Tuesday, April 12

Shelly's Soft Sugar Cookies

Today is not a vlog post, but a special treat from Shelly of cookies and cups.....soft sugar cookies and the prettiest cookie pictures ever!

Here's Shelly:




This post isn't an awesome technique, or even a tip that will help you decorating the most beautiful cookies I know you all create.
AND I didn't create a helpful video to go along with this post because I was too busy stuffing my face with cookies. It wasn't cute.
This post is pure sugar.
Delicious, buttery sugar.
You could most certainly take it to the next level with some royal icing, but in this case..why?
I'm telling you, while they aren't NEARLY as pretty as what you have come to expect at U of C, they make up for in deliciousness.
A comfort cookie in it's purest form.

The idea came from those addictive Lofthouse cookies that they sell in your local supermarket bakery. My kids ALWAYS want to get them.
I don't DISLIKE them, but have come to realize that they only reason I buy them is because they are smeared with frosting. The cookie isn't so great.
So, in my quest of trying to save the world, one cookie at a time I have made my own version.
It's better than the original, if I do say so myself.
Go make them now.


Soft Sugar Cookies
2/3 cup shortening
2/3 cup room temp butter (I use salted)
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon salt
3 1/3 cups AP flour

Preheat to 350°
Cream butter, shortening and sugar together until light and fluffy.
On medium speed combine the eggs and vanilla until mixed well.
Over low speed add baking powder, salt and flour and mix until it comes together.
Roll into "walnut sized" balls, placing about 2 inches apart on parchment lined baking sheet.
The dough will be sticky.
Bake 8 - 10 minutes until edges are golden.
When cookies are done let them cool on baking sheet for 2-3 minutes and remove to a wire cooling rack.
recipe adapted from allrecipes

While cookies are cooling make your frosting...

1/2 cup shortening
4 1/2 cups powdered sugar (I didn't sift *gasp*)
1/4 cups + 2 Tbsp milk
1 t. vanilla

Cream your shortening and powdered sugar together until smooth, slowly add your milk and vanilla.
Mix until smooth.
Color your frosting if you wish and spread on top of your cookies.

56 comments:

bridget {bake at 350} said...

I'm going to HAVE to make these.....my son BEGS for those cookies all the time! These are even prettier!

Thank you, Shelly!

Amanda said...

I'm sold!! I cant wait to make these... they look absolutely amazing! :)

Sue said...

Shelly, I have no doubt that these are better than the original! I love soft cookies, and these are so pretty too.

SweetSugarBelle said...

These pictures are amazing!!

The Addicted Baker said...

Can't go wrong with sugar cookies. Your food coloring is amazing. Did you mix it from liquid or did you have that many different colors?

Steve and Sandy said...

I need to try these....could you tell me what shortening you use...

Fork said...

Yum! The picture on the bottom looks like a box of watercolors...so cool!

http://forkfabz.blogspot.com

Red Couch Recipes said...

What absolutely pretty cookies and I too think they would be better than the original. Joni

cookies and cups said...

I used my AmeriColor gel colors for the frosting...some are straight colors, but others are mixes..for the in-betweens.

I use Crisco vegetable shortening!
THanks for the great comments :)

Amy Matthews said...

That sounds awesome, I will have to try it. I was eager to click on the Share This button so I could Tweet about this post or Share it on Facebook or my blog but sadly I didn't find a Share this button :( You should think about adding that!

Jenn Erickson said...

These cookies remind me of an elusive childhood classic I've been trying to replicate for ages. Can't wait to try them! So glad Shelly led me this way....

New follower,
Jenn/Rook No. 17

CJ said...

My college aged son is going to love YOU and ME! :D He loves those cookies at the store. I will have to surprise him with some of these. Thanks so much.

kitty said...

I will definitely have to try this! My whole family loves those lofthouse cookies!

kitty said...

PS, about how many cookies does this yield?

the domestic mama said...

oooo, this is on my must try list ! Love me some soft cookies!

SprinkleBakes said...

Beautifully done!

cookies and cups said...

It yields approx 2 dozen...guess I forgot to stuck that in the recipe!
we should add a share button on here...but don't hesitate to copy the link and post on facebook or twitter :)

TidyMom said...

ooooh, can't wait to try these Shelly!! We've made some using a cake mix and they're good, but I'm sure this is WAY better!!

LOVE love love the pictures!

Kate said...

Hmm, I'm tempted to try your recipe, but I already have my own recipe that I use to recreate those very same cookies. Creating a close-to-perfect replica took a great deal of experimentation, time, and (let's not forget) sugar . . . I'm not quite sure I'm ready to let go of it if your recipe is better: )

Amber said...

My kids love these cookies. I am going to have to make them. I just have one question.....WHAT IS AP FLOUR?????

Theresa said...

AP is just All Purpose Flour. So not bread flour or cake flour, just the regular :)

The lofthouse cookies, are those the ones in the bakery that are super light consistency, almost like cake? If so, I am super excited to try em. Ive been trying to figure out how to get cookies that consistency for so long!

Amy Scheel Theriot said...

fabulous! do you think these little guys would freeze well?

Caroline said...

Thank you so much for posting this!! Those Lofthouse cookies are part of a private joke between my husband and me and we love them. I just recently discovered the CHOCOLATE frosted ones! He comes home from Afghanistan in a couple of weeks, so this is going to the top of my list of things to bake for him! :)

Designed with Purpose said...

