Homemade Lofthouse Cookies

makes about 5 1/2 dozen

For the Cookies

5 1/2 to 6 cups unbleached all-purpose flour, plus more for rolling

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup (16 Tablespoons) unsalted butter, softened

2 cups granulated sugar

3 extra large eggs at room temperature

1 Tablespoon pure vanilla extract

1 1/2 cups sour cream

For the Frosting

1 cup (16 Tablespoons) unsalted butter, softened

1/8 teaspoon kosher salt

1 Tablespoon pure vanilla extract

5 cups confectioners' sugar

4-6 Tablespoons milk

Food coloring


For the Cookies

In a large bowl whisk 5 1/2 cups of the flour, baking soda, baking powder and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 3 minutes.  Add the vanilla and eggs; scrape down the sides of the bowl with a rubber spatula.   Mix in the sour cream until well blended.  With the mixer on low, gradually add the flour mixture until a sticky dough forms.  Add up to an additional 1/2 cup of flour to achieve a soft, but still slightly sticky dough.  Transfer the dough to a lightly floured surface.  Divide the dough in half and shape into rectangles about 1 1/2 inches thick.  Wrap each rectangle in plastic wrap and refrigerate overnight.

Preheat the oven to 425º F.  Lightly flour a sheet of parchment or silicone pastry mat.  Working with one rectangle of dough at a time, roll each out to 1/4 inch thickness.  Using a 2 1/2-inch round cookie cutter, cut out the cookies and transfer them to a parchment lined baking sheet.  Reroll scraps and cut out.

Bake for 7 minutes until pale golden.  Transfer the cookies to a wire rack to cool completely before frosting.

For the Frosting

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, salt, and vanilla.  With the mixer on low, gradually add the confectioners' sugar one cup at a time until smooth.  Add the milk one tablespoon at a time until desired consistency.  Add food coloring of your choice.

When the cookies are cool, frost the tops with the frosting and decorate with sprinkles.  Allow the cookies to set out until the frosting has set.  Store in an airtight container between sheets of parchment for several hours or overnight to allow the flavors to develop.  Enjoy!

Printed from thegalleygourmet.net