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Lofthouse sugar cookies are those delicious cookies you find in the bakery of your grocery store. Here’s how to make them at home!
Inactive time: 4 hours or up to 12 hours.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of your stand mixer, with paddle attachment fixed, cream together the sugar and butter. One at a time, crack each egg into the bowl, mixing to combine before adding the next. Once incorporated, add the vanilla extract, seeds from vanilla bean, sour cream and cream cheese. Beat again to combine until all of the ingredients come together.
In 1/2 cup increments add the dry ingredients into the wet and continue mixing until you have added it all. Mix until everything comes together and a soft dough forms. It should be sticky, but slightly firm. If it’s too runny add a tablespoon more of flour at a time until you get a more firm consistency. Dump the dough onto a sheet of plastic wrap and wrap it up. Refrigerate for at least 4 hours or overnight.
Once your dough has chilled, preheat your oven to 425 F and line 2 large baking sheets with parchment. Set aside.
Generously flour a work surface, unwrap your dough and place onto the floured surface. Dust the top of the dough with more flour. Taking a rolling pin, roll the dough out to about 1/4 of an inch thick.
Cut shapes out of your dough with a cookie cutter (I used a circular cookie and Halloween shaped cookie cutters). Once you have cut as many shapes as possible, place the shapes onto your prepared baking sheets (I had a dozen and a half total, but this will vary depending on the cookie cutter you decide to use). You can re-roll the scraps of dough and cut again so that you use as much as possible.
Bake at 425 F for 8-9 minutes or until they begin to brown slightly around the edges and feel slightly firm to the touch. Remove from oven and immediately transfer to a wire rack to cool completely.
While your cookies are cooling, prepare you buttercream frosting. In the bowl of your stand mixer with paddle attachment fixed, cream the butter until soft and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. In 1/2 cup increments, while the mixer is on its lowest speed, add the confectioner’s sugar until it is all incorporated. Increase the speed to medium and beat for about 30 seconds. Add in the half-and-half, and beat again for about 2 minutes or until light and fluffy.
Once cool, frost the cookies with the buttercream frosting. Sprinkle with sprinkles (if desired). Once the buttercream has set, transfer to an airtight container where the cookies will keep for about a week. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!