Cookie Week: Soft Lofthouse Style Frosted Cookies

I have been wanting to test out homemade Lofthouse style cookies for the longest time. They are easily my favorite type of sugar cookie.

They are bready and thick and have that divine layer of frosting on top. Yum. I rarely buy them anymore because I will eat a whole container in no time at all.

This recipe is a little time-consuming and it makes a ton of cookies. I'm going to be experimenting with making smaller batches and seeing how they turn out. I made mine into flowers because I couldn't find my large circle cookie cutter anywhere!

(Print)
What you need:
For the cookies:

• 6 cups flour, divided
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla extract
• 1 1/2 cups sour cream

For the frosting:

• 1 cup butter, softened
• 1 tsp. vanilla extract
• 4 cups powdered sugar
• 6 tbsp. heavy cream
• 1 tsp. meringue powder (to stiffen up frosting)
• Food coloring, if desired
• Sprinkles

Directions:

For the cookies: 

Whisk together 5 cups flour, baking soda, and baking powder in a bowl.
In a stand mixer, cream butter and sugar until light and fluffy, around 3 minutes.

Add eggs, one at a time, beating well to incorporate.

On low speed, beat in vanilla and sour cream.

Add flour mixture and beat on low until combined.
Then you will want to add up to 1 more cup of flour, 1/4 cup at a time, until a good rolling consistency is met. It will be a sticky, soft dough.

Divide dough into two equal parts. 

Flatten into 1 1/2-inch thick rectangles and wrap with plastic wrap. Chill overnight.

On a generously floured surface, roll dough out to 1/4-inch thickness. Cut with cookie cutter and transfer to a parchment paper-lined baking sheet. Repeat until all dough is gone.

Bake in a preheated 425* oven for 7 to 8 minutes until just slightly golden. 

Transfer to a wire rack to cool.

For the frosting: 

Cream butter and vanilla together.

Slowly add powdered sugar and meringue powder.

Add heavy cream a tablespoon at a time until desired consistency is met. 

Add food coloring, if you want.

Frost completely cooled cookies and add sprinkles. Store in airtight container.

Recipe from Sweet Pea's Kitchen

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