Directions: |
Directions:In a bowl, combine the dry ingredients with a whisk. Set aside.
In the bowl of a stand mixer, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap.
**I lay out some plastic wrap on the counter and plop half of the mix, then fold over the plastic wrap with room to expand, and smoosh the dough into a rectangle, easy peasy.
Chill in the refrigerator at least two hours until firm.
Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round or heart cookie cutter, cut out circles and transfer to a baking sheet.
Bake for 7 minutes, until *pale golden*. Immediately transfer cookies to a wire rack to cool. Best to work in small batches while keeping the remainder of the dough chilled. |
Directions: |
Directions:To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
Once cookies have cooled completely, frost and add sprinkles. |
This recipe for Granny Bs Copy Cat Cookies (The big fluffy Sugar Cookies) is from