SweeetCooker. I only say 12 year old because I'm in awe of this young woman. I first saw a post she did about a Flourless Chocolate Almond Cake. Yum. So I asked her to do a guest post.
Since today is National Sugar Cookie Day, this is the perfect post! I would, of course, frost with chocolate frosting, but whatever you choose, you'll love these cookies!
Maddie of Sweeetcooker:
Lofthouse Style Frosted Sugar Cookies
Wow! These cookies taste amazing! I posted this recipe on my blog, http://sweeetcooker.blogspot.com/
And then I got asked to do a guest post on Janet's blog, DyingforChocolate, so I thought these would be perfect. I am 12 years old, and I love to cook. I REALLY love to bake. When I get older I hope to go to culinary school. When I cook and bake I get to release all of my stress from the day and have a blast doing it. On my blog, I post mostly food recipes, but sometimes I just like to blog about my hobbies. Please come and check my blog out and comment, subscribe, and request recipes you want me to make. Thank you, Maddie.
NOTE: These cookies are pretty darn close to the ones you buy in the
store however, I am sure that original lofthouse recipe is under "lock
and key" so we may never be able to completely duplicate it 100%. I used
the recipe that I found (as noted in the body of the post) and
basically increased the amount of vanilla and working the dough in small
batches, while keeping the rest chilled, works best. It is a very soft
dough. I thought they were quite tasty, but I know that they may not
appeal to everyone, since they do taste a bit different than the ones in
the store but pretty close.
Lofthouse Style Frosted Sugar Cookies
6 cups all purpose flour
1 t. baking soda
1 t. baking powder
1 c. butter, at room temperature
2 c. granulated sugar
2 t. vanilla extract
1 1/2 c. sour cream
1 c. butter, room temperature
1 t. vanilla extract
4 c. powdered sugar
6 T. heavy cream
Several drops food coloring
In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
Use the plastic wrap that you chilled the dough in. Dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Best to work in small batches while keeping the remainder of the dough chilled.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough)