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Lofthouse Cookies Recipe

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★★★★★

4.5 from 76 reviews

Classic soft and fluffy Lofthouse Cookies made with a tender sour cream dough and topped with smooth, creamy vanilla frosting and colorful sprinkles. These cookies need to chill overnight for the perfect texture and are ideal for holidays, celebrations, or anytime you want a delightful sweet treat.

Ingredients

Scale

Cookies:

  • 6 cups all-purpose flour, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups light sour cream

Icing:

  • 1 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 6 tablespoons heavy cream
  • Sprinkles for decoration

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together 5 cups of flour, baking soda, and baking powder. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
  3. Add Eggs and Flavorings: Add eggs one at a time, beating until each is incorporated. Mix in vanilla extract and sour cream on low speed until just combined.
  4. Combine Dry and Wet Ingredients: Add dry ingredients to the wet mixture in the mixer and beat on low speed until just combined, about 30 seconds. Scrape the bowl as needed. Add additional flour, 1/4 cup at a time, up to 1 cup more, until the dough is firm enough to roll.
  5. Chill the Dough: Divide the dough into two sections. Flatten each into a rectangle about 1 1/2 inches thick. Wrap in plastic wrap and refrigerate overnight.
  6. Preheat Oven and Prepare Baking Sheets: Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper or spray with nonstick cooking spray.
  7. Roll and Cut Dough: Generously flour a work surface and rolling pin. Roll dough to 1/4-inch thickness. Use a 2 1/2-inch round cookie cutter to cut cookies and transfer them to baking sheets.
  8. Bake: Bake cookies for 7-8 minutes until edges are lightly golden but centers remain pale. Immediately transfer cookies to a wire rack to cool completely.
  9. Make the Frosting: In a clean bowl with the paddle attachment, cream butter and vanilla extract until smooth. Gradually add powdered sugar and beat until creamy. Add heavy cream 1 tablespoon at a time until desired spreading consistency is reached.
  10. Frost and Decorate: Once cookies are completely cooled, spread frosting evenly on top and add sprinkles as desired. Allow frosting to set before storing.
  11. Rest and Serve: For best flavor and texture, let frosted cookies sit overnight before serving. Store in an airtight container at room temperature or refrigerate for up to five days.

Notes

  • Allow cookies to sit overnight after frosting for the best soft texture and flavor development.
  • Store cookies in an airtight container in the refrigerator for up to five days. Serve at room temperature or chilled based on preference.
  • Dough consistency may require additional flour; add gradually for best results.

Keywords: Lofthouse Cookies, sugar cookies, soft cookies, sweet frosting, sprinkles, dessert, American cookies, holiday cookies

Find it online: https://cookwithlea.com/lofthouse-cookies-recipe/