I have a cookie for you today that is, dare I say it, better than the original! And these Soft Lofthouse Style Sugar cookies are EASY!We are getting ready to move, so I have been packing, packing, and packing boxes. As we sorted through all our old paperwork to prepare for the move, I realized that in 2010 something happened to me. Up until 2010 all my files were organized, like OCD organized. And then sometime in 2010 they weren’t. Not just like some small lapses. Like crazy bad. Like papers were stuffed in ziplock bags and labeled with a sharpie what year the jumbled mess of papers belonged to. And then I found an entire Trader Joe’s bag full of three years worth of receipts. One of the papers I found was a print out to try Lofthouse Style Soft Sugar Cookies from Two Peas & Their Pod.
My husband and I puzzled for weeks trying to figure out what the was catalyst that brought my household organization to its knees. Did I get depressed? Sick? And finally we figured it out. One receipt solved the mystery. We bought a boat in May of 2010, and have been spending every chance we get going to the lake. So my bills are not sorted and chronological. My kids are going to remember the days at the lake.
So in the middle of all the chaos of moving, I made one last batch of cookies before I close the kitchen! We are definitely going to remember the stress of this move. But a heavenly bite of Soft Lofthouse Style Sugar Cookies will soften the memory of being surrounded by boxes, Sharpie markers, and packing tape. You can make yours any color. I saw some purple, green and yellow ones at the grocery store today. They were for Mardi Gras. I was thinking of St. Patrick’s Day. My father-in-law’s birthday is on that day. I think I will make him a batch. Because…
This pin rocks!
Soft Lofthouse Style Sugar 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
- 1 teaspoon almond extract
- 1½ cups sour cream
- 1 cup butter room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4 cups powdered sugar
- 6 tablespoons heavy cream
- Combine dry ingredients in a large bowl; set aside.
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well incorporated. Add vanilla almond extract and sour cream.
- Add the dry ingredients and mix until well combined.
- Dough is soft and sticky. Don't worry. After it is chilled, it will be easy to roll out.
- Divid dough into two sections. Press to 1 1/2 inch thickness and wrap with plastic wrap. Refrigerate a minimum of two hours or overnight. The longer the better.
- Preheat oven to 425. Line baking sheets with parchment paper of Silpats.
- Lightly flour the dough and roll out to 1/4 inch thickness.
- Cut with cookie cutters and place on baking sheet.
- Bake about 7 minutes, or until puffy. To keep cookies soft, do not over bake.
- Cream butter, vanilla, and almond extract.Slowly beat in powdered sugar, alternating with heavy cream. Add food coloring if desired.
- Once cookies are cooled, frost and add sprinkles. Allow frosting to set and store in an airtight container.