Friday, May 3, 2019


  • 3 1/2 cups powdered sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

  • 1 cup cool butter¹
  • 1 cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt²
  • 2 large egg whites
  • 2 tablespoons heavy cream cold
  • 1 tablespoon vanilla extract³
  • 2 2/3 cups


  1. To make the frosting, combine, powdered sugar, salt, cream, and vanilla in a bowl.
  2. Beat on low to until just combined.
  3. Increase to medium and beat until smooth, about 3 minutes.
  4. Set aside.
  5. Preheat oven to 350 F. Line 2 baking sheets with parchment or silicone baking mats.
  6. Beat butter, sugar, baking soda, and salt on low 30 seconds.
  7. Increase to medium and beat for 5 more minutes.
  8. Add egg whites, cream, and vanilla, and mix until combined.
  9. Add cake flour, and stir in just until incorporated. 
  10. Transfer dough to a piping bag fitted with a plain (round) 1/2 inch tip.
  11. Pipe out 1-1/4 oz portions (about 3 tablespoons) onto prepared baking sheets, leaving 3 inches in between.
  12. Bake about 12-15 minutes, or until pale and puffed.
  13. Cool to room tempearature. 
  14. Spread frosting over cooled cookies. 
  15. Store leftover cookies in the fridge. 


  • The butter should be in between straight-from-the-fridge and room temperature, about 60F. 
  • Or 1/2 teaspoon table salt. 
  • If you'd like them to taste more like the originals, reduce vanilla to 1 teaspoon.
  • Nutrition values are estimates. 

Tips for frosting Lofthouse cookies
  1. The cookies are delicate, so be careful when frosting the cookies.
  2. Make sure that the cookies have cooled completely before frosting them.
  3. The frosting will crust. If you want to add sprinkles, do so immediately after frosting the cookies.
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