Lofthouse Sugar Cookie Rip Off Recipes

Steps:

• For the cookie dough: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
• Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
• Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
• Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
• Frost the cookies with the frosting and sprinkle with confetti sprinkles.

Steps:

• Beat sugar and butter together with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat sour cream and vanilla extract with the last egg.
• Mix 5 cups flour, baking soda, and baking powder together in a separate bowl; beat with the creamy mixture until just incorporated into a dough. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
• Turn dough out onto a floured sheet of waxed paper on a flat work surface. Sprinkle flour on top of dough and put another sheet of waxed paper atop the dough. Roll dough out to 1/4- to 3/8-inch thick, using additional flour to keep dough from sticking and to get the best consistency for rolling. Cut rolled dough with cookie cutters into desired shapes and arrange onto prepared baking sheets.
• Bake in preheated oven until set along the edges, about 8 minutes. Cool cookies on baking sheet for 10 minutes before moving to a wire rack to cool completely.

Steps:

• In a large bowl, cream the shortening and the sugar.
• Take the mixer out and, with a wooden spoon, add the egg, whipping cream, and vanilla until thoroughly combined (it will look a bit "stiff"), but do not whip the cream too much.
• In another bowl, mix the remaining ingredients.
• Add half the dry mixture at a time to the wet mixture. Only mix until it is thoroughly mixed together. Dough will seem sticky.
• Roll dough into 1" to 1-1/4" balls and place on a baking sheet covered with parchment paper.
• Flatten to 1/3" thick with the flat bottom of a drinking glass. They do not spread much when baking.
• Bake at 350 degrees for 12-15 minutes.
• Take the cookies out of the oven and move immediately to a wire rack to cool. Frost and decorate as desired.

Steps:

• Beat sugar and butter together with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat sour cream and vanilla extract with the last egg.
• Mix 5 cups flour, baking soda, and baking powder together in a separate bowl; beat with the creamy mixture until just incorporated into a dough. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
• Turn dough out onto a floured sheet of waxed paper on a flat work surface. Sprinkle flour on top of dough and put another sheet of waxed paper atop the dough. Roll dough out to 1/4- to 3/8-inch thick, using additional flour to keep dough from sticking and to get the best consistency for rolling. Cut rolled dough with cookie cutters into desired shapes and arrange onto prepared baking sheets.
• Bake in preheated oven until set along the edges, about 8 minutes. Cool cookies on baking sheet for 10 minutes before moving to a wire rack to cool completely.

Steps:

• Preheat oven to 375F
• Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass or cookie stamp.
• Bake at 375F for 6-8 minutes. Allow to cool 1 minute before removing to cooling rack.
• While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.