Lofthouse Cookie Recipe

Name: Lofthouse Cookie Recipe
Prep time: 25 min
Cook time: 7 min
Yield: 5 -6 dozen sugar cookies
Ingredients: 6 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup unsalted butter; 2 cups granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 1½ cups sour cream; 1 cup unsalted butter; 1 teaspoon vanilla extract; 4 cups powdered sugar; Pinch of salt; 6 tablespoons heavy cream; Food Coloring; Sprinkles

User Reviews

4.3

126 reviews

Good

Prep Time
25 mins
Cook Time
25 mins
Servings
5 -6 dozen sugar cookies
Course
Baked Goods
Cuisine
Canadian, Vegetarian

Lofthouse Cookie Recipe

Iris Warren

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Lofthouse sugar cookies with buttercream frosting. These soft and fluffy sugar cookies are perfect for Christmas, Valentine's Day, or any occasion.

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Ingredients

Servings

For the Cookies:

6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1½ cups sour cream

For the Buttercream Frosting:

1 cup unsalted butter room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
Food Coloring optional
Sprinkles optional

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Instructions

In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.
In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract 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 little sticky and that is ok. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.
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, cream together the butter and vanilla extract. 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.