First of all, Happy Fourth of July! I hope you are all out doing something wonderful that obviously includes some fabulous food.
Second of all, I have something embarrassing to tell you.
You know those cookies that are always right as you walk in to the grocery store, that are frosted with colors coordinating with whatever holiday happens to be coming up? The ones that are super soft, über sugary and have entirely too much frosting?
If all the cookies to ever have been made, ever, we’re laid out in front me of and I was told I could only have one, I might have to have one of these. That scenario would be gut wrenching, but I’m fairly confident in how I would handle it.
Which is ridiculous because, you guys, how awkward is it that I love these usually-overly-processed-available-in-every-grocery-store-in- the-country more than all the fancy cookies that have been known to come out of my kitchen? I just cant even deal.
Now that these can come out of my own kitchen, I feel slightly better about revealing my Love of Lofthouse. They’re easy and super fast to bake up (the dough can be made in 10 minutes the night before you want to bake them), and you can make them super festive to coordinate with whatever holiday you happen to be celebrating. Look, I made them! For today! For you! How convenient for the Fourth!
And you guys, there’s still time. You can totally have these ready for your barbecue tonight. And you don’t be embarrassed that you love these cookies so much (because you do, I know it) because you made them yourself. Embrace that Love of Lofthouse.
Prep time: At least 2 hours (mostly downtime) | Bake time: 7 minutes | Total time: At least 3 hours (mostly downtime)
For the cookies:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 egg white
- 1 teaspoons vanilla extract
- 3/4 cups plain or vanilla flavored greek yogurt (I used Chobani Vanilla)
For the Buttercream Frosting:
- 1/2 cup unsalted butter at room temperature
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons milk
In a stand mixer fitted with paddle attachment, whip butter and sugar together until light and fluffy, about 3 minutes. Add the egg, the egg white, and vanilla and mix until well combined. Add the yogurt and combine. In a small bowl, sift together the flour baking soda, baking powder and salt. Slowly add this mixture to the wet ingredients, mixing on low until just combined. The dough will be sticky!
Pour the dough out of the bowl and form into a rectangle, about 1 1/2 inches thick. Wrap in saran wrap and chill in the fridge for at least 2 hours (overnight is best!).
Preheat your oven to 425º. Generously flour a flat surface and the top of the dough, and roll the dough out until it is about 1/4 inch thick. Cut out desired shape and place on cookie sheet. Repeat until all of the cookie dough has been used up. Place the cookies in the over and bake for 7 minutes exactly. Remove the cookies from the cookie sheets immediately and place on a wire rack and let cook completely.
To make the frosting, add the butter and confectioners sugar to a stand mixer and whip until light and fluffy, about 3 minutes. Add in milk, vanilla and salt and whip for 5 more minutes. Add food coloring if desired. Frost each cookie with about 1 tablespoon of frosting. Decorate as desired and enjoy!