Grocery Store Sugar Cookies

You know which cookies I’m talking about. They’re in the fresh baked isle in your grocery store, always in a plastic container, always covered in pastel frosting and ALWAYS with sprinkles. They’re sometimes called Lofthouse Sugar Cookies, although I’m not sure why. From what I can gather from the internet, Lofthouse is a cookie company that these may have originated from.

They’re the softest, cakiest cookie around, and they’re absolutely delicious. As a pastry chef, I am always trying to replicate worthy well known desserts, and these cookies are definitely worthy.

The ingredient’s that stand out in this recipe are sour cream and shortening. Sour cream is often used to contribute moisture in cakes and muffins, so why not try it in a cookie recipe for the same reason? I used a full fat sour cream, but a low fat one should do the trick as well. Now, as far as shortening goes, I’m not a big fan. I prefer butter over shortening in almost every other scenario, but with this particular recipe you just won’t get the same flavor or texture without it.

 

 

Sour cream ½ cup

Sugar 1 cup

Butter, room temp ½ cup (4 oz.)

Eggs 2

Vanilla 1 tsp

Flour 3 cups

Baking powder 1 ½ tsp

Baking soda ½ tsp

Salt ½ tsp

 

Powdered sugar 4 cups

Vanilla 2 tsp

Whole milk 2 T

Butter, room temp ½ cup (4 oz.)

Vegetable shortening ½ cup (4 oz.)

Coloring (optional)

Sprinkles (optional)

 

To make the cookie dough, cream butter and sugar together. Add egg, scrape down the sides, and then add dry ingredients (flour, baking powder, baking soda, salt) and sour cream alternately. Add vanilla last.

Form dough into a ball and wrap in plastic. Chill for 30 minutes.

Next, preheat oven to 350 degrees F (175 C).

Roll dough onto a flour dusted surface to about 1/4” thickness. Use a cookie cutter (I used a 3” circle cutter) to cut out as many cookies as you can get. I used a bigger size cookie cutter, but feel free to use any size you’d like. If you use a smaller size, make sure to reduce your baking time as well.

Fit a cookie sheet with some parchment paper or silicon mat. Lay the cookies about 1 1/2“ apart from each other as they will slightly expand.

Bake for 10 minutes (less if smaller). If the cookies do not appear to be done, just wait until they’re completely cool! This will ensure the tenderness of the cookie.

Let the cookies cool COMPLETELY before you frost them. 2 hours.

To make the buttercream, add both butter and shortening to a mixer fitted with a paddle attachment. Add powdered sugar next, 1 cup at a time on a low speed until fully incorporated. Next add milk, and scrape down sides. Add vanilla last. Beat this frosting on high for about 5 minutes to get it nice and fluffy.

If you want to add coloring, do so now.

Use an offset spatula (or a butter knife) to spread frosting on each cookie. As much or as little as you’d like! Finish with sprinkles!

Happy Baking!