You have all seen these little frosted gems when you stroll through the bakery section at your local grocery store. You swear that you won’t buy them and then you do. You swear that after you buy them, you will eat just one. You swear that after you eat one, you won’t eat another. You swear that after two, you will stop. You swear that you will never buy these again. After all that “swearing” you probably have finished three or four. Sound familiar?
These cookies are addicting to say the least. They are soft, buttery, sweet and irresistible. Each festive season, the frosting color changes and you are even more apt to purchase to bring to the office, bunko night, book club or simply to eat at home. The folks at Lofthouse are geniuses and have millions of cookie addicts around the country coming back for more.
As stated on their fun website, the brand was born in 1994 in a makeshift bakery in the back of a garage. It was old family recipe passed down from generations that is a moist and delicious sugar cookie with sweet, fluffy frosting. This already iconic cookie had humble beginnings from being delivered from the back of a pickup truck and now commercially delivered to a grocery store near you.
After seeing this cookie featured on Pinterest from Sweet Pea Kitchen, I knew that I had to make it. She also adapted the recipe from, recipesecrets.net . I used the recipe from sweet pea kitchen with the addition of more vanilla. Found that chilling the dough and working with small batches of the dough works best and using flour to prevent sticking.
I brought these cookies to a couple of my offices this week and they were an overwhelming success. One person, who shall remain nameless, admitted to eating five in one day. Love it! I call myself a self-proclaimed “food pusher”. (It's a good thing) It brings me such joy to make things for other people and see the instant smile on their face.
I decided on the traditional pink frosting, but you can get as creative as you want. What color would your frosting be? Enjoy!!!
Lofthouse Style Frosted Sugar Cookies
6 Cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 Cup. butter, at room temperature
2 Cups. granulated sugar
2 teaspoon vanilla extract
1/4 teaspoon Salt
1 1/2 Cups Sour cream
1 Cups butter, room temperature1 teaspoon vanilla extract
4 Cups powdered sugar
6 tablespoons heavy cream
Several drops food coloring
In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
Use the plastic wrap that you chilled the dough in. Dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Best to work in small batches while keeping the remainder of the dough chilled.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough)
- These cookies are pretty darn close to the ones you buy in the store however, I am sure that original lofthouse recipe is under "lock and key" so we may never be able to completely duplicate it 100%. (Smile)
- I used the recipe that I found (as noted in the body of the post) and basically increased the amount of vanilla and working the dough in small batches, while keeping the rest chilled, works best. It is a VERY soft dough.
- I thought they were quite tasty, but I know that they may not appeal to everyone, since they do taste a bit different than the ones in the store but are pretty close for a homemade version.
This is one of those cookie recipes that I saved but have yet to get around to making them. Now that you have posted this, it is inspiring me to go ahead. Love the texture and size of this cookie. Yum!ReplyDelete
I would love to make these cookies to share. Great recipe. I know how tempting these cookies are. Yummy!ReplyDelete
my favorite picture is the one with the spilled sprinkles :) I actually *can* avoid these cookies because they don't have chocolate. That said, I know many, many other people don't have the same dessert requirements that I do that would swoon over these!ReplyDelete
I could eat fifty of these and not feel one ounce of guilt because they are so worth it! Glad to see there is a recipe out there :)ReplyDelete
These are a perfect cookie to share!ReplyDelete
My favorite icing color would be pink as well, they look as light as air, very hard to eat just one, thanks for finding and sharing a winning recipe;-)
I am so that person who cannot resist an adorable, sprinkly butter cookie. I guess we never really grow up:)
Every time I have made colorful frosting lately I find myself with a sea foam color. Quite cute, I must say. It would look great with that bubblegum pink of yours!
