When I think of potlucks and parties, I think of two things.
You see friends, my mom was one of those cool moms that didn’t buy us messy (and let’s be real, nutritionally void) snacks like Cheetos and taught us to appreciate homemade cookies.
But wow, I lived for that lofthouse cookie. It’s a classic.
Also, I loved lofts as a kid. When I would lay on my bed and daydream about my future house, there was not just one loft, or two, more like five or six. Lofts elicit creative, relaxed, and memorable pictures in mind. Too bad that’s not what real life is actually like (cough … haven’t made my bed in three days now … cough)
These cookies are soft, thick, a little puffy, and perfect for frosting. They make the perfect cookie for strawberry buttercream. *hint hint, click HERE for some dang fine fresh strawberry buttercream, also by coincident pictured on this cookies ;)*
PS if you don’t like good dessert, don’t make these. My dad took one bite and said, worst.cookies.ever. Why? Because they’re soft (not crunchy) and rich (ok fine) and sweet (it’s dessert Dad). Fair warning.
PPS you can easily use sour cream instead of the Greek yogurt but if you’re here to have fun and live a little, buy the yogurt. Eat it with granola like health freaks or bake it into your cookies like the cool person you are. Or be both of those people. They’re cool. Be like them.
- 1 cup sugar
- ½ cup butter, softened to room temp
- 2 eggs
- ½ cup full fat Greek yogurt (or sour cream)
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat your oven to 350 degrees.
- In a large bowl, cream together butter and sugar for a couple of minutes until smooth.
- Add in Greek yogurt, eggs, and vanilla and mix well.
- In a large bowl sift together flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients into the wet and mix well.
- Measure three tablespoons of dough for each cookie. Use your hands to roll three tablespoons of cookie dough into a smooth ball.
- Place on ungreased cookie sheets, making sure to leave about 1 inch between each cookie. Using your hand to lightly flatten the dough a bit.
- Bake for 11-12 minutes, then immediately remove from the oven. The cookies will appear under-baked a bit but this is what you want. Carefully transfer the cookies to a cooling rack and repeat the process until all of the dough is gone.
- Once cooled, frost with strawberry buttercream or desired frosting. Enjoy!