Copycat Lofthouse Sugar Cookies #Christmas #Cookies

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Copycat Lofthouse Sugar Cookies

The cookies don't overspread. They don't colour. They edict squishy and sapid. It's promiscuous to act and activity with the dough.

So, you're likely mentation, if this is all real of the archetypical Perfect Frosted Dulcorate Cookies, why in the man is this slaphappy missy bill a second, contrasting frosted sweetener cake direction? Because, friends, Lofthouse Dulcorate Cookies are a sawbuck of a diametrical impact.

If you do end up using a biscuit quarrier, make reliable you don't rick when you press imbibe on the dough. Moving "seals" the edges of the cookie, making it to where it won't change as much-leaving you with a loftless Lofthouse cook (is that where the examine comes from?). Homophonic advice is avowedly for biscuits. Require long, fluffy biscuits? Don't you move convolute that biscuit diner.

INGREDIENTS

FOR THE COOKIES

• 2 sticks (1 cup) butter, softened
• 1 cup sour cream
• 1 3/4 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 6 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt (omit if using salted butter)

FOR THE FROSTING

• 2 sticks (1 cup) butter, softened
• 1 teaspoon vanilla, coconut, almond, or peppermint extract
• 4 cups powdered sugar
• 5 tablespoons milk
• Food coloring and sprinkles, optional

INSTRUCTIONS

TO MAKE THE COOKIES

1. Preheat oven to 400°. Line a baking sheet with a baking mat or parchment paper, set aside.
2. In a stand mixer fitted with a scraper/paddle attachment or in a large mixing bowl using a hand mixer, cream together the butter and sour cream until smooth and light in color.
3. Add in the sugar, eggs, vanilla extract, and almond extract. Mix until just combined.
4. In a separate mixing bowl, sift together the flour, baking powder, baking soda, and salt (if using). Add the dry ingredients to the wet in three additions—mixing well after each.
5. To form drop cookies: using damp hands, roll dough into 2″ balls and place 2″ apart on the prepared cookie sheet. Using a flat-bottomed glass dipped in water, press the cookie balls flat.
6. To form rolled cookies: cover the dough and chill for 20-30 minutes. Roll out on a lightly floured surface until 1/4″ thick. Using a biscuit cutter, cut cookies and place 2″ apart on the prepared cookie sheet.
7. Bake cookies in preheated oven for 5-7 minutes, until the cookies just begin to set up and the bottoms are lightly brown. Immediately remove from cookie sheet and let cool completely on a cooling rack before frosting.

TO MAKE THE FROSTING

1. In a stand mixer fitted with a scraper/paddle attachment or in a large mixing bowl using a hand mixer, cream together the butter and extract of choice until smooth.
2. Add in the powdered sugar, 1 cup at a time, mixing until smooth after each addition. Add in the milk and food color, and beat until fluffy and smooth. Spread onto cooled cookies and immediately sprinkle on sprinkles.

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