Lofthouse Style Cookies

I've been looking for a cookie to send to Jim's office for the 4th of July.  Do you know those soft, thick, cake-like cookies you can find in almost every bakery in every grocery store, with buttercream frosting?  Well, here they are.  Sweet, thick, not-too-sweet frosting.  And you could make these for just about any holiday.  How about Halloween....use green, orange, or purple frosting, with some bat sprinkles (I found those last year at World Market).  Christmas, well, the imagination could take you anywhere.  But when it comes down to it, these are just good cookies.  NOTE:  You need to make the dough a day ahead so they can refrigerate overnight.

LOFTHOUSE STYLE COOKIES (makes about 4 1/2 dozen)

6 cups flour, divided 
1 tsp baking soda
1 tsp baking powder
1 cup butter, room temp
2 cups granulated sugar
3 eggs
1 tsp vanilla extract
1 1/2 cups light sour cream

For the Frosting:

1 cup butter, room temp
1 tsp vanilla extract
4 cups powdered sugar
6 Tbsp heavy cream
Food coloring, if desired
Sprinkles, if desired

In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.

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, once 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, about 30 seconds, scraping down the bowl as needed.  Dough needs to obtain the right consistency for rolling, so add additional flour 1/4 cup at a time, until this is achieved (up to 1 more cup).  Divided dough into two sections.  Flatten into rectangles about 1 1/2" thick, then wrap with plastic wrap.  Chill in the frig overnight.

Preheat the oven to 425.  line 2 large baking sheets with parchment paper, Silpat, or spray them with nonstick cooking spray, set aside.

Generously flour a work aea and rolling pin.  With a rolling pin, roll the dough out to 1/4" thickness.  Using a 2 1/2" round cookie cutter (I used a biscuit cutter), cut into circles and transfer to a baking sheet.  Bake 7-10 minutes, until pale golden.  Immediately transfer cookies to a wire rack to cool.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla.  Slowly beat in the powdered sugar.   Once smooth and creamy, add in heavy cream, 1 Tbsp 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 then in an air-tight container.   Let cookies sit for several hours before serving to allow the flavors to develop.

Recipe Source: www.sweetpeaskitchen.com