✤2¼ cups (270g) all-purpose flour
✤1/2 tsp baking powder
✤1/4 tsp baking soda
✤1/2 tsp salt
✤1 tbsp (8g) cornstarch
✤1/2 cup (1 stick) unsalted butter, room temperature
✤1 cup (192g) granulated sugar
✤1 egg, room temperature
✤1/4 cup (60g) sour cream, room temperature
✤1½ tsp vanilla extract
✤1/4 tsp almond extract
For the frosting:
✤1/2 cup (1 stick) unsalted butter, room temperature
✤2 cups (240g) powdered sugar
✤1 tsp vanilla extract
✤2 tbsp milk
✤ Optional: sprinkles
❖In a large bowl, whisk together the flour, baking powder, baking soda, salt & cornstarch.
❖In a separate large mixing bowl, add the butter & sugar and cream together a few min until fluffy and light in color. Add the egg, vanilla & almond extracts and beat together. Add the sour cream and mix until combined, scraping down sides as needed.
❖Add the dry ingredients to the wet and mix on low until just combined.
❖Shape dough into a disc, cover in plastic wrap and chill for 1 hour in fridge.
❖Preheat oven to 375°F (190°C).
❖Roll the dough out to 1/4-in thick, then use a 2½-3 inch round cutter to cut out about 30 cookies; reroll scraps as needed.
❖Transfer cookies to baking sheets lined with parchment or silicone and bake 8-9 min, or until cookies are just turning color on bottom edge. Set aside to cool completely.
❖For the frosting: cream the butter, then mix in the powdered sugar & vanilla. Drizzle in the milk while mixing on low, then increase speed to high and beat until smooth.
❖Top cookies with a thin layer of frosting and sprinkles if using.
❖Keep in a well-sealed container in the fridge up to 1 week.
