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Lofthouse Copycat Frosted Sugar Cookie Recipe

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This recipe for Lofthouse Copycat Frosted Sugar Cookie is from Birkmaier Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spelt Version:
⅓ cup +2 Tbs palm oil or butter
½ cup + 2 Tbs White Sugar
1 tsp Vanilla
1½ cup Spelt Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Corn Starch (or tapioca/potato starch)
¼ tsp Salt
3-4 Tbs Milk or Almond Milk

Wheat Version:
½ cup Palm oil or butter
½ cup + 2 Tbs White Sugar
1 tsp Vanilla
1½ cup Spelt Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Corn Starch (or tapioca/potato starch)
¼ tsp Salt
3-4 Tbs Milk or Almond Milk

Frosting:
16 oz Powdered Sugar
¼ tsp Salt
¼ cup Milk (Almond Milk)
1 tsp Vanilla
⅓ Butter or Palm Oil
Directions:
Directions:
Using a stand mixer or electric hand mixer, begin creaming the butter/palm oil until fluffy, about 2-3 minutes.

Add sugar in 2 intervals, whipping butter about 1-2 minutes after each addition. You want the butter mixture to be fluffy.

Add vanilla extract and 3-4 Tbs Milk/Almon Milk

In a separate bowl, combine flour, baking soda, corn/tapioca starch, and salt. Whisk together to ensure leavening agent are dispersed throughout the flour.

Add dry ingredients to wet ingredients and mix just until combined. If mixture is too dry and you are having difficulty bringing it together, add a tsp at a time of additional Almond milk.

Preheat oven to 350ºF.

Once you have formed a bakk of dough, transfer to the fridge to chill for 20 minutes.

Once dough is chilled, remove from cooling and roll on a floured surface until about 1/2 inch thick. (DO NOT ROLL TOO THIN)

Using a 2-3 inch circle cookie cutter, cut out small circles and transfer to parchment paper lined cookie sheet.

Bake for 9-12 minutes until just golden brown. Allow to cool completely before frosting.

 

 

 

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