- If you like store-bought Lofthouse cookies,
you're going to love my homemade version.
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don't forget to hit that Like button and subscribe.
Hey, you're watching Preppy Kitchen, where I, John Kanell,
teach you how to make delicious homemade dishes
to share with your family and friends.
These cookies will be ready before you know it,
so let's get started.
First off, we're measuring out two cups of flour;
that's 270 grams.
For leavening, I'm adding 1/4 teaspoon of baking soda
and 1/2 a teaspoon of baking powder.
1/2 a teaspoon of salt.
And if you're using a fine-grain salt, use less.
One tablespoon of cornstarch.
I'm doing an optional sift.
You never know when there's like some weird nonsense
in the flour or whatever other ingredient,
so it's always a good idea to sift.
Grab a whisk.
Whisk it up.
Now we're grabbing that stand mixer.
You could always just use an electric mixer for this recipe,
or even do it by hand if you're very ambitious.
Into the bowl of my stand mixer with a paddle attachment,
I'm adding 1/2 a cup of butter; that's 113 grams.
Should be room temperature and unsalted.
Although if you're using salted butter,
just remove 1/4 teaspoon of salt from your recipe.
I'm going to give this a really quick cream,
and then add the sugar.
One cup, or 200 grams, of granulated sugar.
Mix that up until it's light and fluffy.
And don't be afraid to scrape the bowl down.
Whenever you're mixing less than one full cup of butter
in a stand mixer,
you really have to scrape it down,
because it kind of just presses it
against the wall of your bowl.
Once your butter is all mixed up,
we're going to add in one large room temperature egg,
1 1/2 teaspoons of a nice vanilla,
and 1/4 teaspoon of almond extract.
This is optional, but it really gives that cookie
a little bit of extra flavor that I love.
(upbeat music)
These cookies are going to be so soft
and melt in your mouth, thanks in part to sour cream.
This gives them just a really wonderful cakey texture
that makes them like even better
than a regular sugar cookie.
I'm measuring up 1/4 cup of sour cream.
And it should be room temperature-ish, not ice-cold.
And we're going to mix this up
until it is nice and homogenous.
We want it to be totally mixed in,
with no pockets of sour cream here or there.
Lofthouse cookies are something
you can get at the supermarket,
but they are so much better homemade.
You're going to fall in love with these cookies.
Mix that sour cream in.
We're going to add this flour mixture in right now.
And do not overmix it.
In fact, I would say mix until almost combined.
And I'm going to finish it off with my spatula
so I can have it just perfectly mixed.
So my batter is totally mixed in.
And as you can see, it's fairly soft.
We're going to want to firm this up
by chilling it before we cut it out
so they look nice and pretty.
Before that, we're going to give it a headstart
with a quick roll.
All right, we're going to transfer the dough out
onto a sheet of either parchment paper or plastic.
Put another piece of plastic or paper on top.
And just flatten it out into a disc.
This is going to chill for about an hour.
And if you want, you can actually give it a headstart
with a little bit of a roll.
Pop this into the fridge.
It'll firm up pretty quick.
After some much needed chill time,
I'm going to flour the surface of my counter.
I'm using a pastry mat today.
It just makes cleanup really easily, easy.
Going to add a little bit more flour to the top
and roll this out to 1/4 of an inch thick.
That's super easy if you're using a roller
with bumpers like this.
I bought it on a lark, and I've actually grown to love it.
Okay, I'm going to use a 2 1/2 inch circular cutter
to get some nice cookies out of this.
You can make them a little bit smaller or bigger;
it's totally up to you.
Transfer the cookies
to your parchment paper-lined baking sheet.
(gasps)
(giggles)
Cut all your cookies out,
and then you can just reroll the scraps and cut more,
or save the dough for later in your freezer.
Into the oven, 375 for eight to nine minutes
or until the bottom of your cookies
are just starting to turn golden.
(clicks tongue)
My cookies are out of the oven and cooling.
In the meantime, we're going to make
an easy buttercream frosting for the top.
Add 1/2 of a cup, or 113 grams,
of unsalted butter into your mixer.
We're going to cream it up first.
If you want to add a little pinch of salt,
that's totally up to you.
As soon as it's creamed up,
we're going to add two cups of powdered sugar,
about 240 grams.
We're going to mix this up on low.
And while that's going,
we can drizzle in about two tablespoons of cream or milk,
along with one teaspoon of vanilla.
Mm.
Once your buttercream comes together, it's ready to enjoy,
except we're going to color it pink.
Today, I'm using pink food coloring.
You can use anything you'd like.
Even raspberry juice would give you the same color.
So funny, because on the inside, it's beautiful and pink;
on the outside, it's completely white.
Scrape that bowl down.
Transfer it to a piping bag.
You could just smear buttercream on top,
but for a really neat look, I'm using a large round tip;
it's an 809.
Pipe that buttercream directly onto the cookie.
Leave a little border of white showing.
You can start at the edge and move in.
And if you want a really clean look,
use a knife just to smooth the top off.
Finish off with a dash of sprinkles,
and repeat for the remaining cookies.
If you liked this video, check out my cookie playlist.
That tastes like a celebration, mm.
I'll see you in the next video.