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Posted on Sep 18, 2018 | 0 comments

Lofthouse Style Sugar Cookies

These sugar cookies are ultra soft, slathered with a creamy frosting, and topped with sprinkles! They are a delicious copycat for the Lofthouse cookies you can find at the grocery store.

 

 

I fell in love with these cookies while I was in college (the grocery store ones) and I still have dreams about them. Light and fluffy with the perfect creamy frosting.

For the last year, I was on a hunt for the perfect copycat recipe to try at home. And today I’m sharing it with you. while this recipe doesn’t call for any crazy ingredients, they do need time, there’s mixing, chilling, rolling, and frosting. But they are worth every minute!

 

I kept these cookies looking traditional by using my 3-inch round cookie cutter, but feel free to use a fun shaped cookie cutter.

 

 

Super Soft Sugar Cookies:

The cookie is the foundation of this recipe. And there are a couple of key things you need to know.

  • Sour Cream – these cookies start with familiar sugar cookie ingredients. But it doesn’t stop there, the addition of sour cream completely transforms these cookies.
  • Keep the dough COLD. My kitchen is small and when the oven is at 425 it gets HOT. Hot is the enemy of this cookie dough. Each time I rolled out the dough I would put the extra dough back in the fridge until I was ready for it AND do not put the cookies onto a hot cookie sheet. Since it’s so important I’ll say it again. Keep the dough COLD.

 

Frosting:

Want to make the creamiest frosting ever? Use heavy cream in place of the milk. Don’t have heavy cream, grab the half & half you use in your morning coffee.

 

 

Now when it was time to decide what color icing to use, I went with pink. Because, duh. 🙂 The food coloring and sprinkles are optional, but not really, you NEED them. Try this recipe and share with a friend!

Lofthouse Style Sugar Cookies
Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 20 mins
 

These sugar cookies are ultra soft, slathered with a creamy frosting, and topped with sprinkles! They are a delicious copycat for the Lofthouse cookies at the grocery store.

Author: Sam
Ingredients:
Cookies:
  • 6 cups all-purpose flour plus more for rolling
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sour cream
Frosting:
  • 1 cup unsalted butter room temperature
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • Pinch of salt
  • 6 tablespoons heavy cream half & half, or milk
  • Food coloring optional
  • Sprinkles optional
Directions:
Cookies:
  1. In a large bowl with a hand mixer or the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs and mix until combined. Add vanilla and sour cream and mix on low until combined, scraping sides of bowl as needed.
  2. In a large bowl whisk together the flour, baking soda, baking powder, and salt. Gradually add to the butter mixture and mix until combined.
  3. Divide the dough into 2 pieces, wrap each piece in plastic wrap, and chill cookie dough for 2-4 hours or overnight.
  4. Preheat the oven to 425 degrees. Line baking sheets with parchment paper or a baking liner.
  5. Place the first dough piece on a lightly floured countertop and lightly flour the dough, using a rolling pin, gently roll the dough to about 1/4-inch thick. Cut out the cookies and place onto the prepared baking sheets. Bake for 6-7 minutes, or until cookies are slightly brown on the edges. Let cookies cool on the pan for 2 minutes before transferring to a wire rack to cool completely.

Frosting:
  1. In a large bowl with a hand mixer or the bowl of a stand mixer, whip together the butter and vanilla, until light and fluffy. Add salt and slowly add powdered sugar 1 cup at a time and continue to whip. Add milk 1 tablespoon at a time and whip on medium-high speed for 1-2 minutes, or until light and fluffy. 

  2. Optional: Add food coloring and whip until combined.Once cookies have cooled completely, frost and top with sprinkles.

Notes:

Recipe adapted from here.

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