Now, Lofthouse guards there recipe as if the LSC (Lofthouse Sugar Cookie) must be hidden like WMD. Whether by persistence or luck, I am usually quite skilled at recreating secret recipes and coming up with a close if not spot-on version in my own kitchen.
Until the damned LSC. First, there are many recipes on the web that claim to be LSC copy-cats. Incorrect. I have tried dozens of these recipes and they taste more like Log House than Lofthouse. After you discard dozens of failed attempts while being not one step closer to solving the mystery, well, all you have really baked up is an afternoon of time wasting and cursing at cookie dough. I came close on one that my dear friend, KM claimed were her favorite cookie but I didnt love them because, well, they were ugly.
My BFF shared a recipe that while not exact is as close as I could get.
Pinterest is an interesting place to find all kinds of visual inspiration from art, to designers and home decor. And food. Amazing and endless food idea. So I stumbled across this on Pinterest this week and thought whats one more pile of sugar cookie dough sent to the garbage pin if it doesnt meet my expectations?
Except. These are AMAZING. They are incredibly easy to make. And they are delicious. I know this because MiniMac and I made them last night. And I ate one this morning with my all natural oatmeal and my protein shake.
So thanks Pinterest for all the inspriration. And thanks to High Heels & Grills for giving me a perfect sugar cookie bar. From my kitchen to yours, enjoy every bite:
Sugar Cookie Bars:
- 2-1/2 cups bread flour (or all-purpose flour is fine)
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1-1/2 Tbsp. sour cream
- 1 tsp. vanilla extract
- 1/2 cup butter, softened (I used 1/4 cup.)
- 4 cups powdered sugar
- 1/4 cup half and half
- 1 tsp. vanilla
- Pinch of salt
- I also added about 1-2 tsps of Savannah Bee Company Tupelo Honey.
- Several drops of food coloring (optional)
- COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
- Add egg and combine well.
- Add sour cream and vanilla and mix until completely blended.
- Slowly add the flour mixture and stir until well combined.
- Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
- Bake 17-20 minutes, or until edges become lightly golden.
- Set aside to cool completely.
- FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
- Stir in vanilla and salt, combine well.
- Add food coloring until desired color.
- Frost your cooled cookie bars evenly.
- MiniMac wanted to add some sprinkles to our version.
- Cut into squares.
- Try not to eat every single one yourself. PS: You might as well just cut the normal size square and eat it. We are not fooling anyone by cutting only small pieces but eating 20 of them.
- I reserved some of the icing before coloring. We shared with our neighbors so we used the white icing & my icing tips to put each of their initials on the bars. Lovely.