You know those "Lofthouse" brand cookies you buy at the store? Those that are super soft and sweet and good? With the sprinkles?! We made them. And they were SOOO good!
This recipe made a ton of cookies, though we needed to double the frosting for all the cookies. The dough is EXTREMELY sticky. This is the second time we made them. The first time, we had all the ingredients and the dough was less sticky. This time, we did not have the cream cheese (Alona forgot to read the ingredients before making the cookies) and we just ended up making them with sour cream. Making them with just sour cream actually turned out better, after we got past the super frustrating part of adding a LOT more flour to make the dough the correct consistency. The dough was so sticky with the initial proportions that it was impossible to roll it out, much less cut out shapes. Even with refrigerating and attempting to freeze them. Using parchment paper and making sure these don't over cook is very important to maintaining their softness.
Here is the original recipe for these cookies: http://www.cookingandbeer.com/2013/10/lofthouse-copycat-soft-sugar-cookies/
Kaspian loves the cookies and cutting out shapes. And he loves the color green. And he always gets to pick the frosting color. So, our cookies, are usually frosted green. We had to make a second batch though, so blue was acceptable as a secondary color.
These turned out very easter-y with the pastel colored frosting. And we had some easter sprinkles to go along with them. These cookies are very soft and taste even better than the lofthouse cookies from the store.
Also, these are the only sugar cookies that Nick actually likes. Kaspian and Alona get to have fun cutting out cookie shapes, and Nick actually gets to enjoy the taste, so everyone wins with these!
This recipe made a ton of cookies, though we needed to double the frosting for all the cookies. The dough is EXTREMELY sticky. This is the second time we made them. The first time, we had all the ingredients and the dough was less sticky. This time, we did not have the cream cheese (Alona forgot to read the ingredients before making the cookies) and we just ended up making them with sour cream. Making them with just sour cream actually turned out better, after we got past the super frustrating part of adding a LOT more flour to make the dough the correct consistency. The dough was so sticky with the initial proportions that it was impossible to roll it out, much less cut out shapes. Even with refrigerating and attempting to freeze them. Using parchment paper and making sure these don't over cook is very important to maintaining their softness.
Here is the original recipe for these cookies: http://www.cookingandbeer.com/2013/10/lofthouse-copycat-soft-sugar-cookies/
Kaspian loves the cookies and cutting out shapes. And he loves the color green. And he always gets to pick the frosting color. So, our cookies, are usually frosted green. We had to make a second batch though, so blue was acceptable as a secondary color.
These turned out very easter-y with the pastel colored frosting. And we had some easter sprinkles to go along with them. These cookies are very soft and taste even better than the lofthouse cookies from the store.
Also, these are the only sugar cookies that Nick actually likes. Kaspian and Alona get to have fun cutting out cookie shapes, and Nick actually gets to enjoy the taste, so everyone wins with these!
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| Finished cookies |
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| Blue cookies |
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| More blue! |
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| Green Frosted with Sprinkles |
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| Just out of the oven |
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| Cooling on the rack |
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| Just out of the oven still on baking sheets |
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| Still on Cookie Sheets |
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| This was too sticky to roll out - had to add more flour |
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| Ball of dough ready to refrigerate |
Ingredients:
For the Cookies:
4 1/2 cups all-purpose flour, plus extra for dusting (or until correct consistency)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened to room temperature
2 eggs
1 teaspoon vanilla extract
3/4 cup sour cream
seasonal sprinkles (optional)
For the Buttercream Frosting:
1/2 cup unsalted butter, softened to room temperature
1 teaspoon vanilla extract
2 1/2 cups confectioner''s sugar
4 tablespoons heavy cream
4 1/2 cups all-purpose flour, plus extra for dusting (or until correct consistency)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened to room temperature
2 eggs
1 teaspoon vanilla extract
3/4 cup sour cream
seasonal sprinkles (optional)
For the Buttercream Frosting:
1/2 cup unsalted butter, softened to room temperature
1 teaspoon vanilla extract
2 1/2 cups confectioner''s sugar
4 tablespoons heavy cream
Directions:
1. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. In the bowl of your stand mixer, with paddle attachment fixed, cream together the sugar and butter. 3. One at a time, crack each egg separately into the bowl. Mix to combine.
