I can’t tell you how long I’ve had Lofthouse style sugar cookies on my ‘must bake’ list. Too long, really. Whenever I see them in grocery stores I can’t help but smile. They are always decorated with sprinkles (yes!) and they are often seasonally themed; heart sprinkles for Valentine’s Day, red, white and blue sprinkles for July 4th and – you guessed it! My favorite version is Christmas themed with red and green sprinkles.
A word about the cookie dough – it’s sticky! I was surprised that all the recipes I studied before making these barely mentioned this fact. I suggest chilling the dough in the refrigerator until it’s firm enough to handle. Be sure to read my note at the end of the recipe, too. There are a couple of different dough-shaping techniques.
These turned out really cute. They’re so colorful, I’d almost like to hang them on the tree!
Lofthouse Style Soft Sugar Cookies
- 1 cup granulated sugar
- 12 tablespoons unsalted butter softened
- 2 eggs
- 1/2 cup full fat sour cream
- 1 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Red gel food color
- Green gel food color
- 12 tablespoons butter softened
- 2 1/2 cups powdered sugar
- 1 teaspoon clear vanilla extract
- 1-2 tablespoons milk or cream
- Christmas-themed confetti sprinkles
- Make the cookies: Cream the sugar and butter together until smooth. Add the eggs, sour cream and vanilla. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well. Dough will be soft and sticky.
- Divide the dough in half. Return half the dough to the mixing bowl and add red food color; mix well. Turn the red dough out onto a piece of waxed paper and wrap. Wash the mixing bowl and return the remaining dough to the bowl. Add green food color and mix well. Transfer the dough to a piece of waxed paper and wrap. Refrigerate both portions of dough until semi-firm, at least 1 hour.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove cookie dough from refrigerator. Use a tablespoon to scoop the dough into portions, and roll between your palms. Lightly dust your hands and the dough with flour if sticky. Place dough balls on the cookie sheets 2inches apart. Gently flatten the dough balls with your palms. If there are streaks of flour on the cookies, gently dust it off with a soft pastry brush.
- Bake the cookies for 10-12 minutes, or until they are puffed and fragrant. Transfer the cookies to a wire rack to cool completely.
- Make the frosting: Cream the butter with an electric mixer; beat in the powdered sugar 1/2 cup at a time. Beat in the vanilla. If the frosting is stiff, beat in the milk or cream 1 tablespoon at a time until a smooth, fluffy consistency is achieved.
- Use an offset spatula to spread the frosting onto the cookies (I used a disposable piping bag with the tip snipped to get an evenly round layer of icing, then used and offset spatula to smooth it out). Cover the icing with confetti sprinkles soon after icing.