Lofthouse Cookie Truffles Recipes

COPYCAT LOFTHOUSE COOKIES

Steps:

• For the cookie dough: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
• Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
• Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
• Frost the cookies with the frosting and sprinkle with confetti sprinkles.

LOFTHOUSE COOKIE TRUFFLES!

Steps:

• Put all cookies in a food processor and whirl until they are chopped up into fine crumbs.
• Add softened cream cheese (cheese should be very soft) and pulse until combined with crumbs. Scrape down side of processor bowl as needed.
• Melt baking bark until it is in liquid form.
• Using a teaspoon or tablespoon, depending on how big you want the truffles, create balls of the truffle filling and dip them into the melted baking bark.
• Put dipped truffles on waxed paper and chill in the refrigerator to set. Sprinkle with rainbow sprinkles before the coating sets up, if desired.

PUMPKIN COOKIE TRUFFLES

Steps:

• In a food processor powderise the cookie crumbs and bran flakes into fine meal.
• Transfer to a big bowl. Add remaining ingredients EXCEPT for the white chocolate for coating and the pumpkin pie spice.
• Using your hands mix well and roll into small balls.
• Dip the balls into the melted white chocolate (a fork or toothpick works well) and set onto a paper-lined baking sheet to dry.
• Dust with pumpkin pie spice while chocolate is still wet.
• You may cool these in the fridge to shorten the process, but they will set nicely at room temp, too.
• Enjoy.

LOFTHOUSE FROSTING

Steps:

• In a large bowl, cream together the confectioners' sugar and shortening until smooth.
• Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes.
• Color with food coloring if desired.

"LOFTHOUSE" SUGAR COOKIES

Steps:

• Preheat oven to 375F
• Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass or cookie stamp.
• Bake at 375F for 6-8 minutes. Allow to cool 1 minute before removing to cooling rack.
• While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.

LOFTHOUSE COOKIES

Steps:

• Cream together butter and sugar.
• Beat in eggs, sour cream, and vanilla.
• Mix in dry ingredients.
• Cover and refrigerate overnight (or 6-8 hours).
• Preheat oven to 425ºF.
• Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour.
• Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.
• Cool on wire rack.
• Frost and decorate as desired.

LOFTHOUSE COOKIES

Steps:

• COOKIES: Preheat oven to 350*. Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass (but not too much, you want them to be 'fluffy').
• Bake for 6-8 minutes. Cool for 1 minute on pan before moving to a cooling rack.
• FROSTING: Place butter in a large bowl. Add 4 cups sugar and then milk and vanilla. Beat on medium speed until smooth and creamy, approx 3-5 minutes. Gradually add remaining sugar, 1 cup at a time beating well after each time, about 2 minutes, until the icing is thick enough to spread. Add food coloring if you'd like.
• While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.