“Lofthouse”-Style Sugar Cookies
Everyone loves these soft little gems of sugary heaven that they sell in just about every grocery store. You vow to only eat one and before you know it, poof..the whole container is empty. Sneaky little rascals.
Well, I have 2 co-workers who love these cookies. Okay…more than 2, but only 2 asked me to make them when I said I had stumbled upon a recipe that claimed to be THE recipe for them. Always happy to oblige, I set out with the recipe from Authentic Suburban Gourmet’s Blogspot and some creative twists of my own.
For one, Julie wanted Strawberry frosting. Unfortunately, she did not get it because of the short notice. She does, however, like cream cheese frosting. Perfect! Why is that perfect? Because Mark had to throw a curveball at me. Lofthouse has these “new” cookies that are the traditional sugar cookies, but they taste like Cinnamon Rolls. Challenge accepted.
- 6 Cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Cup. butter, at room temperature
- 2 Cups. granulated sugar
- 3 eggs
- 2 teaspoon vanilla extract
- 1/4 teaspoon Salt
- 1 1/2 Cups Sour cream
Cream the butter and sugar at medium speed until light and fluffy. 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.
SLOWLY add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. This dough is really REALLY sticky. Cover with plastic wrap and refrigerate for at LEAST 3 hours. Overnight, if you can.
Line your baking sheets with parchment paper (We’ve been over this…) Preheat your oven to 425 degrees.
Dust your work surface with flour. Separate the dough into 2 sections, leave one in the refrigerator while you work with the first one. Flatten out the dough and sprinkle the top with flour. Roll out to about 1/4 inch thickness and cut with a 2 1/2 inch round cookie cutter. Place on baking sheets and bake for 7 minutes. Move to cooling rack to cool completely.
Now, for the frosting. Bare with me here because this was purely trial and error.
- 1/2 cup Butter, room temperature
- 1 8 oz package of Fat Free Cream Cheese
- 4 Cups Powdered Sugar
- 2 Tbsp French Vanilla Coffee Creamer
- 4 Tbsp Ground Cinnamon
- Multicolored Sprinkles
- Cinnamon Sugar
In a large bowl, cream together the butter and cream cheese. Slowly add powdered sugar one cup at a time. Add just enough coffee creamer to get frosting to spreading consistency.
This is where I took half of the frosting and put it in a separate bowl, added pink food coloring, and used this half for Julie’s cookies. I iced hers and topped them with rainbow sprinkles.
Now, with the remaining half of the frosting, I added about 4 tbsp of ground cinnamon. This gave the frosting EXACTLY the taste I was going for, just like a cinnamon roll. I frosted Mark’s half of the cookies and sprinkled the top with cinnamon sugar.
I would not attempt this recipe if you don’t have a full day to spare. It is time consuming and tiresome. I was very angry when I was finished, but their reactions on Christmas Eve were worth the work!