Can I use these for cut out cookies?
Now, it probably goes without saying, but just in case, let me mention that these cookies are not good candidates for cutting out gingerbread men (unless you want a particularly bloated looking gingerbread man). These cookies spread, puff up, and generally expand enough that your cookie cutter shapes will mostly be useless. I tried rolling a few of them out and cutting them using a Christmas tree cookie cutter, and if you squinted, you could see the shape, but it really wasn’t worth the effort. If you want to do cutout sugar cookies, you’re looking for the Perfect Frosted Sugar Cookies recipe. If you’re fine with a run-of-the-mill circular cookie shape, please proceed.
Our Frosted Sugar Cookies are the way to go if you want to use your cookie cutters—we’ve been using the recipe for YEARS. It is, without a doubt, the most perfect sugar cookie recipe to use with all those fancy Christmas cookie cutters you have taking up space in a drawer in your kitchen.
The cookies don’t spread. They don’t discolor. They stay soft and flavorful. It’s easy to make and work with the dough. It uses simple ingredients. I believe it really is the perfect recipe for cutout cookies.
So how should I shape these cookies?
The easiest way to shape these cookies is to take damp hands and form the cookie dough into two-inch balls, and then smoosh them down flat using a flat-bottom glass. If you want a truly perfectly-circular cookie shape, you could chill the dough, roll it out to about 1/4-inch thickness with a rolling pin, and then use a biscuit cutter or round cookie cutter to cut out perfect circles.
If you do end up using a biscuit cutter, make sure you don’t twist when you press down on the dough. Twisting “seals” the edges of the cookie, making it to where it won’t rise as much—leaving you with a loftless Lofthouse cookie (is that where the name comes from?). Same advice is true for biscuits. Want tall, fluffy biscuits? Don’t you dare twist that biscuit cutter.
Either way, I’ve included instructions for both methods in the recipe directions.
When are the cookies done?
You’ll want to watch these closely, especially on the first batch (since all ovens are different). Sugar cookies go from tender to overbaked in seconds. When the cookies are ready, they should be just barely brown on the bottom and the top should look “set.”
When in doubt, err on the side of underdone—I’ve never heard anyone complain about soft sugar cookies, but people definitely notice overdone cookies!
What kind of frosting should I use?
Oh, and the frosting? Well, it’s just your run-of-the-mill (but not really because OMGyummy) buttercream. You can flavor it will vanilla, almond, coconut, or whatever extract makes you happy. Because it’s Christmas, and
at Christmas you tell the truth peppermint is all the rage, I used Nielsen-Massey Peppermint extract. It was gloriously minty and delicious! Enjoy.
Don’t know if I did something wrong, but these cookies turned out like biscuits. There was too mych flour and the weren’t very sweet at all.
I followed the directions to a “T,” and my cookies are puffy instead of flat. And not smooth on top at all. Thoughts?
Hi Laura! It sounds like you did everything right! These cookies are definitely puffy. They have a soft, cake-like texture and should be domed in shape. The frosting should cover any bumpy tops, so minor imperfections are nothing to worry about. If you’d still like them to be smoother on top, we recommend taking a little extra time to roll the dough smooth, whether you’re making them as drop cookies or rolled cookies. That should help!
I feel like a lot of people are changing the recipe because they want their cookies to be something other than a lofthouse cookie, which is fine, but….why try a copycat lofthouse cookie recipe and then complain that the cookies are exactly as a store bought lofthouse cookie is supposed to be?
My cookies turned out absolutely perfect! I live in China, so we can’t buy the store cookies here, so I decided to try and make some for that reminiscent taste, and they tasted better than the store cookies I remember! All the negative comments can’t be true, they must have just done something wrong.
Thanks, Lana! We’re so glad they turned out perfectly for you. We appreciate you taking the time to come back and tell us about it! =)
Thank you for sharing that beautiful story with us, Barbara! We really appreciate you taking the time to come back and tell us about it. We’re so glad the cookies were a hit and that your grandsons love yours the best!
I never review recipes but with the few bad reviews I read I felt it was necessary. I made these because my niece asked me to make cookies like the store. They came out fantastic! The 5 year old niece said they were better than the store! As for he flavor of the cookie without icing my husband ate them before I iced them and I couldn’t keep him away from them! Don’t not make this because of the bad reviews in my opinion they must have done something wrong.
Thank you, Karen! We appreciate you taking the time to tell us about your experience. We’re so glad they turned out well for you and that your niece loved them!
You’re welcome! Just came back to the recipe because I intend to make these for my daughters Baby Shower, that is how much my family enjoyed these cookies!
That’s so wonderful to hear, Karen! Congratulations to you and your daughter and thanks again!
1. I used greek yogurt instead of sour cream and turned out good
2. It made 50 cookies
3. For my 50 cookies I halved the icing recipe and it it covered about 40 of them
4. The cookies are a little dry but the icing helps moisten them
5. Taste is good but not like the ones at the store and is very time consuming
Did anyones sour cream and butter look like it has “curdled” when they mixed it? Not sure if this is correct or if I messed something up!
I baked these, and followed the recipe perfectly. It was off. After baking them, the cookies looked like biscuits, they weren’t as sweet as aspected. I have yet to put the icing on them but I doubt it will save these cookies. They weren’t sweet enough or cookie-like enough for me or my family’s pallet.
I will not criticize this recipe as I feel like it would be similar to criticizing someone’s art. But just a cautionary note to anyone contemplating making these cookies, the more flour you use with regular cookie base ingredients, eg., sugar, eggs, flavorings, etc., the more diluted the actual taste of the baked product. If I use this recipe again, I will use much less flour as my cookies taste like nothing but for the flavorful icing.