Lofthouse-Style Cookies

Know those brightly frosted plump sugar cookies they sell in every grocery store? The ones that are decorated for every season and taste like nothing but delicious frosting really? I found a copycat recipe on Sprinkle Bakes that has been bookmarked for probably a couple years. I finally made them this week to take in for a meeting at work where I volunteered to bring dessert.

They turned out quite festive and are close in texture and overall flavor. I liked the recommended technique of piping on the buttercream and then smoothing it with a knife to keep it piled high and most reminiscent of the Lofthouse cookies. If you like Lofthouse cookies, chances are you'll enjoy these.

Lofthouse-Style Cookies
1 cup sugar
12 Tbsp. unsalted butter, softened
2 eggs
1/2 cup sour cream
1 tsp. vanilla
3 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Red gel food color
Green gel food color
Frosting
12 Tbs. butter, softened
2 1/2 cups powdered sugar
1 tsp. vanilla
1-2 Tbsp. milk or heavy cream
Garnish
Sprinkles

Cream the butter and sugar together. Add eggs, sour cream and vanilla. In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the wet ingredients, and mix well. Dough will be soft and sticky.

Divide the dough in half. Color half with green and half with red. (Mixing with the mixer is the easiest way to do this because the dough is so sticky.) Place each color dough onto a piece of plastic wrap, wrap, and chill for at least one hour.

Preheat the oven to 350°F. Line two baking sheets with parchment or silicone liners. Remove one color dough from the refrigerator. Lightly dust your hands with flour, and divide dough into 12 pieces using a knife. Shape each into a ball, and place on a cookie sheet 2 inches apart. Gently flatten the dough with your palms. Continue using just enough flour to keep the dough from sticking without coating the dough.

Repeat with the remaining dough. Bake cookies 10 to 12 minutes or until they are puffed and fragrant. Cookies should be soft but set. Cool completely before frosting.

To make the frosting, beat the butter well. Add in the powdered sugar 1/2 cup at a time. Beat in the vanilla, and add milk or cream as needed to get a smooth, fluffy frosting.

Pipe the frosting equally onto the cookies, and smooth with a knife or spread frosting onto cookies with a knife. Sprinkle with sprinkles, and gently press into the frosting if needed. Makes 24 cookies.