Ingredients

3 cups all-purpose flour (360 grams)

1 teaspoon baking powder (4 grams)

½ teaspoon baking soda (3 grams)

1 tablespoon cornstarch (7 grams)

½ teaspoon kosher salt

½ cup salted butter (113 grams, room temperature, 1 stick)

1½ cups granulated sugar (300 grams)

2 large eggs (100 grams, room temperature)

½ cup sour cream (114 grams, room temperature)

1 teaspoon pure vanilla extract (4 grams)

½ teaspoon almond extract (2 grams)

½ cup unsalted butter (113 grams, room temperature, 1 stick)

2 cups powdered sugar (227 grams)

1-2 tablespoons milk (14-28 grams)

½ teaspoon pure vanilla extract (2 grams)

¼ teaspoon almond extract (1 gram)

⅛ teaspoon kosher salt

Food coloring (any color)

2 tablespoons colored sprinkles (24 grams)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt until well combined.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream the salted butter and granulated sugar together until light and fluffy. Add the eggs, then mix until combined.

Step 3: Add the sour cream, vanilla extract, and almond extract to the butter mixture and combine well.

Step 4: Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Avoid overmixing.

Step 5: Form the dough into a ball, wrap with plastic wrap, and refrigerate for at least 1 hour to firm up.

Step 6: Preheat your oven to 350°F (175°C). On a floured surface, roll out the dough to a little more than ¼-inch thick.

Step 7: Use a 2 to 3-inch round cookie cutter to cut out circles. Place the cookies on a baking sheet lined with parchment paper or a silicone mat.

Step 8: Bake for 7 to 9 minutes until the edges are set but the centers remain soft. Transfer the cookies to a wire rack to cool completely.

Step 9: While the cookies cool, prepare the frosting. In a clean stand mixer bowl fitted with the whisk attachment, beat the unsalted butter until smooth.

Step 10: Add the powdered sugar and mix until combined. Then add milk, vanilla extract, almond extract, and salt. Add food coloring drops if desired and mix until smooth and fluffy.

Step 11: Once the cookies have cooled completely, frost each cookie generously and sprinkle with colored sprinkles for a festive finish.

Tips & Variations

Use room temperature ingredients to ensure even mixing and a tender dough.

Add almond extract sparingly to avoid overpowering the cookie’s vanilla flavor.

For a dairy-free option, substitute sour cream with full-fat coconut yogurt and use dairy-free butter.

Try different food coloring combinations in the frosting to match holiday themes or parties.

Store leftover frosting in an airtight container in the fridge and whisk before using again.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days in advance and kept refrigerated, or frozen for up to 1 month. Thaw in the refrigerator before rolling out.

Why are these cookies so soft and fluffy?

The combination of sour cream, cornstarch, and leavening agents creates a tender, moist texture that stays soft even after baking. The frosting adds a creamy finish.