I normally don’t mind a challenge when it comes to baking- besides pies that is, the thought of making a pie causes my heart to race and hives to start breaking out, but that’s a whole other story. I know we all love those Lofthouse cookies from the grocery store. They are those guilty pleasures with that thick frosting. Oh so delicious. Well, my mother is a huge fan of them! So when I found a recipe for them on the Novice Chef‘s blog, I knew I’d have to try them!

They looked perfect and the recipe was pretty easy and straight forward. But, let me just make this clear, I hate rolling out cookie dough. I always make a huge mess of it and this time was no different! So I went to work making these.

I modified her recipe a bit, but they ended up turning out pretty good. I have to say that this frosting is better than the store bought ones. But…they were kind of a pain to make! Luckily they yield a high number of cookies and taste great!

ingredients:
For the cookies:
5 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
3 teaspoons vanilla extract
1 cup light sour cream
1/2 cup greek yogurt

For the frosting:
1 cup butter, at room temperature
3 teaspoons vanilla extract
4 cups powdered sugar, sifted
6 tablespoons heavy cream
Sprinkles

directions:
For the cookies:
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, one at a time beating until each is incorporated. Add the vanilla, yogurt, 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 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper and set aside.

Generously flour a work area (I covered mine with parchment paper first) and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

For the frosting:
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 tablespoon at a time until the desired spreading consistency is achieved.

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