Lofthouse Copycat Cookies

You know those really thick, soft, not too sweet cookies topped with sweet buttercream frosting in the grocery store? Well, a few weeks ago, Mikey and I got a craving, but I wanted to make them from scratch, without all the preservatives and weird stuff... so we found a recipe! Normally I make a recipe and tweak it, and post it when I'm happy with it. But this recipe was spot on from the beginning! Yay!

The only thing I will say is if you are looking for as close a match as possible to Lofthouse cookies, you need to frost them, then let them sit out overnight so the frosting can get firm to the touch, with a slight "crust" on top. These stay amazingly moist for a ridiculously long time. Also, this batch makes a LOT. The dough keeps well in the freezer or fridge, but I wouldn't make the full batch of frosting and store it. It turned out weird the second time for me. I'd just make half the frosting, and the other half right before you cook up the rest of the dough.

Lofthouse Copycat Cookies

About 4 1/2 dozen cookies

Shared from Sweet Pea's Kitchen

Cookies: 

5 cups flour + up to an additional 1 cup

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 sour cream

Frosting:

1 cup butter, at room temperature

1 teaspoon vanilla extract

4 cups powdered sugar

6 tablespoons heavy cream (I used whole milk)

Food coloring, to desired color

Sprinkles, traditionally jimmies

Whisk together 5 cups of the flour, the baking soda, and the baking powder. In a separate bowl, cream your butter and sugar for at least 5 minutes, until light and fluffy, scraping down the sides of the bowl intermittently. Add the eggs, vanilla, and sour cream. Beat at low speed until combined. Add the dry ingredients, and beat at low speed until just combined. You are looking for a rollable dough--so if you need to add more flour (up to 1 cup she says), you can. I needed an additional 1/4 cup. 

Halve the dough, flatten into 2 inch thick rounds, and wrap with plastic wrap. Let chill in the coldest part of your refrigerator overnight.

The next day, preheat the oven to 425 degrees. Line two baking sheets with silicone baking sheets, parchment, or grease. Flour your work surface and your rolling pin.

Working with one half of the dough at a time (leave the rest in fridge), roll out to 1/3 inch thickness (she says 1/4, I liked 1/3). Cut out circles (or any shape really), transfer to baking sheet, and bake for 7-8 minutes, until the bottoms are just pale golden. Let set on sheet for 1-2 minutes before transferring to a wire rack to cool.

Meanwhile, make the frosting. Cream together the butter and vanilla, slowly add the powdered sugar, then add the milk/cream 1 tablespoon at a time until you reach the consistency desired to spread. Add food coloring. I did teal, which took a ridiculous amount of food coloring to achieve for the whole batch of frosting. Next time, I'll probably omit the food coloring entirely, unless I make them for an event or children. Frost and sprinkle the cooled cookies. Let the frosting set before storing or serving.