We made Loft House sugar cookies! Ours are pink with black and white cow sprinkles because the girls convinced me that everything is better when it is pink with sprinkles.
These are like the super-soft, extremely sweet sugar cookies they sell at the grocery store. I used a crusting buttercream and let them dry for about 8 hours, then the frosting was firm enough to put the cookies in the cookie jar and they were still very soft cookies.
This is not an original recipe, but I can not find my source. The majority of "Lofthouse" knockoff recipes I find call for sour cream. A few call for shortening and butter, but the shortening and oil combo worked best for me.
Loft House Style Sugar Cookies
1 cup shortening (butter flavor if you have it)1 cup sugar
3/4 cup confectioners (powdered) sugar
2 large eggs
1 cup canola or vegetable oil
2 teaspoons almond extract (vanilla is fine, but I love the way almond extract perks up a sugar cookie)
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
4 1/4 cups all-purpose flourSoften the shortening and cream in the sugars.Scrape the bowl.Beat in the eggs one at a time.Beat in the oil and vanilla.Scrape the bowl.Beat in baking soda, cream of tartar and salt, mix thoroughly.Scrape the bowl.Add flour one cup at a time until well mixed.Dough will be VERY soft. Refrigerate for at least 30 minutes. Scoop ping pong ball sized balls of dough onto a cookie sheet, roll into a ball with your hands. If it's warm or too soft/sticky, refrigerate the balls again before baking. It is important that the dough be cold before baking or it will spread too fast and you will lose the loft of your cookie. Leave room on the tray for cookies to spread. I put 8 on each tray in staggered pairs.Bake at 325 for 8-14 minutes (took 12-13 for mine) until the edges are just firming up (if they're browning, they're over-done)Cool and frost generously with your favorite buttercream frosting.Makes 32 large cookies.
I'll have to remind my sous-chefs about the dress code.



