Lofthouse Sugar Cookies (Copycat Recipe)

In the bowl of your stand mixer, cream your butter until pale in color. Scrape the sides of the bowl and add the granulated sugar to the butter. Mix on medium-high until light and fluffy. Add eggs, one at a time, mixing throughly before adding the second egg. Add sour cream to sugar mixture and mix until thoroughly incorporated. Add both extracts.

Scrape down the sides of the bowl and add one cup of flour to the wet ingredients, mixing slowly until just combined. Add the baking powder and second cup of flour. Mix until just combined. Add baking soda, nutmeg and last cup of flour to the mixture, mixing on low until just incorporated.

Remove bowl from the mixer and stir by hand, to make sure dough is fully incorporated. Place dough in an airtight container and refrigerate overnight.

Preheat oven to 350-degrees. Line two baking sheets with parchment paper. Using a medium cookie scoop, scoop cookie dough onto the cookie sheets. Roll the dough balls by hand to make sure they are completely round. Bake cookies for 14-minutes. Do not over bake. Cookies may appear slightly underdone, but these cookies are soft and do not have crispy edges.

Let cookies cool for 10-minutes on the cookie sheet before transferring to a wire rack to completely cool.

Wait until cookies are completely cooled before frosting. The frosting I used is my buttercream frosting recipe (search frosting in the search bar for the link).