Cookies and Cream Lofthouse Cookies

Your favorite Lofthouse cookies are back with a brand new taste! Cookies and Cream Lofthouse Cookies are an indulgence worth every bite.

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Prep Time: 20

Cook Time: 10

Servings: cookies

Calories: 368kcal

1 cup margarine, softened Do not use imperial margarine. Get the cheapo, store brand or ‘I can’t believe its not butter' brand. Imperial has a higher water content which will make the cookies spread like crazy. If they can not find something that is 80% vegetable oil, just use butter.
1 1/4 cup (137g) powdered sugar
1 egg
1 tsp vanilla extract
1/2 tsp butter extract
2 1/4 cups (295g) cake flour
1/4 cup black cocoa powder
1 tsp baking powder
1/2 tsp salt

Preheat the oven to 350° F (180° C) and line your cookie sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.
Add the egg, vanilla and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.
Add the cake flour, cocoa powder, baking powder and salt. Mix until a soft dough forms.
Allow the dough to rest for 10 minutes to make it easier to roll the dough.
Scoop the dough using a #24 scoop (approx 3 tbsp of dough) and then roll into a ball until no cracks are seen in the dough and then gently flatten the ball so it looks like a hockey puck.
Arrange on your cookie sheet and repeat with the remaining dough.
Bake at 350° F (180° C) for 9-11 minutes or until the cookies spread slightly and no l longer look wet in the center of the cookie. Do not over bake.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack. Wait until the cookies are completely cool to frost them.

To make the frosting, use your stand mixer or electric hand mixer to cream the margarine until smooth.
Alternate adding in 1/2 cup of powdered sugar and then just a tiny splash of heavy cream, mixing until the powdered sugar is completely mixed in with the margarine.
Repeat this step until all of the powdered sugar has been added. Your frosting should stay thick throughout this process.
Add the clear vanilla extract.
You can now slowly add more heavy cream to the mixture the thin the frosting to your desired consistency.
Frost each of the cookies and immediately add Oreo Crumbs on top.
Store in an airtight container for up to 4 days or in the freezer for up to 3 months.

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