27 Dec 2012 No Comments
However, I definitely don’t regret making these cookies (and I don’t think my friends do either!) but I will say if you’re expecting cookies that taste exactly like Lofthouse, you might just have to go buy some from the store ;) These cookies are very delicious and easily customized for whatever holiday- you can even change up the shapes if you want.
So, I hope you enjoy these cookies and try making them, even though they aren’t identical to the grocery store ones. They’re still very good :)
Tip: These cookies do spread out so if you’re trying to make them into different shapes, I wouldn’t try anything that has a lot of detail.
Lofthouse Sugar Cookies
3 cups flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
½ cup unsalted butter
1 cup granulated sugar
1.5 large eggs
1 tsp. vanilla extract
¾ cup sour cream
½ cup unsalted butter
½ tsp. vanilla extract (or maple flavoring)
2 cups powdered sugar
Small pinch of salt
3 tbs. heavy cream
- In a medium bowl, mix together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream the butter and sugar together, either with a stand mixer or electric hand mixer, until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract extract and sour cream, and beat at low speed until combined.
- Add the dry ingredients to the wet ingredients and beat at a low speed until just combined.
- Once the dough has come together, divide it into two parts. Flatten the dough into rectangles about an inch thick, then wrap it with plastic wrap. Put the wrapped dough into the refrigerator overnight, or for at least two hours.
- After the dough has chilled, preheat the oven to 425 degrees. Line large baking sheets with parchment paper or Silpats.
- Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the butter and vanilla extract (or maple flavoring). Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
- Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.
Recipe from Two Peas and their Pod