Lofthouse Style Frosted Sugar Cookies
Prep time: 25 mins
Cook time: 7 mins
Total time: 35 mins
Lofthouse Sugar cookies are those soft-cake like sugar cookies you find at the grocery store frosted with a sweet buttercream. This is a homemade recipe for the cookies and delicious icing.
Makes approximately 5 to 6 dozen cookies (will vary on the thickness of the dough)*
- 6 Cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Cup. butter, at room temperature
- 2 Cups. granulated sugar
- 3 eggs
- 2 teaspoon vanilla extract
- ¼ teaspoon Salt
- 1½ Cups Sour cream
- 1 cup unsalted butter, at room temperature
- 1 teaspoon almond extract (can also use vanilla extract)
- 4 cups powdered sugar
- Pinch salt
- 6 tablespoons heavy cream
- Several drops food coloring (I used green)
- In the bowl of a stand mixer with the paddle/flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes.
- Scrape down the sides of the bowl with a rubber spatula as needed.
- Add the eggs, ONE at a time – beating until each is well incorporated.
- Add the vanilla and sour cream and beat at low speed until combined.
- Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”.
- Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap.
- Chill in the refrigerator overnight or several hours, until firm (make sure it feels firm before you work with it or it still stick to everything).
- Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper/silicone baking mat or spray them with nonstick cooking spray, set aside.
- Use the plastic wrap that you chilled the dough in.
- Dust the top of the dough and then flip and generously flour the other side, keeping it ON the plastic wrap. Use flour generously to keep from sticking!
- With a rolling pin, roll the dough out to ¼-inch thickness. (Keep dough you are not working with IN the fridge!)
- Using a 2½-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. It is best to work in small batches while keeping the remainder of the dough chilled since this dough is so soft.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla.
- Slowly beat in the 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. If desired, add food coloring and beat until combined.
- Once cookies have cooled completely, frost and add sprinkles.
- Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
Here is a picture of mine!🙄
Have a great day and thank you so much for stopping by!💜