Lofthouse Grocery Store Sugar Cookies
1 cup unsalted butter, softened (Beth used salted butter)
2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups sour cream
5-6 cups flour (until desired consistency for rolling)
In a medium sized bowl, whisk together baking soda, baking powder & 5 cups flour, set aside.
In the bowl of a stand mixer, cream together butter & sugar until light & fluffy. Add in eggs one at a time, mix until incorporated. Mix in sour cream. Place mixer on low speed and add in flour mixture a little at a time, until all is fully incorporated. If dough does not seem the right consistency to roll, add a little more flour a 1/4 cup at a time, adding no more than 1 cup additionally. Dough will still be sticky. Divide dough into two balls and wrap with plastic wrap. Refrigerate overnight.
Preheat oven to 425 degrees. Line baking sheets with parchment paper.
Liberally flour your rolling area. Roll out dough to 1/4 inch thickness, flouring generously. Dough will be very sticky. Using a round cookie cutter, cut out circles & place them on baking sheet. Bake for 8 minutes, until pale golden. Cool on wire rack. Once cool, frost & decorate. Allow frosting to set then store in an air tight container and allow cookies to sit for a few more hours before serving for the flavors to develop further.
4 cups confectioners sugar
1/2 cup shortening
5 tbsp. milk
1 tsp. vanilla extract (use clear vanilla if you are leaving frosting white)
food coloring (optional)
In the bowl of a stand mixer, mix together the confectioner's sugar & shortening. Gradually add in the milk until incorporated. Mix in vanilla. Beat until smooth & creamy, approximately 5 minutes. Add food coloring if desired.