:: TODAY is National Sugar Cookie day! ::
I have a HUGE announcement to make…
I think I have finally found the Ultimate Sugar Cookie Recipe! I have been trying different ones and tweaking them a bit to try and come up with a recipe the same as the Lofthouse cookies in the grocery store. You know the ones I am taking about… the soft as a pillow, pilled high with frosting ones!
My sister gave me a recipe that I made a few batches from this weekend, I had a sneaky feeling the key ingredient was left out, and as soon as I added it in, they were PERFECT!
When I rolled these out, I used powered sugar and not flour. I also greased the pan. Roll out 1/2 thick, and use something round to cut them. I had a biscuit cutter that was the perfect size.
Ultimate Sugar Cookies
4 3/4 cups all-purpose flour
4½ tsp. baking powder
1/2 cup sour cream
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature (I used salted because it was all I had, and then used a smidge less salt than called for, tasted great anyway)
1½ cups sugar
3 large eggs (room temperature)
4 tsp. vanilla extract
For the frosting:
2 1/2 cups confectioners’ sugar, sifted
2 1/2 tbsp. unsalted butter, melted
1/2 tbsp. vanilla extract
2-3 tbsp. milk
First, cream the butter and sugar together. Cream it on high for a good 4 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated and evenly mixed. Lick the beaters clean. Cover and chill the dough for an hour. CHILLING IS IMPORTANT!
I found that pretty much whatever shape you put them on the cookie sheet, they stayed in that shape. Roll out 1/2 thick, and use something round to cut them. I had a biscuit cutter that was the perfect size. Bake them about 8-10 minutes, taking them out of the oven before they have brown edges. Brown edges=no good. I found with the first batch that if I could just barely touch the top of the cookie and it wasn’t doughy, they were perfect. Less cooked the better!
For the frosting: Start with the powered sugar and add the butter slowly mixing on high, until super smooth. Add the vanilla and milk. Now this is where you will need to just add more powered sugar if needed, the frosting needs to be stiff or it will just run off the cookies. Add food coloring if you want.
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How do you cook these? I don’t see anything in the instructions.
So I have to ask… what was the key ingredient? sour cream or was the BP left out of the recipe? I’ll have to give them a try. I have a cream cheese recipe that if you roll them thick enough run a close second to Lofthouse.
Sour Cream!
do they really taste like the crack cookies? several of us at work LOVE the crack cookies…
Um Yes I just gained 5 pounds!
What temperature do you cook the cookies on?
350! for about 6-8 minutes
Thank you! I thought that was probably what the temp was, but I wanted to be sure before I baked them.
We made these yesterday… ummm can I say FABULOUS!!!!!!! Not sure about the frosting though because we never got that far. Eeryone was eating them off the wire rack as they cooled.
How many cookies does this make? Of course, I’m sure it depends on the size you make them, but just a rough guess. I have a biscut cutter about that same size, so mine should be about the same. I’d be making these NOW if I wasn’t out of sour cream at the moment. I’m absolutely addicted to these, and pregnant, so I *NEED* them quite often 😉
I totally know what you mean! I think i got 3 dozen or around there out of them.
can you chill longer than ahour
Yes, you can keep it in the fridge overnight if you need to!
My recipe is similar but I use almond extract instead of vanilla. So tasty!
I’m making Ninjajo cookies for my son’s birthday, but need to use Royal icing (which I’ve yet to find one that tastes good–uggh!)…would these cookies hold up to that?
These cookies are the best sugar cookies….have been using this recipe for years….I’ve gotten lazy in my old age so now, I don’t roll the dough, I just take about a tsp. of dough and put on cookies sheet…not as cute looking as the neat cookies cutter ones, but they all taste the same….sour cream seems to be the secret that makes them stay soft I think…..