homemade sugar cookies.

If you hadn’t noticed, I love to re-create foods that I see in stores or restaurants.  I found this recipe for sugar cookies and it is a close second to those Lofthouse sugar cookies you can buy at the grocery store.

**As usual my changes for next time… I would decrease the cooking time a bit so they are a little more chewy**

 

lofthouse sugar cookie copycat recipe

Ingredients.

cookies:
2 1/2 cups all purpose flour
2 tablespoons cornstarch
1/4 teaspoon cream of tartar
1 1/2 teaspoon baking powder
a pinch of salt
3/4 cup unsalted butter, slightly softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg, plus one egg white

frosting:
3/4 cup unsalted butter, softened to room temperature
3-4 cups powdered sugar, sifted to remove lumps
1 teaspoon vanilla extract
2-4 tablespoons heavy cream (or half and half)
sprinkles

 

Instructions.

Preheat the oven to 350 degrees and prepare 2 baking sheets.

In a medium bowl, sift the flour, cornstarch, cream of tartar, baking powder and salt together through a sifter or sieve at least twice.  This is what helps the fluffiness of the cookies!

Using a stand mixer or hand mixer, beat the butter on high speed until it’s light and fluffy and very creamy.

Beat the sugar into the butter until the mixture is creamy.

Add the vanilla, egg and egg white and mix just until combined.

With the mixer running on low speed, add the flour mixture slowly, mixing as you go. Stop mixing as soon as everything is incorporated.

Using a cookie scoop or your hands, scoop out approximately tablespoon-sized amounts of dough and roll them into balls, placing them spaced out on the prepared baking sheets.

Flatten the dough balls down with a flat-bottomed drinking glass or measuring cup dipped in water so it doesn’t stick to the cookie.

Bake at 350 degrees for about 10 minutes, or until the cookies just loose their shine on top.

Let the cookies cool on the pans until they’re firm enough to move to cooling racks to cool completely.

While the cookies are cooling prepare the frosting by whipping the butter and powdered sugar together until smooth and creamy.

Beat in the vanilla and add the heavy cream one tablespoon at a time just until the frosting reaches the perfect thick-but-spreadable consistency.

Add some gel food coloring, if desired, and mix until the desired color is reached.

When the cookies have cooled, use a small offset spatula or the back of a butter knife to frost the cookies with a generous dollop of frosting.  Finish by topping them with sprinkles.

 

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When I made this recipe, I did not make the icing.  I used a container of store bought icing.  I transferred the icing to a microwave safe bowl and microwaved the icing for about 20 seconds, until it was smooth and you could run a spoon through it.  Then I dipped the cookies.  That is how the tops are so nice and smooth on the unsprinkled ones!

 

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I brought these to a Super Bowl party that we went to and I loved how pretty they looked!

 

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These do not take long to prepare and they are easy to make look nice and clean and professional!