Homemade Lofthouse style sugar cookies - simply irresistible!
Homemade Lofthouse style sugar cookies – simply irresistible!

Who can resist those grocery store Lofthouse cookies? I am talking about those soft, almost cake-like sugar cookies that are generously iced and drizzled with the perfect amount of seasonal sprinkles. You can find them any time of the year – red icing for Valentine’s day, orange and black sprinkles for Halloween, and of course the familiar red and green colors for the Christmas season.

However, for the same cost of a dozen store-bought cookies, you can make several dozen right at home. We have finally found the recipe that replicates that perfect mouth-watering taste.  So as those cookie exchanges begin to arrive, why not impress everyone with your own Lofthouse style sugar cookies?  Just be prepared to make them every year, and every holiday, because you will be asked to make them over and over again!

Sugar Cookie Recipe

*makes 5-6 dozen

The key is to use room temperature butter - this will the cookies light and fluffy.
The key is to use room temperature butter – this will the cookies light and fluffy.

Ingredients:

6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1½ cups sour cream

Using farm fresh eggs from the 'girls' to make outstanding cookies!
Using farm fresh eggs from the ‘girls’ to make outstanding cookies!

Icing Ingredients:

1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
Food coloring – optional
Sprinkles – optional (but who can resist!)

Instructions:

1. In a large bowl add the flour, baking soda, baking powder and salt. Mix with a fork and set aside.

2. In the bowl of a stand mixer use the paddle attachment to cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each one is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.

3. Slowly add the dry ingredients by adding 1/3rd at a time, and beat at low speed until just combined. You may need to scrape down the sides of the bowl during the process. Dough will be a little sticky.

Flatten dough and wrap in plastic wrap. Refrigerate for at least 2 hours, or overnight if possible
Flatten dough and wrap in plastic wrap. Refrigerate for at least 2 hours, or overnight if possible

4. Divide dough into two sections. Flatten into ovals about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.

5. Preheat the oven to 350 degrees F.

If you are in a hurry you can roll the dough into balls and flatten them down with the palm of your hand.
If you are in a hurry you can roll the dough into balls and flatten them down with the palm of your hand.

6. Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on parchment lined baking sheets.

7. Bake for 10 minutes, until cookies are slightly golden around the edges – it may not seem that they are fully baked, but they will continue to set once they are removed from the oven. Immediately transfer cookies to a wire rack to cool.

Buttermilk icing ready to be layered on the cookies.
Icing ready to be layered on the cookies.

8. While the cookies are cooling, make the frosting by using the bowl of a stand mixer fitted with the paddle attachment. Cream together the butter and vanilla extract. Slowly beat in powdered sugar and a pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.

9. Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.

Enjoy!

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Mary and Jim




Christmas Cookie Tray
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Lofthouse Style Sugar Cookies

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • Pinch of salt
  • 6 tablespoons heavy cream
  • Food coloring - optional
  • Sprinkles - optional but who can resist!

Instructions

  1. In a large bowl add the flour, baking soda, baking powder and salt. Mix with a fork and set aside.
  2. In the bowl of a stand mixer use the paddle attachment to cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each one is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.
  3. Slowly add the dry ingredients by adding 1/3rd at a time, and beat at low speed until just combined. You may need to scrape down the sides of the bowl during the process. Dough will be a little sticky.
  4. Divide dough into two sections. Flatten into ovals about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
  5. Preheat the oven to 350 degrees F.
  6. Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on parchment lined baking sheets.
  7. Bake for 10 minutes, until cookies are slightly golden around the edges - it may not seem that they are fully baked, but they will continue to set once they are removed from the oven. Immediately transfer cookies to a wire rack to cool.
  8. While the cookies are cooling, make the frosting by using the bowl of a stand mixer fitted with the paddle attachment. Cream together the butter and vanilla extract. Slowly beat in powdered sugar and a pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
  9. Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.

Recipe Notes

Recipe courtesy of Old World Garden Farms

One thought on “Sugar Cookie Recipe “Lofthouse Style” – A Holiday Classic

  • November 19, 2016 at 4:11 am
    Permalink

    I love baking! Your easy to follow versions of some classics are great!

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