While I’m not a huge cookie person, those soft lofthouse cookies at the grocery store are pretty good and I’ve been wanting to try and recreate them.

Like most cookie recipes, the dough was easy to make. Mix the dry ingredients separately, then cream the butter and sugar, add in the extracts (this one uses both vanilla and almond, which I liked), then stir in sour cream to help with moisture. After that you combine everything, chill the dough, roll it into balls, and flatten them before baking. I appreciated that it wasn’t a finicky dough, but it does require a little extra time due to the chilling.

As I’m re-reading the recipe to write this, I realized that I did not dust my hands in powdered sugar when I rolled them out. I’m assuming that’s not a huge deal since you’re not actually rolling them in powdered sugar. Pop these in the oven and bake until they’re just slightly golden brown as you don’t want these baking any longer.

I could already tell as I got them out of the oven that they didn’t look quite right. They were a little thicker and rugged looking (not sure that’s a good baking term but hopefully you can look at the picture and understand what I mean). The frosting was easy to make, though personally I didn’t feel like it was light enough and it just felt too heavy for the cookie. That could also be because the cookie itself wasn’t quite as soft as I wanted too though.

They looked okay when I put the frosting and sprinkles on there, but they still didn’t look like my idea of a lofthouse cookie (or the recipe photo – though that rarely happens). Again, the flavor was okay but it wasn’t super soft so I was disappointed and I’m not sure what went wrong.

Baking Ease	10
Time Spent	9
Taste	9
Visual	8

Recipe Used: Shugary Sweets