Copycat Lofthouse Cookies

• Vegetarian

• Refrigerated

  • 1 Eggs

• Baking & Spices

  • 1 tsp Almond extract
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3 cup Flour
  • 2 cup Powdered sugar
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 3 tbsp Milk
  • 3/4 cup Sour cream

Found on cincyshopper.com

Description

Ingredients

• Cookies:
• 3 cup Flour
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 cup softened Butter
• 1 cup Sugar
• 1 Eggs
• 1 tsp Vanilla
• 1 tsp Almond Extract
• 3/4 cup Sour Cream
• Frosting:
• 1/2 cup softened Butter
• 1/2 tsp Vanilla
• 2 cup Powdered Sugar
• 3 tbsp Milk

Directions

• Whisk together the flour, baking soda, baking powder and set aside.
• Cream together the butter and sugar until fluffy.
• Add the egg, vanilla, almond extract and sour cream and beat until incorporated.
• Add dry ingredients and beat until just combined (Scrape down sides as needed). Dough will still be sticky.
• Place dough on plastic wrap, flatten to about 1 and wrap.
• Refrigerate for at least two hours.
• Preheat oven to 425.
• Line baking sheet with silicone mat or parchment paper.
• Flour work surface, and roll out chilled dough to 1/4 thickness.
• Use cookie cutter to cut out 3 cookies and place on prepared sheet.
• Bake for 6-7 minutes, until cookies just set up and are lightly golden on edge.
• Transfer to a wire rack to cool completely.
• For the frosting, beat together the butter and vanilla extract.
• Gradually add in powdered sugar.
• Add milk, one tablespoon at a time, and food coloring while beating until fluffy
• Frost cooled cookies and add sprinkles if desired.