They were the best kind of sugary bites of heaven for any sprinkle lover.
But really….cookies of any kind were a favorite when you were an eight year old. My mom never got them for us but you can bet as soon as I was old enough, I bought myself my own package. One bite was all it took for me to be completely smitten and fall head over heels.
I’ve always wanted to make a homemade copycat recipe of those Soft Lofthouse Cookies and after a few batches, these are now my family’s new favorite sugar cookie!
The dough comes together pretty easily using a hand mixer or a stand mixer. And it’s amazing what a little bit of cornstarch and sour cream do when added to cookie dough. They both help to keep the cookies nice and soft once they’re baked.
INGREDIENTS
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cups sugar
- 1 large egg, room temperature
- 1/4 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour (measured correctly using scoop and level method)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Frosting
- 1/2 cup unsalted butter, at room temperature
- 1-2 tablespoons shortening (*optional - to develop that harder crust)
- 1 teaspoon pure vanilla extract
- 2 1/2 - 3 cups powdered sugar
- Pinch of salt
- 3-4 tablespoons heavy cream
- food coloring to color frosting (optional)
- candy sprinkles to decorate (optional)
INSTRUCTIONS
- Using your hand mixer or a stand mixer, beat the butter and sugar on medium-high speed until nice and fluffy. Add the egg, and beat until incorporated. Reduce speed to low and add sour cream and vanilla and beat, until well combined, scraping down the bowl with a silicone spatula.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Turn the mixer on low and slowly add the dry ingredients to the wet ingredients and mix until combined. Cover bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375° F.
- Line two baking sheets with parchment paper and set aside.
- Remove half of the dough from the fridge. Working with a 1-tablespoon-sized piece of dough at a time, roll into a round ball. Place dough ball onto the prepared baking pan (spacing about 2 inches apart) and use the bottom of a glass cup or the back of a large spoon to press and evenly flatten.
- Bake on middle rack in preheated oven for 9-13 minutes or until the cookies are just starting to turn golden (NOT brown) on the edges (switching and rotating baking sheets about halfway through). Remove from oven and allow to cool completely on the sheet. Cookies will continue to cook while they cool. Repeat with any remaining dough.
- To make the butter cream frosting: Cream butter (and shortening if using) in a stand mixer or using your hand mixer for 3 minutes until light and fluffy. Add salt, vanilla then slowly add 2 cups of powdered sugar and beat until smooth. Add heavy cream, 1 tablespoon at a time then add the remainder of powdered sugar until desired consistency and taste is reached (you may not need it all) and continue to beat until smooth.
- Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.
- by Kelly
RECIPE NOTES
*Sugar cookies get hard and dry out if you don’t seal them up properly so it's important to store them in an airtight container. *Total time does not include chilling
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