Homemade Grocery Store Soft Sugar Cookies | Eric Kim | NYT Cooking
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- Опубликовано: 11 дек 2020
- Get the recipe: nyti.ms/37ag8J5
On the last day of Cookie Week, Eric Kim gave to us… Soft Sugar Cookies With Raspberry Frosting. They’re his take on the Lofthouse Cookies found in suburban grocery stores across America. Unlike their clamshell counterparts, these homemade versions are made with butter and cream cheese, both of which add wonderful flavor. Last but not least, they’re topped with smooth vanilla buttercream that gets its candy-pink coloring from freeze-dried raspberries.
Cookie Week forever!
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Хобби
This is probably the first time an actual human has made one of those cookies.
Hate to burst your bubble but these are called lofthouse cookies and I've seen plenty of recipes for these online.
@@ZaxorVonSkyler it was a joke
@@ihadtodancetosurvive1824 ok
@@Marcel_Audubon XD ok
Who says he's a human?
“If you grew up in the suburbs”
Homie we got these in the hood too
😂
"hoods" are suburbs, theyre just less affluent ones.
@@alyosha917 not really, they are predominantly in the cities..
@@alyosha917 .. it’s not
BAHAHA I LOST IT
Those are the most nasty and delicious cookies I have ever had as a child
Hello i like ❤️❤️❤️
Right??? Its like the first 2 are amazing and then they are just bad lol but you want to eat more in hopes they taste like the first time
That's such a Karen thing to say
@@SecondEvilEx should I laugh now or later?
i know at first they are AMAZING but then taste like soap
He has such adorable energy. Don't know how else to explain it. Anyways, the cookies look great!
I swear for whatever reason the weird artificial taste the grocery store cookies have is what makes them so good lol.
Lardificial
I feel that way about boxed blueberry muffin mix.
they're "professionally" called lofthouse cookies and i would 1000% give this dude all my cookies this video is pure happiness
We miss you Eric but we love to see you thrive. It’s bittersweet ❤️🥺
Love this. Love Eric. Love seeing pictures of the trial and error process. It would be interesting for one of the food writers to explain their process of developing the recipe.
There is, I just watched it yesterday. Melissa Clark and the black and white cookie.
His voice and cadence is so soothing
He used to have an ASMR channel so ya
I made the cookies according to Eric’s recipe. They are delish…the freeze dried raspberries adds a very nice freshness to the cookies’ frosting. The colour comes through beautifully too.
I've been following Eric Kim's food writing for years but love seeing him on video! More Eric please!
I like this video so much!!! I didn’t realize how much I missed what Bon Appetit-style cooking videos used to do for me. It makes the cooking feel honest and relatable instead of shiny and perfect. Also I’m so glad to see that even legit food writers like these super sugary grocery store cookies-I always feel ashamed to buy them, lol
is NYT cooking gonna be the next Bon Appetit test kitchen? hopefully, they actually pay their POC editors and producers so we can subscribe, enjoy this wholesome content, most importantly: and not regret it seven months from now
You can probably add some raspberry jam into the butter cream if you don't have freeze-dried
came for the cookies, stayed for Eric’s calming aura ✨
I just wish I could retrieve the recipe withOUt having to subscribe to the NYTimes.
FOR THE COOKIES:
½ cup/115 grams unsalted butter (1 stick), at room temperature
3 ounces/85 grams cream cheese, at room temperature
1 cup/200 grams granulated sugar
½ teaspoon kosher salt
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 ¼ cups/285 grams cake flour
2 teaspoons baking powder
Sprinkles, for garnish
FOR THE FROSTING:
1 cup/30 grams freeze-dried raspberries, finely ground in a food processor or spice grinder
1 cup/225 grams unsalted butter (2 sticks), at room temperature
2 cups/245 grams confectioners’ sugar
1 teaspoon vanilla extract
Pinch of kosher salt
PREPARATION
Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
To the bowl, add the 1 cup butter, confectioners’ sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they’re about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.
