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.
I thought they were quite tasty, but I know that they may not appeal to everyone, since they do taste a bit different than the ones in the store… but they are pretty darn close for a homemade version – and they taste great either way, right?!
Note: the dough is VERY soft to work with. It’s good to keep the dough you aren’t rolling out in the refrigerator while you work with the rest of the dough. Store cookies in an airtight container so they stay soft!
Enjoy and Merry Christmas!
- 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.