Copycat Lofthouse Sugar Cookies

Products Used
Copycat Lofthouse Sugar Cookies

Ingredients

Sugar Cookies

  • 1/2 cup unsalted butter, softened
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 large egg
  • 1/2 cup sour cream (full fat)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 1/3 cups all-purpose flour*
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Frosting

  • 1/3 cup unsalted butter, softened
  • 1/3 cup vegetable shortening
  • 3 cups Imperial Sugar Confectioners Powdered Sugar
  • 3-4 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Gel food coloring (optional)
  • Sprinkles

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 350ºF. Prepare cookie sheets with parchment paper. Set aside. 
  2. Whisk together butter and sugar. Mix in egg completely and then add sour cream, vanilla extract, and almond extract. Mix until combined. 
  3. Sift flour, cornstarch, baking soda, baking powder, and salt into the bowl. Mix until a soft dough forms.
  4. Cover and chill for 15-30 minutes.
  5. Scoop two tablespoons of dough into a ball and place on prepared baking sheets. 
  6. Flatten cookies slightly using a glass that has been dipped in flour (you can also use a small sheet of parchment paper to prevent sticking).
  7. Bake for 9-10 minutes. The cookies should not have much (if any) brown around edges, but tops should not look wet at all.
  8. Let cool completely before frosting.
  9. To prepare frosting, use an electric mixer to whisk together butter and vegetable shortening until smooth.
  10. Add half of powdered sugar, half of cream, and any food coloring if desired. Whisk at a high speed until smooth, scraping down sides as needed.
  11. Add remaining powdered sugar, cream, vanilla extract, and salt. Whisk at a high speed and scrape down sides of bowl as needed.
  12. If needed, add milk one tablespoon at a time until desired consistency is reached. Add food coloring if desired.
  13. To assemble, spread frosting evenly on each cookie. Top with sprinkles.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ashton Swank @somethingswanky.

Lofthouse® is a registered trademark of Treehouse Foods. All rights reserved.

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