Accessed without a subscription. :)
Source: cooking.nytimes.com/recipes/1021714-soft-sugar-cookies-with-raspberry-frosting
@@J.K.BlueCrown THANK YOU!!!
@@J.K.BlueCrown bless you
This is gourmet asmr 🥺😭 I miss your channel Erick 🙏🏽 come back please the asmr community misses you.
OMG these were my Dad's favorite- RIP- my family and I were just talking about how he loved these cookies. I will make them in honor of him! 💕💕
Ok so I made these tonight, and I couldn’t find freeze dried raspberries so I used strawberries, which turned out good (tastes like strawberry ice cream) but the recipe makes too much frosting so I loaded the cookies up and it’s a bit much, the frosting is soooo sweet, so if you make these you could probably cut the frosting part in half and do a thinner layer on the cookies and they’d turn out perfect.
How were the cookies?
@@lauramoore2129 really good, light and cakey not too sweet which is perfect because the frosting is super sweet, the next day the frosting wasn't as intense for whatever reason but i still wouldn't make the full frosting amount next time.
@@Elliott5353 interesting. Yeah I have been looking for a good sugar cookie recipe. With cream cheese that I can cut out. But not sure these are it
was the consistency of the cookies the same as the Lofthouse cookies? i feel like duping that consistency would be the hardest thing to do so I'm really curious as to if this recipe accomplishes that!
The tartness of the raspberries is key in balancing the sweetness of the frosting. If you use strawberries it makes sense that it was much too sweet.
Such a soothing video. More Eric please!
No one every uses enough vanilla extract. I put a tablespoon in chocolate chip cookies and double it in everything else.
Agreed!!
Whole heartedly agree
in pancakes too, especially buttermilk ones.
I always add a big splash of it in addition to what the recipe calls.
Me too! :)
Yes, more Eric Kim please! Love his recipes.
Super grateful for all of the work that goes into these videos! The amount of time, research, testing, etc that goes into just producing this content is absolutely astonishing!
I made these yesterday and they're great! I blended up a cup of strawberries and mixed them into the frosting, instead of rasberries. They were a kinda sour, which worked incredibly well with the very sweet frosting. They taste best fresh - later on they taste like birthday cake, which isn't a bad thing at all either 😉
I needed this recipe in my life. These are my top favorite cookie but they just seem so processed so happy to make my own version. Thank you!
Your voice is so soothing and you seem like a very kind and patient person.
This speaks to my heart. Thank you.
Awesome shirt.
I think I found it!
www.amazon.com/Disney-Planet-Disneyland-Graphic-T-Shirt/dp/B07JYJ4KJB
I fell in love with those cookies a few years ago. Have been looking for a good recipe ever since. I'm totally going to make them this year for Christmas!
He’s so adorable I love all of this
I’m obsessed with these cookies and now a fan of Eric Kim. Please more of Eric if possible
I'm taking a break whilst spending the day making macarons for my dad's birthday & now I want these cookies. They look amazing. Definitely gonna try them.
Omg thank you so much. Bless you. This is a Christmas gift 🙏🏽🙏🏽🙏🏽
I love this and have been looking for a good recipe. Also, really enjoy how accessible he is and that he doesn't call for special ingredients often.
Those grocery store cookies are my favorite, so I have to try this recipe. AND yes to diversity NYT. Continuously impressed.
I loved you when you did ASMR. And I still adore you now 🥺❤️
Awesome, Eric. Thank you!
I love when chefs admit their guilty food pleasures.
My Daughter and Sister’s FAVORITE cookies ever
I tried this recipe for a Christmas party last year with my boyfriend, and these were the BEST toll house cookies I’ve ever had!! The icing is especially special-the tartness makes it not too sweet 🥰
FINALLY FOUND SOMEONE WHO MADE A RECIPE SIMILAR.... I've been looking for years so thank you for sharing! :)
Time to make my fave childhood cookies
Thank you for explaining how you got them cakey!!
the cakey cookie you made is a lot like what we call “sugar cakes” in south central PA! a lot of farm stands run by the Amish community sell these, too, typically adorned with sprinkles rather than buttercream frosting! these look great!
