Lofthouse-style Sugar Cookies

I felt like I hit the jackpot when I found out how to make these at home. they're extremely soft and delicately sweet, making it difficult to not eat 10 at a time! If this recipe doesn't work for you, there are plenty of lofthouse copycat recipes out there for you to try.

I adapted my recipe from the original recipe: https://wishesndishes.com/lofthouse-style-frosted-sugar-cookies/

The recipe is here and pictures of the process are below:

Ingredients:

Cookies:

• 3 cups cake flour, divided

• 1/2 tsp. baking soda

• 1/2 tsp. baking powder

• 1/2 cup butter, at room temperature

• 1 cup granulated sugar

• 1.5 eggs

• 1/2 tsp. vanilla extract

• 3/4 cup light sour cream

Icing:

• 1/2 cup butter, at room temperature

• 1/2 tsp. vanilla extract

• 2 cups powdered sugar, sifted

• 1 Tbsp. heavy cream

• Sprinkles and food coloring (optional)

Directions:

1. In a medium bowl, whisk 2.5 cups of cake flour, baking soda, and baking powder; set aside. In the bowl of a stand mixer with the paddle attachment, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes.

2. 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, about 30 seconds, scraping down the bowl as needed. Add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.

3. Preheat the oven to 425°F. Generously flour a work area and rolling pin and 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. Re-roll the dough scraps to cut out more cookies. Bake for 7.5 minutes, until pale golden. After baking immediately transfer cookies to a wire rack to cool.

4. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla (beat for 2-3 minutes on medium-high speed). 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.

5. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container up to five days at room temperature.

6. Makes 3 dozen.

The cookie dough is made, chilled, and ready to roll out.

The dough is rolled out.

The cookies are cut and ready to bake!

Anxiously awaiting the results.

And they're beautiful! Now it's time to make the frosting.

Also beautiful.

So fun to make and to eat!