i love sugar cookies. like, really really love them. but not just any old sugar cookie. it has to be soft and chewy with butter cream frosting on the top. you know, like the lofthouse cookies from the grocery store? this recipe meets all three of my requirements and is the best sugar cookie i’ve ever had. not kidding. i’ve been making these for a few years now and is always the most requested cookie at christmas time.

this is the first time i’ve actually made these into shapes. i have to admit, it wasn’t very easy since the dough is really soft…but i’m sure with more chilling and more sprinkling of flour, it can be done. instead, i just pressed a little bit of dough out onto parchment paper and then cut the hearts out one by one. it was still time consuming, but i was determined to have my hearts no matter what. i also chilled each tray for 15 minutes in the fridge before baking just to be sure the hearts would keep their shape. it definitely helped. they’re not perfect, but good enough to make me happy.

after plenty of cooling, i whipped up some frosting and went to town. i tinted it the slightest shade of pink and sprinkled with cute little hearts. these cookies are ridiculously good. you might just need to trust me. happy valentine’s day everyone!

Soft Chewy Sugar Cookies
adapted from food.com

1 cup butter softened
2 cups sugar
3 large eggs
2 teaspoons fresh lemon juice  (or 1 tsp. lemon extract)
1 teaspoon pure vanilla extract
5 tablespoons sour cream
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Directions:
Sift flour, baking soda and salt. set aside. Cream butter and sugar for a few minutes in stand mixer. Add the eggs, lemon, vanilla and sour cream. Mix until creamy. add sifted dry ingredient a little at a time. Mix until well blended. Chill for several hours or overnight. Once chilled, roll into balls and flatten with bottom of sugar coated glass. Bake at 350°F just until the edges start turning color. Time will vary depending on how large and thick you made your cookies. It is important not to overbake if you want the texture to remain chewy and soft. Cool and decorate as desired.

Frosting for Sugar Cookies
source: food.com

2 -3 tablespoons butter, softened
2 cups powdered sugar, divided
1/2  teaspoon vanilla extract
1/4- 1/2 cup half and half, divided
additional cream or powdered sugar if needed
food coloring if using

Beat together butter, vanilla, 1 tablespoon cream, and a half cup powdered sugar; stir in a few drops food coloring – The color should be somewhat darker than desired, because it will lighten up as you add more cream and sugar to the frosting.

Add alternating portions of 1-2 tablespoons cream then a half cup powdered sugar; beating after each addition until well blended. Continue adding and beating in portions of cream then powdered sugar until you have incorporated all the ingredients; stir in additional cream or powdered sugar if necessary. You may vary the amounts of cream and/or powdered sugar to achieve desired frosting amount and consistency – Your choice of a nice and thick frosting, a very thin glaze, or anything in between is possible.
Spread onto cooled cookies.