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    Secret recipe for loft house style sugar cookies!

    3y
    3y Saved to food and drink

    9 comments

    • Jessica Slusarczyk

      The recipe for those darn addictive super soft pink frosting sugar cookies. Been needing a good sugar cookie recipe....uh oh.

    • Sandy Calder

      The recipe for those darn addictive super soft frosting sugar cookies because i am ADDICTED to lofthouse cookies.

    • Brett Jenkins

      The recipe for those addictive super soft frosting sugar cookies - Lofthouse cookies.

    • Andrea Pappalardo

      Delicious frosted sugar cookie recipe. Cookies are soft and the frosting is amazing!

    • Amanda Friederick

      Lofthouse cookies super soft pink frosting sugar cookies

    • Ellie Callahan

      Loft House Style Frosted Sugar Cookies

    • Kristyna Engdahl

      Those Amazing Cookies Recipe.

    • Jess

      Soft cookie recipe

    • Jackie Jessop Rising

      Lofthouse cookies..... Lofthouse Style Frosted Sugar Cookies Cookies: 6 cups flour, divided 1 t. baking soda 1 t. baking powder 1 c. butter, at room temperature 2 c. granulated sugar 3 eggs 2 t. vanilla extract 1 1/2 c. sour cream Frosting: 1 c. butter, room temperature 1 t. vanilla extract 4 c. powdered sugar 6 T. heavy cream Several drops food coloring Multi-colored Sprinkles Directions: In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. 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 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm. Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside. Use the plastic wrap that you chilled the dough in. Dust the top of the dough and then flip and flour the 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 a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. To make the frosting, 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 sit for several hours before serving to allow the flavors to develop. Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough)

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