Have a great weekend,
These cookies just make you smile! I like your pic of one with a bite taken out :), looks so moist and almost cake-like. Pink with sprinkles is the perfect color. Have a great weekend, Lisa!ReplyDelete
I know these cookies too well :) I can only imagine how addicting the homemade version would be!ReplyDelete
These cookies are the pot of gold at the end of the rainbow! I've looked for a long time for the fat soft sugar cookie - this is it! I'm at elevation 4500+ feet so I had to bake them for 10 minutes. Thanks for recipe.ReplyDelete
My sister and I just had a little party because we ran across this recipe through Pinterest! We LOVE these cookies and will be making our own soon! :) Thanks for posting!ReplyDelete
I have been wanting to find the best sugar cookie and have been so disappointed! These look really yummy. I will try them.ReplyDelete
@A Trendy Trinket - The frosting stays fairly soft, not hard like royal icing, yet it stays firm. You could certainly add a bit more powdered sugar to make it stiffer if you like. Hope you enjoy them!ReplyDelete
Oh, I love you!ReplyDelete
I made these today and didn't realize how many cookies I would end up with. Unless you really need A LOT of cookies, I HIGHLY recommend halving the recipe. Seriously, I ended up with almost 90 cookies!!!ReplyDelete
haha I was just thinking about cutting it in half!Delete
These cookies are delicious! The sour cream really makes a difference. I was able to get 36 lofthouse sized cookies from them. I would have been able to get more if I would have rolled the dough thinner. Mine rose up bigger than I thought they would. I put some orange food coloring in the frosting and had Halloween cookies with plenty to share. Thanks for the great recipe!ReplyDelete
Paula@dishing the divine..........Publix here in Florida every now and then, sell the cookies that are called triple choc. they have choc cookie and then choc icing with choc sprinkles . They are to die for.ReplyDelete
I haven't had these, but I've had the "original pink cookie" from Uncle Seth's which is really good. They use an almond emulsion in their cookie. It's not as light and soft as these look, but it does have the same pink icing so I'm wondering if I could tweak this recipe to match theirs.ReplyDelete
these were really good! Thanks..my friend makes these but won't tell anyone the 'secret' recipe. I'm glad to have them whenever I want now! Your the best ;)ReplyDelete
oh..ps. I added 1 tsp Almond extract with the vanilla for the frosting = <3 loveReplyDelete
Do you use self rising flour or all purpose? ThanksReplyDelete
I use all-purpose flour - hope you enjoy!ReplyDelete
How do you divide the flour? Mi ne tasted pretty floury lol. Thanks for sharing.ReplyDelete
I used the recipe from the internet and simply kept adding flour until the 6 cups were gone. The dough is quite sticky but refrigerating it certainly helped and I worked the dough in batches when rolling and cutting out. Mine came out pretty cake like and I can certainly understand the "flour"taste. For me, the frosting offset the flour taste and was pretty close to the store bought ones. Hope you have a great thanksgiving!!!ReplyDelete
I have been looking for THE best pillowy sugar cookie recipe out there. I will have to try this one.ReplyDelete
Years ago while visiting fam & friends in San Diego, I tasted these cookies. Yuck. Toooo sweet and way-overly-sugary. Last one I ever had.ReplyDelete
The concept is great .... nice soft vanilla cookies that pair well w/tea, coffee and definitely milk. I will try and bake these for Hanukkah (blue frosting!) & Christmas too w/muchless sugar.
For practically every cookie/cake recipe, I always cut the sugar by at least 1/3 if not more. Just too overly sweet. Same cookies, etc. can still be enjoyed.
P.S. No friendly-print key?
HAPPY HOLIDAYS FOLKS!
How pretty! They look like the famous Homer Simpson donut but in cookie form!ReplyDelete
Could you cut out the dough using a holiday cookie cutter instead? How will this influence the baking time? has anyone tried this? I was thinking maybe a tree or a star cookie cutter...ReplyDelete
I was wondering the same thing about using other cookie cutter shapes. I'm going to try it.ReplyDelete
Great idea on using different cookie cutters - who says they always have to be round. Stars or bells would be great for the holidays. The shapes are limitless!!ReplyDelete
Since the dough is so sticky, I'm finding that real intricate cookie cutters are not a good idea. All people-shaped ones have been pulled. We're sticking with the candy cane, snowman, bell, etc.ReplyDelete
Elizabeth - good to know! I know the dough is ultra sticky. I actually added more flour to the dough through the rolling process. I bet your cookies will come out so cute with the bell, candy cane and snowman shapes. Have fun!ReplyDelete
These look soft as clouds! I can just imagine the delicious melt-in-your-mouth taste...ReplyDelete
I made these cookies and my family loved them. So, so delicious. I'm saving this recipe for good. Thanks for sharing!ReplyDelete
Can you lay the dough out on a floured surface and cookie cutter these cookies?ReplyDelete
Wondering if these could be shaped into a log before chilling and then sliced rather than using cookie cutters? Anyone try it?ReplyDelete
JUST curious, the "t" you post for measurements, are they tbsp's or tsp's?ReplyDelete
Happy Holidays! Thanks for the questions:ReplyDelete
1. Regarding using cookie cutters, I feel ones that are not to detailed would work best since the dough is "sticky" in nature.
