February 29, 2012

Lofthouse Style Soft Sugar Cookies

Yet another Valentines Day recipe that I'm really late posting, I know.  I'm sorry.  Here's another way to look at this, sugar cookies can be cut into any shape so just imagine I cut mine into four leaf clovers and frosted them green. There.  Now I'm not late.

I invited some friends over for a little dinner one night and decided our kids might have a blast cutting these out and frosting them.  Boy was that true.  There were cookies cut into every shape imaginable (considering they only had a heart cutter to work with) and then they played while we baked them.  I shoved the first batch into the freezer in an attempt to cool them off so they could frost and decorate them and then let them go to town with sprinkles, frosting, these little sugar ball things.  It was so much fun watching them (less fun cleaning up after them) but still, totally worth it!

I know this might come as a surprise to you but I love cookies.  I'm sort of picky about them however.  I'm not a huge fan of crunchy cookies, you won't see me eating half a bag of thin mints or gingersnaps. I like soft and or chewy cookies best and these fall into the "soft" category.  Lovely vanilla flavor, thick and delicious topped with buttercream frosting. 

Make some of these with your little kiddo's this weekend.

Lofthouse Style Soft Sugar Cookies
Recipe found on "Two Peas and Their Pod" here

For the Cookies:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1½ cups sour cream
For the Buttercream Frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream

Food coloring and sprinkles optional.

Combine the flour, baking soda, baking powder and salt in a large bowl and set aside.

Use your stand mixer bowl to add the butter and sugar.  Mix on medium speed until light and fluffy.  Add the eggs one at a time, processing after each addition. Add the vanilla and sour cream and mix until blended.

Add the dry ingredients a little at a time until well mixed.  Divide the dough into two even pieces and form into a square.  Wrap in plastic wrap and refrigerate for at least two hours.

Preheat your oven to 425 degrees.  Line two cookie sheets with parchment paper.

Pull one square of dough out of the refrigerator, flour your work surface and rolling pin and begin to roll out to 1/4 inch thickness. Use cookie cutters to cut into desired shapes.  Place the cut pieces on the prepared cookie sheets and bake for about 7 minutes.  The cookies will maintain a light color in the middle but will get slightly golden around the edges. Transfer to a wire rack to cool.

Once completely cool you can begin frosting.

For the frosting:
Mix the butter and vanilla and powdered sugar at low speed until combined.  Add the salt and heavy cream and mix until smooth.  If you're using food coloring add it now.

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