Soft Lofthouse Style Frosted Cookies
What you need:
For the cookies:
- 6 cups flour, divided
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1 1/2 cups sour cream
For the frosting:
- 1 cup butter, softened
- 1 tsp. vanilla extract
- 4 cups powdered sugar
- 6 tbsp. heavy cream
- 1 tsp. meringue powder (to stiffen up frosting)
- Food coloring, if desired
- Sprinkles
Directions:
- For the cookies: Whisk together 5 cups flour, baking soda, and baking powder in a bowl.
- In a stand mixer, cream butter and sugar until light and fluffy, around 3 minutes.
- Add eggs, one at a time, beating well to incorporate.
- On low speed, beat in vanilla and sour cream.
- Add flour mixture and beat on low until combined.
- Then you will want to add up to 1 more cup of flour, 1/4 cup at a time, until a good rolling consistency is met. It will be a sticky, soft dough.
- Divide dough into two equal parts. Flatten into 1 1/2-inch thick rectangles and wrap with plastic wrap. Chill overnight.
- On a generously floured surface, roll dough out to 1/4-inch thickness. Cut with cookie cutter and transfer to a parchment paper-lined baking sheet. Repeat until all dough is gone.
- Bake in a preheated 425* oven for 7 to 8 minutes until just slightly golden. Transfer to a wire rack to cool.
- For the frosting: cream butter and vanilla together.
- Slowly add powdered sugar and meringue powder.
- Add heavy cream a tablespoon at a time until desired consistency is met. Add food coloring, if you want.
- Frost completely cooled cookies and add sprinkles. Store in airtight container.
Recipe from Sweet Pea's Kitchen