Soft Lofthouse Style Frosted Cookies

Soft Lofthouse Style Frosted Cookies

These delicious soft sugar cookies with buttercream frosting topped with sprinkles are to die for! These are like the Lofthouse cookies you can purchase in the grocery store. These cookies are the perfect sweetness for anyone with a sweet tooth or looking for a sweet treat to enjoy. 

Yield: 4 1/2 dozen cookies

Ingredients: 

For the Cookies:

6 cups flour, divided

1 teaspoon baking soda

1 teaspoon baking powder

1 cup butter, at room temperature

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

1 1/2 cups light sour cream

For the Frosting:

1 cup butter, at room temperature

1 teaspoon vanilla extract

4 cups powdered sugar

6 tablespoons heavy cream

Several drops food coloring

Sprinkles

Ingredients for cookies

Directions for Cookies:

1. In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
2. 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 for about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
   
3. Add the eggs one at a time, beating until each is incorporated.
4. Then add the vanilla and sour cream, beat at low speed until combined.
5. Add the dry ingredients and beat at low speed until just combined for about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time. (Up to 1 cup more of flour.)
6. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap.
7. Chill in the refrigerator overnight.
8. Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
9. Generously flour a work area and rolling pin. 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.
10. Bake for 7-8 minutes, until pale golden.
    

    

    Immediately transfer cookies to wire rack to cool.

Directions for Frosting:

1. In a standard mixing bowl, cream together the butter and vanilla.
2. Slowly beat in the powdered sugar.
3. Once smooth and creamy, add in heavy cream 1 tablespoon at a time until the desired consistency is achieved. Add food coloring and beat until combined.
4. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container.
5. Let cookies sit for several hours before serving to allow the flavors to develop.

Finished Result!

Overall my experience with these cookies was great. This recipe was fairly easy, not to complex. Instead of using a stand mixer I just used a regular hand mixer. A good stand mixer is very expensive! The hand mixer worked alright, for how much dough there was the beaters got full pretty quick but if you mixed it with a spatula for a bit then use the mixer it worked great. Also I did not have a 2 1/2-inch cookie cutter. What I did is I used a glass cup and dipped the ring of the cup in the flour and used that as a cookie cutter. If the dough gets stuck you just have to poke it and it will fall out. I have made buttercream frosting before so it was easy to make and it always tastes really good. These cookies would be great for any time of the year. All you would need is seasonal sprinkles and the right color and they would be perfect for a get together, party, or holiday!

Enjoy!

Source: http://sweetpeaskitchen.com/2011/05/soft-lofthouse-style-frosted-cookies/