This is excellent!! I'm so happy to know how to make these for myself!
These are my favorite cookies, thank you, you're a hero
I love everything about this video!!! More Eric please!!!!
I really enjoyed listening to your story about the cookies. They sound amazing and you made me want to try them
omg his skin is so good
Wow I'm so excited for these to elevate my family members' grocery store cookie addiction 😂I love Eric! More Eric please! This video was wonderful thank you 🤗
Those look so amazing!!!
Obsessed w Eric
Loved it, Eric!
I loved those cookies growing up but they have milk and I know I could just substitute but I just had no idea how to make them. So glad I saw this, it was great and the cookies look delicious!
great break down. I must try to make these
I made these, using fresh raspberries, super easy. I chopped them up in a blender and then used a sieve to separate the seeds from the raspberry juice. Worked perfectly. These cookies are bomb!!
Love this guy! I look forward to seeing more of his vid's.
This was such a great video more Eric and whoever the editors are
This batter reminds me of the recipe I use to make black and white cookies. Excited to make these for friends!
Had these growing up. Definitely going to make them this week with my kids.
Definitely making these for valentines!!
he's so nice! and these cookies? thank you nyt cooking!
Go Eric!
Yessss! I want to make these!
OMG GENIUS. i have to make these!!!
This dude is sooo chill
I made these and they were delicious!!
i just love him
NYT imma need u to give Mr. Kim a raise on behalf of the Universe for cracking the code to these cookies...
His shirt is fantastic and the recipe looks delicious.
Made these for my friends as edible xmas gifts and they loved them :) thank you 😊
I've been making these every Christmas since I was a kid! I make them with raspberry cream cheese frosting ontop.
He just gives off a welcoming energy! Like he gives great hugs! 😊
Gourmentasmr, you are literally the reason why I enjoy asmr
Great vid! I wish we could’ve seen the crumb structure after he took his bite though
I wanna consume one of those! Always preferred those type of cookies!
wow this looks amazing! can't wait to try it :)
I am super impressed with this recipe as a professional baker for a time, mostly cakes I know when your passionate about copying a recipe, you will get it!!! Eric you got it!!! I will be trying these and I cannot wait. Merry Christmas :*)
Thank you Eric for creating a perfect grocery store cookies. My daughter loves these and I can finally stop buying those store bought cookies.
Lofthouse cookies (the official name) are basically my favorite cookie even though the taste is always less flavor than you were hoping for when you bite in.
I grew up on a homemade version of these, except with marshmallow frosting and a chocolate glaze that hardens when cooled. Thank you for the memories - now searching for my old recipe
It's a sheet pan of birthday cakes! Very happy🥰
My friends call these squishy cookies!! The best
Can’t wait to make
I love these cookies-I’ve tried to make them before and failed lol-excited to try this recipe!
Update us how his recipe works out for you 😊
@@GenevieveThornton recipe didn’t come out like how it did like the stores
People hate on these cookies a lot but there one of the only ones I'll eat. I love them so much
i love those cookies! i'll make this one day :)
It looks delicious💕
I made it recently too,🍪
but seeing the video makes me want to eat it again 👍😋🤤
My daughter loves those lofthouse cookies!!not a fan of raspberries but the cookie definitely gonna make them..thank you
luv u eric
I LOVE lofthouse cookies and I will fight for their honour.
I hope they taste awesome I'm happy to eat it❣❣
omg he's awesome i like him
More Eric!!!
Gasped when I saw Eric's name in the title. Lovin' the outfit, Eric!
More Eric content please!
Omg yum
HOLIDAY SNACK FOR TIMOTHÉE CHALAMET IF ERIC WAS HIS WIFE
You had me at vanilla extract 😋
Omg Laura Lynn brand! Ingles represent