While I’m a “from scratch” kind of baker, there is one store bought cookie I am powerless to refuse.  It’s the Lofthouse sugar cookies.  They’re in pretty much every grocery store.  In the fall, you’ll find them in Halloween themed colors, in the spring they’re pinks and yellows.  And of course, at Christmas you’ll find lots of red & green.  They sure have figured out how to market these treats year round!  They’re soft and pillowy, and seem to melt in your mouth.

A while back a lot of other bloggers kept posting recipes for copycats of this, and my mouth watered every time.  Unfortunately they kept being pushed to the back of my baking to-do list.  Finally when I signed up for the Food Blogger Cookie Swap I thought it was a great opportunity to make these cookies.  These cookies, while not an exact match to the grocery store version, are certainly soft, fluffy, and delicious!  I certainly hope my recipients liked them!

I sent these cookies to A Healthy Balance, Currently Coveting, and Southern Charm NOLA.  I hope you ladies enjoyed!!

PS. I loved the cookies I received from Georgie CakesChocolate Moosey, and Shabbott’s Habits.  I loved that I got such a great variety of cookies!  Check out their links to see what I got.


Soft Sugar Cookies

Yield: 4 dozen

Recipe Note: Make sure and let these sit overnight!


For the cookies:
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream

For the frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream


For the cookies:
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.

For the frosting:
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.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit overnight before serving to allow the flavors to develop.