Lofthouse Sugar Cookies

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This month's Secret Recipe Club assignment was Jennifer's blog over at Mother Thyme. As soon as I typed in her URL I instantly fell in love! Her pictures are gorgeous and she makes everything look so appetizing. I definitely had a tough time narrowing down which recipe I wanted to make. Luckily I was hosting a bridal luncheon for my bridal party and I had previously decided I wanted to make cookies to use as place cards. As soon as I saw this recipe for Lofthouse Sugar Cookies, I was sold.

I ended up writing all the names of my bridal party on them...

Moist and delicious is an understatement for these cookies. Cake flour really makes them light and fluffy and the sour cream makes them extra moist. I know most of us typically go to the grocery store and buy the pre-packaged sugar cookie dough in the refrigerated section, but even though those are addicting, this homemade version definitely gives them a run for their money. They are SO good. In my opinion, even better than the store-bought ones. Next time definitely try these out before you buy the pre-made cookie dough. They won't disappoint and you'll feel so much better serving these to your family or guests! They'll gobble them up. These are definitely my new go-to Christmas cookies. Enjoy! 

...then I used them as place cards for my bridal luncheon. Very cute personal touch!

Printable Recipe

Ingredients

• 3 cups cake flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 2 tbsp. light sour cream
• 1 tsp. vanilla

In a medium bowl combine cake flour, baking powder and salt and set aside.

Using an electric mixer cream together butter and sugar until light and fluffy. Add in eggs one at a time stirring after each addition. Stir in sour cream and vanilla until combined. Gradually add in flour mixture until combined.

Chill dough for at least one hour in refrigerator.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Flour your work surface and using a floured rolling pin, roll out the dough so it is about 1/4 to 1/2-inch thick. Use a cookie cutter to cut out the cookies and place on the lined baking sheet about 2 inches apart.

Bake in preheated oven for 8-10 minutes or until the edges just begin to brown. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.

Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups confectioners' sugar
• 3 tbsp. low-fat milk
• 1 tsp. vanilla
• Food coloring (optional)

Using an electric mixer combine butter and gradually add in confectioners sugar. When all sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food color if desired.

Source: Adapted from Mother Thyme