Soft Lofthouse Style Frosted Sugar Cookies (Copycat

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 Candy sprinkles to decorate
  • 1 Food coloring to color frosting
  • 1 cup Granulated sugar
  • 2 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 Pinch Salt
  • 2 tbsp Shortening
  • 1 1/2 tsp Vanilla extract
  • 1 tsp Vanilla extract, pure

• Ingredients

  • 1 Frosting:

• Dairy

  • 1 1/4 cup Butter, unsalted
  • 3 tbsp Heavy cream
  • 2 tbsp Sour cream

Found on lifemadesweeter.com

Description

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 tablespoons sour cream, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• Frosting
• 1/2 cup unsalted butter, at room temperature
• 2 tablespoons shortening (*optional - to develop that harder crust)
• 1 teaspoon pure vanilla extract
• 2 1/2 - 3 cups powdered sugar
• Pinch of salt
• 3-4 tablespoons heavy cream
• food coloring to color frosting (optional)
• candy sprinkles to decorate (optional)

Directions

• Preheat oven to 350 degrees F and line baking sheets with parchment paper.
• In a stand mixer or using a hand mixer, cream the butter and sugar on medium-high speed until very pale and fluffy (about 3 to 5 minutes). Add the egg, and beat on medium-high speed until incorporated. Stir in the sour cream and vanilla extract until combined. Scrape the bottom and sides of the bowl with a silicone spatula. Turn the mixer to low, then slowly add the flour, baking soda and salt and mix together until just incorporated.
• Use a 1.5-tablespoon cookie scoop to drop balls of cookie dough on the prepared baking sheets, allowing two inches in between for spreading. Bake the cookies (one sheet at a time) in the center rack of the oven for 8 to 12 minutes, or until the edges are set and just barely beginning to turn golden. (Take care not to over-bake, or the cookies will not be as soft.) Cool on the baking sheet and transfer to an airtight container for storage.
• To make the butter cream frosting: Cream butter in a stand mixer or using your hand mixer for 3 minutes. Add salt, vanilla then slowly add 2 cups of powdered sugar and beat until smooth. Add heavy cream, 1 tablespoon at a time then add the remainder of powdered sugar until desired consistency and taste is reached (you may not need it all) and continue to beat until smooth.
• Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.