Side Pannel
Copycat Lofthouse Sugar Cookies
Copycat Lofthouse Sugar Cookies
- Recipe Submitted by maryjosh on 01/22/2020
Ingredients List
- Lofthouse Cookies:
- 2 3/4 cup cake flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/3 cup vegetable shortening
- 1 1/4 cup granulated sugar
- 1 large egg
- 1 large egg white
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- Frosting:
- 1/3 cup unsalted butter softened
- 1/3 cup vegetable shortening
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3-3.5 cups powdered sugar
- 3-4 tbsp milk or cream
- food coloring
- sprinkles
Directions
In a large bowl sift together the cake flour, baking powder and salt.
In a separate bowl beat together the butter, shortening and sugar until fluffy.
Then beat in the egg, egg white, vanilla extract and almond extract.
With the mixer on low beat in the flour mixture about 1/2 at a time.
Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.
When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
Form the dough into balls about 2 tablespoons in size and place 2 inches apart on a baking sheet. Press the tops down slightly using the bottom of a cup dipped in flour.
Bake for 9-11 minutes, or until the tops are set.
Make the Frosting:
In a large bowl beat the butter and shortening until fluffy.
Beat in the vanilla extract and salt.
Beat in the powdered sugar about 1 cup at a time, then beat in the milk/cream about 1 tablespoon at a time, adding a little more powdered sugar as necessary.
Then mix in the food coloring (I used about 5-6 drops of red).
Frost cooled cookies with a flat knife and decorate with sprinkles.
In a separate bowl beat together the butter, shortening and sugar until fluffy.
Then beat in the egg, egg white, vanilla extract and almond extract.
With the mixer on low beat in the flour mixture about 1/2 at a time.
Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.
When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or silicone baking mats.
Form the dough into balls about 2 tablespoons in size and place 2 inches apart on a baking sheet. Press the tops down slightly using the bottom of a cup dipped in flour.
Bake for 9-11 minutes, or until the tops are set.
Make the Frosting:
In a large bowl beat the butter and shortening until fluffy.
Beat in the vanilla extract and salt.
Beat in the powdered sugar about 1 cup at a time, then beat in the milk/cream about 1 tablespoon at a time, adding a little more powdered sugar as necessary.
Then mix in the food coloring (I used about 5-6 drops of red).
Frost cooled cookies with a flat knife and decorate with sprinkles.
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