2. Regarding rolling into a log, the dough is soft and sticky in nature, not sure it would hold it's shape. If you try it, let us know if it works.
3. Regarding the "t" for measurements, it is teaspoon. I was taught by my Mom that the little "t" was for teaspoon and the capital "T" is for tablespoon. Hope that helps!
I want to make these but have no heavy cream-would they taste ok I used milk instead?ReplyDelete
just made these cookies, everyone really liked them, although I had to keep them in the oven for 9 min not 7 but they turned out great and i used some leftover frosting i had in the fridge :)ReplyDelete
I can't wait to try these cookies, I loooove them from the store. I have one question though it says 6 cups of flour divided? So do I use the full 6 cups or am I using flour somewhere else in the recipe? Just wanna make sure these turn out that's all. Thank you in advanceReplyDelete
Hello Shari - Great question! I wondered that when I first saw it too. It is actually all 6 cups + I found that I needed flour for the rolling of the dough. (it is super sticky). I am going to update the recipe. Hope you are having a great holiday season!!ReplyDelete
How long do the cookies and icing keep? If I make them today, do I need to refrigerate or keep them in a sealed container if I want to serve some of them next weekend?ReplyDelete
Thank you for your question about how long the cookies keep! I kept them in a air tight container and they were good for 2 to 3 days. I did not refrigerate mine. Hope that helps - Happy Holidays!!ReplyDelete
How long do you think the dough will last in the refrigerator?ReplyDelete
My mom always taught me to use powdered sugar when cutting suar cookies (instead of flour). Could I use powdered sugar to roll the dough instead of flour?ReplyDelete
Elizabeth - I would guess that keeping the dough in the refrigerator no longer two days is probably best. Hope you like them!ReplyDelete
Regarding the question about powdered sugar to roll the dough onto - I think that is a brilliant idea. Your Mom was a great teacher. I am going to try that next time I make sugar cookies. Hope you enjoy them!ReplyDelete
I just made these cookies tonight. I used my stand mixer (thankgoodess) it's 20 some years old and all I had were flat beaters. Anyways, I struggled with the dough climbing up my beaters. It was pretty much a mess. I am not even sure if the baking soda and powder got distibuted evenly. I put them in the frig and I am going to try to bake them tomorrow. Can you tell me where I went wrong?:(ReplyDelete
Hello - I had the same thing happen - it is a lot of dough. I think the sour cream makes it pretty sticky. I worked the dough in batches out of the refrigerator, since this recipe made so many cookies. I don't think anything really went wrong - I hope you enjoy them. I typically put the baking powder and baking soda into the wet ingredients, then blend in the flour. Hope you have a great holiday season!!ReplyDelete
Thanks for responding so quickly. I'll let you know how they turn out.ReplyDelete
Well, I baked them this morning. And frosted them. THEY TURNED OUT GREAT! I already had a Lofthouse type recipe. This beat it hands down. I have to say the frosting is out of this world delicious. Thanks for sharing. Now I just have to figure out how to keep my hands off them.ReplyDelete
These are fantastic! The dough is really sticky but I remember my mother-in-law telling me once that that's what makes a really good sugar cookie -- the sticker the better. This will now be my "go to" recipe whenever I need to make sugar cookies. Thank you!ReplyDelete
I am planning on making these in different Christmas shapes, do you think the shapes will turn out?ReplyDelete
I am planning on making these with Christmas shaped cookie cutters, do you think the shapes will turn out?ReplyDelete
so the pinterest college craze has inspired me to spend my winter break baking even though i hate cooking... so that is definitely an advantage to pinterest! Anyway, I made these cookies yesterday and they turned out wonderful. Not being much of a cook, most of my baking hasn't turned out very well, and these are perfect! Thank you so much for sharing this recipe. The cookies look great displayed on my mom's little cookie thing for our christmas eve party tonight! BTW, for christmas theme, i just did white frosting with red sprinkles on some, and green on others, so they look cute together.ReplyDelete
My dough was very very sticky. I couldn't do anything with it until I added in a lot of flour, and by this time they didn't turn out right. What could have been the problem??ReplyDelete
Fabulous photography! I don't know which is more inspiring, the pictures or the cookies :)ReplyDelete
