Copycat Lofthouse Sugar Cookies

INGREDIENTS

• Cookies:
• 3 cups all-purpose flour
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 eggs
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon almond extract, optional
• 1/4 teaspoon salt
• Frosting:
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 cups powdered sugar
• 2 tablespoons vegetable shortening, optional
• 1 teaspoon vanilla extract
• 2-3 tablespoons whole milk or heavy cream
• Food coloring, if desired
• Sprinkles, garnish

PREPARATION

1. Preheat oven to 425º F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder and salt until combined. Set aside.
3. In a large bowl or mixer, cream together butter and sugar for 3-5 minutes, or until fluffy and lightened in color. Scrape down sides as needed.
4. One at a time, beat in eggs, then mix in sour cream and vanilla extract.
5. Gradually mix in the dry ingredients until just incorporated.
6. Divide cookie dough in half and transfer to 2 sheets of plastic wrap. Wrap tightly and refrigerate or freeze until firm and chilled.
7. Roll dough out to 1/4-inch thickness and use a cookie cutter to form cookies, or scoop dough into 2-inch balls and use a flat-bottomed drinking glass to gently flatten.
8. Transfer cookies to baking sheet and place in oven. Bake for 6-8 minutes, or until pale golden on the bottom. Do not overbake.
9. Remove cookies from oven and transfer to a wire rack to cool.
10. Start frosting by creaming together butter, vegetable shortening (if using), powdered sugar and vanilla extract until smooth and creamy.
11. Working with 1 tablespoon at a time, gradually whisk in milk or heavy cream until desired consistency is reached.
12. Add food coloring, then frost cooled cookies, adding sprinkles if desired. Let frosting set and enjoy!