Cookies are not my weak spot. A brownie sundae? You bet ya! But cookies have never really been my thing. Unless.. it’s a container of those fluffy, cakey cookies with a perfect circle of frosting with sprinkles that can typically be found in the bakery. That kind of cookie can be my thing.
I did some super sophisticated Google searching: “fluffy, cakey cookies”, “super fluffy cookies”, “cake-like cookies”. From there, I found out that my guiltiest cookie pleasure has a brand name, Lofthouse Cookies. I found a few blogger recipes, like this one from Two Peas & Their Pod, and realized I’m not the only one with an obsession.
I quickly made this recipe my own and modified to be gingerbread-esque, using brown sugar, molasses, freshly grated ginger, and Chinese five spice {my holiday fav}. And now I can’t stop, won’t stop, taking a cookie with me every time I leave the kitchen!
Gingerbread Lofthouse Cookies
By Published: December 13, 2015
- Yield: 36 cookies
Cookies are not my weak spot. A brownie sundae? You bet ya! But cookies have never really been my thing. Unless.. it's a …
Ingredients
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 3/4 cups brown sugar packed
- 1 egg
- 1 egg white
- 1/2 cup sour cream
- 1/4 cup molasses
- 3 teaspoons freshly grated ginger
- 1 teaspoon Chinese five spice
- 1/2 cup butter softened
- 1/2 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 3 tablespoons heavy whipping cream
- pinch salt
- sprinkles optional
Instructions
- In a medium sized bowl, mix flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment, mix 1/2 cup butter and brown sugar together until fluffy on medium speed.
- Add 1 egg and 1 egg white to sugar mixture and mix on medium speed until fully incorporated.
- Add sour cream, molasses, ginger, and Chinese five sprice and mix on medium speed until fully incorporated.
- Reduce speed to low and gradually add flour mixture until fully absorbed.
- Divide dough into two and place in plastic wrap.
- Refrigerate dough for at least two hours.
- While dough is refrigerating, prepare frosting by beating 1/2 cup softened butter and vanilla together on medium speed.
- Add powdered sugar, 1/2 cup at a time, to butter and mix at medium speed until fully incorporated.
- Add whipping cream, one tablespoon at a time, at medium speed until fully incorporated.
- Add a pinch of salt and continue mixing on medium speed for a few minutes, until frosting is fluffy.
- Preheat oven to 425 degrees, making sure oven rack is in the middle.
- When oven has preheated, remove one of the balls of dough from the fridge. It is important to move quickly as dough will reach room temperature quickly.
- Sprinkle the counter liberally with flour, set dough on counter, and sprinkle top of dough with flour.
- Roll dough until it is approximately 1/4" thick.
- Cut out with cookie cutters and place on parchment lined cookie sheet.
- Bake for 7 minutes.
- Let cookies cool on a wire rack.
- Repeat until all cookies are baked.
- When cookies have completely cooled, top with frosting and sprinkles.
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I’m about to make these and I noticed that sour cream is listed in the directions, but not in the ingredient list. How much sour cream is needed?
It’s 1/2 cup sour cream. I’ve updated the recipe and appreciate you pointing this out. I hope you got my email in time! Merry Christmas!