BraveTart’s Lofthouse-Style Cookies

My daughter and her friends are in love with grocery store Lofthouse cookies. We recently made this upgraded homemade version as our celebratory New Year’s Eve dessert. She and a friend had the honor of icing and decorating them with sprinkles. 🙂

The recipe is from the award winning baking book, BraveTart: Iconic American Desserts by Stella Parks, which I received as a holiday gift. Yay! (much more to come from this book, of course) We have tried other homemade versions but agree that this is the best one yet.

The original recipe notes that these “cookies” are really pillowy, soft and tender cupcake tops coated with creamy frosting. In my opinion, calling them cookies adds to their appeal. I made half of the recipe (noted below)- perfect.

Yield: about 12 to 14 3-inch cookies (this recipe can be doubled easily)

For the Frosting:

  • 5 oz (1 3/4 cups) confectioners’ sugar
  • pinch of Morton’s coarse salt
  • 2 1/2 T (1 1/4 oz) heavy cream
  • 1/2 tsp pure vanilla extract

For the Cookies:

  • 1 stick (4 oz) unsalted butter, cut into 1/4-inch pieces; firm but pliable (about 60 degrees F)
  • 1/2 cup (3.5 oz) granulated sugar
  • 1 tsp baking powder
  • scant 1/2 tsp Morton’s coarse salt
  • 1 large egg white (about 2 T or 1 oz)
  • 1 T (1/2 oz) heavy cream
  • 1/2 T pure vanilla extract
  • 1 1/3 cups (5.5 oz) bleached cake flour
  • rainbow sprinkles, for decoration

To Make the Frosting:

  1. Combine the confectioners’ sugar, salt, cream, and vanilla in the bowl of a stand mixer fitted with a paddle attachment.
  2. Mix on low to moisten, increase to medium, then beat until airy and smooth, about 3 minutes.
  3. Transfer to a zip-top bag, scraping the bowl as cleanly as you can. (I used a sandwich size bag.) Set aside.
  4. Wipe any excess frosting from the bowl and beater with a paper towel.

To Make the Cookies:

  1. Adjust the oven racks to the center of the oven. (I used the 3rd and 5th position.) Preheat to 350 degrees F, preferably on convection.
  2. Line 2 rimmed baking sheets with parchment paper. Set aside.
  3. Combine butter, sugar, baking powder, and salt in the prepared bowl.
  4. Mix on low with the paddle attachment, then increase to medium and beat until creamy, about 5 minutes.
  5. Meanwhile, whisk egg white, cream, and vanilla together in a glass measuring cup.
  6. Add the egg white mixture to the butter in four or five additions and beat until smooth.
  7. Scrape bowl and beater with a flexible spatula, then resume on low.
  8. Sprinkle in the cake flour, mixing to form a soft dough.
  9. Fold once or twice from the bottom up to ensure it’s well mixed.
  10. Transfer to a piping bag fitted with a 1/2-inch plain tip.
  11. Pipe 6 to 7 1-ounce to 1 1/4-ounce portions onto each baking sheet, leaving 2 1/2 inches between them. (I piped a test portion onto a kitchen scale to eyeball the amount. The swirl was about 2 1/2-inches in diameter.)
  12. Bake until puffed and pale gold around the edges, about 12 minutes on convection or up to 15 minutes in a standard oven, rotating the pans halfway through the baking time.
  13. Cool until no trace of warmth remains, at least 20 minutes.

To Decorate:

  1. When the cookies are completely cool, snip off a corner of the frosting bag.
  2. Working with 2 or 3 cookies at a time, squeeze a scant tablespoon of frosting over each cookie.
  3. Spread icing into an even layer with an offset spatula or knife. Top with sprinkles, as desired.
  4. Repeat with remaining cookies.

Note: Cookies are best eaten right away but can be stored in an airtight container at room temperature for up to 3 days.

Iced Oatmeal Cookies

It seems like a good time to share more cookie recipes. 😉

Before the holidays, I started receiving weekly cookie emails (I subscribed :/ ) from The New York Times- a pretty dangerous and crazy idea! This “pantry cookie” recipe caught my eye right away. A crowd-pleaser for sure.

This recipe was adapted from The New York Times, contributed by Jerrelle Guy. The recipe starts by creaming the sugar with eggs rather than butter. The end result is a cookie with a crusty exterior and chewy interior. Cracks also form on the surface which are highlighted by the essential glaze. Great.

Yield: 15 to 16 cookies

  • 1 cup/95 grams old-fashioned rolled oats 
  • 1 cup/128 grams all-purpose flour 
  • 1/4 teaspoon kosher salt
  • 1/2 cup/100 grams granulated sugar 
  • 1/4 packed cup/55 grams light brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons ground cinnamon 
  • 1 teaspoon pure vanilla extract 
  • 1/2 teaspoon baking soda 
  • 4 T/57 grams unsalted butter, melted 
  • 3/4 cup/92 grams confectioners’ sugar 
  • 5 teaspoons whole or oat milk, plus more as needed 
  1. Heat the oven to 350 degrees, preferably on convection, and line two large rimmed cookie sheets with parchment paper.
  2. In a bowl, combine the oats, flour and salt.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat both sugars with the egg, cinnamon, vanilla and baking soda on high speed, scraping the bowl as needed, until glossy, pale and thick, a full 2 minutes.
  4. Reduce the speed to medium. Very slowly drizzle in the melted butter and whisk until thoroughly incorporated.
  5. Add the oat mixture and gently fold by hand using a wooden spoon or rubber spatula just until incorporated, being careful not to over mix.
  6. Using a small cookie scoop or two spoons, drop 15 golf ball-size mounds of dough onto the sheet pan, spacing them at least 2 inches apart. (I used a 1 1/2 T cookie scoop.)
  7. Bake until the edges and surface are set and lightly golden brown, but the center is still gooey, 10 to 11 minutes on convection or up to 12 to 14 minutes in a standard oven.
  8. Remove from the oven and immediately rap the cookie sheet on the counter or stovetop a couple of times to help the cookies flatten a little more, and cool on the sheet for 5 minutes.
  9. In a small bowl, mix the confectioners’ sugar and milk using a small whisk or fork until the icing is completely smooth and very thick but still moves if you tilt the bowl. Add more milk in small increments as needed. (I add the milk 1 teaspoon at a time to make sure the consistency is not too thin.)
  10. Dip only the very tops of the cookies into the bowl of icing, leaving the deeper cracks in the cookies uncoated and allowing any excess icing to drip back into the bowl.
  11. Flip the cookies over and return them to the cookie sheet to allow the icing to harden, 10 to 15 minutes. The iced cookies will keep in an airtight container at room temperature for up to 1 week.

One additional note about special cookies….

My oldest just had his 17th birthday! He is DRIVING. We celebrated with several family favorites- enjoying Creamy Chicken and Greens with Roasted Poblano Tacos (first celebration), Thai One Pot (second!), a Maple Layer Cake, and, most importantly, with our traditional Number Cookies– two versions, Roman numerals are his preference. 🙂

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