Lower fat Lofthouse cookies offer a delightful compromise between indulgence and health. By following a simple recipe and making smart ingredient choices, you can enjoy these iconic cookies without feeling guilty about your dietary choices. So go ahead, whip up a batch of lower fat Lofthouse cookies, and savor the guilt-free sweetness!
In a large bowl, mix together the flour, baking powder, baking soda and salt Set aside for later use.
In a large mixing bowl, cream together the butter and sugar on medium speed until the mixture becomes light and fluffy Add the eggs (or egg substitute) and continue mixing until smooth. Turn the mixer off, and scrape the sides of the bowl if necessary. Turn the mixer back on to low and beat in the sour cream (or substitute) and vanilla until combined.
With the mixer still on low, slowly add the flour mixture, beating until mixture is fully incorporated and combined. The dough will be sticky. Turn off mixer and remove dough from the bowl. Flatten the dough into a 1 inch thick rectangle. Wrap with plastic wrap and set in the refrigerator for 2 hours or overnight.
Preheat the oven to 375 degrees. Lightly flour countertops or rolling surface. Remove the dough from the plastic wrap, and lightly flour the top of the dough. Roll dough to ¼ inch thickness. Cut with cookie cutters (I used ice cream cones from JoAnn's) and place each cookie on a cookie sheet lined with parchment paper.
Continue rolling dough and cutting cookies and placing on cookie sheets. Bake for 7-9 minutes, or until the cookies are lightly browned on the edges. Remove from oven and immediately remove cookies from the cookie sheet and onto a cooling rack. Cool cookies completely before frosting.
Notes
For the frosting:½ cup butter, softened2 cups powdered sugarPinch of salt3 tablespoons milk½ teaspoon vanillaIn a mixing bowl fitted with a paddle or whisk attachment, cream the butter until light and fluffy. Slowly beat in the powdered sugar and vanilla, then increase speed to medium to continue whipping. Slowly add the coconut milk, one tablespoon at a time until mixture combines.Use vegetable dyes to tint frosting if desired. You can also use sprinkles to decorate your cookies.Variations: For vegan in place of regular butter use dairy free butter and an egg replacer. Flax eggs are not recommended for this recipe. Use dairy free milk in place of regular milk. For the sour cream, you can use a dairy free sour cream or yogurt. For gluten free, use gluten free flour blend.
Keyword easy lofthouse cookies recipe, healthy lofthouse cookies, lofthouse cookies frosting recipe, lofthouse cookies recipe, lofthouse cookies without butter, lower fat lofthouse cookies, soft lofthouse cookies recipe