Like Lofthouse Cookies Decorated?

Baking By AKA_cupcakeshoppe Updated 8 Mar 2009 , 9:28am by AKA_cupcakeshoppe

AKA_cupcakeshoppe Posted 6 Mar 2009 , 8:30am
post #1 of 9

I haven't tried the recipe, i sounds great. I wanna make it for this upcoming event but can it hold up to being glaced (Toba's) and individually wrapped in a cello bag? I'm going to use my biggest round cutter that is almost 5". Or should I just stick to the NFSC?

Thanks ladies!

8 replies
GeminiRJ Posted 6 Mar 2009 , 12:41pm
post #2 of 9

I've only made this recipe once (or one very similar). It makes a very soft cookie that spread quite a bit. It domed more than I'm used to as well, but I think you should still be able to decorate it. When I made them, I just iced them in BC...it tasted more like a Lofthouse if it had soft icing on it.

AKA_cupcakeshoppe Posted 6 Mar 2009 , 4:12pm
post #3 of 9

does Toba's glace harden like RI? I will make it tomorrow and check it out. am so afraid i will eat all of it lol.
thanks geminiRJ

GeminiRJ Posted 6 Mar 2009 , 5:26pm
post #4 of 9
Quote:
Originally Posted by cupcakeshoppe

does Toba's glace harden like RI? I will make it tomorrow and check it out. am so afraid i will eat all of it lol.
thanks geminiRJ




It ends up firm to the touch, but not hard.

AKA_cupcakeshoppe Posted 7 Mar 2009 , 7:02am
post #5 of 9

okay i baked a small batch but the cookies have a cake-like texture. is this what you guys have experienced too? i need to bake and decorate and pack these by tuesday night so i really need your help. should i add more flour?

Honeydukes Posted 7 Mar 2009 , 8:18am
post #6 of 9
Quote:
Originally Posted by cupcakeshoppe

okay i baked a small batch but the cookies have a cake-like texture. is this what you guys have experienced too? i need to bake and decorate and pack these by tuesday night so i really need your help. should i add more flour?




That's exactly the texture they're supposed to have. Lofthouse is a brand of soft cookies that are decorated with a buttercream-like icing.

For sturdier, good for decorating cookies try the NFSC, Penny's or the chocolate roll cookies.

http://forum.cakecentral.com/cake_recipe-2055-No-Fail-Sugar-Cookies.html
http://forum.cakecentral.com/cake_recipe-3993-Pennys-cookies.html
http://forum.cakecentral.com/cake_recipe-6959-Dark-Chocolate-Rolled-Sugar-Cookies.html

AKA_cupcakeshoppe Posted 7 Mar 2009 , 9:15am
post #7 of 9
Quote:
Originally Posted by Honeydukes

Quote:
Originally Posted by cupcakeshoppe

okay i baked a small batch but the cookies have a cake-like texture. is this what you guys have experienced too? i need to bake and decorate and pack these by tuesday night so i really need your help. should i add more flour?



That's exactly the texture they're supposed to have. Lofthouse is a brand of soft cookies that are decorated with a buttercream-like icing.

For sturdier, good for decorating cookies try the NFSC, Penny's or the chocolate roll cookies.

http://forum.cakecentral.com/cake_recipe-2055-No-Fail-Sugar-Cookies.html
http://forum.cakecentral.com/cake_recipe-3993-Pennys-cookies.html
http://forum.cakecentral.com/cake_recipe-6959-Dark-Chocolate-Rolled-Sugar-Cookies.html


ohhhh i knew they were gonna be soft, didn't know they were cake-like. makes sense now LOL i think i'm going to add more flavoring then. I just added some vanilla powder, maybe add lemon or almond or something. It's good but needs more flavor.

i thought they would be kind of crispy outside but soft and crumbly inside. Thanks for letting me know honeydukes. I will go bake the rest up later tonight icon_biggrin.gif

Honeydukes Posted 8 Mar 2009 , 8:22am
post #8 of 9
Quote:
Originally Posted by cupcakeshoppe

... i think i'm going to add more flavoring then. I just added some vanilla powder, maybe add lemon or almond or something. It's good but needs more flavor. ...




It's funny you should mention this. We just had a package of Lofthouse cookies and they are definitely bland. It's the icing that "makes" them. It's a lightly crusting buttercream that is very sweet.

AKA_cupcakeshoppe Posted 8 Mar 2009 , 9:28am
post #9 of 9

I'll be using Toba's Glace on them. When i rolled them out and cut them they didn't puff up as much as when i just dropped a few tablespoons on the sheet and baked. but they were still soft and cake-like inside. the more i eat it (ssshhh!!!! don't tell anyone!) the more it grows on me. Am still rolling and cutting and baking... *sigh*

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