Lofthouse Style Sugar Cookies Food

ORIGINAL LOFTHOUSE COOKIE (COPYCAT RECIPE)

Steps:

• In the bowl of your stand mixer with the whisk attachment (or you can use a hand mixer) cream together the butter, margarine and powdered sugar until light and fluffy
• Add in your vanilla, almond extract and egg and mix on medium until combined
• Add in your baking soda, baking powder, salt, cream of tartar and cornstarch and mix until combined
• Switch to the paddle attachment and mix in your cake flour just until combined. Do not overmix (or you can do this by hand)
• Scoop your batter onto a parchment-lined baking sheet with a medium-sized cookie scoop (or you can use a spoon)
• Cover with plastic wrap and chill in the fridge for 2 hours (or up to 24 hours)
• Preheat your oven to 375ºF
• Roll the chilled dough into balls and then flatten with your fingers into cookies that are about 1/2" thick and 3" wide. Arrange on a cookie sheet lined with parchment paper.
• Bake your cookies for 8-9 minutes or just until the sheen disappears from the top of the cookie. Place onto a cooling rack to cool fully before frosting with buttercream and finishing with sprinkles
• Store leftover cookies in an airtight container for up to a week or freeze
• In the bowl of your stand mixer (or using a hand mixer) cream your butter until smooth using the whisk attachment
• Start adding your powdered sugar while mixing on low until it's all incorporated.
• Add in your vanilla, milk, salt, and food coloring and mix until smooth.
• Pipe on top of the cookies with a round tip (I used an 804) and top with sprinkles

LOFTHOUSE SUGAR COOKIES

Steps:

• 1. COOKIE DOUGH DIRECTIONS: In a large bowl combine sour cream, sugar, butter, eggs and vanilla; mix well. In a smaller bowl combine flour, baking powder, baking soda and salt, then add to wet mixture and mix until everything is just incorporated. With a cookie scoop, scoop out even size scoops of dough and then roll in a ball in your hand and place on a cookie sheet and slightly flatten with your hand so it's in a circular shape. Bake in a pre-heated 350 degree oven until light golden brown, no more than 10 minutes. They may seem under done but they aren't. Transfer to a cooling rack and let cool completely before frosting.
• 2. BUTTERCREAM FROSTING DIRECTIONS: Directions: Cream together butter and shortening in mixer, with paddle attachment on medium for about 2 minutes. Add 1/2 cup powdered sugar and beat until smooth, Add another 1/2 cup and beat until smooth. Add Vanilla, mix. Add gradually the remaining sugar and milk, making sure you end with sugar. Continue to mix on medium until smooth.

LOFTHOUSE SUGAR COOKIES

Steps:

• Add the butter and sugar to a stand mixer on medium speed for 2-3 minutes until fluffy then add in the egg, sour cream and vanilla until fully combined.
• Sift together the flour, cornstarch, baking powder and baking soda then add it to the stand mixer until just combined then refrigerate the cookie dough for 2 hours until completely chilled.
• Preheat the oven to 375 degrees and using a tablespoon scoop add the cookie dough to a baking sheet on a silicone mat and press the dough down with a cup that's been dipped in powdered sugar.
• Bake for 8-10 minutes then let cool completely.
• To make frosting add the butter and powdered sugar to your stand mixer on low speed until mostly combined then raise speed to medium and add in water 1 tablespoon at a time until creamy enough to spread.
• Frost completely cooled cookies and if desired add sprinkles.

LOFTHOUSE-STYLE SUGAR COOKIES

Steps:

• In a large bowl, cream the shortening and the sugar.
• Take the mixer out and, with a wooden spoon, add the egg, whipping cream, and vanilla until thoroughly combined (it will look a bit "stiff"), but do not whip the cream too much.
• In another bowl, mix the remaining ingredients.
• Add half the dry mixture at a time to the wet mixture. Only mix until it is thoroughly mixed together. Dough will seem sticky.
• Roll dough into 1" to 1-1/4" balls and place on a baking sheet covered with parchment paper.
• Flatten to 1/3" thick with the flat bottom of a drinking glass. They do not spread much when baking.
• Bake at 350 degrees for 12-15 minutes.
• Take the cookies out of the oven and move immediately to a wire rack to cool. Frost and decorate as desired.

LOFTHOUSE COOKIES

Steps:

• Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
• Cream the butter and sugar until fluffy then beat in the egg, vanilla, and almond extract if using. Add the sour cream and mix until combined, scraping the bowl down as needed.
• Add the dry mixture to the wet and mix on low until just combined. Use your spatula to scrape down the bowl and combine any errant flour. Shape dough into a disk then cover in plastic and chill for an hour.
• Preheat oven to 375F. Roll the dough out to ¼ inch then use a 2 1/2-3 inch circular cookie cutter to cut the cookies, Reroll the scraps and cut the remaining cookies. Transfer cookies to parchment-lined baking sheets and bake at 375F for 8-9 minutes or until the cookies are just turning color on the bottom edge. Set aside to cool completely.
• While the Cookies bake, cream the butter then mix in the powdered sugar, and vanilla. Drizzle in the milk while mixing on low then increase speed to high and beat until smooth. If using food dye, mix in a drop at a time until desired color is reached.
• Top the cookies with a thin layer of buttercream and a smattering of sprinkles.

LOFTHOUSE® SUGAR COOKIE RIP-OFF

Steps:

• Beat sugar and butter together with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat sour cream and vanilla extract with the last egg.
• Mix 5 cups flour, baking soda, and baking powder together in a separate bowl; beat with the creamy mixture until just incorporated into a dough. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
• Turn dough out onto a floured sheet of waxed paper on a flat work surface. Sprinkle flour on top of dough and put another sheet of waxed paper atop the dough. Roll dough out to 1/4- to 3/8-inch thick, using additional flour to keep dough from sticking and to get the best consistency for rolling. Cut rolled dough with cookie cutters into desired shapes and arrange onto prepared baking sheets.
• Bake in preheated oven until set along the edges, about 8 minutes. Cool cookies on baking sheet for 10 minutes before moving to a wire rack to cool completely.

LOFTHOUSE STYLE SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl or stand mixer, combine sour cream, sugar, butter, eggs and vanilla. Mix well until incorporated.
• In a medium sized mixing bowl, combine flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients.
• You can either roll out the dough 1/4 inch thick on a lightly floured surface and cut cookies in circular shapes. Or you can scoop out the dough with a cookie scoop, roll the dough in a ball in your hand and lightly flatten into a circular shape. Place on an un greased cookie sheet and back for 10-12 minutes. They will be a light brown around the edges. Transfer to a cooling rack and cool completely before frosting.

"LOFTHOUSE" SUGAR COOKIES

Steps:

• Preheat oven to 375F
• Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass or cookie stamp.
• Bake at 375F for 6-8 minutes. Allow to cool 1 minute before removing to cooling rack.
• While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.

COPYCAT LOFTHOUSE COOKIES

Steps:

• For the cookie dough: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
• Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
• Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
• Frost the cookies with the frosting and sprinkle with confetti sprinkles.