Lofthouse Style Sugar Cookies
These Best, Big Soft Sugar Cookies are easily one of the first cookies to disappear off any good cookie tray. Whether it’s the holidays, birthdays, or just any random Tuesday.
I’m not just saying that. The Tuesday thing is true. The last time I took packages of these cookies to a weeknight event, these were one of the first goodies on the huge display of treats to vanish. Our own Littles were quite sad we didn’t have a single crumb of soft frosty cookies leftover.
I’ve more than made up for said cookie loss. Funny thing, that. Because neither hubby nor I have gravitated towards soft, fluffy cookies until we devoured these (I’m usually mad about thick ‘n chewy cookies.) Know this: if you don’t happen to go for soft cookies, this recipe will be your game changer.
The Littles and I have been happily baking enough of these Surprise Frosted Sugar Cookies to share with family, friends, and neighbors.
Bonus: we didn’t forget ourselves this time.
Some of you know this: I have three boys. They’re fun, smart, and talented. They also happen to be loud, highly active, adventurous boys who would bounce off ceilings all day long if they could reach. This is why we do allthesports.
But when I get them into the kitchen? Somehow those hyper gears switch into creative mode. They transform into little sous chefs, quickly rummaging for the measuring spoons, whisks, and ingredients.
When the task involves cookies and frosting and sprinkles…well, we’ve got a party going on.
Which brings me to our surprise ingredient. Sour cream. It’s the secret ingredient that creates the amazing melt-in-your-mouth texture of these cookies.
Fluffy Buttercream Frosting with a surprise
These Best Sugar Cookies are frosted with the most delicious, unforgettable frosting I’ve smeared on a cookie in a long, long time.
This frosting is sublime with its almond extract infusion, which livens up the entire cookie and makes your taste buds dance. Funny thing again, because I typically go light on the frosting (unless it’s airy whipped cream frosting.)
But this buttercream gig is light, airy, and just right sweet. The fluffiness of this frosting is splendid on top of this pillowy cookie.
Go all out and have loads of fun! Mix up the colors, shower on the sprinkles, and make it a party in your kitchen – for the holidays or just any random Tuesday.
Enjoy today’s recipe; Happy baking and frosting and eating. 😋
- 6 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 1 cup whole sour cream
- 2 cups granulated sugar
- 1 cup salted butter, slightly softened*
- 4 large eggs, room temperature
- 1 teaspoon almond extract
- For the Frosting:
- 1 cup salted butter, slightly softened*
- 3 cups confectioners' sugar
- ½ tsp almond extract
- ½ tsp vanilla extract
- ⅛ tsp salt
- 2 TB milk
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment on medium speed, beat the sour cream, sugar, butter, eggs, and almond extract until well combined.
- Using a spatula, fold the dry ingredients into the sour cream mixture until fully combined. The dough will be somewhat sticky. Cover the bowl, and chill the dough in the fridge for an hour or until it is firm enough to roll out.
- Lightly flour a working surface. Divide the chilled dough into quarters, and roll out one quarter at a time, keeping the remaining dough in the fridge until ready to use. Roll each quarter to ¼ inch thickness, and use a cookie cutter 2-inch in diameter to cut out circles.
- Preheat the oven to 250F, and position the rack on the lower middle position.
- Arrange the cookie dough on parchment or silicone-lined baking sheets, leaving 2 inches between each cookie. Bake 8-10 minutes or until the cookies are a light golden-pale color. Do not overbake! Cool on the cookie sheet 10-15 minutes before transferring the cookies to a wire rack to cool completely.
- In a stand mixer fitted with a whisk attachment, whisk the butter for 3-4 minutes or until it is light and fluffy. Add the sugar, and continue to whisk until well combined. Add the almond extract, vanilla extract, and salt, and whisk on medium-high speed until fully incorporated. Add one tablespoon of milk at a time until the desired consistency is achieved. If desired, whisk in food coloring.
- Once fully cooled, frost the cookies, and top with sprinkles.
Did you make this?
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