This recipe is just slightly different than my grandmother's sugar cookie recipe that is 90+ years old! (it has a 1/2 cup more sour cream than hers) the dough is sticky, but the sour cream makes the cookies SO much moister! I'm going to try this one for valentines and see if we like this variation better. I'm looking forward to the frosting...it sounds heavenly! Btw, my grandmother's recipe is called "soft sugar cakes," I've never seen a recipe even close to it until now!ReplyDelete
Hi! I love your blog and wanted to let you know I featured this recipe today on Cookie Time Tuesday. I hope you will stop by and check it out and grab a "Featured" button while you are there.ReplyDelete
These cookies are tasty but the sticky dough is REALLY a pain in the butt! How do you do this without making a complete mess?ReplyDelete
I'm curious if there is any reason you omitted the salt I normally see in the recipe for both the cookies and frosting? Any difference in flavor or texture?ReplyDelete
Hello - Unfortunately bloggers new feature for replying to comments is not working for me.ReplyDelete
Hello Anonymous - regarding your question about the dough being sticky - it is absolutely super sticky. I worked in small batches and kept them as chilled as possible to help with the stickyness and using flour on my board. Hope that helps.
Hello Angela - I used the exact recipe that I found and noted within the blog. It called for no salt, so I followed the exact recipe. I am a salt lover. I believe salt completely enhances the flavor, so I would encourage you to add a touch and see how you like it. I have never added salt to my frosting, but just might have to try it.
Thank you both for stopping by my site! Have a great week!!
In addition to rolling sugar cookie dough in powdered sugar, my mom always told me a pinch of salt helped "cut the sweetness"...Delete
My peanut-allergic son always gazes at these in the store, but they are cross-contaminated w/ peanuts. Oh, is he going to be excited about this!!! Thank you, THANK YOU!!ReplyDelete
To all those with questions about how long you can store these cookies... I had a big "milk and cookies" party for my sons first birthday and had seen on pinterest something about putting a slice of white bread with your cookies in the air tight container. It worked AMAZINGLY! The cookies stayed fresh for over a week!ReplyDelete
Thank you anonymous for the great suggestion on keeping these cookies fresh!!!Delete
GREAT! So glad that you enjoyed them. :)Delete
I found your blog through pinterest and have been looking for an unbelievable cookie recipe. I think I just found it! I decided to try them because of your beautiful pictures. I made them in circles hearts and trees. They are delicious and will be my go-to holiday cookie from now on. Thank you for making this available to the rest of usReplyDelete
Don't you just LOVE Pinterst ? I am addicted. What a great idea to use different shapes and I am so happy you loved them. Enjoy your weekend!,,Delete
To make handling the dough easier... just make a drop cookies (after dough has been refrigerated). Might not be perfectly round, but will tast the same!ReplyDelete
Great suggestion! I also found that working in smaller batches while keeping the dough chilled really helped. It kept it from being too soft and hard to work with. Hope you have a great weekend ahead!!Delete
Glad that they tasted great! Gosh - my first thoughts are perhaps the altitude or your oven runs hot then I thought perhaps it might be the type of pan you baked them , after that I quite honestly am stumped as to what it might be. If anyone else has thoughts - it would be great to hear. Hope that you have a great weekend!!Delete
I bake cookies every single day...just for fun. I had the same thing happen to me just the other day on a recipe I was making up myself. And what first came to mind was I put maybe a tad too much flour; and/or beat it longer than I should have and made the flour in the dough too tough.Delete
Letting dough rest in fridge is key AND carefully mixing in the dry ingredients...just mixing til incorporated. :)
Hi Thanks so much for the great recipe! Can't wait to try it. On the cookie recipe I have another sugar cookie recipe that is very sticky. I chill it 1st then put some flour down on the table , some of the dough (I divide my into 4-5 parts) and some on top of the dough , then because the dough is so soft I just use the palm of my hand and pat it out from the middle of the dough out and it works great.ReplyDelete
The first time it is going to be really soft until the flour is in more but using a small spatula to pick up your cookies after you cut them out instead of your hands helps also. This keeps thems soft and not so flour tasting.
