Happy Friday Friends!
To celebrate the end of the working week I made these delicious frosted lofthouse-style cookies. Truth be told, I’ve never actually tried a lofthouse cookie but have seen pictures of them and have been told they are a softer style cookie topped with a buttercream frosting.
These cookies are vegan, coloured with natural food dyes and cruelty-free sprinkles. Don’t worry they won’t taste like beetroot! I promise the only thing you will taste is soft, buttery, vanilla goodness. Enjoy 🙂
Frosted Christmas Lofthouse-Style Cookies
Makes: 2 dozen cookies
2 1/4 cups all-purpose flour (Plain flour)
2 1/4 tsps baking powder
1/2 tsp salt
3/4 cup non-dairy butter or margarine (Nuttelex or Earth Balance), softened
3/4 cup granulated sugar (White sugar)
3 tsps cornflower + 3 tsps water, whisked
3 tsps pure vanilla extract
2 cups confectioners’ sugar, sifted (Soft icing sugar)
3 tbsps non-dairy butter or margarine (Nuttelex or Earth Balance)
1/4 cup non-dairy milk
1 tsp pure vanilla extract
For ‘red’ food colouring
1 tsp beet juice
For green food colouring,
2-3 drops of vegan food colouring paste in dark green
To make the cookies:
1. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
2. In a large bowl, beat butter/margarine and sugar together on medium-high speed until soft and fluffy, 2-3 minutes.
3. Whisk together cornflower and water and slowly beat into mixture. Add vanilla.
4. With mixer on a low speed, add dry ingredients, mixing just until incorporated and evenly mixed.
5. Roll mixture into a ball, cover and chill for 1 hour.
6. Preheat oven to 350 degrees F. (180 degrees C.). Line two large baking sheets with parchment paper or silicone baking mats.
7. Create tablespoon-sized balls of mixture and place on prepared baking sheets, flattening balls slightly with your fingers, spacing the cookies roughly 2-3 inches apart.
8. Bake for 6-12 minutes. Be careful not to over bake! You want little to no browning. Let cookies cool on baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
To make the frosting:
1. Sift confectioners’ sugar into a large bowl. Add butter/margarine, milk, vanilla extract and beat until smooth.
2. Divide frosting into batches and tint each with food colouring. Add extra sugar or milk if required.
3. Decorate cookies with frosting and sprinkles and place on wire rack to let frosting set. Store in an airtight container for up to 5 days.
1. When making frosting, go by eye and add more sugar or liquids depending on how thin or thick you want your frosting.
2. Natural green food colouring can also be made using spinach, spirulina powder and green powders.
3. Watch the oven! It only took 6 minutes for these to start to brown.