You're probably familiar with the colorfully frosted Lofthouse cookies at the grocery store. The soft, frosted sugar cookies are brightly frosted and sprinkled for the season-and extremely hard to resist! It's easy to buy a package of cookies at the grocery store, but I think this Lofthouse cookie recipe might be even better than store-bought!
Unlike a standard sugar cookie, Lofthouse cookies are made with both baking soda and baking powder for a softer, less crumbly texture. The dough also includes sour cream to keep the cookies moist. The texture is soft and airy, like a cross between a cookie and a cupcake.
For the frosting:
In a medium bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream together the butter and granulated sugar at medium speed until light and fluffy, about 3-4 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 incorporated.
Add the vanilla and sour cream and beat at low speed until just combined.
Add in the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be slightly sticky.
Divide the dough into two sections and flatten into rectangles about 1-1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm. Don't skip this step-it's important to chill cookie dough.
Preheat the oven to 425°F. Line large baking sheets with parchment paper and set aside.
Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 3-inch round cookie cutter, cut out circles and transfer to a baking sheet.
Alternatively, divide the dough into equal parts, around the size of golf balls. Place the dough balls onto the baking sheet and flatten slightly.
Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Cool cookies completely before 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 a pinch of salt.
Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until you reach the desired consistency. Beat at medium-high speed for 1-2 minutes until light and fluffy. If desired, add food coloring and beat until combined.
Once cookies are completely cooled, frost and add sprinkles. You can also try different edible decorations!
Allow the frosting to set before storing. In an airtight container, gently place the cookies and divide layers with waxed paper. You can also store cookies in a single layer in a zip-close bag. Cookies will last for 1 week if stored properly. You can also freeze the cookies, thawing them in the refrigerator when needed.
The post How to Make Copycat Lofthouse Cookies at Home appeared first on Taste of Home.