CopyCat Lofthouse Sugar Cookies 1/2 cup butter flavored shortening1 cup sugar2 eggs1/2 teaspoon vanilla1/4 teaspoon of almond extract (shop the dollar stores they sometimes have it)1/2 teaspoon baking soda1/2 teaspoon baking powder3/4 cup sour cream3 cups flour, plus extra for […]
CopyCat Lofthouse Sugar Cookies
1/2 cup butter flavored shortening
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon of almond extract (shop the dollar stores they sometimes have it)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup sour cream
3 cups flour, plus extra for desired consistency and rolling
Cream together butter and sugar, till fluffy.
Beat in eggs, sour cream, almond and vanilla for 1 min.
Mix baking soda, baking powder, and 3 cups flour in seperate bowl. Slowly add dry ingredient mixture with wet ingredients. NOTE: the dough is going to seem soft and sticky, this is how you want it.
Cover and refrigerate overnight.
Preheat oven to 425 F. (YES! I know that sounds high but that is right.)
Roll out dough on generously floured surface to 1/4 inch thick.
Cut out shapes (circles work best, I use a large glass) and bake on ungreased cookie sheet for 8 minutes.
Cool on wire rack. When completely cool, frost and decorate as desired.
The high heat makes leaves the cookies soft, but gives the cookies a nice brown bottom.
I personally think the key is the almond extract, I have always used it in sugar cookies and know bakeries do too.