Lofthouse Cookies

Lofthouse Cookies

For the Cookies:

• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1½ cups sour cream

Directions:

1. In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.
2. In the bowl of a stand mixer, cream the butter (see photo – our microwave is broken and our landlord keeps saying a new one will be installed in a few days.  That was a month ago.  So for now, we leave out butter on top of the fridge to melt faster) and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.
3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a little sticky and that is ok. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.
5. Lightly flour the countertop and the top of the dough.  This was the toughest part for me.  The dough was super sticky. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters (or in my case, wine glasses) cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.

For the Buttercream Frosting:

• 1 cup unsalted butter, room temperature – see picture
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• Pinch of salt
• 6 tablespoons heavy cream

Directions:

1. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, or whip the crap out of them by hand, cream together the butter and vanilla extract. Slowly beat in powdered sugar and the pinch of salt.  It’s important, if whipping by hand to really beat the powdered sugar.  I had chunks of sugar in my frosting – it turned out fine – but I should have paid more attention to this.  Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
2. Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.