Recipes Lofthouse® Sugar Cookie Rip-Off 3.5 (2) 2 Reviews This recipe is similar to the sugar cookies purchased at bakeries. Roll them no more than 1/4 inch for true lofthouse, thicker if you like a more cake-like cookie. These do not brown on the edges, but when cooled, you will notice the light golden brown underneath. This is a delicate flavor cookie, not sugary sweet. The sweetness will come from the icing that you choose to use; confectioners' sugar mixed with milk is your best bet. Submitted by COOKIELOVER2 Published on June 19, 2020 Save Rate Print Share Close Prep Time: 15 mins Cook Time: 8 mins Additional Time: 8 hrs 10 mins Total Time: 8 hrs 33 mins Servings: 36 Yield: 3 dozen cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 36 servings 2 cups white sugar 1 cup butter, softened 3 eggs 1 ½ cups sour cream 1 ½ teaspoons vanilla extract 5 cups all-purpose flour, or more as needed 1 teaspoon baking powder 1 teaspoon baking soda Directions Beat sugar and butter together with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat sour cream and vanilla extract with the last egg. Mix 5 cups flour, baking soda, and baking powder together in a separate bowl; beat with the creamy mixture until just incorporated into a dough. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight. Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper. Turn dough out onto a floured sheet of waxed paper on a flat work surface. Sprinkle flour on top of dough and put another sheet of waxed paper atop the dough. Roll dough out to 1/4- to 3/8-inch thick, using additional flour to keep dough from sticking and to get the best consistency for rolling. Cut rolled dough with cookie cutters into desired shapes and arrange onto prepared baking sheets. Bake in preheated oven until set along the edges, about 8 minutes. Cool cookies on baking sheet for 10 minutes before moving to a wire rack to cool completely. I Made It Print Nutrition Facts (per serving) 179 Calories 8g Fat 25g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 179 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 23% Cholesterol 33mg 11% Sodium 96mg 4% Total Carbohydrate 25g 9% Dietary Fiber 1g 2% Total Sugars 11g Protein 3g 5% Vitamin C 0mg 0% Calcium 25mg 2% Iron 1mg 5% Potassium 40mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.