lofthouse cookie love

my friend madison and i are obsessed with lofthouse cookies. before she left for austrailia, i think we had them almost every other week in the summer. they are gone before we even know it and we dont regret a single thing.

when i miss her a lot, i go buy them and eat them pretending she is with me. i came across the recipe on pinterest by Sweet Pea Kitchen & now that i have found out that i can make them at home, i am happier than ever. you will loooove the way these turn out. enjoy!

what you need:
COOKIES
– 6 cups flour, divided   – 1 teaspoon baking soda  – 1 teaspoon baking powder
– 1 cup butter, at room temperature   – 2 cups granulated sugar  – 3 eggs
– 2 teaspoon vanilla extract  – 1 1/2 cup sour cream

FROSTING
– 1 cup butter, room temperature  – 1 teaspoon vanilla extract  – 4 cup powdered sugar
– 6 tablespoon heavy cream  – food coloring   – sprinkles

Directions:
COOKIES
1-  cream the butter and granulated sugar at medium speed until light and fluffy. add the eggs, one at a time. add the vanilla and sour cream and beat at low speed until combined
2 – add the dry ingredients and beat at low speed until just combined. the dough will be a bit “sticky”. divide dough into two sections. flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. let the dough chill in the refrigerator overnight or at least two hours until firm.
3 – once the dough is firm, preheat the oven to 425 degrees and line two large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
4 – use the plastic wrap that you chilled the dough in. dust the top of the dough 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 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.

FROSTING
1 – cream together the butter and vanilla and slowly beat in the powdered sugar.
2 – once smooth and creamy, add in heavy cream, 1 tablespoon at a time until you reach your  desired spreading consistency. if you want to, add food coloring and beat until combined.
3 – 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.

* depending on the thickness of the dough, this recipe should make about 5 dozen cookies

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