I was never a huge fan of sugar cookies, probably because I veer more toward chocolate confections. 

In college, one of my good friends had a soft spot for a particular brand of sugar cookies that were sold at the Hannaford near our school campus.  Every now and then she would purchase them to snack on and I was always blown away by how soft they were.  I find most sugar cookies to be a bit too crispy for my personal preferences. 

In the past few years, I’ve seen copycat recipes for these Lofthouse brand cookies pop up, and I’m always transported to my college days.   I was intrigued when I saw sour cream listed as the “secret” to keeping these cookies so light and fluffy.  I was a bit skeptical, but it totally worked. 

Although I didn’t find them to be identical in taste to the Lofthouse cookies, their texture is spot on.  These cookies were wonderfully plump and tender, with more of a cake-like texture.  They are just sweet enough for their pairing with the rich buttercream frosting.  If you are looking for a great soft, sugar cookie recipe, look no further!  These are great for any time of year- not just Christmas. 

Lofthouse Style Soft Sugar Cookies

Recipe from Two Peas and Their Pod and Brown Eyed Baker

Yields about 4-5 dozen large cookies

Print this recipe!

Ingredients

Cookies

• 6 C flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 C unsalted butter, at room temp
• 2 C sugar
• 3 eggs
• 2 tsp vanilla extract
• 1½ C sour cream

Buttercream Frosting

• 1 C unsalted butter, at room temp
• 1 tsp vanilla extract
• a pinch of salt
• 4 C powdered sugar
• 6 tbsp whipping cream

Directions

1. In a medium bowl, combine flour, baking soda, baking powder and salt.  Set aside.
2. Using a stand or hand mixer, cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, until each is incorporated.  Add the vanilla and sour cream and beat until well mixed.
3. Slowly add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed.  Dough will be sticky. 
4. Divide dough into two portion, forming rectangles, each about 1.5-2 inches think, and cover well with plastic wrap, using additional flour if necessary.  Allow to chill overnight in the fridge. 
5. When ready to bake, preheat the oven to 425 F. Line your baking sheets with parchment paper and cooking spray. 
6. Generously flour your workspace and the top of the dough. Use a rolling pin, roll the dough to 1/2 inch thickness.  Use a cookie cutter of your choosing and place on prepared baking sheets. 
7. Bake for 8 minutes, until just slightly browned on the edges.  Do not over bake!
8. Transfer cookies to a rack to cool. Allow cookies to cool before frosting.
9. Meanwhile, make your frosting by combining the butter, vanilla and a pinch of salt with a stand or hand mixer.  Add the powdered sugar one cup at a time. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, and continue to beat until light and fluffy. If using, add food coloring and beat until combined.
10. Frost cooled cookies and decorate as desired.