Tuesday, December 25, 2012

Lofthouse Style Sugar Cookies

Merry Christmas!! It's not Christmas without cut-out sugar cookies. Don't try to tell me otherwise. Your efforts will be futile. My mom and I have made sugar cookies every year for Christmas for as long as I can remember. This year I decided to use a different recipe to try to get a more softer, fluffier sugar cookie. Mission complete.

I decided to get a little fancier with the decorating too. My mom and I would always just sprinkle red and green sugar on top, but this year I decided to use actual frosting and different kinds of sprinkles and such. I was excited. Decorating is my favorite part of the whole process! I think the Christmas trees are my favorite.

Yesterday I probably ate about 20 cookies, plus pasta, meatballs and half a cannoli. Needless to say, I was stuffed by the end of the night...and I'm about to do it all over again! I'm definitely going to have to get back on the workout wagon once it's all over!

[So many sprinkles]

I hope you have a wonderful Christmas. May it be merry and bright! :)

Lofthouse Style Sugar Cookies
Source: Two Peas and Their Pod


For the Cookies:

6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1½ cups sour cream

For the Buttercream Frosting:

1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream

Food coloring, optional
Sprinkles, optional


In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract 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 a little sticky and that is ok. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.

Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.

Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.

To make the frosting, in a medium bowl, cream together the butter and vanilla extract. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.

Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.


  1. This makes me want to decorate cookies! I haven't done it in forever. Maybe for new years...?

    -Sara, Road to the Heart