You all probably know these as Lofthouse Frosted Sugar Cookies, but in high school our group called these Crack Cookies. Mostly because they are addicting! And because they are very floury. This recipe is an attempt to recreate them.
Lofthouse Style Frosted Sugar Cookies
6 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup butter, at room temperature
2 cup granulated sugar
2 tsp vanilla extract
1 1/2 cup sour cream
In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be sticky.
Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
Preheat the oven to 425°F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
Use the plastic wrap that you chilled the dough in. Dust the top of the dough with flour and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-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.
Once cookies have cooled completely, frost and add sprinkles. 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.
1 cup butter, room temperature
1 tsp vanilla extract
4 cup powdered sugar
6 tbsp heavy cream
Several drops food coloring
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
Makes approximately: 3 to 6 dozen cookies (will vary on the thickness of the dough)
Recipe adapted from authenticsuburbangourmet.blogspot.com