Lofthouse Sugar Cookies - butter

Method

• 1. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
• 2. Add in eggs one at a time, stirring after each addition.
• 3. Stir in sour cream and vanilla until combined. Set aside.
• 4. In a medium bowl combine cake flour, all purpose flour, baking powder and salt.
• 5. Add the dry ingredients into the mixer bowl with the creamed mixture and mix to form a dough.
• 6. Wrap the dough in a sheet of wax paper.
• 7. Chill dough for at least one hour in the refrigerator.
• 8. Preheat oven to 350 degrees F. Line baking sheets with a Silpat or parchment paper.
• 9. Roll 1-2 tablespoons of dough into a ball. Use a bit of all purpose flour on your hands to handle the sticky dough.
• 10. Place ball on the baking sheet and flatten it to about 1/2 inch thick, molding the sides to keep a round shape.
• 11. Continue with remaining dough, placing each cookie at least each 2 inches apart on the baking sheet (they spread!)
• 12. Bake in preheated oven for 10-12 minutes.
• 13. Let cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.
• 14. For the buttercream frosting:
• 15. Using an electric mixer whip the butter and gradually add in confectioner's sugar.
• 16. When all of the sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food coloring if desired.
• 17. Frost the cookies with an offset spatula and sprinkle with candies or colored sugar immediately before the frosting sets up.
• 18. Enjoy!