Sugar Cookies – Lofthouse Style

November 23, 2013

Cookies:

• 6 cups all purpose flour
• 1 teas baking soda
• 1 teas baking powder
• 1 cup butter, (2 sticks) at room temperature
• 2 cups granulated sugar
• 3 eggs
• 2 teas vanilla extract
• 1 ½ cups sour cream or Greek yogurt

Cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time beating until each is incorporated. Add the vanilla 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 bit “sticky. Divide dough into two sections. Flatten into rectangles about 1 ½ inches thick, then wrap with plastic wrap. Chill at least two hours or overnight until firm.

Preheat the oven to 400°. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Use the same plastic wrap to roll out dough. Dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap. Roll the dough out to ¼-inch thickness. Using a 2 ½-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

Frosting:

• 1 cup butter, room temperature
• 1 teas vanilla extract
• 4 cup powdered sugar
• 6 Tablespoon heavy cream
• Several drops food coloring

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies rest for several hours before serving to allow the flavors to develop. These cookies taste much better the next day.

Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough)