Ingredients: |
Ingredients: For the Cookies:
6 c flour, divided
1 tsp baking soda
1 tsp baking powder
1 c butter, at room temperature
2 c granulated sugar
3 eggs
1 tsp vanilla extract
1 1/2 c light sour cream
For the Frosting:
1 c butter, at room temperature
1 tsp vanilla extract
4 c powdered sugar
6 tbsp heavy cream
Several drops food coloring
Sprinkles
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Directions: |
Directions:In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
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, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour).
Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
Preheat the oven to 425° F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
Generously flour a work area and rolling pin.
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 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
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. |
This recipe for Soft Lofthouse Cookies is from