This copycat Lofthouse cookies recipe is just like your favorite store bought soft sugar cookies with frosting and sprinkles. They are a perfect choice for sugar cookie bakers who prefer to skip the cookie cutters!
PREP TIME 20 minutesminutes
COOK TIME 7 minutesminutes
TOTAL TIME 27 minutesminutes
YIELD 4dozen cookies
Ingredients
For the Soft Sugar Cookies:
1cup(2 sticks) buttersoftened
1cupsour cream
1 3/4cupsugar
2eggs
2teaspoonsvanilla extract
1/2teaspoonalmond extract
6cupsflour
1 1/2teaspoonsbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
For the Frosting:
1cup(2 sticks) buttersoftened
4cupspowdered sugar
5tablespoonsmilk
1teaspoonvanilla
For Decorating: (Optional)
Food coloring gel
Sprinkles
Instructions
Bake the Soft Sugar Cookies
Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
Beat the butter, sour cream, and sugar together in a mixing bowl on medium-high speed until smooth and light.
Add the eggs, vanilla, and almond extract to the mixing bowl and mix them in until just combined.
Mix the dry ingredients together in a separate bowl to ensure they are well combined. Add the flour, baking soda, baking soda, and salt to the bowl and whisk them together.
Add the flour mixture to the butter mixture in three stages, mixing well between each addition. This helps ensure the flour is well mixed into the dough since it is quite thick towards the end.
Since the dough will be so sticky, it is easiest to use a table spoon to portion out the dough onto the prepared baking sheet. Place each cookie dough scoop 2 inches apart. Then dampen your hands slightly with water. Shake off all the excess. Roll the cookie dough balls into smooth balls and return them to their position. Then flatten the cookies like a pancake, a little more than 1/4-inch thick, by gently tapping it into place with your fingers. See the photos in the post above for visual reference.
Bake the cookies for 5 - 7 minutes or until they just begin to set up and the bottoms become lightly browned. Transfer the cookies to a wire rack to cool completely before frosting.
Prepare the Frosting and Decorate:
Beat the butter and vanilla extract in a mixing bowl on medium-high speed until smooth.
Add the powdered sugar and mix on the lowest speed. Once combined, add the milk and food color if using and beat until the frosting is fluffy and smooth.
Frost the cookies only once they are completely cooled or the frosting will melt. Add the sprinkles before the frosting sets or they won't stick.