Chantilly Sugar Cookies

Took most of my day off/on, but we now have Lofthouse copycat cookies! Oh, yum!

NOTES: Alternate for steps 10-12: Unwrap dough and divide into equal parts, around the size of golf balls. Place onto baking sheet and flatten slightly before moving onto step 13.

Chantilly Sugar Cookies Recipe

  • 2 eggs, at room temperature
  • 3 cups all-purpose flour + more for rolling out
  • 2 cups confectioner’s sugar
  • 1 cup unsalted butter, at 67° F, divided (1/2 cup for batter + 1/2 cup for frosting)
  • 1 cup granulated sugar
  • 3/4 cup full-fat sour cream
  • 2 Tbsp heavy whipping cream
  • 1 tsp vanilla extract, divided (1/2 tsp for batter + 1/2 tsp for frosting)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 5/16 tsp pink Himalayan salt (1/4 tsp for batter + 1/16 tsp for frosting)
  1. In a medium bowl whisk together 3 cups flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt, then set aside.
  2. In a large bowl, cream together 1/2 cup butter and 1 cup granulated sugar at medium speed until light and fluffy (about 3-4 minutes). I use my stand mixer equipped with it’s paddle attachment.
  3. Add 2 room temp eggs, one at a time, continuing to mix at medium speed until each is incorporated.
  4. Add 1/2 tsp vanilla and 3/4 cup sour cream, mixing at low speed until just combined.
  5. Slowly add in flour mixture, a bit at a time, continuing to mix at low speed until just combined.
  6. Transfer dough to plastic wrap and shape into a rectangle about 1 1/2″ thick, then wrap in the plastic wrap.
  7. Chill in refrigerator for at least 2 hrs, until firm.
  8. Once dough is almost done chilling, preheat oven to 425° F.
  9. Line baking sheets with parchment paper, then set aside.
  10. Unwrap dough and transfer to a lightly floured surface and sprinkle a bit of flour on top on the dough block.
  11. Roll dough out to about 1/4″ thick. I use my 17″ French rolling pin to make this super easy!
  12. Using a 3″ round biscuit cutter, cut out dough circles and transfer to baking sheets. I didn’t have the right cutter so a never-before-used adult sippy cup lid was just perfect!
  13. Bake for 7 mins.
  14. Immediately transfer cookies to a wire rack to cool completely before frosting.
  15. In a large bowl, cream together 1/2 cup butter and 1/2 tsp vanilla. Once again, I use my stand mixer with paddle attachment here.
  16. Slowly beat in 2 cups confectioner’s sugar and small pinch (about 1/16 tsp) of salt, until smooth and creamy.
  17. Add in 2 Tbsp cream – 1 Tbsp at a time – until you reach your desired consistency, then beat at medium-high speed for 1-2 minutes until light and fluffy.
  18. Frost cookies.
Nutrition Facts
Serving size: Cookie
Servings: 28
Amount per serving 
% Daily Value*
Total Fat 8.4g11%
Saturated Fat 5.2g26%
Cholesterol 33mg11%
Sodium 38mg2%
Total Carbohydrate 26.8g10%
Dietary Fiber 0.4g1%
Total Sugars 16.2g 
Protein 2.6g 
Vitamin D 2mcg8%
Calcium 16mg1%
Iron 1mg4%
Potassium 38mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.