Add a generous layer of frosting and some rainbow sprinkles, and these cookies are ready for a party.
Have you ever had a Lofthouse sugar cookie?
Making Lofthouse Sugar Cookies
I set out to recreate those specific Lofthouse-style cookies at home.
Cindy Rahe
They begin with a rich sour cream sugar cookie dough.
Better the Next Day!
you’re able to also freeze them, baked or unbaked, frosted or unfrosted!
Cindy Rahe
Beat in the eggs one at a time, scraping down the bowl after each addition.
Beat in the vanilla and sour cream until combined.
Then, in two separate additions, beat in the flour, scraping the bowl after each addition.
Cindy Rahe
This will create a soft and fluffy dough.
Give the bowl a quarter turn and repeat.
Repeat this a few times until the dough is smooth.
Cindy Rahe
(Transfer the dough to a separate bowl if you need the mixing bowl for something else.)
Line two baking sheets with parchment paper.
Lightly flour the counter.
Cindy Rahe
Gently roll the dough against the counter and between your hands to form a round ball.
Brush off any excess flour and place the ball on the cookie sheet.
Cover the remaining dough and return it to the refrigerator.
Cindy Rahe
Re-flour the drinking glass as needed to prevent sticking.
Bake the first tray of cookies in the center of the oven for 11 to 13 minutes.
Let them cool for 5 minutes on the tray before transferring them to a wire rack to cool.
Cindy Rahe
Shape and bake the remaining cookies like the first.
Using the paddle attachment, beat the butter in the bowl of a stand mixer until creamy.
Add the remaining powdered sugar and 1 tablespoon of milk, and beat for an additional minute.
Cindy Rahe
The frosting should be fluffy, pale, and spreadable.
If it is more stiff than you like, beat in an additional tablespoon of milk.
(I used about 2 drops each of deep pink and red food gel for my cookies.)
Cindy Rahe
Spread the frosting on the cooled cookies and decorate with sprinkles.
Cindy Rahe
