In a medium bowl, whisk 5 cups of flour, baking soda, and baking
powder; set aside.
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,
about 30 seconds, scraping down the bowl as needed. Dough needs
to obtain the right consistency for rolling, so add additional flour,
1/4 cup at a time, until this is achieved (up to 1 cup more flour).
Divide dough into two sections. Flatten into rectangles about 1 1/2
inches thick, then wrap with plastic wrap. Chill in the refrigerator
overnight.
Preheat the oven to 425 degrees F. Line 2 large baking sheets with
parchment paper or spray them with nonstick cooking spray, set
aside.
Generously flour a work area and rolling pin. 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 7-8 minutes, until pale golden. Immediately transfer cookies to
a wire rack to cool.
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
2/23/2015
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