Copycat Lofthouse Sugar Cookies
Equipment
Ingredients
Cookie Dough
cake flour (soft)
330 g
baking powder
2.5 g
baking soda
2.5 g
salted butter (softened)
112 g
granulated sugar
200 g
large egg
1 piece
sour cream
120 g
vanilla extract
5 ml
almond extract
2.5 ml
Frosting
vegetable shortening
113 g
powdered sugar
140 g
meringue powder
3 g
vanilla extract
2.5 ml
almond extract
2.5 ml
water
16 g
salt
2.5 g
Instructions
Prepare dry ingredients
Combine cake flour, baking powder, and baking soda in a bowl.
Cream butter and sugar
Beat softened butter with granulated sugar until light and fluffy.
Add wet ingredients
Beat in egg, sour cream, vanilla extract, and almond extract until well combined.
Combine wet and dry ingredients
Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
First chill
Cover dough and refrigerate for 1 hour.
Shape and second chill
Separate dough into balls, then freeze for 1 hour.
Preheat oven and prepare baking sheet
Preheat oven to 175°C (350°F) and line baking sheet with parchment paper.
Roll and flatten cookies
Roll dough balls until smooth, then flatten slightly.
Bake cookies
Bake at 175°C for 16-18 minutes until edges are lightly golden.
Prepare frosting
Beat vegetable shortening, powdered sugar, meringue powder, vanilla extract, almond extract, water, and salt until smooth and fluffy.
Frost cooled cookies
Once cookies have cooled completely, spread or pipe frosting on top.
Original recipe
Storage
Store in airtight container. Frosted cookies best consumed within 3 days.
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