Le Food Snob

Grocery Store Style Frosted Sugar Cookies

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I realize that the title to this blog is not very tantalizing. Really how many people are looking for a recipe that mimics cookies bought at a grocery store? Well. Turns out you never know. I stumbled upon Brown Eyed Baker’s recipe for this cookie when looking for a graham cracker crust recipe. I was simply ecstatic when I realized I had stumbled upon a recipe for the frosted sugar cookies sold in the grocery store (not knowing offhand the name of the brand – Lofthouse – nor the back story).

It’s somewhat odd that I like any kind of store-bought cookie. I normally don’t like store-bought any sort of bakery (not counting bread). In fact, I was just having this conversation the other day with my boss – how grocery store bakery items (like cakes and cupcakes, but cookies too) have this distinct grocery store taste that you just can’t replicate in your own kitchen (nor would you normally want to). But this recipe … this recipe I definitely wanted to replicate.

cookie ingredients.

  • 6 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 c. unsalted butter, at room temperature
  • 2 c. granulated sugar
  • 3 eggs
  • 2 tsp. vanilla extract
  • 1½ c. sour cream

buttercream frosting ingredients.

  • 1 c. unsalted butter, at room temperature
  • 1 tsp. vanilla extract
  • 4 c. powdered sugar
  • Pinch salt
  • 6 T. heavy cream

directions.

  1. In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.
  2. 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.
  3. 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 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm. (I chilled for a few days and the dough was still fine.)
  4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.
  5. Flour the countertop and the top of the dough. With a rolling-pin, roll the dough out to ¼-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. (Use a drinking glass if you don’t have a cookie cutter.) Bake for 7 minutes, until pale golden. The cookies will puff nicely. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
  6. 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 and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.
  7. 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.

These cookies are like soft, pillowy clouds of sugar cookie heaven. I found that when I baked the cookies for 7 minutes they turned out slightly dry. More dryness than I like in a cookie (I’m a classic under-baker). Yet when I baked them for 5 minutes they weren’t quite done. Six minutes seems like a good compromise.

Also, the icing is a little wet. I was hoping it would firm up or dry out, but it didn’t for me. The only downfall of this was they ended up being pretty messy when transporting to work to share with my coworkers.

Recipe rating: 

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