Keto Diet
Soft and fluffy Sugar Cookies that remind me of the Lofthouse cookies! We love making these cookies for Valentine’s Day and Christmas.
SOFT AND FLUFFY SUGAR COOKIES
Over Christmas last year I made over 100 sugar cookies for both preschool and our church party.
I remember thinking if I don’t see another sugar cookie for another year it will be fine with me.
Well…we’ve made up since then. Sugar cookies and I that is. I have literally tried over 5 sugar cookie recipes in the past couple of months and for me this one tops them all.
I love this recipe but sugar cookies are like eggs…everyone likes ’em different. Some like them thin and crispy, others big and dense.
This one met my criteria for a stellar cookie. It’s really moist and soft but still holds its shape so that it’s easy to frost. This cookie works best for a round shape and will spread if trying to do cut out shapes.
This is a fluffy soft cookie if you’re looking for a thinner, sturdier cookie, this is not it. John stole one while I wasn’t looking and said, “I have to tell you that this may be the best sugar cookie I’ve ever had.” Thanks to my friend Allison for the recipe.
WHAT MAKES SUGAR COOKIES FLUFFY?
The key ingredient in making sugar cookies fluffy is sour cream! It makes them light and airy.
CAN THESE BE FROZEN?
Yes. Just bake as directed and freeze unfrosted. Thaw and frost!
OTHER COOKIE RECIPES:
Yield: 48 cookies
Soft and fluffy Sugar Cookies that remind me of the Lofthouse cookies!
-
1
cup
sour cream -
2
cups
white sugar -
1
cup
unsalted butter -
4
eggs -
1
teaspoon
almond extract or vanilla
(I like almond) -
6
cups
flour -
3
teaspoons
baking powder -
1
teaspoon
baking soda -
1
teaspoon
salt
Buttercream Frosting
-
1
cup
butter -
4
cups
powdered sugar -
1/4
tsp
salt -
1
tsp
almond extract -
1/3
cup
heavy whipping cream
-
Preheat oven to 350 degrees.
-
Combine sour cream, sugar, butter, eggs, and vanilla/almond extract. Beat for 2-3 minutes.
-
Add dry ingredients and mix well. Add a little flour so at a time so that it’s not sticky and is managable. Wrap dough in plastic wrap. Let the dough chill in fridge for 25 minutes or until firm. Note: I trick I started doing is placing some of the dough in between two sheets of parchment or wax paper and rolling it out to the desired thickness. Put the sheets in the fridge until firm then when ready start cutting into shapes with cookie cutters.
-
Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.
-
Bake until LIGHT golden brown about 8-10 minutes. When you take them out they will seem underdone but they aren’t. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.
-
For the Buttercream Frosting:
-
In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.
Source: my friend Allison Tolbert
