I hunted high and low for the best sugar cookie recipe out there and I found one! One that is my favorite anyway. Sugar Cookies are kind of like Chocolate Chip Cookies. Some like em fat some prefer thin. Some like crunchy, others want soft.
Everyone has their own recipe they use time and again. It may or may not be that it is actually your favorite recipe. In some cases, as it had been mine, I think it is just the recipe that you wind up having in your recipe box. You see, there are so many recipes out there for common cookies that it is just too much of a task to go find one killer one. But you are in luck! I did the work for you!
If you are a LOFTHOUSE Sugar Cookie lover, or you like your Sugar Cookies soft, bendy, a bit fluffy, and easy to make, this will without a doubt become your one and only soft and chewy Homemade LOFTHOUSE Sugar Cookie Recipe. Simply mix, roll balls, bake, frost.
These are not the cut out kind. The dough is too gooey for that. These are the roll, dip, and squash type.
I made these for the Miami Dolphins Locker room and they disappeared in an instant. I quickly whipped em up again for the Fins Weekend Fishing Tourney and they made the day of the crew on our boat. Homemade LOFTHOUSE Sugar Cookies stay soft for many days in an airtight container! (Possibly a week....though they are never around long enough for me to be sure.)
Homemade LOFTHOUSE Sugar Cookies
Recipe Slightly adapted from Yummy Fun
1 c granulated white sugar
1/2 c room temperature butter not margarine
1/2 tsp pure vanilla extract
1/2 c sour cream
2 1/2 c all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2.5 oz regular cream cheese at room temperature
1/4 c butter (not margarine)
1 TB French Vanilla coffee creamer. (or cream or milk)
1/4 tsp vanilla extract
3/4 tsp almond extract
4 c powdered sugar - approximately
In a mixing bowl cream together sugar, butter, egg, vanilla, and sour cream on high speed for 2-3 minutes. Stop half way through to scrape sides and bottom.
Put flour, baking powder, baking soda, and salt. Stir so the soda, powder and salt are distributed throughout the flour mix.
At low speed slowly pour the flour mixture into the mixing bowl with the sugar/butter/egg/etc mixture. Do this about 1 cup or so at a time.
Stop. Scrape sides. Continue to mix at med/low speed until it is all mixed together.
Remove bowl from mixer. Cover and refrigerate anywhere from 2 hrs to overnight.
After 2 or more hours in the fridge, remove dough from fridge.
Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper. (Use parchment paper. It makes life easy)
Set a small bowl of granulated white sugar aside.
Scoop small spoon fulls of cold dough out of bowl and roll into balls between hands.
(Dough will still be sticky and tacky. This is normal. Do your best.)
Balls should be the size of ping pong balls. (Smaller than golf balls, bigger than large grapes)
Dip half of the dough ball in the white sugar.
Set sugared side up on parchment paper covered cookie sheets, and press down on the ball to flatten it to about half it's height...possibly just a smidge flatter.
Continue with balls of dough, setting them about 2 inches apart until cookie sheet is full.
Pop in a 350 degree oven for 10-12 minutes or until the cookies JUST BAAAARELY start to have a tiny tint of gold on parts of the under edges peaking out. *See pic for tiny bit of gold edge.
Remove from oven and let sit on cookie sheet for 3 min. (Meanwhile, pop the next pan of cookie in.)
Transfer baked cookies to cooling rack until cooled.
Reuse the parchment paper for the next cookies.
Repeat until all the dough is used.
Store cooled cookies in airtight container until ready to frost.
*While cookies bake, roll, dip, and flatten the next pan. Have them ready so you can pop em in the oven as soon as it is available.
*Parchment paper is AMAZING. Use it. You don't even need a spatula to remove cookie. You just pick them up!
In a mixing bowl, toss all ingredients except powdered sugar.
Whip up at med/high speed for 1-2 minutes, scraping sides and bottom once half way through.
At medium speed, slowly add 4 cups of powdered sugar.
Once the powdery sugar is blended in, scrape sides and bottom.
Whip at high speed for 1 minute.
If you are happy with the consistency, you are done! If you would like it a bit more thick, add more sugar about 1/2 a cup at a time until you reach desired texture.
Use the spatula to spread frosting on each cookie.
Sprinkle a pinch of sprinkles on each cookie immediately after frosting it.
Once all the cookies are frosted, store them in a single layer in an airtight container or Ziploc bag.
After about 12-24 hours the frosting will harden a bit and allow them to be stored in two layers if you must.
* Color the frosting any color you would like with food dye.