Some of my batches of Melt-In-The Mouth type cookies were greasy, and I attributed that to not weighing my flour, but most of the batches were pretty darn good. My favorite being the one a commenter named John posted which swaps out a cup of the flour for 1 cup cornstarch. I do believe the cornstarch makes the cookies a little lighter, whiter, and more crumbly and therefore closer to Lofthouse than other recipes. They’re still not the same, but good in their own right.
Here’s the recipe John gave me, though I did halve it. I made this batch with unbleached flour, but you’ll get a whiter and slightly less flat cookie if you use bleached. It’s your call, but there’s a difference in texture and appearance.
Because the dough I made this morning with unbleached flour kept baking up a little flatter than I liked, I did a little experiment and baked it in paper lined cupcake tins. These were my favorite! The wrappers gave them a cute little ridged look and kept the cookies from spreading too much so there was a better cookie to frosting ratio.
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar
- 1/2 cup salted butter or use 1/2 cup unsalted plus 3/8 scant teaspoon salt**
- 1/2 cup vegetable oil, preferably not canola
- 1 large egg
- 1 3/4 c. all-purpose flour (8 oz), bleached for fatter & whiter
- 1/2 c. cornstarch
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
- 4 tablespoons butter
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla plus any other flavorings you like (almond, orange)
- 1-3 tablespoons whole milk
- Pinch salt if using unsalted butter
- Preheat oven to 375 degrees F.
- Cream the sugar, confectioners sugar, butter and oil. Reduce speed of mixer and beat in the egg.
- In a separate bowl, thoroughly stir together flour, cornstarch, baking soda, cream of tartar and vanilla. Gradually add flour mixture to butter mixture. Batter should be too soft to roll, but thicker than actual batter. You can bake the cookies immediately or chill the dough until you’re ready. Chilled dough is easier to work with.
- When ready to bake, scoop up tablespoons of dough and shape into 1 inch (ish) balls. Place each ball in a cupcake wrapper lined muffin tin and bake for 10-12 minutes or until cookies appear done. Let cool completely. The cookies are very tender, so I froze mine before icing. Ice the frozen cookies. Keep in a covered container.
- Makes about 2 ½ dozen cookies