Lofthouse Style Frosted Sugar Cookies

Disclaimer: I got this recipe from Pinterest (the god of all productivity-killers). Notice how the name of the recipe says "Lofthouse Style." These may look a lot like the Lofthouse cookies you see at the store, but they definitely don't taste like it. Not that they taste bad, they just don't taste like the ones from the store. And they take forever to make.

It was cool to learn how to make some super fluffy cookies, since usually my sugar cookies are of the much thinner, much firmer variety. I think the flavor was off in the frosting area. The frosting wasn't sweet enough. The dough was a little too moist for my taste, but maybe I didn't let them cook as long as I should have. I don't know; this is a learning experience.

I also learned what a "flat beater" is. I have never used one before and I found I probably should have been using one most of the time. Usually I use the one that looks like the one on the left,
though mine is green (and we all know green is the color of genius). However, my mixer came with a few different beater types and apparently one is a flat beater (on the right). I never knew what it was for....until now. We only had one set of beaters growing up so this was all news to me.

The flat beater works really well for thicker doughs, mashed potatoes and such. The whisk-y looking beater is for fluffy things like frosting or meringue. My mixer also came with a hook beater which, from my limited research, seems to be for breads. Not sure I will ever use that one, but I will let you know if I do.

Cookies

• 6 Cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 Cup. butter, at room temperature
• 2 Cups. granulated sugar
• 3 eggs
• 2 teaspoon vanilla extract
• 1/4 teaspoon Salt
• 1 1/2 Cups Sour cream

Frosting

• 1 Cups butter, room temperature
• 1 teaspoon vanilla extract
• 4 Cups powdered sugar
• 6 tablespoons heavy cream
• Several drops food coloring
• Multi-colored Sprinkles

 Using a mixer with the flat beater attached, cream butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down sides of bowl with a rubber spatula as needed. Add eggs, one at a time, beating until each is incorporated. Add vanilla and sour cream and beat at low speed until combined. 

 

Add dry ingredients and beat at low speed until just combined. Dough will be “sticky”. Divide dough into two sections. Flatten into rectangles 1 1/2 inches thick, then wrap with plastic wrap. Chill in refrigerator overnight or at least two hours until firm.

 

Preheat oven to 425 degrees. Line baking sheets with parchment paper or spray with nonstick cooking spray, set aside.

Use plastic wrap you chilled the dough in: dust top of dough, flip and flour other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Best to work in small batches while keeping the remainder of the dough chilled.

 

To make frosting: using a mixer with the flat beater attached, cream together butter and vanilla. Slowly beat in powdered sugar. Once smooth and creamy, add heavy cream, 1 tablespoon at a time until 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, store in air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Serves: 5-6 dozen (depends on thickness of dough)
Prep Time: 40 min
Total Time: 3 hrs

Recipe from authenticsuburbangourmet.blogspot.com