4. Once incorporated, add the vanilla extract and sour cream. Beat again to combine until all of the ingredients come together.
5. In 1/2 cup increments add the dry ingredients into the wet until you have added it all. Mix until everything comes together and a soft dough forms. It should be sticky, but slightly firm. If it''s too "runny" add a tablespoon more of flour at a time until you get this consistency. Dump the dough onto a sheet of plastic wrap and cover. Refrigerate for at least 4 hours or overnight.
6. Once your dough has chilled, preheat your oven to 425 degrees F and line 2 large baking sheets with parchment. Set aside.
7. SUPER Generously flour a work surface, unwrap your dough and place onto the floured surface. Dust the top of the dough with more flour. Taking a rolling pin, roll the dough out to about 1/4 of an inch thick. Cut shapes out of your dough with a cookie cutter. Once you have cut as many shapes as possible, place the shapes onto your prepared baking sheets.
8. Bake at 425 degrees F for 6-7 minutes until they begin to brown slightly around the edges and feel slightly firm to the touch. Remove from oven and immediately transfer to a wire rack to cool COMPLETELY.
9. While your cookies are cooling, prepare you buttercream frosting. In the bowl of your stand mixer, with paddle attachment fixed, cream the butter until soft and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. In 1/2 cup increments, while the mixer is on it's lowest speed, add the confectioner's sugar until it is all incorporated. Increase the speed to medium and beat for about 30 seconds until fluffy. Add in the heavy cream and beat again for about 2 minutes until light and fluffy once again.
10. Once cool, frost the cookies with the buttercream frosting. Sprinkle with sprinkles (if desired). Once the buttercream has set, transfer to an airtight container where the cookies will keep for about a week.
2. In the bowl of your stand mixer, with paddle attachment fixed, cream together the sugar and butter. 3. One at a time, crack each egg separately into the bowl. Mix to combine.
4. Once incorporated, add the vanilla extract and sour cream. Beat again to combine until all of the ingredients come together.
5. In 1/2 cup increments add the dry ingredients into the wet until you have added it all. Mix until everything comes together and a soft dough forms. It should be sticky, but slightly firm. If it''s too "runny" add a tablespoon more of flour at a time until you get this consistency. Dump the dough onto a sheet of plastic wrap and cover. Refrigerate for at least 4 hours or overnight.
6. Once your dough has chilled, preheat your oven to 425 degrees F and line 2 large baking sheets with parchment. Set aside.
7. SUPER Generously flour a work surface, unwrap your dough and place onto the floured surface. Dust the top of the dough with more flour. Taking a rolling pin, roll the dough out to about 1/4 of an inch thick. Cut shapes out of your dough with a cookie cutter. Once you have cut as many shapes as possible, place the shapes onto your prepared baking sheets.
8. Bake at 425 degrees F for 6-7 minutes until they begin to brown slightly around the edges and feel slightly firm to the touch. Remove from oven and immediately transfer to a wire rack to cool COMPLETELY.
9. While your cookies are cooling, prepare you buttercream frosting. In the bowl of your stand mixer, with paddle attachment fixed, cream the butter until soft and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. In 1/2 cup increments, while the mixer is on it's lowest speed, add the confectioner's sugar until it is all incorporated. Increase the speed to medium and beat for about 30 seconds until fluffy. Add in the heavy cream and beat again for about 2 minutes until light and fluffy once again.
10. Once cool, frost the cookies with the buttercream frosting. Sprinkle with sprinkles (if desired). Once the buttercream has set, transfer to an airtight container where the cookies will keep for about a week.
What we liked:
BEST SUGAR COOKIES EVER.
What we didn't like:
Nick doesn't like sprinkles. He's lame and does not enjoy fun.
What Kaspian thought about it:
HE LOVES COOKIES. Kaspian says eat them with sprinkles, without sprinkles, or with frosting or without and he loves green.
Next time:
No changes. Keep in mind to add more flour at the beginning.
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