Copycat Lofthouse Sugar Cookies

Make Lofthouse sugar cookies at domestic! those sugar cookies have a delicious buttery vanilla flavor, delicate crumb, and melt in your mouth. Then they’re crowned with creamy frosting & heaps of sprinkles.

I in reality love Lofthouse sugar cookies. i really like the purple frosting and sprinkles. And there’s nothing better than pillowy soft sugar cookies topped with a thick layer of creamy buttercream.

So I determined to find the right copycat Lofthouse sugar cookie recipe. these are simply as thick, soft, and have the most scrumptious delicate cookie crumb. Then they’re crowned with a thick layer of buttercream frosting. You’re going to like them.

Make certain to sit back the dough so the cookies stay thick. Then shape them into balls and flatten slightly by using urgent them down with the lowest of a cup. you could make ordinary sized cookies with the aid of forming them into balls about 2 tablespoons in size, or make jumbo cookies with a big cookie scoop (about three.5 tablespoons in length each).

INGREDIENTS:

LOFTHOUSE COOKIES:

• 2 3/4 cup cake flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/3 cup vegetable shortening
• 1 1/4 cup granulated sugar
• 1 large egg
• 1 large egg white
• 2 tsp vanilla extract
• 1/2 tsp almond extract

FROSTING:

• 1/3 cup unsalted butter, softened
• 1/3 cup vegetable shortening
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3-3.5 cups powdered sugar
• 3-4 tbsp milk or cream
• food coloring
• sprinkles

INSTRUCTIONS:

MAKE THE COOKIES:

1. In a large bowl sift together the cake flour, baking powder and salt.
2. In a separate bowl beat together the butter, shortening and sugar until fluffy.
3. Then beat in the egg, egg white, vanilla extract and almond extract.
4. With the mixer on low beat in the flour mixture about 1/2 at a time.
5. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.
6. When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
7. Form the dough into balls about 2 tablespoons in size and place 2 inches apart on a baking sheet. Press the tops down slightly using the bottom of a cup dipped in flour.
8. Bake for 9-11 minutes, or until the tops are set.

MAKE THE FROSTING:

1. In a large bowl beat the butter and shortening until fluffy.
2. Beat in the vanilla extract and salt.
3. Beat in the powdered sugar about 1 cup at a time, then beat in the milk/cream about 1 tablespoon at a time, adding a little more powdered sugar as necessary.
4. Then mix in the food coloring (I used about 5-6 drops of red).
5. Frost cooled cookies with a flat knife and decorate with sprinkles.

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