Once again Pinterest has given me an excuse to eat a ridiculous amount of sugar.
I don't think I've ever met anyone who doesn't like Lofthouse cookies. They melt in your mouth for crying out loud- it's like some sort of black magic. I don't want to like them- because hello, homemade stuff is best right? But screw it- those things are addicting.
So, thanks to a cookie exchange i participated in, i decided to try my hand at some homemade Lofthouse cookies.
They were a little bit of work- but so worth it. Soft & sweet & covered with sprinkles. That description alone should have you searching your pantry for what you'll need to make these.
Lofthouse Style Frosted Cookies (adapted from sweet peas kitchen)You Need:
Cookies
6 cups of flour, divided
1 tsp baking soda
1 tsp baking powder
1 cup butter, softened
2 cups granulated sugar
3 eggs
1 tsp vanilla extract
1 1/2 cups sour cream
Frosting
1 cup butter, softened
1 tsp vanilla extract
4 cups powdered sugar
6 tblsp whipping cream
food coloring (i used gel)
sprinkles
Directions: In a medium bowl sift together 5 cups of flour, baking soda & baking powder; set aside.
In the bowl of a stand mixer with the flat beater attached, cream the butter & sugar until light & fluffy (3-5 minutes) scraping down the sides as needed. Add the eggs one at a time beating till each is fully incorporated. Add the vanilla & sour cream & beat at low speed until combined.
Add the dry ingredients & beat at a low speed until just combined. scrap down the bowl as needed. The dough needs to be the right consistancy for rolling, so add 1/4 cup of the remaining flour at a time until you reach the desired consistancy (up to 1 full cup of flour. i used a full cup.)
Divide the dough into two sections & flatten into rectangles about 1 1/2 in thick. Wrap in plastic wrap & chill in the fridge overnight.
Pre heat the oven to 425°. Line 2 baking sheets with Silpat (or parchment paper).
Generoualy (& i mean generously) flour your work area & rolling pin. Roll out one of the logs of dough to 1/4 in thickness. Using a 2 1/2 in cookie cutter, cut out circles & transfer to the cookie sheets. Bake 7-8 minutes until pale but golden. Immediately transfer the cookies to a rack & allow to cool.
Repeat the above until all of your dough is used up.
Once your cookies have cooled completely, make the frosting.
In the bowl of a stand mixer fitted with the flat beater cream together the butter & vanilla. Slowly beat in the powdered sugar, alternating with the whipping cream, until smooth & creamy & your desired spreading consistancy has been achieved. Then add a few drops of food coloring (if desired).
Now get frosting. I layed out all my cookies on the counter & started frosting with a small curved spatula. I'd frost a couple & then add the sprinkles (before the frosting hardened up)- then I'd keep going. On & on. Once you finish allow the frosting to set & store the cookies i an air tight container. Try & let your cookies sit for a few hours to let all the flavor meld
Yields: around 4 1/2 dozen. give or take.
Like i said, these were so worth the effort. They were delish & I ate way more than I care to admit. They also shipped well, i wrapped each set cookie in plastic wrap & put them in a container.
You can switch these up & server for Valentines day or Christmas or whatever. They're also great for gifts (because who wouldn't want cookies? who?!)
