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sugar cookie recipe

This Lofthouse copycat cookie recipe is the best one I have ever tried. These cookies are truly my favorite kind of sugar cookies. They are more cake-like than cookie. I LOVE buttercream frosting. I could eat it by the spoonfuls. But I won’t (maybe)! My favorite buttercream frosting recipe will follow the cookie recipe. I use to buy Lofthouse cookies every week at the grocery store until I found this recipe. This recipe is so good you will want to make it often. I love how easy it is to just change the color of the frosting and sprinkles for any holiday or occasion. So without further ado, let’s get right into the recipe!

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Ingredients     

Makes 5-6 dozen                          

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

 

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Directions

 

Preheat oven to 425 degrees. Line large baking sheets with parchment paper; set aside.

Whisk the flour, baking soda, baking powder, and salt together in a medium-sized bowl; set aside. Cream the butter, add it and the granulated sugar to the bowl of a stand-up mixer, with the flat beater attached, on medium speed for 3 minutes, until light and fluffy, scraping down the sides of the bowl as needed.

 

copycat sugar cookie recipe

 

Add the eggs, one at a time, beating until each is incorporated. Pour in the vanilla and stir in the sour cream, beat at low speed until combined. Add the dry ingredients. Beat at low speed until just combined, scraping down the bowl as needed. The dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill overnight in the refrigerator or at least two hours until firm.

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Prepare to roll the cookie dough. Add flour to the countertop and the top of the dough. Use a rolling pin to roll the dough out to ¼-inch thickness. Use a 2 1/2-inch round cookie cutter to cut out circles. Transfer to a baking sheet. Bake for 7 minutes, until pale golden brown. Transfer cookies to a wire rack to cool immediately. Cool cookies completely before frosting.

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My Favorite Buttercream Frosting Recipe

Ingredients

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine (softened)
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1lb)
2 tablespoons milk
Few drops of food coloring of your choice

 

Directions

Beat shortening and butter in large bowl with electric mixer until light and fluffy. Beat in vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Icing will appear dry when all sugar has been mixed in. Gradually add milk,; beat at medium speed until light and fluffy. Add your choice of food coloring to your frosting. Mix well. Frost cookies using either a spatula or butter knife. Add pretty sprinkles if desired.

 

Helpful Hints

 

Keep covered with a damp cloth until ready to use.

Beat shortening, butter and liquid first, then add sugar. It may be necessary to add additional sugar for the correct consistency.

Now go find the biggest glass you can find and fill it full of milk! ENJOY!

I hope you enjoy the cookies you have made from this Lofthouse copycat cookie recipe.

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XOXO,

Leslie from We're Bright At Home

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