Lofthouse Sugar Cookies

1. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
2. Add in eggs one at a time, stirring after each addition.
3. Stir in sour cream and vanilla until combined. Set aside.
4. In a medium bowl combine cake flour, all purpose flour, baking powder and salt.
5. Add the dry ingredients into the mixer bowl with the creamed mixture and mix to form a dough.
6. Wrap the dough in a sheet of wax paper.
7. Chill dough for at least one hour in the refrigerator.
8. Preheat oven to 350 degrees F. Line baking sheets with a Silpat or parchment paper.
9. Roll 1-2 tablespoons of dough into a ball. Use a bit of all purpose flour on your hands to handle the sticky dough.
10. Place ball on the baking sheet and flatten it to about 1/2 inch thick, molding the sides to keep a round shape.
11. Continue with remaining dough, placing each cookie at least each 2 inches apart on the baking sheet (they spread!)
12. Bake in preheated oven for 10-12 minutes.
13. Let cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.

14. For the buttercream frosting:
15. Using an electric mixer whip the butter and gradually add in confectioner’s sugar.
16. When all of the sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food coloring if desired.
17. Frost the cookies with an offset spatula and sprinkle with candies or colored sugar immediately before the frosting sets up.
18. Enjoy!