I have to admit, I am not a big fan of sugar cookies, mainly because they aren’t made with chocolate. However, my husband loves sugar cookies. They are his absolute favorite, so I end up making them to keep him happy. The best sugar cookies out there are Lofthouse cookies, which can be found at pretty much any grocery store and are very soft and sweet. I have recently found a recipe for Lofthouse style frosted sugar cookies. (http://authenticsuburbangourmet.blogspot.com/2011/09/lofthouse-style-frosted-sugar-cookies.html) Here it is. Enjoy!


6 cups all purpose flour

1 t. baking soda

1 t. baking powder

1 c. butter, at room temperature

2 c. granulated sugar

3 eggs

2 t. vanilla extract

1 1/2 c. sour cream


1 c. butter, room temperature

1 t. vanilla extract

4 c. powdered sugar

6 T. heavy cream

Several drops food coloring

Multi-colored Sprinkles


In the bowl of a stand mixer with the flat beater attached, 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. Chill in the refrigerator overnight, or at least two hours until firm.

Preheat the oven to 425 degrees. Line two large baking sheets with parchment paper, or spray them with nonstick cooking spray, set aside.

Use the plastic wrap that you chilled the dough in. Dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for seven minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. It is best to work in small batches while keeping the remainder of the dough chilled.

To make the frosting, use the bowl of a stand mixer fitted with the paddle attachment and 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.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Makes approximately: five to six dozen cookies (will vary on the thickness of the dough)

Joy Larson is a mother of four boys, graduate of The University of Montana, animal lover and writer.