Lofthouse Cookie Recipe
User Reviews
4.3
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Prep Time
25 mins
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Cook Time
7 mins
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Servings
5 -6 dozen sugar cookies
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Course
Baked Goods
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Cuisine
Canadian, Vegetarian
Lofthouse Cookie Recipe
Description
The cookie dough combines all-purpose flour, baking soda, baking powder, and salt with a creamed mixture of butter and granulated sugar. Eggs, vanilla extract, and sour cream are added to create a moist, rich dough. Once mixed, the dough, which will be slightly sticky, is divided and chilled to firm up, making it easier to roll out.
The chilled dough is rolled to about 1/4-inch thickness and cut into shapes with cookie cutters. Baking at high temperature for about 7 minutes yields cookies with soft centers and lightly set edges. The traditional finish is a buttercream frosting made by combining butter, powdered sugar, vanilla extract, heavy cream, and optional food coloring. Sprinkles can be added for decoration. This frosting is creamy and smooth, complementing the soft cookies well.
These cookies are suitable for celebrations, making cookies for decorating, or gifting. Chilling the dough is important to handle the sticky dough and achieve a clean cut. The baking time is brief to avoid crisping the cookies fully and keep their soft texture.
Ingredients
For the Cookies:
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter at room temperature, unsalted
- 2 cups granulated sugar
- 3 egg large
- 2 teaspoons vanilla extract
- 1½ cups sour cream
For the Buttercream Frosting:
- 1 cup butter room temperature, unsalted
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Pinch salt
- 6 tablespoons heavy cream
- Food Coloring optional
- Sprinkles optional
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.
User Reviews
Overall Rating
4.3
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