So I hope I've proven a point here. These cookies are amazing. They are named "Lofthouse Soft Sugar Cookies" because they are supposed to be a copycat recipe of the Lofthouse Cookie brand, which I think they resemble very closely. The sour cream does the trick. And they may seem undercooked when you take them out of the oven but they are supposed to be soft, so they are probably not.
I made these cookies for the USA v. Belgium FIFA World Cup Game, but you can make them for any occasion: Halloween, Christmas, birthdays, anything! Hope you like them (which of course you will), and I hope the USA wins!
Lofthouse Soft Sugar Cookies
Make the cookies: Preheat your oven to 350 degrees. With your mixer, cream together the butter with the sugar and mix for a couple of minutes until smooth. Add in sour cream, eggs, and vanilla and mix well.
In a large bowl sift together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet and mix well.
Refrigerate the dough in the bowl for 15 minutes to make it firmer. Measure three tablespoons of dough for each cookie. Use your hands to roll the cookie dough into a smooth ball. Place on ungreased cookie sheets, making sure to leave about 1 inch of space between each cookie. Use your hand to lightly flatten the dough a bit.
Bake for 11-12 minutes, then immediately remove from the oven. The cookies will appear under-baked a bit but this is what you want. Carefully transfer the cookies to a cooling rack and repeat the process until all of the dough is gone.
Make the frosting: Beat the butter and shortening with a mixer until smooth, about 30 seconds. Add in powdered sugar, one cup at a time. Add in vanilla and 1-2 tablespoons of milk and mix until light and fluffy.
Use a knife to slather each cookie with frosting or pipe the frosting onto the tops of the cookies. You may use food coloring and/or top with sprinkles if you would like.