After you do this a few times it does get easier but chilling the dough does help with not needing so much flour. Thanks for the recipe!
Great information! Chilling really is trick and the incorporation of flour. Thank you for sharing! Have a great weekend!Delete
These cookies were FABULOUS! Perfect! The key is to keep the dough cold. After cutting them, i put them in the frdge on the baking sheet for a few minutes prior to baking. This ensured they kept their round shape, otherwise they spread to much. Also, i used a mixure of 50% flour and 50% powdered sugar for rolling them out which seemed to work great!ReplyDelete
Fantastic cookies! We loved them! Perfect amount of frosting for our 4 doz + cookies. Awesome!ReplyDelete
I am out of sour cream and really really want to make these tonight. Any thing else I could use instead?ReplyDelete
When you first make the dough, and before you put it in the fridge should it be a little runny? I hoping it will harden in the fridge because mine is.ReplyDelete
Did you use salted butter or unsalted? I always use unsalted butter, maybe that is why not salt in the recipe? If you used salted then I will definitely had a pinch of salt to mine when I bake these up, hopefully later this week for church fellowship next Sunday :). Thank you for posting, I love these cookies, but resist in the store, now though, at least I will be sharing with others, and not keeping all the calories in the house!! :)ReplyDelete
OMG I literally become a babling idiot when I see these in the grocery store. "Don't look at them, don't you dare buy those, minute on the lips lifetime on the hips!!!" Now you've gone and made it possible for me to make these in my own home. OMG! I am in some serious trouble.ReplyDelete
Just made these cinco de mayo themed.. a household of 5 college girls with major sugar addictions... PERFECTION. Thank you!!ReplyDelete
I misread the instructions and "creamed" the sour cream with the sugar, then added the butter. Is this going to cause a problem when I bake?ReplyDelete
These were so good.. A little hard to use the cookie cutter because the dough was so sticky, but it definitely helps to refrigerate it and work quickly with it immediately after taking it out of the fridge. For some of them I balled them up like regular cookies instead of shaping them and those were just as good and also cute a bit smaller! Great recipe. Definitely worth keeping and passing on!!ReplyDelete
Wonderful recipe sounds lovely! I think one day next week I will have a go at a version of these cookies myself and just play with them a little bit... Perhaps some alternative extract flavors... I have several processing in the cabinet right now... Including some fabulous homemade organic rose extract that might be incredible if added to frosting.... This is a great recipe!ReplyDelete
Worth keeping. Multi step and time consuming , like cookie cutter cookies, but delicious. Definitely helps to refrigerate the dough overnight and to roll out on the plastic wrap! Cake like, and so would also be great without the icing and topped with berries and whipped cream, for "mini" shortcakes. The recipes makes a lot, so it is worth the time. A keeper and I will make again!ReplyDelete
These were excellent. I bit time consuming, with several steps, like other cookie cutter recipes, but the recipe makes a lot! They would even be great, without frosting, as used a a "mini' cake" for berries and whipped cream. This recipe is a keeper.ReplyDelete
Well. I'm not the world's best cook by any means. Actually, I'm pretty horrible, even though I love to do it, lol. So I'm not so sure how these cookies are gonna turn out, but I know the frosting itself is amazing! :) <3ReplyDelete
I have made these 3 or 4 times now (have my last batch in the oven right now). They come out perfect for me everytime! I am guilty however of not having all my dough make it to the oven because it's just too yummy. My favorite thing to do with them is to put some vanilla or just white icing from walmart on them and sliced up fruit to make cookie pizzas. This recipe will continue to be used by me for years to come!ReplyDelete
when i make roll out cookies i put the dough on parchment paper that i have put on my cookie sheet and then just pull up the un-used dough so i dont have to pick up the cookies. and i sprinkle powdered sugar on the parchment paper before i put the dough on it. hope this helpsReplyDelete
I made these cookies today for a shower. I ended up having to give out the recipe to almost everyone. Everyone thought I had bought them. They are the best. I will be making these for every celebration!ReplyDelete
These are by far my favorite cookies. Glad to finally see a recipe on here so I can have them anytime I want.ReplyDelete
These are literally incredible. I have to add that they were a lot better the day after, when the flavor had finally sunk in. And the frosting is absolutely SUPURB. I use for all my cakes and cookies, everyone loves it.ReplyDelete
Just a warning though: this makes a whole lot of cookies and they're extremely addicting! Be careful if have a lot of these at home alone! But literally one of the best cookies I've EVER made! Lovely recipe.:)
I have a suggestion if you want to keep them fresh longer. Just put them laying flat in the freezer. I know when I buy them from the grocery store, they store them in the freezer and pull out packages as they need to re-stock them.ReplyDelete
Any chance you might find a chocolate version and try? Those are my favorite (chocolate cookie with chocolate frosting and chocolate sprinkles).
