Lofthouse Sugar Cookies

Source for pic & recipe:12 Tomatoes

1 hour to prepare 2 dozen

Cookie Ingredients:

3 cups all-purpose flour

1 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 eggs

3/4 cup sour cream

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp almond extract, optional

1/4 tsp salt

Frosting Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature

3 cups powdered sugar

2 Tbsp vegetable shortening,  optional

1 tsp vanilla extract

2-3 Tbsp whole milk or heavy cream

Food coloring, if desired

Sprinkles, garnish

Directions:

1. Preheat oven to 425 degrees F and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, baking powder and salt until combined. Set aside.

3. In a large bowl or mixer, cream together butter and sugar for 3-5 minutes, or until fluffy and lightened in color. Scrape down sides as needed.

4. One at a time, beat in eggs, then mix in sour cream and vanilla extract.

5. Gradually mix in the dry ingredients until just incorporated.

6. Divide cookie dough in half and transfer to 2 sheets of plastic wrap. Wrap tightly and refrigerate or freeze until firm and chilled. 

7. Roll dough out to 14-inch thickness and use a cookie cutter to form cookies, or scoop dough into 2-inch balls and use a flat-bottomed drinking glass to gently flatten.

8. Transfer cookies to baking sheet and place in oven. Bake for 6-8 minutes, or until pale golden on the bottom. Do not overbake.

9. Remove cookies from oven and transfer to a wire rack to cool.

10. Start frosting by creaming together butter, vegetable shortening (if using), powdered sugar and vanilla extract until smooth and creamy.

11. Working with 1 tablespoon at a time, gradually whisk in milk or heavy cream until desired consistency is reached.

12. Add food coloring, then frost cooled cookies, adding sprinkles if desired. Let frosting set and enjoy!