Let me start this post off by saying, I am not a fan of sugar cookies, usually. They tend to be hard and frosted with royal icing. I am a fan of neither of those things. Now there are some good sugar cookies out there. One that my kids love is the Lofthouse Sugar Cookies. You have probably seen them at the grocery store, frosted with a buttercream tinted to match whatever season/holiday is going on and sprinkles to match. I love the softness of these cookies but the amount and sweetness of the frosting can be a little much, particularly when you are letting kids have them. This recipe will give you the soft cookie frosted with buttercream but you get to control just how much frosting these cookies get.
I decided to bake these this morning since Chicago’s weather has been alternating between 100% humidity (feels like it) and severe thunderstorms. This gave me and the kids something to work on. One of the great things about a frosted sugar cookie is that they can be a great occupier of children. You don a child in an apron, give them a plate of cookies, frosting, and sprinkles and tell them to have at it and well you just became the best mom for today. The cookies will look crazy but still taste as good and the pride they take in their work is adorable. You also get some interesting conversation. For example, I learned that my four-year-old daughter’s favorite color is frosting and my six-year-old son’s is chocolate. No, you did not read that wrong. I said color when they clearly gave me flavors. 🙂 The munchkins even required that their cookies get a photo shoot as well. It all boiled down to some good quality time.
Faux Lofthouse Sugar Cookies
makes 3 1/2 dozen
1/2 c. butter, softened
1 c. sugar
3/4 tsp. vanilla
6 tbsp. milk + 1 tbsp. white vinegar, combined
3 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350° and line baking sheets.
In the bowl of a stand mixer fitted with a paddle attachment cream the butter, sugar, eggs, vanilla on medium-high speed for a minute or two. Add in the soured milk mixture and beat on medium until well combined. This will take a few minutes and may still be a little lumpy. In another bowl stir together the flour, baking powder, baking soda and salt. Add the dry ingredients in three batches and scrape down the bowl as needed. Mix until just combined.
Scoop dough onto lined baking pans and using the bottom of a cup dipped in flour press the dough down until it is about 1/4 of an inch thick. Bake for 8-10 minutes. The cookies will not even have started browning, don’t worry though they are ready to come out. Let cool for 2-3 minutes on pan and then transfer to a wire rack to finish cooling. Frost when completely cooled.
1/2 c. butter , softened
1 tsp. vanilla
2 c. powdered sugar, sifted
1-2 tbsp. heavy whipping cream
food coloring (optional)
Cream the butter and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar in three batches and be sure to thoroughly scrape down the sides and bottom of the bowl between each addition. Once combined add 1 tbsp. of the cream and mix. Add the second one if necessary. Add any food coloring at this point. Beat the finished frosting on high for 2-3 minutes until smooth and creamy. Use to frost cookies or cakes.
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