Loft Sugar Cookies copycat recipe
You know those addictive frosted cookies you get at the grocery store? ! Now you can make them at home with this Loft Sugar Cookie Copycat recipe! So soft and delicious.
Sugar cookies are one of my favorite cookies! We have many varieties, from lemon sugar cookies to sugar free cookies. They are all delicious, but I definitely love these Loft Sugar Cookies!
We love sugar cookies!
I don’t think I’ve ever met such a person no Like sugar cookies. My mom has been making sugar cookies for as long as I can remember and they have always been my favorite. They’re soft, delicious, and flavored with almond extract. They also have tons of icing, which I think is essential for a good sugar cookie.
As much as I’ve always loved homemade cookies, I admit I can be a little addicted to attic cookies. Have you had one before? They are the softest, tastiest cookies you can buy from the grocery store. I’m not sure what’s in them, but I’m pretty sure there’s an addictive chemical that makes you crave them every night. 😉
Since my mom is a sugar cookie expert, she thought she’d try a recipe that mimics the loft sugar cookies and see if they’re just as good. I don’t think they taste exactly like cookies, but they are very similar and definitely soft, delicious and addictive.
How to Make Loft Cookies
wet ingredients. In a mixer, add butterscotch and butter until fluffy. Add each egg, one at a time, beating after each egg until well combined. Add the sour cream and vanilla and mix well.
dry ingredients. Add flour, baking soda, baking powder and salt. Blend until combined. Your dough will be very sticky.
refrigeration. Divide your dough into two pieces. Flour a cutting board and flatten the dough into a 1-½ inch thick rectangle. Wrap the dough in plastic wrap and place in the refrigerator for at least 2 hours.
cut. Remove one rectangle at a time from the refrigerator. Return the dough to a floured surface and roll out to 1/4 inch thick. Using a 2″-3″ cookie cutter, cut out cookies and place on parchment-lined cookie sheet. notes: Work in small batches so the dough stays cold.
bake. Bake at 375 degrees for 8 minutes, until the edges of the cookies are slightly browned. Let the cookies cool completely before frosting.
What if the dough sticks to the cookie cutter? Don’t twist the tool in the first place. This will cause the sides of the dough to seal and they will not rise properly. To prevent this from happening, make sure the dough is frozen. Also, you can dip the cookie cutter in the flour before cutting the dough.
Can I freeze sugar cookie dough? Yes! Once the dough is mixed, place the dough in the refrigerator for about an hour. Divide the dough into 4 parts. Roll each section into a 2-3 inch diameter log. Wrap in plastic wrap, then foil and freeze for up to 3 months.
When you’re ready to bake, let the dough thaw just enough to slice the log. Place the slices on a baking sheet and allow to thaw completely. Bake according to recipe instructions. If you want to make shapes other than round, allow the dough to thaw completely and bake according to recipe instructions.
How long can I store sugar cookies• Store baked cookies in an airtight container. Store at room temperature for 3-5 days. Freeze unfrosted cookies for up to 3 months.
how do i store Leftover frosting? Place remaining frosting in an airtight container. 3-4 weeks in the refrigerator or 4-6 months in the freezer.
I really love sugar cookies and am so glad we now found a recipe very similar to the addictive loft cookies in the store.
For more sugar cookies, check out:
Prep time 10 minutes
Cook Time 8 minutes
Refrigerate for 2 hours
Total time 2 hours 18 minutes
Serving Size 24
Calories 398 kcal
by Lil’ Luna
- 1 cup softened butter
- 1 1/2 cups sugar
- 2 eggs room temperature
- 2/3 cup sour cream
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 4 cups flour
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon tartar
- 1/4 teaspoon salt
- 1 cup softened butter
- 2 teaspoons vanilla
- 5 cups powdered sugar
- 8 tablespoons heavy cream
- food coloring
Add butterscotch and butter to your stand mixer (or hand mixer) until fluffy.
Add each egg, one at a time, beating after each egg until well combined.
Add the sour cream and vanilla and mix well.
In another bowl, sift together flour, cornstarch, baking soda, baking powder, cream of tartar and salt.
Add the dry ingredients to the wet ingredients in a blender and blend on LOW until combined.
Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 375°F.
Once cooled, scoop out 1 tablespoon of dough and roll into a ball (dough will be sticky).
Place on a parchment-lined baking sheet. Spray the bottom of the glass with cooking spray, then dip in flour to press down the cookie dough.
Bake for 8-11 minutes.
Remove from oven and cool.
First whip the butter until fluffy to make the frosting. Add vanilla and 4 cups powdered sugar. Add heavy cream and more powdered sugar until you reach your desired consistency. Whisk until smooth and add any food coloring if desired.
Immediately frost and add sprinkles.
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