Lofthouse Sugar Cookies are a personal favorite. This copycat recipe tastes just like them. A soft sugar cookie made with sour cream and frosted with buttercream frosting. In honor of Valentine's Day, I used a heart-shaped cookie cutter and colored the frosting pink.
If you are looking for different cookie recipes, I have shared several. Some of my favorites are Strawberry Chocolate Chip Cake Mix Cookies and The Best Soft Oatmeal Raisin Cookies.
Lofthouse sugar cookies are made with both baking soda and baking powder. This gives them a more soft cake-like texture. Most recipes also call for sour cream.
You definitely could change the frosting if you prefer a different recipe. However, buttercream frosting is delicious with these cookies.
They can be stored in an airtight container on the counter for 5-7 days. In the freezer for 3-4 months.
How to Make Lofthouse Sugar Cookies (Copycat) :
INGREDIENTS NEEDED:
Cookies :
- Flour
- Sugar
- Butter
- Egg
- Baking Soda
- Baking Powder
- Corn Startch
- Sour Cream
- Vanilla Extract
Frosting :
- Butter
- Powdered Sugar
- Vanilla Extract
- Milk or Cream
- Food Coloring (optional)
- Sprinkles (optional)
Gather ingredients for the cookies.
Whisk dry ingredients together in a bowl.
In a separate bowl, beat butter and sugar until smooth, add egg and vanilla.
Slowly mix dry ingredients into the wet. Beat on low until well combined.
Next form a disk with the dough and wrap in plastic wrap. Refrigerate for 1 hour.
Roll out the dough.
Cut into hearts with a cookie cutter and ready for the oven.
Out of the oven. Place on a cooling rack.
Mix the buttercream frosting.
Add pink food coloring.
Frost the cookies with buttercream frosting. Add sprinkles if desired.
Ready to serve cookies.
Other Great Recipes You May Enjoy:
Lofthouse Sugar Cookies
Equipment
- Electric Mixer
- Mixing Bowl, serving bowl , spatula
- , oven, baking pans
Ingredients
Cookies
- 2 ¼ cups All-Purpose Four
- 1 tablespoon Corn Starch
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ cup Butter room temperature. If you use unsalted butter, add ½ teaspoon salt to recipe.
- 1 cup Sugar
- 1 Egg room temperatue
- ⅓ cup Sour Cream
- 2 teaspoon Vanilla Extract
Buttercream Frosting
- ½ cup Butter softened
- 2 cups Powdered Sugar
- 2 tablespoon Milk or Cream
- 1 teaspoon Vanilla Extract
- Food Coloring I used pink
- Sprinkles I used red
Instructions
Cookies
- In a mixing bowl, whisk together flour, cornstartch, baking powder and baking soda - set aside.
- In a separate bowl with an electric mixer, cream together butter and sugar. mix in egg, vanilla and sour cream. Combine well , scrape sides of bowls as needed
- Slowly mix dry ingredients into wet. Mix well
- Shape dough into a disc , wrap in plastic and refrigerate, chilling for one hour
- Preheat oven to 375°
- Roll dough out onto silicone matt or floured counter. Roll to ¼ inch thick.
- Using a cookie cutter ( I used heart shaped cutter) Cut out cookies and put on parchment paper lined baking sheet.
- Bake 10-12 minutes or until lightly browned- Cool completelt
Buttercream Frosting
- Beat butter with electric mixer until smooth
- Slowly add in powdered sugar , vanilla and milk or cream
- Add in food coloring ( I used pink)
- Frost cookies and add sprinkles if desired
Leave a Reply