Lofthouse Style Sugar Cookies

You’ve heard me say frequently that I don’t have a crazy passion for peanut butter and chocolate. Bizarre, I know. I feel this is a total deficiency of character. I would blame my maker, but I’m pretty sure He knew what was best for me in not giving me that particular food obsession. What God did not keep me protected from is an overwhelming love of Lofthouse sugar cookies. Oh how I adore them. Soft and thick, perfectly tender and don’t even get me started on the frosting. Given that I know my inability to refuse these cookies, I must have experienced a complete mental lapse when I decided to make them at home. I’m pretty sure I assumed the recipe wouldn’t come close to exactly imitating my favorite treat. I was wrong. These cookies are beyond perfect. I’m a big fan of the original pink frosted ones. I don’t go for all the colors for each holiday/season – but if you are a custom dessert kind of person, these are great. Dye the frosting whatever color suits your fancy. They’ll still taste amazing.


Now, maybe it’s just me (or my kids…they helped with the frosting), but we ran out of the pink stuff before all the cookies were done. So if you’re a fan of piled high sugary goodness atop your cookies, may I suggest a double batch of the frosting? Look how pillowy soft they are! Gorgeous!



Nom-nom-nom. Ignore my pink tinged fingers. Hazards of food coloring.

These were so good and there were dozens and dozens of them. Something had to be done to get them out of my house.


To the Bakerlady boxes!


Out, out of my house! Must. Stop. Eating. Cookies!


Maybe just one more bite. Enjoy!

Lofthouse Style Sugar Cookies
(from Baking with Basil)

Sugar Cookie Ingredients:
6 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
3 large eggs
2 tsp vanilla extract
1 1/2 cups sour cream

Buttercream Frosting Ingredients:
1 cup unsalted butter, room temperature
1 tsp vanilla extract
4 cups powdered sugar
Pinch of salt
5-6 tbsp heavy cream

Sugar Cookie Directions:

1. In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

2. In another large bowl, cream together the butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla extract and sour cream, beat on low speed until combined.

3. With mixer on low speed, add dry ingredients and mix just until combined, scraping down the bowl as needed. If your dough is a little sticky, that’s ok. Place 2 large rectangles of plastic wrap on counter. Divide dough into 2 equal portions and flatten into 1 1/2 inch thick rectangles. Chill into refrigerator for alt east 2 hours or overnight.

4. When ready to bake: Preheat oven to 425 degrees. Line large baking sheets with parchment paper or Silpats and set aside.

5. Lightly flour the countertop and the top of the dough. Using a rolling pin, roll the dough into 1/4 inch thickness. Using cookie cutters, cut out cookies and place onto prepared pans. Dip cookie cutters in pile of flour if needed to keep dough from sticking. Bake for 7 minutes or until cookies are starting to turn slightly golden brown around the edges. Immediately transfer cookies to a cooling rack when removed from oven. Allow cookies to cool completely before frosting.

Buttercream Directions:

1. In a large mixing bowl, beat butter on medium-high speed for about 2-3 minutes. Add vanilla extract and continue to beat until light and fluffy. Slowly beat in powdered sugar, 1 cup at a time until fully incorporated. Add salt. Beat for an additional 1-2 minutes until smooth. Add heavy cream, 1 tbsp at a time. Continue to beat on medium-high speed for another 1-2 minutes until desired consistency as been met. Add food coloring if desired.

2. Once cookies have cooled completely, add frosting and sprinkles. Allow frosting to set and then store in an air tight container.

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7 thoughts on “Lofthouse Style Sugar Cookies

  1. I Love these cookie!! I am not a big fan of chocolate either, so I know where you are coming from. But, big soft, fluffy sugar cookies and it’s YUMMMMM. Thanks for the recipe!!!

  2. I love the cookies and since I pretty much do not have a sweet tooth, I may well just skip the frosting you have made. May be replacing it with peanut butter:D

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