Lofthouse Sugar Cookies
Ingredients
Cookie Dough
unsalted butter (softened)
170 g
granulated sugar
200 g
large egg
1 piece
sour cream
120 g
all-purpose flour
360 g
baking powder
8 g
baking soda
2 g
salt
3 g
vanilla extract
10 ml
Buttercream Frosting
unsalted butter (softened)
115 g
powdered sugar
240 g
milk
30 ml
vanilla extract
5 ml
food coloring
1 drop
Instructions
Preheat oven and prepare baking sheets
Preheat oven to 175°C and line baking sheets with parchment paper.
Cream butter and sugar
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Add egg, sour cream and vanilla
Mix in the egg, sour cream and vanilla extract until well combined.
Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, baking soda and salt.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Shape the cookies
Scoop dough into balls, place on prepared baking sheets and gently flatten each ball into a thick disc.
Bake the cookies
Bake at 175°C for 8-10 minutes until edges are just set but centers remain soft.
Cool the cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare buttercream frosting
Beat softened butter until creamy. Gradually add powdered sugar, milk and vanilla, mixing until smooth and fluffy.
Frost the cookies
Once cookies are completely cool, spread or pipe frosting on each cookie and add sprinkles if desired.
Original recipe
Storage
Store frosted cookies in an airtight container. Unfrosted cookies freeze better.
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