Copycat Lofthouse Sugar Cookies

Do you remember those cookies from the grocery store that are covered in brightly-colored frosting and then topped with lots of fun sprinkles? Lofthouse Cookies is their established name, but if you’ve only referred to them as “those magical, frosted, grocery-store sugar cookies,” that’s totally fine too. Those cookies are not only adorable, but also insanely delicious and addictive, and for years we’ve debated about what makes them so special and whether or not we could make them at home.
lofthouseIs it the perfect cakey-cookie balance that we notice in every bite or the way the frosting sets to perfection? Is it the lofted nature of the cookie – no flat-as-a-pancake confections to be seen here – or the way the cookie basically just melts in your mouth as soon as you take a bite? Whatever it is, we’re here to tell you that you can, in fact, make sure they are yourself.
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And guess what happens? They’re better still than the initial!! Both main things that arranged this recipe aside from other sugars cookie dishes are sour cream (in the cookie dough) and veggie shortening (in the frosting). The sour cream provides moisture and lightness to the dough, and will keep it from being hard or chewy; the veggie shortening is utilized to help the frosting arranged, to get the slightly crisp shell, leaving light and fluffy frosting underneath.
lofthouseTo top it all off, feel free to go crazy with the sprinkles – jimmies or nonpareils, you can’t go wrong with any choice…but we do feel partial to using the traditional rainbow sprinkles to give that classic vibe. Trust us, the pride you’ll feel after having made the cutest cookies out there will only be surpassed by your joy when you bite into one and realize how amazing they are. You won’t be going back to store-bought!
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Lofthouse Sugar Cookies

1 hour to prepare 2 dozen

INGREDIENTS
Cookies:

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon almond extract, optional
  • 1/4 teaspoon salt

Frosting:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 mugs powdered sugar
  • 2 tablespoons veggie shortening, optional
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or heavy cream
  • Food color, if desired
  • Sprinkles, garnish

PREPARATION

  1. Preheat oven to 425º F and range two baking bed linens with parchment paper.
  2. Inside a medium dish, whisk collectively flour, baking soda pop, baking natural powder and sodium until combined. Reserve.
  3. In a huge dish or mixer, cream collectively butter and sugar for 3-5 minutes, or until fluffy and lightened in color. Scrape disadvantages as needed.
  4. Individually, defeat in eggs, then blend in sour cream and vanilla draw out.
  5. Gradually mix in the dry ingredients until just incorporated.
  6. Divide cookie dough in half and transfer to 2 sheets of plastic wrap. Wrap tightly and refrigerate or freeze until firm and chilled.
  7. Roll dough out to 1/4-inch thickness and use a cookie cutter to form cookies, or scoop dough into 2-inch balls and use a flat-bottomed drinking glass to gently flatten.
  8. Transfer cookies to baking sheet and place in oven. Bake for 6-8 minutes, or until pale golden on the bottom. Do not overbake.
  9. Remove cookies from oven and transfer to a wire rack to cool.
  10. Start frosting by creaming collectively butter, veggie shortening (if using), powdered sugars and vanilla draw out until even and creamy.
  11. Dealing with 1 tablespoon at the same time, steadily whisk in dairy or heavy cream until desired consistency is reached.
  12. Add food color, then frost cooled cookies, adding sprinkles if desired. Let frosting arranged and enjoy!

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