Soft, Cake-like Sugar Cookies
Posted on 11/10/2010 by sleepwalker41
- Tags:shaped cookies
- Music:Cello Concerto No. 1 in A minor, Saint-Saens
Some of you may be familiar with the ubiquitous factory-made soft cookie found in many grocery stores. I speak of the 'Lofthouse' brand cookie. These seem to have either of two groups of followers: love 'em or hate 'em. I'm ashamed to admit that I have devoured nearly an entire container in one sitting. For me personally, it's ridiculous how something that's not even chocolate can have that kind of addictive attraction.
I think what's so appealing about them is their tender softness. To make a homemade version, I searched and found the same recipe on the Secret Recipe Forum and cdkitchen sites. I have subbed out some of the butter for shortening to ensure softness, added a bit of salt, and slightly increased the amount of frosting. Using a 3-inch/7.5 cm round cutter, I got just shy of 4 dozen cookies, and the amount of frosting was just sufficient to cover each one.
1/2 C. butter
1/2 C. shortening (I used butter-flavored Crisco)
2 C. sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp salt
1 tsp. baking powder
1 1/2 C. sour cream
5-6 C. flour (until desired consistency for rolling)
Cream together butter, shortening and sugar. Beat in eggs, sour cream and vanilla. Mix in dry ingredients. Dough will be very soft. Cover and refrigerate overnight.
Preheat oven to 425ºF. Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour. Cut out shapes and bake on an ungreased cookie sheet for 8 minutes. Cool on wire rack. Frost and decorate as desired.
5 cups confectioners sugar
1/2 cup shortening
6-7 tbsp. milk
1 tsp. vanilla extract
food coloring (optional)
In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
They will barely have any color, but they're done. Don't overbake them.
I simply sprinkled a bit of raw sugar on the frosting, but you could jazz them up with all kinds of colorful things. I'm also wondering if cake flour would be still more improvement to the softness over all-purpose. Or if they would just fall apart. More research necessary...
I was later told by a coworker these were just as good as his grandma's. The entire batch was pretty much devoured by the shift's end. My day was complete.