Lofthouse Sugar Cookie Rip Off Recipes

ORIGINAL LOFTHOUSE COOKIE (COPYCAT RECIPE)

Steps:

• In the bowl of your stand mixer with the whisk attachment (or you can use a hand mixer) cream together the butter, margarine and powdered sugar until light and fluffy
• Add in your vanilla, almond extract and egg and mix on medium until combined
• Add in your baking soda, baking powder, salt, cream of tartar and cornstarch and mix until combined
• Switch to the paddle attachment and mix in your cake flour just until combined. Do not overmix (or you can do this by hand)
• Scoop your batter onto a parchment-lined baking sheet with a medium-sized cookie scoop (or you can use a spoon)
• Cover with plastic wrap and chill in the fridge for 2 hours (or up to 24 hours)
• Preheat your oven to 375ºF
• Roll the chilled dough into balls and then flatten with your fingers into cookies that are about 1/2" thick and 3" wide. Arrange on a cookie sheet lined with parchment paper.
• Bake your cookies for 8-9 minutes or just until the sheen disappears from the top of the cookie. Place onto a cooling rack to cool fully before frosting with buttercream and finishing with sprinkles
• Store leftover cookies in an airtight container for up to a week or freeze
• In the bowl of your stand mixer (or using a hand mixer) cream your butter until smooth using the whisk attachment
• Start adding your powdered sugar while mixing on low until it's all incorporated.
• Add in your vanilla, milk, salt, and food coloring and mix until smooth.
• Pipe on top of the cookies with a round tip (I used an 804) and top with sprinkles

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.