Lofthouse Sugar Cookies With Easy Buttercream Frosting
A truly delightful treat, these soft and tender sugar cookies are perfect for any occasion. With a rich buttery flavor and a smooth, creamy frosting, these cookies are sure to bring a smile to your face. Enjoy the simple pleasure of baking and sharing these delicious cookies with your loved ones.
— Constant Cookbook
Ingredients
- :
- 6 cups
- all-purpose flour
- 1 teaspoon
- baking soda
- 1 teaspoon
- baking powder
- ½ teaspoon
- salt
- 1 cup
- unsalted butter
- 2 cups
- granulated sugar
- 3
- eggs
- 2 teaspoons
- vanilla extract
- 1½ cups
- sour cream
- :
- 1 cup
- unsalted butter
- 1 teaspoon
- vanilla extract
- 4 cups
- powdered sugar
- Pinch
- salt
- 6 tablespoons
- heavy cream
Instructions
- In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.
- In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
- Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
- Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.
- Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
- Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.
- Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
Cook Time
7M
Prep Time
PT25M
Yield
5 to 6 dozen cookies
Nutrition
- Calories: 294 kcal
- Carbohydrate Content: 40 g
- Protein Content: 2 g
- Fat Content: 13 g
- Saturated Fat Content: 8 g
- Cholesterol Content: 49 mg
- Sodium Content: 79 mg
- Sugar Content: 24 g
- Serving Size: 1 serving
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