Directions: |
Directions: Preheat oven to 375°. Combine butter and sugar in a medium bowl and cream together using a hand held mixer {or by hand} until light and fluffy. Add sour cream, egg, egg yolk and vanilla extract, mix until everything is incorporated. Finally, add flour, baking powder, baking soda and salt. Mix until everything is just combined {do not over mix} and you have a thick dough.
Using a medium cookie scoop, scoop mounds of dough into your hand and roll into a smooth ball. Place onto a cookie sheet covered with a silicone mat {or parchment paper}. Flour the bottom of a glass and press down lightly on each cookie. Bake for 8-10 minutes or until the cookies are just starting to brown around the edges and are completely set. You want to be sure to not under bake these cookie because we want a cakey consistency. Remove from oven and let cool on cookie sheet for 10 minutes. Move to cooling rack and continue to bake the rest of the cookie dough.
While the cookies are cooling combine the butter and butter flavored shortening in a medium bowl. Mix with a hand held mixer {or by hand} until light and fluffy. Add powdered sugar, vanilla extract and milk. Mix until you have a smooth and thick frosting. Use a little more milk to thin out frosting if needed. Add a few drops of pink food coloring and mix until you have an even pink color.
Either spread the frosting on each cookie with an off-set spatula or put the frosting in a piping bag and pipe the frosting in a thick layer on top of each cookie. Top with sprinkles and press them down lightly. Let the cookies set at room temperature for 30 minutes to 1 hour or until the frosting is set up to stack. Store in an airtight container at room temperature for up to 4 days. Freeze unfrosted cookies for up to 3 months. |
This recipe for Lofthouse Copycat Cookies is from