Lofthouse Style Frosted Sugar Cookies

Step 1

In the bowl of a stand mixer with the paddle/flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes.

Step 2

Scrape down the sides of the bowl with a rubber spatula as needed.

Step 3

Add the eggs, ONE at a time – beating until each is well incorporated.

Step 4

Add the vanilla and sour cream and beat at low speed until combined.

Step 5

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”.

Step 6

Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap.

Step 7

Chill in the refrigerator overnight or several hours, until firm (make sure it feels firm before you work with it or it still stick to everything).

Step 8

Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper/silicone baking mat or spray them with nonstick cooking spray, set aside.

Step 9

Use the plastic wrap that you chilled the dough in.

Step 10

Dust the top of the dough and then flip and generously flour the other side, keeping it ON the plastic wrap. Use flour generously to keep from sticking!

Step 11

With a rolling pin, roll the dough out to ¼-inch thickness. (Keep dough you are not working with IN the fridge!)

Step 12

Using a 2½-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. It is best to work in small batches while keeping the remainder of the dough chilled since this dough is so soft.

Step 13

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla.

Step 14

Slowly beat in the powdered sugar and the pinch of salt.

Step 15

Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.

Step 16

Once cookies have cooled completely, frost and add sprinkles.

Step 17

Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.