Lofthouse Style Sugar Cookies

There are a lot of steps with this one but totally worth it.
It makes A LOT about 5-6 dozen.

Ingredients
6 cups of flour
1 tsp baking soda
1 tsp baking powder
1 cup butter at room temp
2 cups sugar
3 eggs
2 tsp vanilla
1/4 tsp salt
1 and 1/2 cups sour cream

Directions
Cream the butter and sugar at medium speed until light and fluffy. Add the eggs one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined. Dough will be a bit sticky.

Divide dough into two sections. Flatten into rectangles about 1 and 1/2 inches thick. Then wrap with plastic wrap and chill in the refrigerator for at least 2 hours or until firm. Better if longer I usually do about 5-6 hours.

Preheat oven to 425 degrees. Line baking sheet with wax paper or spray with pam. Using the plastic wrap that it chilled in for the bottom dust the top of the dough with flour then flip and dust the other side. Roll dough out to about 1/4 inch thickness. Using a 2 and 1/2 inch circle cut out cookies.
Bake for 7 minutes until pale golden. Immediately transfer cookies to cooling rack.
Best to work in small batches to keep the remainder dough chilled.
Once cookies have completely cooled frost them.

Frosting:
1 cup butter at room temp
1 tsp vanilla
4 cups powdered sugar
6 Tablespoons heavy cream
Food coloring

Cream together butter and vanilla
Slowly beat in the powdered sugar
Once smooth and creamy add in heavy cream 1 tablespoon at a time until desired spreading consistency.
Frost cookies.

Allow frosting to set then store in air tight container.
Letting the cookies sit for several hours after frosting allows the flavors to develop.

 

ENJOY!