Description
Indulge in the delightful world of Lofthouse cookies, where every bite transports you to a realm of soft, fluffy goodness topped with creamy buttercream frosting. These irresistible treats are perfect for any occasion, be it festive gatherings or casual celebrations. With their vibrant colors and melt-in-your-mouth texture, they are sure to impress both novice and seasoned bakers alike. Easy to make and fully customizable with flavors and decorations, these cookies are not just desserts; they’re a joyful baking experience that brings families together.
Ingredients
Scale
- 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 large eggs
- 2 teaspoons vanilla extract
- 1½ cups sour cream
- 1 cup unsalted butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 4 cups powdered sugar
- Pinch of salt (for frosting)
- 6 tablespoons heavy cream
- Food coloring (optional)
- Sprinkles (optional)
Instructions
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
- In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs one at a time. Beat until each egg is incorporated. Add the vanilla extract and sour cream; beat at low speed until combined.
- Add the dry ingredients to the wet mixture. Beat at low speed until just combined. Scrape down the bowl as needed. The dough will be slightly sticky; divide it into two sections. Flatten each section into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
- Preheat your oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.
- Lightly flour your countertop and the top of the dough. Using a rolling pin, roll out each section of dough to ¼-inch thickness. Cut out shapes using cookie cutters and place them on prepared baking sheets. Bake for about 7 minutes until edges are slightly golden. Transfer cookies immediately to a wire rack to cool completely before frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Gradually beat in powdered sugar along with a pinch of salt until smooth. Add heavy cream one tablespoon at a time, beating until light and fluffy. If desired, incorporate food coloring until evenly mixed.
- Once cooled completely, frost each cookie with your prepared buttercream frosting. Top with sprinkles if desired. Allow frosting to set before storing in an air-tight container.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg