Lofthouse Sugar Cookies are those super-soft sugar cookies that are fluffy and frosted — a real eye catcher. The bottom of the cookie is blond and has a much thicker base than a tradition sugar cookie to hold the buttercream.
Sugar cookies are always a part of Christmas, and whether you prefer to decorate them with royal icing, buttercream, or with a few sprinkles, they make some of the best baking fun for the whole family. The cookie itself, has baking soda and baking powder, which gives them a bit of loft, hence their name. Sour cream is another ingredient that contributes to their soft-ish texture, and great mouthfeel.
Making an American buttercream to smear across the surface before decorating is a simple thing to do. You can always add a few drops of food coloring to change the hue, but I prefer to keep them snowy white for a winter wonderland look. These cookies are not only fun to make, but they taste delicious, and they make great gifts too.
Ingredients
Cookies
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg + 1 yolk
2/3 cup sour cream
Frosting
1/2 cup butter, room temperature
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar, sifted
pinch of salt
2 tablespoons heavy cream
(Makes 36 Cookies)
To Prepare:
- In a large bowl, whisk together flour, baking soda, baking powder and salt.
- In a stand mixer or large bowl, cream together butter and sugar for 3 minutes. Add vanilla and mix on high for 1 minute. Add egg and yolk, mix again for 2 minutes.
- Add dry ingredients and mix on low for 1 minute. Add sour cream and continue to mix on low, just until dough begins to come together. Remove dough from bowl and wrap in plastic, forming into a rectangle. Refrigerate for at least 4 hours, up to overnight.
- Preheat oven to 425 degrees, and remove dough from plastic. Roll out dough on a floured dusted surface, about 1/4 in thick. Cut with a 2 1/2 inch cutter into rounds and place on a parchment lined sheet pans. Bake for 7 minutes, until risen slightly. Remove and let cool completely before frosting.
- In a stand mixer, add butter and vanilla, mix on medium-low speed for 2 minutes. Add powdered sugar and salt, mix on low until frosting begins to come together. Add cream and continue to mix until creamy, about 2 minutes. (Do not mix on high speed, it will incorporate too much air).
- Dollop a level tablespoon of frosting on each cookie and spread over surface. Top with sprinkles, if desired. Enjoy!
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