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I bumped into a friend this past weekend who kindly asked what I was baking. I told her that I was making Lofthouse cookies with a holiday look. She replied, “I will be looking out for that post.” I told her the recipe for Lofthouse cookies was already on the blog. Then I thought to myself, why not put it out there again with the holiday pizzazz? So for those of you who are new to the blog or if you just haven’t been able to browse through my recipe page, here it is again but with another look. And really, these cookies are good enough, so as to merit another post☺.
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Homemade Lofthouse Cookies (Holiday version)
Equipment
- Round cookie cutter set
Ingredients
For the Cookies
- 5 ½-6 cups unbleached all-purpose flour, plus more for rolling
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- 1 cup (16 tablespoons) unsalted butter, softened
- 2 cups granulated sugar
- 3 extra-large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 1 ½ cups sour cream
For the Frosting
- 1 cup (16 tablespoons) unsalted butter, softened
- ⅛ teaspoon Kosher salt
- 1 tablespoon pure vanilla extract
- 5 cups confectioners’ sugar
- 4-6 tablespoons milk
- Food coloring
- Sprinkles
Instructions
For the Cookies
- In a large bowl whisk 5 ½ cups of the flour, baking soda, baking powder and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 3 minutes. Add the vanilla and eggs; scrape down the sides of the bowl with a rubber spatula. Mix in the sour cream until well blended. With the mixer on low, gradually add the flour mixture until a sticky dough forms. Add up to an additional ½ cup of flour to achieve a soft, but still slightly sticky dough. Transfer the dough to a lightly floured surface. Divide the dough in half and shape into rectangles about 1 ½ inches thick. Wrap each rectangle in plastic wrap and refrigerate overnight.
- Preheat the oven to 425ºF. Lightly flour a sheet of parchment or silicone pastry mat. Working with one rectangle of dough at a time, roll each out to 1/4 inch thickness. Using a 2 ½-inch round cookie cutter, cut out the cookies and transfer them to a parchment lined baking sheet. Re-roll scraps and cut out.
- Bake for 7 minutes until pale golden. Transfer the cookies to a wire rack to cool completely before frosting.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, salt, and vanilla. With the mixer on low, gradually add the confectioners’ sugar one cup at a time until smooth. Add the milk one tablespoon at a time until desired consistency. Add food coloring of your choice.
- When the cookies are cool, frost the tops with the frosting and decorate with sprinkles. Allow the cookies to set out until the frosting has set. Store in an airtight container between sheets of parchment for several hours or overnight to allow the flavors to develop. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made your recipe for Lofthouse Cookies several times. They always are delicious. Thank you for a Christmas version!
This is such a gorgeous post! I made so many homemade gifts this year thanks to this post– just lovely.