35 Weeks of “Pinteresting” Baking: Week 3 – The Deceptively Not So Simple Soft Lofthouse Style Frosted Cookies

O.k., you can totally call me on it.  I made these ones earlier in the week for the sole purpose of making sure I get the post out on time and, well, life happened.  So  here I am in Week 4, writing about my Week 3 conquest.

On  Thursday I was in the store scrolling through my board on the phone.  I was extra exhausted from work  and not in the mood to tackle anything major.  A few swipes in and I found them, simple copy cat Lofthouse sugar cookies.  These are the guiltiest of guilty pleasures of my husband and I.  They are so soft and the frosting is so rich and the recipe (ingredients) seemed so easy….seemed is the operative word here.

I got home later in the evening and went over the steps of the recipe and wanted to cry.  There was dough rolling and chilling overnight and more dough rolling and cutting. Ugh, I was so mad.  But if anyone knows me, I am committed.  I followed that recipe in my zombie state, threw them in the fridge and fell out.

At around 4:50 am the next morning, I started phase 2, The Roll Out.  I got my favorite, handy dandy roller and got to work.  Now, I will be the first to confess I have yet to master the art of rolling out anything.  I think I need a ruler because not matter how much my eyes convince my brain I have reached the appropriate thickness, I end up with double the volume once baking is complete.  As far as cutting out my cookies,  I have every cookie cutter possible except for a simple circle so I used my go to back up….a  drinking glass.  It does the trick to perfection and you don’t have to spend any extra money.

I threw those puppies in the oven and got to work on the frosting.  Now, I know I said I would stay away from buttercream frosting (and that is where it is solely butter), but this time I figured it wouldn’t be so bad being on a cookie and I was correct.  I don’t know if it was the heavy cream or what, but I was soooooooo delicious.  Anyway, wham bam thank you ma’am, the cookies were packed up and ready to be hauled off with me to work.  They came out cute, but the flavor was o.k.  I think the frosting saved the cookie as it tasted more dough like than that who-knows-what’s-in-it Lofthouse cookie you get from the store.  It only matched up with the store bought version by appearance and texture to some extent.

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I’m now going to pull a screenwriter move and go back to the beginning.  Imagine a tape playing back at full speed.  The recipe called for low fat sour cream, I opted for full fat.  This is not because I am some fancy baker that wanted a different flavoring, that is just what I had in the fridge.

I also opted to use the extra amount of flour that is directed to use as needed to flour my rolling surface.  I thought I was so fancy and graduating to a real baker coming up with my own plan.  It really didn’t work.  It was so sticky.  I also just did a dab of orange food coloring because food coloring freaks me out and I think I am going to have to suck it up and pay for the natural mixes they offer online.

For some tips:

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  1.  The absolute best rolling pin, in my humble opinion, are the solid wood pieces.  The ones with the handles that are on a type of roller can break under pressure (I promise I’m not heavy handed) and the full wood ones look nicer.IMG_7901
  2. Whenever possible and o.k., use parchment paper.  It allows you to just keep it moving with several batches.  Just pull the paper (with cookie) off the pan and you’re ready to start your next batch.  IMG_7907IMG_7909IMG_7911
  3. A quick way to get a good frosted cookie with the smooth edge is, as always, using a pastry bag.  It made this so much faster for me. (Ugh I just realized this picture is not in focus)
  4. Use an external thermometer in the oven.  I never do this as I do not have one, but I am definitely planning on purchasing one.  The oven definitely become hotter as I continued to bake and cookies were being done way faster than was called for in the recipe.IMG_7882
  5. I know I have said this before, but I don’t think I can stress it enough.  Always crack your eggs in a separate dish.  I use my custard dish because it looks like the cooks/bakers on t.v.  I will not gross you out with the high school Home Ec. class, but let’s just say I was very glad I was in the group that listened and got to eat my chocolate cake.

I guess I can say if I do choose to make this cookie again, I will try another recipe.  I like the look of this cookie and I can imagine doing fun and creative things with it for the holidays, but try it and let me  know if you had better luck.

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2 thoughts on “35 Weeks of “Pinteresting” Baking: Week 3 – The Deceptively Not So Simple Soft Lofthouse Style Frosted Cookies

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