The frosting has a hint of chocolate flavor, which I don’t mind, but could be substituted for a more classic, butter-based frosting to get even closer to the store bought version.
Copycat Lofthouse cookies
Yield:
5 cookies
Prep Time:
5 minutes
Cook Time:
8 minutes
Additional Time:
1 hour
Total Time:
1 hour 13 minutes
A dairy-free version of a storebought legend.
Ingredients
- 1/4 cup (50g) granulated sugar
- 1 Tbsp. (15g) yogurt, room temperature
- 1/4 egg (12.5g), room temperature
- 2 tsp. milk
- 1 Tbsp. (13.6g) oil
- 1/4 tsp. white vinegar
- 1/4 tsp. amaretto
- 1/2 cup + 1 Tbsp. (67.5g) all-purpose flour
- 1 tsp. cornstarch
- 3/8 tsp. baking powder
- 1/16 tsp. baking soda
- 1 batch cacao butter frosting
Instructions
- Mix wet ingredients together. Sift dry on top.
- Fold together until smooth. Chill in fridge for at least 1 hour.
- Roll dough into 5 smooth, equal balls. Press down firmly with a wet, flat-bottomed glass, until ~1/2” thick.
- Bake at 375°F for 8-9 minutes until tops are set. Move to a wire rack to cool completely.
- Make frosting. Spread evenly over the tops of the cookies.
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