Lofthouse Cut Out Cookies Recipes

LOFTHOUSE COOKIES

Steps:

• Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
• Cream the butter and sugar until fluffy then beat in the egg, vanilla, and almond extract if using. Add the sour cream and mix until combined, scraping the bowl down as needed.
• Add the dry mixture to the wet and mix on low until just combined. Use your spatula to scrape down the bowl and combine any errant flour. Shape dough into a disk then cover in plastic and chill for an hour.
• Preheat oven to 375F. Roll the dough out to ¼ inch then use a 2 1/2-3 inch circular cookie cutter to cut the cookies, Reroll the scraps and cut the remaining cookies. Transfer cookies to parchment-lined baking sheets and bake at 375F for 8-9 minutes or until the cookies are just turning color on the bottom edge. Set aside to cool completely.
• While the Cookies bake, cream the butter then mix in the powdered sugar, and vanilla. Drizzle in the milk while mixing on low then increase speed to high and beat until smooth. If using food dye, mix in a drop at a time until desired color is reached.
• Top the cookies with a thin layer of buttercream and a smattering of sprinkles.

LOFTHOUSE CUT OUT COOKIES

Steps:

• Preheat your oven to 350° F.
• Cream the sugar and butter. Then add the eggs one at a time. Mix in the sour cream and vanilla.
• In a large bowl whisk together the flour, baking powder, baking soda, and salt.
• Slowly add the dry ingredients into the wet and mix well.
• With well floured hands, form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.
• On a well floured surface roll the dough out to 1/3 - 1/2" thick. Dust your cookie cutter's edge with flour before you start cutting.
• Place on ungreased cookie sheets, making sure to leave about 1 inch between each cookie.
• Bake for 10-12 minutes, then immediately remove from the oven. The cookies will appear under-baked a bit but this is what you want. Carefully transfer the cookies to a cooling rack and repeat.
• To make the frosting, beat together the powdered sugar and butter. Add the vanilla and salt and beat until combined. Add the milk 1 tablespoon at a time until you reach your desired consistency.
• Divide the frosting and use food coloring to give yourself variety. Frost the cookies, add sprinkles, and let them set up.

COPYCAT LOFTHOUSE COOKIES

Steps:

• For the cookie dough: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
• Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
• Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
• Frost the cookies with the frosting and sprinkle with confetti sprinkles.