Copycat Lofthouse Cookies

Adapted from Two Peas & Brown Eyed Baker. Makes over 7 dozen!



6 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, room temperature

2 cups sugar

3 eggs

2 teaspoons vanilla

1 ½ cup light sour cream

1. Whisk flour, baking powder, baking soda, and salt together then set aside
2. In the bowl of a stand mixer cream butter and sugar until light and fluffy, beat in eggs one at a time
3. Beat in vanilla and sour cream on low-speed until combined
4. Gradually add dry ingredients, beating on low until just combined
5. dough in half, flatten to about 1 ½” rectangles, cover and chill overnight (or at least 2h)
6. Preheat oven to 425 degrees F, line baking sheets w/ parchment paper
7. On a lightly floured surface roll dough to ¼” thickness & cut out circles (I used a 2 ½” round cutter), bake for 5-7 minutes until edges are light golden
8. Transfer to wire rack to cool
9. Cool completely then frost (recipe below)



1 cup unsalted butter, room temperature

1 teaspoon vanilla

4 cups powdered sugar

Pinch salt

6 tablespoons heavy cream

+/- food coloring

1. Cream butter & vanilla, then add salt and gradually add powdered sugar
2. Once it’s smooth add the heavy cream and beat on medium-high speed until light & fluffy (about 1-2 minutes), add food coloring if desired

posted 6/23/14


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