Copycat Lofthouse Sugar Cookies Recipe

I’ve been messing around in the kitchen lately and stumbled on this cookie recipe that mixes simple ingredients like all-purpose flour and nonfat dry milk with a buttery base to create a chewy treat so addicting you’ll want to dip every bite in a sweet glaze, trust me its a game changer.

I love making these Copycat Lofthouse Sugar Cookies bc they mix all-purpose flour with nonfat dry milk powder, unsalted butter, shortening, egg and vanilla to provide a solid energy boost. I think the glaze made with powdered sugar and whole milk adds a nice nutritious layer of flavor.

Ingredients

• All-Purpose Flour provides essential structure and carbohydrates, creating a soft, tender cookie body.
• Nonfat Dry Milk Powder adds protein and enhances browning, contributing rich flavor and balance.
• Baking Soda leavens the dough, creating a light, airy texture without extra tangy taste.
• Unsalted Butter and Vegetable Shortening offer moisture and tenderness, producing a melt in mouth finish.
• Granulated Sugar sweetens the cookies, helps with browning, and balances the overall flavor.
• Egg binds ingredients seamlessly, adding richness and ensuring the dough remains soft and cohesive.
• Glaze ingredients blend to form a silky, sweet finish that perfectly complements the cookies.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1/2 cup nonfat dry milk powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening, softened
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• For the glaze: 2 cups powdered sugar, sifted
• For the glaze: 2 to 3 tablespoons whole milk
• For the glaze: 1/2 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup nonfat dry milk powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.

3. In another bowl, beat 1/2 cup unsalted butter, softened, 1/2 cup vegetable shortening, softened, and 1 cup granulated sugar until its light and fluffy.

4. Add 1 large egg, at room temperature, and 1 teaspoon vanilla extract to the butter mixture and beat until well combined.

5. Gradually mix the dry ingredients into the wet mixture until everything is just incorporated dont over mix.

6. Drop rounded tablespoons of dough onto your prepared baking sheet, leaving some space between each for spreading.

7. Bake for 10 to 12 minutes, or until the edges are lightly golden. Transfer the cookies to a wire rack to cool.

8. For the glaze, sift 2 cups powdered sugar into a bowl.

9. Stir in 2 to 3 tablespoons whole milk and 1/2 teaspoon vanilla extract until smooth. Adjust the milk to reach your desired consistency.

10. Once the cookies are completely cool, dip half of each cookie into the glaze and let them sit on the rack until the glaze hardens, then serve and enjoy!

Equipment Needed

1. Oven for preheating to 350°F
2. Baking sheet, with parchment paper to line it
3. Large mixing bowl to combine the dry ingredients
4. Another bowl for beating the butter, shortening, and sugar
5. Electric mixer or hand whisk for creaming the butter mixture
6. Measuring cups and spoons to accurately measure all ingredients
7. Rubber spatula for gently mixing everything together
8. Cookie scoop or tablespoon for portioning the dough onto the baking sheet
9. Cooling rack to let the cookies cool and for the glaze to set
10. Sifter to sift the powdered sugar for the glaze

FAQ

• Q: Can I use whole milk instead of nonfat dry milk powder?
  A: Yeah you can substitute by mixing a bit of whole milk and letting it reduce, but its best to stick with the dry milk powder for that classic flavor.
• Q: How do I get the cookies so soft and chewy?
  A: Make sure both the butter and shortening are softened and dont overbake, this helps the cookies keep that soft texture inside.
• Q: Do I have to sift the powdered sugar for the glaze?
  A: Its recommended to sift the powdered sugar to avoid clumps, this makes the glaze smooth and easier to spread on your cookies.
• Q: Can I freeze the cookie dough or baked cookies?
  A: You sure can freeze them, just be sure to wrap the dough tight and let it come to room temperature before baking. Baked cookies can be stored in an airtight container after they cool.
• Q: What if my glaze comes out too thick?
  A: Dont worry, you can always thin out the glaze by adding a tiny bit more milk until its easy to drizzle over the cookies.

Copycat Lofthouse Sugar Cookies Recipe Substitutions and Variations

• For the nonfat dry milk powder, you can use full-fat powdered milk. Just be careful with the salt because full-fat versions often need less salt overall.
• If you dont have vegetable shortening, try using extra unsalted butter or even a bit of coconut oil. Note that using extra butter might give a richer flavor and a slightly different texture.
• If you’re out of granulated sugar, you might substitute with coconut sugar. The taste will be a bit different but still really yummy.
• For the milk in the glaze, you can use almond milk if you need a dairy-free option. It works well and doesn’t really change the glaze consistency.

Pro Tips

Here’s the recipe with some cool pro tips thrown in:

Ingredients you need:
• 2 1/2 cups all-purpose flour
• 1/2 cup nonfat dry milk powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening, softened
• 1 cup granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract

For the glaze:
• 2 cups powdered sugar (sifted)
• 2 to 3 tablespoons whole milk (or adjust as needed)
• 1/2 teaspoon vanilla extract

Instructions:
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In one big bowl, mix together the flour, dry milk powder, baking soda and salt.
3. In another bowl, cream the butter, shortening, and sugar until the mix looks light and fluffy. This could take a good few minutes.
4. Beat in the egg and vanilla extract to the butter mix until they combine well.
5. Slowly add the dry ingredients to the wet mixture. Mix gently until everything adds in. Dont over mix or your cookies might turn out tough.
6. Use a rounded tablespoon to scoop little piles of dough on your baking sheet. Make sure to leave space between each cookie, cuz they will spread out in the oven.
7. Bake them for about 10-12 minutes, or until you see the edges turning a light golden color. Take the cookies out and let them cool on a wire rack.
8. For the glaze, mix the sifted powdered sugar with the milk and vanilla extract until it gets smooth. If it seems too thick, add a bit more milk until its just right.
9. Once the cookies are completely cooled, dip half of each cookie into the glaze and let them sit on the rack until the glaze hardens. Then you are good to go!

Pro Tips:
1. Room Temp is Key: Make sure both your egg and butter are at room temperature. It helps the ingredients mix evenly and makes your cookies extra soft.
2. Don’t Overwork the Dough: When you add the dry ingredients, mix just enough to combine. Over mixing can make your cookies turn tough.
3. Watch the Oven: Every oven is different so check your cookies a couple of minutes early to make sure they dont burn.
4. Experiment with Glaze: If you prefer a thicker or thinner glaze, adjust the amount of milk gradually. This way, you can customize it to your taste.