Loft House Cookies
Makes 4 dozen cookies
Cookie Ingredients
- 6 cups flour, divided
- 1 t baking soda
- 1 t baking powder
- 1 cup butter, softened
- 2 cups granulated sugar
- 3 eggs
- 1 t vanilla extract
- 1 1/2 cups light sour cream
- 1 cup butter, softened
- 1 t vanilla extract
- 4 cups powdered sugar
- 6 T heavy cream
- Food coloring of choice
- Sprinkles
Directions
- In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside
- With a mixer, cream the butter and sugar at medium speed until light and fluffy; about 3 minutes
- Add the eggs, one at a time beating until each is incorporated
- Add the vanilla and sour cream and beat at low speed until combined
- Add the dry ingredients and beat at low speed until just combined; about 30 seconds
- Add additional flour, 1/4 cup at a time, until desired dough consistency this is achieved (up to 1 cup more flour)
- Divide dough into two sections
- Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap
- Chill in the refrigerator overnight
- Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper
- Generously flour a work area and rolling pin
- With a rolling pin, roll the dough out to 1/4-inch thickness
- Using a cookie cutter to cut out circles and transfer to a baking sheet
- Bake for 7-8 minutes, until pale golden
- While the cookies are cooling, make the frosting by using a mixer to cream the butter and vanilla
- Slowly beat in the powdered sugar until smooth
- Add the heavy cream, 1 T at a time until the desired spreading consistency is achieved
- If desired, add food coloring and beat until combined
- Once cookies have cooled completely, frost and add sprinkles
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