We all know about Lofthouse Cookies - the soft, frosted, grocery store sugar cookies decorated with sprinkles.
Let's just admit it, there's always a little part of us excited to see that plastic clamshell container of Lofthouse Cookies show up at a party. (Even if we brought the homemade cookies.)
When I saw these darling St. Patrick's Day sprinkles at Michael's last week, I thought they'd be perfect for some Lofthouse-style cookies. I actually just popped a tin of these cookies in the mail to Jack to share at his office. Or not share...Jack, it's your call.
Here's where the secret ingredient comes in. Copycat Lofthouse Cookie recipes typically call for sour cream in the cookie and milk in the frosting. I had neither. (While not dairy-free, I try to limit my consumption...my tummy is happier that way.)
It dawned on me to try cashew cream. I thought it might work. AND IT DID!
That's right - Lofthouse Cookies without sour cream or milk!
What is cashew cream?
I love cashew cream for making creamy soups without cream or sauces and dressings without sour cream. Made from soaking raw cashews and blending, cashew cream can be used plain, or you can add flavors to make a dip or dressing. I really want to try it in ice cream!
Buttery, creamy, soft cashews really add a creaminess without dairy...and I feel good using something I'd eat on its own.
Let's Make Copycat Lofthouse Cookies
You'll make the cashew cream first. Some recipes call for soaking cashews overnight. In this recipe, we'll soak them in hot water to speed the process along. Blend and set aside.
Next, whip up the cookie dough. It's a super simple dough flavored with vanilla and a bit of almond extract. If you want straight-up vanilla, just leave the almond out.
Unlike my Perfect Every Time Cut-Out Cookie recipe, this dough does need a rest in the fridge. It's a bit sticky and difficult to roll without chilling.
Roll the cookies out and cut with a circle cookie cutter. It's perfectly fine to reroll the scraps. You'll want to! More cookies!
Bake and cool the cookies.
Make the frosting. Again, we're using a bit of our cashew cream in place of the milk. I decided that I wanted my frosting a pretty mint green for St. Patrick's Day. I used ChefMaster Leaf Green gel paste food coloring.
Who doesn't love a festive St. Patrick's Day cookie?!?
Frost cookies; add sprinkles. Cuteness level unlocked.
(psst...here are the rainbow icing decorations)
Copycat - Surprise Ingredient - Lofthouse Cookies
(makes 18 3-inch cookies)
for the cookies:
3/4 cup raw cashews
1 cup water
2 1/4 cup unbleached, all-purpose flour
1 1/2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup salted butter, room temperature
1 cup granulated sugar
1 egg, room temperature
1/4 cup cashew cream (from cashews above)
1 1/2 teaspoons vanilla extract
1/2 teaspoon fresh lemon juice
1/4 teaspoon almond extract
for the frosting:
1/2 cup salted butter, room temperature
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 tablespoon cashew cream
1-2 tablespoons water
gel paste food coloring
sprinkles or jimmies
Make the cashew cream. Place cashews in a bowl. Heat water just until boiling. Pour over cashews and let sit 30 minutes or more. Drain cashews. Pour softened cashews into a blender and process until smooth, adding enough water to make the nuts blendable. The cream should be the consistency of Greek yogurt. Set aside.
Make the cookies. Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside. Cream butter and sugar together until light and fluffy. Beat in egg, 1/4 cup cashew cream, extracts, and lemon juice.
On low speed, add the dry ingredients in two additions. Mix until combined. Wrap in plastic wrap and pat into a disc. Refrigerate for 1 hour.
Preheat oven to 375. Line cookie sheets with parchment paper.
Roll dough on a lightly floured surface to 1/4-inch thickness. Cut out using a 3-inch circle cookie cutter. Reroll scraps and repeat. Bake 8 minutes or until done but not browned. Remove to a cooling rack to cool completely.
Make the frosting. Beat butter until creamy. Add powdered sugar and mix on low. Mix in vanilla and cashew cream. Add enough water to make creamy. Beat frosting on medium for 2 minutes or until smooth and slightly fluffy. Mix in food coloring if desired.
Use an offset spatula to frost cookies. Add sprinkles or icing decorations on top.
*recipe adapted from Preppy Kitchen
[NOTE: refrigerate leftover cashew cream and use to make creamy soup, dressings, or dipping strawberries.]
I'm all in on these Lofthouse cookies. How cute would they be for Easter?!?!?!?
