Lofthouse Style Soft Frosted Sugar Cookies

I remember when I was a kid my mom used to buy these Lofthouse Frosted Sugar Cookies occasionally. She would buy them, however, only after the holiday for which they were decorated had passed when the cookies were on sale.

St. Patrick’s Day is coming up and in true Lofthouse cookie form, I noticed the bright green sugar bombs adorning the bakery table at my local grocery store on Sunday when I went grocery shopping.

These are those cookies that blur the line between cupcake and cookie. Soft and pillowy with a true buttercream frosting. Your teeth just feel like they are sinking forever into soft cookie while the smooth frosting fills your mouth. You love it or you hate it. I love it. My husband hates it. I ate like 12 in one sitting.

Lofthouse Sugar Cookies (from Recipe Secrets forum via Brown Eyed Baker)

I halved this recipe.

Ingredients

For the Cookies:

• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1½ cups sour cream
• For the Easy Buttercream Frosting:
• 1 cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• Pinch salt
• 6 tablespoons heavy cream

Instructions

Whisk together the flour, baking soda, baking powder and salt in a medium bowl.

In the bowl of a stand mixer with the flat beater attached, combine the butter and granulated sugar at medium speed and cream 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 if needed. The dough is a soft one.

Divide the dough into two sections.

Flatten into rectangles about 1½ inches thick and wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.

Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.

Flour the countertop and the top of the dough. Roll the dough out to ¼-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 and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set for a few hours, then store in an air-tight container.