Peas. I went to WM at luch to buy The Hangover and get gas. Needless to say, Lofthouse cookies JUMPED into my cart!

I will try making the this weekend!

JennsRSdotCom
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Posted: 12/18/2009 3:54:49 AM
Hello to all,

I could not resist to sign up and offer up my results from this recipe. Since there was never really any final determination on the recipes. I did modify it some. They came out very soft and yummy...if I do say so myself


cookie recipe:

2 cups butter, softened
2 1/2 cups sugar
2 eggs
2 cups sour cream
1 tbsp vanilla extract
1 tsp almond extract
5 cups AP flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt

preheat oven to 425 degrees
cream butter and sugar together until light and fluffy.
add eggs, sour cream, vanilla and almond extract.
beat well.
Mix all dry ingredients together in separate bowl.
slowly blend dry ingredients into the creamed mixture.
only mix until blended, do not over blend.
you can either refrigerate overnight and then roll out and cut. Or, you can just drop by cookie scoop onto cookie sheet.
bake on ungreased cookie sheet for 8-9 minutes



I personally like to use chocolate on top...how can you go wrong.

Fudge Frosting

1 pkg (2lbs) powdered sugar
1 cup cocoa powder
1 cup butter, softened
1 tbls vanilla extract
2/3 cup very hot water

mix the sugar and cocoa together
add the rest of the ingredients
slowly mix until blended
then beat until light and fluffy
place in zip top bag and refrigerate
when ready to use, snip one corner of bag and use to dispense.


I hope you enjoy these recipes. I made them for my daughter's class Christmas party.


btw, yes a raw egg in some butter cream frostings is normal. Sometimes, they call for upwards of 4 eggs. If you are concerned, you can get pasteurized eggs.


Jynx
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Posted: 7/10/2010 1:12:31 PM
Let's not forget this thread. Anybody make these cookies lately?

Jynx

Laura-LouPea
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Posted: 7/10/2010 6:31:57 PM
I am so bookmarking this thread! I can't believe how old it is!

peas@night
BucketHead

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Posted: 7/10/2010 7:51:13 PM
oh my i am going to have to makes some....i LOVE LOVE lofthouse cookies

bindersbee
Glossed Over Pea

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Posted: 7/10/2010 10:10:02 PM
Okay- I have an EVEN YUMMIER frosting recipe. I don't know if it's the same as Lofthouse (since it has cream cheese) but it is, without a doubt, the best frosting I've ever tasted. I made my own version of a really yummy local cupcake biz frosting.

Cindy's 'Dream' Frosting

1- 8 oz. package cream cheese, softened
2 Tbls. butter, softened.

Put both in a mixer and beat until they are smooth and all lumps are gone.

1/2 tsp. salt
1 tsp. good quality vanilla
1/2 tsp. almond extract
1/2 tsp. butter flavor/ extract
(you can obviously use a different mix here based on the flavor you're trying to achieve).

Dissolve salt in extracts then add to cream cheese mix, mix to incorporate. Add:

1 Packet Dream Whip (dry powder)- this my 'secret' ingredient that gives it a light, creamy texture.
About 3 cups powdered sugar. For Chocolate frosting, add 1/4- 1/3 cup Cocoa and subtract the amount from the total for the powdered sugar.

Mix some more then chill for an hour. I promise it will be the YUMMIEST frosting ever. It is not overly sweet (unless you put in more powdered sugar) and the texture is awesome- creamy but not at all greasy. Everyone I have made this for has declared it the best frosting they have ever tasted. Yeah!

msbee
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Posted: 7/10/2010 10:24:59 PM
just marking this thread for later reference

Mes Trois Meows
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Posted: 7/10/2010 11:50:53 PM
Yum!

mama2three
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Posted: 7/11/2010 7:44:39 PM
Wow! So surprised to see this thread back at the top!

ajbembry
Baby Pea Step

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Posted: 11/19/2010 1:15:08 PM
Been watching this for so long...has anyone found this recipe? I will be trying several in the next month and will let you know what i come up with.

Deebird
Baby Pea Step

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Posted: 11/23/2010 12:51:42 AM
It's 1:45 a.m. in Ottawa, Canada. I started out googling to see if
I could find a recipe for those soft, pink icing/sprinkled cookies. And I discovered this forum. I first had these cookies last year. I bought them because I have a nut/peanut allergy, and they had the nut-free sticker on them. I thought they were just ok. Then a month later,
I bought some more and I am so addicted to these things!!!! I have to call the store ahead (Sobey's) to see if they have some, and tell them to hold a couple packages for me. Needless to say, I eat all of them. My husband knows enough not to even glance their way. Only other place I know of that sells them only on holidays, is the Superstore. I thought they were popular with kids because of the nut free thing. Nice to know there are other adults that love them. These are pure comfort food.

ZUKE1
PeaFixture

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Posted: 11/23/2010 5:38:10 AM
I can't believe this thread made it back again and still.... no recipe!
I've never tasted one of these cookies but because of this thread, I WANT ONE!!!
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