Lofthouse Cookie Dupe (Soft, Fluffy + Made with Einkorn Flour)
Servings: 24 cookies
Calories: 124kcal
Equipment
- paddle mixer or beater
Ingredients
Butter Cream Frosting
- 1 cup softened butter
- 1 tbsp vanilla paste can substitute vanilla extract
- 5 cup organic powdered sugar
- 3 tbsp milk
Cookie
- 2¾ cup all purpose einkorn flour I like Jovial
- ½ tsp baking powder
- ½ tsp baking soda
- 2 ½ tsp arrow root
- ½ tsp salt
- 1 egg room temperature
- 1 egg white room temperature
- 1 cup organic sugar
- ¼ tsp cream of tartar
- ¼ cup organic sour cream
- 1½ tsp organic vanilla extract
- ¼ tsp organic almond extract
Instructions
Frosting
- In a bowl or bowl of a stand mixer add in1 cup softened butter and beat.
- Add in the1 tbsp vanilla paste and combine.
- Slowly add in 5 cup organic powdered sugar 1 cup at a time. Be sure to have your mixer on the lowest setting.
- After it is combined, add in the 3 tbsp milk. You can add more if you think you need it.
Cookies
- In a bowl, sift together 2¾ cup all purpose einkorn flour, ½ tsp baking powder, ½ tsp baking soda, 2 ½ tsp arrow root and ½ tsp salt. Sift 3 times and set aside.
- In a large bowl whish together1 egg plus 1 egg white, 1 cup organic sugar and ¼ tsp cream of tartar. Whip about 90 seconds until bubbly and fluffy.
- With a spatula, fold in ¼ cup organic sour cream, 1½ tsp organic vanilla extract and ¼ tsp organic almond extract. Use a spatula and mix well, but don't over mix.
- Add in 1/3 at a time the flour mixture. Again, use a spatula and combine completely.
- Cover with a tea towel or plastic wrap and place in the refrigerator for 1 ½ to 2 hours.
- Preheat the oven to 375℉.
- Line a baking sheet with parchment paper.
- Using a medium cookie scoop, scoop out and place 12 scoops spaced about 2 inches apart onto the parchment lined baking sheet.
- Rip a small piece or parchment paper from the roll. Use the bottom on a glass. One at a time place the parchment paper on top of the ball of cookie dough and then place the glass on top and press to ¼ to ½ inch thick.
- Bake for 7- 8 minutes. Watch closely... you don't want to overcook. Remove from the oven and let cool.
- Frost with the buttercream frosting once cooled.
Notes
Recipe card notes for WPRM:
Sift three times. This is what gives einkorn its light, pillowy texture in this recipe. Don't skip or shorten it.
Fold, don't mix. Once sour cream and flour are added, use a spatula and fold. Overmixing deflates the whipped eggs and toughens the cookies.
Chill is mandatory. 1½ to 2 hours minimum. The dough is intentionally soft — chilling is what makes it scoopable and keeps the cookies thick during baking.
Pull when the gloss goes. The moment the sheen disappears from the top, they're done. They will look underdone — that's correct.
Parchment trick for flattening: place a small piece of parchment between the glass and the dough so it releases cleanly.
Freezer: Freeze frosted cookies on a sheet for 2–4 hours until firm, then bag for up to 2 months. Thaw at room temperature 20–30 minutes.
Arrowroot substitute: tapioca starch, same amount.
Nutrition
Serving: 1cookie | Calories: 124kcal | Carbohydrates: 23g | Protein: 1.5g | Fat: 7.5g | Saturated Fat: 4.5g | Cholesterol: 26mg | Sodium: 68mg | Potassium: 22mg | Fiber: 0.5g | Sugar: 18g | Calcium: 10mg | Iron: 0.4mg