Ooh, ooh, I have always wanted to know how to make those cookies. They are my family's favorite. Thanks for sharing, I am going to make them this week!

Lilla said...

Hi, I am new here... Your site looks great! I will coem back again:-) What does t stand for in: 1 t. vanilla at the frosting?
I am translating this recipe for my blog...

Pinky572 said...

Sound great! But I just can't help but wonder what they would be like if you rolled them out and cut them as you would regular cookies. Would they still be soft? The only thing I can think of that is better than soft round sugar cookies, is soft sugar cookies in different shapes!

Amber said...

I am with Pinky 572. I would love to know how that would turn out. If any one does please let us know. I am to busy this week to experiment. lol. Maybe next week. It is Spring Break for my kids this week, plus I am hosting the church Easter egg hunt this week. I need to be cleaning instead of baking.

Skye said...

I made these on Monday....I "underbaked" them a tad.....they are some of the best cookies I've ever had!

cookies and cups said...

hey guys..
Lilla ~ the t. is "teaspoon"...
ALso, PInky ~ I don't think these would work too well for cut outs..I don't think they would hold their shape very well :(

These cookies don't give you that light cakey texture of the original "Lofthouse"..they are a buttery version, so if you like the light cakey aspect these probably aren't for you, but they are very yummy...just different!

Lilla said...

Thank you. I made the cookies of Gluten free flour, and it tastes delicious!!! First it was very difficult even to make balls, but after 2-3 hours waiting I managed to roll it between wax papers, and also I rolled them. They grew a lot, so they don't look nice, newxt time I will have to put them a lot farther from each other. But the taste is excellent!! Thank you.

crafty goodness said...

awesome cookies, just made them.
was wondering if anyone had any tips on storing these cookies i hate to mess up the icing?

cookies and cups said...

crafty ~ the icing does set up a bit, so you could short stack them without too much damage..my best tip, though would be to store them vertically so they are sideways in a container...that way there wouldn't be too much pressure on the frosting...does that make sense?

Toni-Lynn said...

I stopped buying those when I actually realized they had 180 calories per cookie! I am going to try these!

Toni-Lynn

Audrey Ellen said...

Are these a take off of those grocery store cookies that are always decorated for the holidays and are addictive as all get out?
Because if so.... I'm not going to bed and I'm making these ASAP.

Cee Burr said...

How many does this recipe make? I want to make them for a sunday school class. Thanks!

PapaCheong's 拿手好菜 said...

Mmmmm, love everything about it!

Papacheong
http://home-cook-dishes-for-family.blogspot.com/

cookies and cups said...

Cee ~ the recipe makes approx 2 dozen cookies, you may get more if you make them smaller :)

Janet said...
This comment has been removed by the author.
Janet said...

thank you, thank you, thank you! This is my all-time favorite cookie and I am always looking for a good, tested recipe! It will be my first baking project in my new (but very old) apartment. :-)

Janet

Karly said...

Oh, Lordy. These look absolutely amazing!

And, gorgeous photos, Shelly!!

Ruthie's Cookies said...

Oh, wow.........My kids are going to LOVE these! Thank you for posting this!

Dana said...

They are so pretty and look yummy as well.

sarah m. said...

I made these last weekend for Father's Day, and they were a HUGE hit. They aren't exactly, like Lofthouse, but I considered that a good thing! They definitely have a bakery feel to them. They are delicious!!!

Susie said...

Doesn't matter how cool I decorate the classic sugar cookie/royal icing, this is the cookie my grown kids love too. Won't they be surprised when I bake up a batch....they have to taste better than the grocer's!

Stephanie said...

While these don't have the exact same texture as the Lofthouse cookies, they are excellent in their own way. I used butter flavor crisco and 1/2 tps. almond extract (personal preference in a sugar cookie) and they were heavenly!

happydreams said...

How much extra salt should I put if I use unsalted butter?

Chef Scott said...

I confess, I'm a Lofthouse cookie JUNKIE!! It's not easy to pass by them in the grocery store...
I'm definitely going to give these a try. Thank you for this great post!

jdc4444 said...

My kids love these cookies as well. Can't wait to be able to offer them my version. Thanks for the recipe!

Chef Scott said...

Shelly, I made these tonight, and good GRIEF they are delicious! Thank you very much for sharing this recipe. It's going to be a new staple in our house! :)

Cali said...

What a fantastic Blog !!!! Thanks
Greetings
Cali

Brynne said...

I found you via Pintrest -- thanks for the recipe *and* gorgeous photo. My 4-year-old baker had a great time mixing them up with me and the entire family enjoyed the results.

BigBearswife said...

Nothing better than a super soft sugar cookie!! Thanks for sharing!

Wombat Central said...

Melt in your mouth deeeelightful! These don't even need frosting. Thanks for sharing (my thighs send their regards as well) ;D

AnickH said...

All the other lofthouse copykat recipes call for sour cream. Im glad this one doesnt. cuz u really dont have to have sour cream in order to bake a soft cookie. ive never wanted to try any of those recipes because of the sour cream, so im excited u posted this. cant wait to try it

Too Much To Do So Little Time said...

I have been looking for a soft and yummy sugar cookie recipe. I have to try this one!!!

Stef at TooMuchToDoSoLittleTime.com

Tangled Mess said...

These are wonderful!!! The cookie alone is divine - soft, light, not too sweet, and just the right hint of salty. Well done!

I can't wait for my boys to come home and try them!