I’m pretty confident that the things I bake in my own kitchen taste better than the items withering away in plastic containers around grocery store bakery counters. All except Lofthouse Cookies.

What IS IT about these cookies? They are so soft and sugary — in a “this makes my teeth hurt, but I’m okay with it” kind of way.  They are also so full of weird crap. Not that these babies would be considered healthy without it, but, you know. Baby steps.

I’ve been on the Lofthouse Wagon since late high school, which is why I had a high-school-worthy freak out when I saw that a homemade version was included in Dessert for Two’s new Sweet & Simple cookbook! (If yesterday’s post didn’t convince you to nab it, perhaps this will!)

Like the originals, these are pillow-like soft topped with a generous cloud of frosting and a more-generous handful of sprinkles.

I think the most redeeming quality of Lofthouse cookies is the melt-in-your-mouth texture of both frosting and cookie. These did a good job of replicating that without all those weird-named chemicals Lofthouse has up its sleeve.

There are tons of copycat recipes for these, but this one only makes six cookies and doesn’t require a stand mixer. Perfect for anyone battling wars on moderation and laziness. *cough*

Any other Lofthouse Enthusiasts Addicts out there? Come out from the shadows!

Homemade Lofthouse Cookies

source: Sweet & Simple 

Cookies:

3 Tbs. unsalted butter, at room temperature
1/3 c. granulated sugar
1 large egg yolk
4 Tbs. heavy cream
1 tsp. vanilla extract
1 c. all-purpose flour
1/2 tsp. baking powder
1/8 tsp. fine sea salt

Frosting:

5 Tbs. unsalted butter, at room temperature
3/4 c. powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. heavy cream
Sprinkles (all of them)

Preheat the oven to 350-degrees and line a baking sheet with parchment paper.

In a medium bowl, beat the butter on medium speed for about 10 seconds. Add sugar and beat until fluffy. Next, add the egg yolk, heavy cream and vanilla. Beat until just combined.

Evenly sprinkle the flour, baking powder and salt over the batter and beat until just combined.

Press the dough into the bottom of the bowl and score it in half. From each half, you should get three balls of dough. Roll each dough ball and place on the baking sheet, flattening them slightly with your fingers.

Bake for 14-15 minutes. The tops will appear slightly dry. Let cookies cool on baking sheet for 1 minute before transferring to a wire rack to cool completely.

Mix together frosting ingredients (minus sprinkles) using an electric mixer on medium-high speed. Frost the cookies once they are completely cool, and decorate with sprinkles.