Copycat Lofthouse Cookies
Ingredients:
- 6 cups plus 1/4 cup all-purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups sour cream
Frosting:
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
- 1/8 teaspoon salt
- 4 tablespoons heavy whipping cream
- 2 to 4 drops food coloring, optional
- 2 tablespoons sprinkles, optional
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together 6 cups flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract.
5. Gradually add the flour mixture alternately with sour cream, beginning and ending with flour. Mix until just combined.
6. Stir in the remaining 1/4 cup flour to slightly stiffen the dough.
7. Roll dough into 1 1/2-inch balls and place on prepared baking sheets about 2 inches apart.
8. Flatten each ball with the bottom of a glass dipped in sugar to prevent sticking.
9. Bake for 10-12 minutes or until edges are set but centers are still soft.
10. Remove from oven and cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
For the Frosting:
1. In a bowl, beat softened butter until creamy.
2. Add vanilla extract, confectioners' sugar, salt, and heavy cream. Beat until smooth and fluffy.
3. If desired, add food coloring and mix until evenly tinted.
4. Spread frosting over cooled cookies and decorate with sprinkles if using.
5. Allow frosting to set before serving.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: Approximately 320 kcal per cookie | Servings: About 36 cookies
Tips:
Chill the dough for 30 minutes before baking to help maintain cookie shape.
Use room temperature eggs and butter for a smoother dough texture and better rise.