I realize that Shanon said last week that she was the last blogger to post these cookies, but actually I’m right there with you, Shanon! While it seems that they have been all over my friends’ blogs, I couldn’t help but get in on the action as well. My cousin and I made a batch of these a few weeks ago (as making cookies seems to be our usual activity when she visits) and with this recipe on my radar for what seems like forever, we made it a point to pump these babies out. And needless to say, I promptly sent her back to Johnson & Wales with over half of them because having them in the house is dangerous. Seriously dangerous. Let the college kids and their ridiculous under-30 metabolisms deal with the calories.
Anyway, we all flipped out over these cookies. Mariah and I lamented earlier in the afternoon about neither of us being able to pass up the Lofthouse cookies in the grocery store bakery but this homemade version blows the store-bought version out of the water. There’s no comparison in texture and flavor and there’s no going back to the store-bought version now. The recipe only yields around two dozen (we got 27) but they are definitely substantial cookies so while I wanted to put away (in my stomach, that is) a couple extra, one cookie was definitely enough to satisfy me…for one sitting anyway. 
I imagine that freezing some of the dough would work great and I definitely plan to do so the next time we’re craving these bad boys. And now that I’ve found my measuring cups and set the stand mixer up, it’s entirely possible that they’ll show up in the new kitchen sometime this week. Yay for having reasons to celebrate with cookies!
source: adapted from Hostess with the Mostess via Annie’s Eats
For the cookies:
- 4 1/2 cups all-purpose flour
- 4 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 5 tsp vanilla extract
For the frosting:
- 4-5 cups confectioners’ sugar, sifted
- 1/3 cup (5 1/3 tbsp.) unsalted butter, melted
- 1 tbsp vanilla extract
- 6-7 tbsp milk (plus more, as needed)
- Food coloring (optional)
- Sprinkles (optional)
Instructions:
- To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
- When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
- To frost the cookies, place 4 cups of the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. If the frosting is too loose to frost the cookies with, whisk in more sugar, 1/4 cup at a time. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container.
{ 8 comments… read them below or add one }
I had the grocery story version last night and I thought of Shanon’s post, too, about how she hadn’t made them yet…. and I had been dying to make them, starring recipes, too. Then I learned that the “trick” to their cookies is allegedly sour cream?! So I have to say I am psyched to see your version doesn’t call for any, and I’m sure they’re just as delicious. YUM!
These are so pretty!
No, I think I must be the last blogger who hasn’t made these cookies! I have had the recipe saved FOREVER, but I am reluctant to make them because I know I will have no will-power around these cookies. Someday I will get around to making them, and I will just ship them to work with the hubby.
Yum, these look amazing! Perfect for St. Patty’s Day – they’re totally making me hungry for cookies!
I haven’t blogged them, or even tried them. The sad reason is that I love the sugar cookie recipe I have! It uses sour cream, and it’s all soft and creamy and delicious! I’m actually afraid that this recipe might be better, and then I will be devastated. I’m really attached to my old sour cream recipe! Is that bad?
I’ll have to break down and try it one of these days, because they look so fantastic, and everyone has been talking about how great they are!
I like the St. Patty colors. I still haven’t made these but soon. They look so soft and delicious!
I made these cookies Sunday and can’t get over how they good they are. I LOVE THEM. I have family visiting and they love them too. Next time I’m going to make them half the size (they are so big!!) and then they’ll last twice as long (hopefully!). Thanks for all your great recipes and stories. I love checking in on you to see what’s going on.
These look outstanding! I love this style of cookie; every time I come home with a package of ‘em, they’re gone within days (or, you know, hours). Might have to try my hand at them sometime!