In the bowl of a stand mixer with the flat beater attached,
cream the butter and granulated sugar at medium speed
until light and fluffy, about 3 minutes. Scrape down the
sides of the bowl with a rubber spatula as needed. Add the
eggs, one at a time beating until each is incorporated. Add
the vanilla 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 bit “sticky”. Divide dough into two sections. Flatten
into rectangles about 1 1/2 inches thick, then wrap with
plastic wrap. Chill in the refrigerator overnight or at least
two hours until firm.
Preheat the oven to 425 degrees. Line 2 large baking
sheets with parchment paper or spray them with nonstick
cooking spray, set aside.
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 2 1/2-inch 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. Best to work in small batches
while keeping the remainder of the dough chilled.
To make the frosting, in the bowl of a stand mixer fitted
with the paddle attachment, cream together the butter and
vanilla. Slowly beat in the powdered sugar. Once smooth
and creamy, add in heavy cream, 1 tablespoon at a time
until the desired spreading consistency is achieved. If
desired, add food coloring and beat until combined.
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.
Originally Submitted
10/9/2012
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