I just re-read the recipe. Apparently I just missed that there IS salt in the recipe. So, that was my bad!ReplyDelete
I had tried for several months last year to duplicate the lofthouse cookie. The all regular flour recipes didnt have the same texture you find in lofthouse. I played around and I think put half all purpose and half cake flour and the texture was way closer than any recipe I tried. I cant remember exactly what I used and who knows where I stashed the recipe I made up however I know I tweeked a amish sugar cookie recipe.ReplyDelete
I made these today and now I don't have any left..I sent some home with my grandkids and we ate what was left which wasn't very many.. they were awesome. I'm so making these again..ReplyDelete
So happy you enjoyed them!!!Delete
I was wondering while reading the post, if we do not have a stand up mixer could you just mix the batter by hand or will a mixer be necessary?ReplyDelete
You could certainly mix by hand. It will take a lot of muscle but if you are up for a work out - go for it. Smile.Delete
do you know if this dough can be frozen and kept for later? (like if I baked half a week later?) thank you!!ReplyDelete
I typically do not freeze cookie dough. However, I don't see how it could hurt. Test a small batch - let me know how it comes out. Good luck!!Delete
Now, on to the cookies... OH MY GRAVY, THEY ARE AMAZING!!!!!!!!!!!! I have been craving these things like nobodies business! I finally broke down and made the dough last night and just baked up a wonderful batch of these little pieces of heaven. Needless to say, they will not last long. Especially since I made some that are dipping size. I didn't mean to, but I had left over dough that couldn't make any more larger cookies. I will now plop my butt on the couch and celebrate not having gestational diabetes by eating a whole pan of these lovelies all by my self. :)
I can't wait to see how these turn out! My mom was talking to me while I was counting out the cups of flour, so I only think I got enough...ReplyDelete
Thank you for this recipe! I will be making them for my husband to take in to work later on this week... black and/or green frosting with eyes to make creepy monsters.ReplyDelete
I found you on Pinterest too!
dose t mean tablespoon or teaspoon?ReplyDelete
The small "t" is teaspoon and the "T" is tablespoon. Happy Baking!Delete
is it heavy cream that's sour or sour cream like you put on baked potatoes?ReplyDelete
Thank you for stopping by! For the cookies you will add sour cream like what you put on baked potatoes. For the frosting it is heavy cream like you make whipped cream with. Enjoy!Delete
omg i tried these cookies and they were a HIT!!! i brought them to work and everybody loved them!! even my store manager was begging for the recipe to give to his wife. haha :)ReplyDelete
YUM! I love those cookies -- they remind me of those wonderful lower school Halloween parties! Now that I am in high school, we don't get these cookies that often, so i MUST make these! I'm now following you on Twitter!ReplyDelete
Thank you for stopping by! Thank you for the follow on Twitter!Delete
finally a recipe without shortening! thank youReplyDelete
Could you use any other cookie cutter with this recipeReplyDelete
Absolutely! I think the more simple in shape the better, so you have clean lines. Goodluck!Delete