Peppermint Frosted Sugar Cookies Lofthouse Style Recipes

PEPPERMINT FROSTED SUGAR COOKIES (LOFTHOUSE STYLE)

Steps:

• Preheat oven to 350 degrees. Prepare a cookie sheet with a non-stick baking spray or line the sheet with parchment paper.
• In a large bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
• In second large bowl, using a hand mixer or stand mixer, cream together the butter and sugar.
• Add in the eggs, one at a time and mixing between each one.
• Add the vanilla extract, almond extract, and sour cream and mix until just combined.
• Slowly add the flour mixture while mixing on a low speed, continue adding and mixing until the dough is formed and the ingredients are well combined.NOTE: The mixture will be very wet, like a really thick cake batter.
• Scoop a heaping tablespoon amount of dough, or use a medium sized cookie scoop, and place dough onto a cookie sheet 2 inches apart. Using the backside of a spoon, lightly dip the spoon into flour and flatten out the cookie.
• Bake for 8-10 minutes, or until the top of the cookie no longer appears wet.
• Transfer the cookies to a cooling rack and prepare the frosting once cooled.
• In a large bowl, using a hand mixer or stand mixer, combine the powdered sugar and butter until it's mixed together. NOTE: it will not be creamy at this stage, just mixed.
• Add in the peppermint extract, vanilla extract, corn syrup, salt and half of the heavy cream. Mix everything until well combined and the frosting has formed.If a thinner consistency is desired continue adding the heavy cream and mixing until the desired consistency has been reached.
• Add a few drops of food coloring and mix until well incorporated.
• Frost the cookies, top the cookies with crushed candy canes. Place on a cooling rack or piece of wax paper until frosting sets (15 to 20 minutes).

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.