A homemade, gluten free version of the pillowy soft, frosted cookies you buy at the grocery store!
When I was seven years old, my family moved from Dallas, Texas to St. Paul, Minnesota. Talk about an adjustment. My sister was 10 at the time, and I think we both had the same fears and questions running through our minds. What does real cold feel like, what exactly is a ‘cheese curd’, and of course, will we make friends?
The point of that long journey down my memory lane was basically to tell you that I don’t take
Like the originals, I definitely didn’t skimp on the icing. And why would you when it tastes this good?
A somewhat blurry picture of a picture my sister and me before her wedding, with our favorite childhood cookie (updated to be something I can actually eat now.) I don’t know if you can tell, but she’s absolutely stunning.
In conclusion, these cookies will definitely cure any kid, teenager, or adult of their apprehension about a new situation, trust me.
Oh, and to answer those burning questions for you…real Minnesota cold feels really, really freaking cold, cheese curds are delicious and more people should know about them, and yes, both of us made friends during the time that we lived there.
Gluten Free Lofthouse Style Cookies
Prep: 10 min + chilling Bake: 8 min Makes: ~20 medium cookies
1 stick butter, softened (I used salted. If using unsalted, add a small pinch of salt to batter.)
½ cup granulated sugar
½ cup light brown sugar, packed
1 egg + 1 yolk, room temp
1 tablespoon vanilla extract
1 ½ cups all purpose gluten free flour + up to 3 additional tablespoons (I use Cup4Cup.)
¼ cup cornstarch
¼ teaspoon baking powder
¼ teaspoon baking soda
1 stick butter, softened
1 cup powdered sugar
½ tablespoon vanilla extract
1. In bowl of stand mixer, cream the butter until fluffy. Add in both sugars and beat together until light and fluffy.
2. Add in egg and egg yolk and vanilla and beat on medium high until well combined, about 3-4 minutes.
3. In a separate bowl, combine GF flour, cornstarch, baking powder, and baking soda.
4. Slowly add dry ingredients to wet ingredients. Beat until well combined, scraping down sides of bowl as necessary.
5. Dough will be sticky. If it looks too sticky, add up to three additional tablespoons of GF flour and mix well. (I added two tablespoons.)
6. Line a large plate or cookie sheet with parchment paper. Form 2-tablespoon sized balls (I used my two inch cookie scoop) and place onto plate. Cover and refrigerate dough for at least 2 hours and up to several days.
7. When ready to bake, preheat oven to 350 degrees. Place cookie dough balls two inches apart on parchment lined baking sheet. Bake 8-10 minutes or until centers are just beginning to set. Remove from oven and let cool on baking sheet for 5 minutes before moving to wire rack to finish cooling.
8. Meanwhile, make icing: In the bowl of a stand mixer fitted with whisk attachment, or with a handheld mixer, whip butter on medium high for 4-5 minutes until fluffy. Reduce speed to low and add the powdered sugar. Once all sugar is incorporated, increase speed to medium high and add vanilla. Whip for two minutes, scraping down the sides of the bowl as necessary.
9. Once cookies are completely cooled, frost them using an offset spatula or knife. Top with sprinkles if desired.