Iced Sugar Cookies Cake Like Cookies Soft Icing Recipes

ORIGINAL LOFTHOUSE COOKIE (COPYCAT RECIPE)

Steps:

• In the bowl of your stand mixer with the whisk attachment (or you can use a hand mixer) cream together the butter, margarine and powdered sugar until light and fluffy
• Add in your vanilla, almond extract and egg and mix on medium until combined
• Add in your baking soda, baking powder, salt, cream of tartar and cornstarch and mix until combined
• Switch to the paddle attachment and mix in your cake flour just until combined. Do not overmix (or you can do this by hand)
• Scoop your batter onto a parchment-lined baking sheet with a medium-sized cookie scoop (or you can use a spoon)
• Cover with plastic wrap and chill in the fridge for 2 hours (or up to 24 hours)
• Preheat your oven to 375ºF
• Roll the chilled dough into balls and then flatten with your fingers into cookies that are about 1/2" thick and 3" wide. Arrange on a cookie sheet lined with parchment paper.
• Bake your cookies for 8-9 minutes or just until the sheen disappears from the top of the cookie. Place onto a cooling rack to cool fully before frosting with buttercream and finishing with sprinkles
• Store leftover cookies in an airtight container for up to a week or freeze
• In the bowl of your stand mixer (or using a hand mixer) cream your butter until smooth using the whisk attachment
• Start adding your powdered sugar while mixing on low until it's all incorporated.
• Add in your vanilla, milk, salt, and food coloring and mix until smooth.
• Pipe on top of the cookies with a round tip (I used an 804) and top with sprinkles

SOFT FROSTED SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
• Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
• Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

LOFTHOUSE SUGAR COOKIES

Steps:

• 1. COOKIE DOUGH DIRECTIONS: In a large bowl combine sour cream, sugar, butter, eggs and vanilla; mix well. In a smaller bowl combine flour, baking powder, baking soda and salt, then add to wet mixture and mix until everything is just incorporated. With a cookie scoop, scoop out even size scoops of dough and then roll in a ball in your hand and place on a cookie sheet and slightly flatten with your hand so it's in a circular shape. Bake in a pre-heated 350 degree oven until light golden brown, no more than 10 minutes. They may seem under done but they aren't. Transfer to a cooling rack and let cool completely before frosting.
• 2. BUTTERCREAM FROSTING DIRECTIONS: Directions: Cream together butter and shortening in mixer, with paddle attachment on medium for about 2 minutes. Add 1/2 cup powdered sugar and beat until smooth, Add another 1/2 cup and beat until smooth. Add Vanilla, mix. Add gradually the remaining sugar and milk, making sure you end with sugar. Continue to mix on medium until smooth.

SOFT FROSTED SUGAR COOKIES (LOFTHOUSE COOKIES COPYCAT RECIPE)

Steps:

• Use a handheld electric mixer to beat together the cream together the butter, cream cheese, and sugar in a large bowl. Beat in the eggs and vanilla. Add the flour, cornstarch, baking powder, baking soda, and salt, and mix until well-combined. The dough will look wet.
• Lay a piece of plastic wrap directly on top of the cookie dough and refrigerate until the dough is stiffened, about 2 hours.
• Preheat the oven to 350F. Line 2 half sheet pans with parchment paper or silpat liners.
• Use a 1 1/2-tablespoon scoop to measure out the dough. Roll it into balls and arrange them 2 inches apart on the baking pans (8 cookies per half sheet pan works well).
• Use a glass to slightly flatten each cookie dough ball.
• Bake until the cookies are light golden on the bottom, puffed on top, and just stop looking doughy in the center, rotating the trays once halfway through. This takes about 9 to 12 minutes. Be careful not to overbake, you don't want these cookies golden on the top. Repeat with the remaining dough.
• Let the cookies cool for 5 minutes on the trays, and then use a thin metal spatula to transfer them to a wire rack to finish cooling completely.
• Use a handheld electric mixer to beat together all ingredients until smooth and creamy.
• If desired, add food coloring to the frosting. It's easy to add too much coloring, so start off by adding just a tiny drop at a time and mixing it in well to see the color before you add more.
• Frost the cookies once they're cool. Before the frosting sets, add sprinkles if desired.

ICED SUGAR COOKIES (CAKE-LIKE COOKIES, SOFT ICING)

Steps:

• Preheat oven to 350 degrees.
• For the cookies beat the butter and sugar until creamed. Add in eggs and vanilla and beat until smooth.
• Combine dry ingredients.
• Add dry ingredients and milk into the creamed mixture in two batches.
• Refrigerate dough for up to an hour.
• Use 2 'tablespoons' (cereal spoons) to make 2-3 inch balls of dough. (After baking you want cookies that are about the size of the palm of your hand.).
• Bake for 10-12 minutes. The tops of the cookies shouldn't be browned.
• For the frosting beat all ingredients together until smooth adding more milk if necessary. When cookies are cool, frost and add sprinkles if you like.