Ingredients: |
Ingredients: 3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
For the frosting:
3/4 cup unsalted butter, softened
3-4 cups powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
3-4 tablespoons milk or heavy cream
Food coloring, for coloring the frosting
Sprinkles, for decorating
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Directions: |
Directions:Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side.
In the bowl of a stand mixer with a paddle attachment, beat butter and sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition.
Beat in the vanilla and sour cream until combined. Then, in two separate additions, beat in the flour, scraping the bowl after each addition. This will create a soft and fluffy dough.
Using a stiff rubber spatula, fold the dough a few times inside the bowl – scoop down the side of the bowl and underneath the batter, then lift up and fold the dough over on itself. Give the bowl a quarter turn and repeat. Repeat this a few times until the dough is smooth.
Chill the dough: Press a piece of plastic wrap against the surface of the dough and refrigerate the dough for at least three hours so it firms up, or up to overnight.
Preheat the oven to 350°F.
Once the dough has chilled and you're ready to bake, preheat the oven with a rack in the center position. Line two baking sheets with parchment paper.
Shape the cookies: Lightly flour the counter. Using a medium cookie scoop, scoop out 1 ounce of the dough and drop on the counter. Gently roll the dough against the counter and between your hands to form a round ball. Brush off any excess flour and place the ball on the cookie sheet.
Repeat scooping and rolling more cookie dough balls until the sheet pan is filled, spacing the cookies several inches apart. Cover the remaining dough and return it to the refrigerator.
Dip the bottom of a drinking glass in flour and use it to press the cookies on the cookie sheet to about 1/4-inch thick. Re-flour the drinking glass as needed to prevent sticking.
Bake for 11 to 13 minutes. When done, the cookies should be slightly puffed, dry on the top, pale around the edges, and (when lifted with a thin spatula) barely golden on the bottoms. Let them cool for 5 minutes on the tray before transferring them to a wire rack to cool.
Frosting:
Using the paddle attachment, beat the butter in the bowl of a stand mixer until creamy. Add half of the powdered sugar, the vanilla, and the salt, and beat on low to combine for a minute. Add the remaining powdered sugar and 1 tablespoon of milk, and beat for an additional minute. The frosting should be fluffy, pale, and spreadable. If it is more stiff than you like, beat in an additional tablespoon of milk. |
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