Lofthouse Sugar Cookies

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/2 tsp Almond extract, pure
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3 cups Confectioners' sugar
  • 1 Food coloring
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla, pure

• Dairy

  • 1 cup Butter, unsalted
  • 3 tbsp Milk
  • 1/2 cup Sour cream

• Other

  • Sprinkles of your choice for decorating

Found on stuckonsweet.com

Description

Ingredients

• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 eggs (room temperature)
• ½ cup sour cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 3 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• 3 cups confectioners sugar
• 3-4 tablespoons milk (I used ½ &1/2)
• ½ teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• Food coloring of your choice
• Sprinkles of your choice for decorating

Directions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
• In a stand-alone mixer fitted with a paddle attachment (hand held mixer works too) cream together the butter and sugar for 2 minutes. Add eggs one at a time and mix, scraping down sides of bowl as necessary. Next add vanilla and almond extract along with the sour cream and continue to mix, again scraping down sides of bowl as necessary (mixture may look a little lumpy).
• In a separate bowl mix together flour, baking powder, baking soda and salt. with mixer on low-speed, gradually add the dry ingredients just until incorporated. The dough will be sticky.
• Measure about 2 tablespoons of dough and roll into a ball then place on cookie sheet and gently flatten to form a disc. The dough will be sticky so feel free to wet your hands to make it easier to handle. Bake cookies for 9-11 minutes until puffy, the cookies should not brown. Remove from oven and cool completely.
• To make the buttercream, whip butter and confectioners sugar in a stand-alone mixer fitted with a whisk attachment (hand held mixer works too) until incorporated. Next add 3 tablespoons of milk (you may need to use 4), vanilla and almond extract. Turn mixer on medium-speed and mix until fluffy. Taste the buttercream for texture, add more milk if it seems a little dry then add food coloring of choice. Finally turn mixer on high-speed and whip for 3 minutes until buttercream is very fluffy and has a smooth texture.
• Frost cooled cookies and decorate with sprinkles