Tips from a Typical Mom

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{Lofthouse or Granny B’s} Puffy Frosted Sugar Cookies Recipe

| Christmas, Desserts and Treats, Holidays, Recipes, Valentines Day

 These Lofthouse or Granny B’s style cookies remind me of being little. There is just something about the yummy pink frosting and the puffy sugar cookie that screams “childhood”.  My hubby is not a fan of sweets, which is why he likes this type of cookie.  The cookie itself is not very sweet and you just get a hint of sweetness in the frosting.  The frosting in this recipe is not as sweet as the Granny B’s frosting, but they sure taste homemade and I’ll take that any day over the processed taste of the ones you get in the store. 🙂

Since Valentines Day is approaching, I thought I’d make mine into hearts.  Then I will give them to my students as Valentines.

Lofthouse Style Frosted Sugar Cookies

Cookies:

6 Cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 Cup. butter, at room temperature
2 Cups. granulated sugar
3 eggs
2 teaspoon vanilla extract
1/4 teaspoon Salt
1 1/2 Cups Sour cream

Frosting:

1 Cups butter, room temperature

1 teaspoon vanilla extract
4 Cups powdered sugar
6 tablespoons heavy cream
Several drops food coloring
Multi-colored Sprinkles

Directions:

In a bowl, combine the dry ingredients with a whisk.  Set aside.
In the bowl of a stand mixer, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. 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, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. 
**I lay out some plastic wrap on the counter and plop half of the mix, then fold over the plastic wrap with room to expand, and smoosh the dough into a rectangle, easy peasy.  
Chill in the refrigerator at least two hours until firm.

Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
**I didn’t have 2 baking sheets, so I used two pieces of parchment paper so that I could cut out and arrange more cookies while the first cookies baked.  Then I just transferred the parchment paper onto the pan and popped them right into the oven.

**I love my rolling mat.  This dough is so sticky, you will need TONS of flour even if you have a rolling mat.  An off set spatula is nice to help you release the dough from the mat and a non-stick rolling pin was nice too.

With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round or heart cookie cutter, cut out circles and transfer to a baking sheet.
 Bake for 7 minutes, until *pale golden*. Immediately transfer cookies to a wire rack to cool. Best to work in small batches while keeping the remainder of the dough chilled.

 To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.  I added about 16 drops of neon pink to get this color.
Once cookies have cooled completely, frost and add sprinkles.This is when it gets fun for the kids to step in and help out!

Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough)
Check out this recipe linked over at Home Stories A to Z!

Home Stories A2Z

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Comments

  1. Hi I am just wondering if your icing get hard that I can package each one in a bag and give them out as favors for a bday party. I am not crazy over royal icing and yours looks like it would taste better. I have to have it hold up though
    Any suggestions would be helpful

    Reply

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