Lofthouse Style Frosted Sugar Cookies

As a rule, I don't like heart shaped things, and I also don't like the color pink.

I make an exception on Valentine's Day when it comes to cookies.

This year, I made a pink heart copycats of  Lofthouse frosted sugar cookies.

If you have never had a Lofthouse frosted sugar cookie, you're missing out. You can find them in almost any supermarket bakery section, or you can bake your own like I did. They are a thick, round sugar cookie with frosting and sprinkles. The colors usually coordinate to the season or holidays.

I came across this copycat recipe on Pinterest and had to give it a try.

Lofthouse Style Frosted Sugar Cookies

For the cookies:
6 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
2 tsp vanilla extract
1 1/2 cups sour cream

For the frosting:
1 cup butter, room temperature
1 tsp vanilla extract
4 cups powdered sugar
6 tbsp heavy cream
food coloring sprinkles

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, one 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, scraping down the bowl as needed. Dough will be a bit sticky. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.

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

Roll the dough out to 1/4-inch thickness. Cut out shapes and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

To make the frosting, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. Add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Notes: This recipe makes a lot of cookies. I only made half of it and got about fifty 2 1/2 inch heart shaped cookies. Make sure not to roll the dough too thin - the thicker the better. Also, I didn't have to add any cream to the frosting mix. It was a perfect spreading consistency with just the butter, sugar, and vanilla.