What, another cookie recipe, right on the heels of my delicious gingerbread? Why not? It’s cookie baking season, and while I’ve got a ton of good ones to share, these are a particular favorite.
They’re my Lofthouse knock-off cookies that ended up being better than Lofthouse {IMHO, of course}. Probably because they’re soft, fresh, buttery, and can be munched on straight off the cooling rack. They can be decorated for whatever occasion you’re looking for and wrapped up tight in a cookie tin, they actually travel pretty well!
So break out your cookie decorating tools or just go ahead and swirl on some of the homemade buttercream frosting that I’m including with this recipe, and you’ve got yourself a tasty treat to share with your friends and family. Or snack on yourself with your morning coffee. Not that I do that. Much.
Soft + Fluffy Frosted Sugar Cookies
Makes 2 dozen cookies.
What You’ll Need:
For the dough:
- 1 cup sugar
- 1/2 cup butter, softened at room temperature
- 2 eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 3 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For the frosting:
- 1/2 cup butter, softened at room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp. milk
- optional – I added 1 tbsp. dutch process chocolate for extra color and flavor
- optional – sugar crystals
1. Preheat your oven to 350F and set out two large ungreased cookie sheets.
2. In the bowl of a stand mixer, beat 1/2 cup butter until creamy. Gradually add sugar and beat at low-medium speed until smooth. Add the sour cream, eggs, vanilla, and allow to mix until the mixture is creamy and fluffy.
3. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet and mix until creamy and fluffy again. Add additional flour as needed, and mix until combined.
4. Scoop cookie dough out by spoonful and roll by hand into balls of dough. Place on cookie sheets, leaving plenty of room to expand. Pour about 1/2 cup sugar into a rimmed dish and, using a glass, alternately dip the glass into the sugar and press down on the cookies until they are somewhat flattened on top. Do not flatten completely.
5. Bake cookies 10-12 minutes, or until edges are slightly golden. Remove from the oven and set on a cooling rack to cool.
6. To make the frosting, in the bowl of your stand mixer, beat the other 1/2 cup butter until creamy. Gradually add the powdered sugar. Add the vanilla and milk {add more if needed to ensure a creamy consistency} and mix until the frosting is light and fluffy. Add any additional flavoring or coloring as desired.
7. Using a knife or a small soft-tip spatula, slather the cookies generously with frosting and top with sprinkles or sugar as desired.
If you’re going to cut these cookies into shapes to decorate, refrigerate the dough for an hour before rolling it out and cutting the shapes. The dough works all right for this, but it’s pretty fluffy and soft, so I would stay away from any cookie cutters that make delicate shapes or too thin pieces.
Happy baking!
