Have you ever had one of those thick and cake like Lofthouse Sugar Cookies that are sold in many grocery stores? If you have, you probably know how irresistible they are. Each delicious bite delivers pure satisfaction to cure your sweet tooth.
One thing I enjoy about making Christmas cookies is baking with my family. I remember when I was young, making Christmas cookies was a tradition. My mom would make the cookies in stages. First we would make the cookies with our cut outs. She would freeze them, and as we got closer to Christmas she would bring them out and make frosting in a variety of colors. My brother and I would spend the day sitting at the kitchen table frosting cookies. I still remember those years, and being a mom I want to create those traditions with my children as those are memories I will always cherish.
Lofthouse Sugar Cookies
- 3 cups cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2 sticks butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/2 cup 1 stick unsalted butter, softened
- 3 cups confectioners sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
- food coloring optional
In a medium bowl combine cake flour, baking powder and salt and set aside.
Using an electric mixer cream together butter and sugar until light and fluffy.
Add in eggs one at a time stirring after each addition.
Stir in sour cream and vanilla until combined.
Gradually add in flour mixture combined.
Chill dough for at least one hour in refrigerator.
Preheat oven to 350 degrees.
Line baking sheet with parchment paper.
Roll 3 tablespoons of dough into a ball.
Use flour on your hands if needed.
Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary.
Continue with remaining dough, placing each 2 inches apart.
Bake in preheated oven for 10-12 minutes.
Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.
Using an electric mixer combine butter and gradually add in confectioners sugar. When all sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food color if desired.
For shapes- roll out chilled dough ½ inch thick on a well floured surface. Flour rolling pin and cut out to prevent sticking. Cut out desired shapes and place on parchment lined baking sheet. Bake in preheated oven for 10-12 minutes. Do not overbake. Cool for a few minutes and transfer to wire rack to cool.
Shapes will spread from the baking powder. To define the shape used after the cookie has cooled, place cookie cutter on top of cookie and firmly press all the way down, removing any access cookie for the edges.