Ingredients (~12 cookies)
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup sour cream
- 1 1/2 cups flour
- 1 1/2 tsp cornstarch
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Buttercream Frosting
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla
- 1-2 Tbsp milk
- gel food coloring (optional)
- sprinkles (optional)
Make the Cookie Dough
Place the softened butter in a mixer and mix until creamy.
Add the sugar and beat until light and fluffy; Scrape down the sides with a spatula.
Add the egg and vanilla and mix well. Mix in the sour cream – the mixture may look slightly curdled but this is normal. Scrape down the sides again.
Add the flour, baking powder, baking soda, salt and cornstarch. Mix just until the flour is fully incorporated – don’t overwork it.
Chill the Dough
Put the dough onto a piece of plastic wrap and form into roughly a 4×6 inch rectangle.
Fully wrap in plastic wrap and refrigerate for at least 1 hour.
The dough needs to be firm enough to roll without sticking everywhere.
Roll and Cut the Cookies
Preheat your oven to 375F and remove the dough from the refrigerator.
Lightly flour your surface and place the dough on top. Sprinkle a bit of flour on top of the dough and rub flour onto your rolling pin.
Roll the dough out into a rectangle about 1/4 inch thick.
Use a 2 1/2 to 3 inch round cutter and cut out the cookies. You can re-roll the scraps once.
Bake the Cookies
Place the cookies on baking sheets lined with parchment paper.
Bake for ~7-9 minutes until the cookies are just beginning to darken slightly on the bottom – don’t let them get golden brown on top.
Remove the cookies to a baking rack and allow to fully cool before frosting.
Make the Buttercream Frosting
Mix the softened butter in a bowl until smooth and creamy.
Add the powdered sugar and vanilla and mix well.
Add 1 Tbsp of milk and mix. Add another tablespoon if needed until you get a smooth, spreadable consistency that holds its shape.
Add a small amount of food coloring and mix if using.
Frost and Decorate
Spread the frosting on the cooled cookies, leaving a small edge of cookie showing around the top.
Add sprinkles while the frosting is still wet so they stick properly.
Lofthouse Cookies
Ingredients
Ingredients (~12 cookies)
- 1/2 cup salted butter softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup sour cream
- 1 1/2 cups flour
- 1 1/2 tsp cornstarch
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Buttercream Frosting
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1/2 tsp vanilla
- 1-2 Tbsp milk
- gel food coloring optional
- sprinkles optional
Instructions
- Cream softened butter until smooth, then beat in sugar until light and fluffy.
- Add egg and vanilla, mix well, then mix in sour cream.
- Add flour, cornstarch, baking powder, baking soda, and salt, mixing just until combined.
- Form dough into a 4×6 inch rectangle on plastic wrap, wrap fully, and refrigerate for at least 1 hour.
- Preheat oven to 375F.
- Lightly flour your work surface and rolling pin, then roll dough to 1/4 inch thickness.
- Cut cookies with a 2 1/2 to 3 inch round cutter, re-rolling scraps once.
- Place cookies on parchment-lined baking sheets and bake 7-9 minutes until bottoms just begin to darken.
- Cool cookies completely on a baking rack.
- Beat softened butter until creamy, then add powdered sugar and vanilla.
- Add milk 1 tablespoon at a time until frosting is smooth and spreadable.
- Stir in food coloring if desired.
- Spread frosting on cooled cookies, leaving a small edge showing.
- Add sprinkles while frosting is still wet.
