
Ingredients
For the Cookies
1 cup (226 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup (120 g) sour cream
3 1/2 cups (440 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
For the Frosting
1 cup (226 g) unsalted butter, softened
3 cups (360 g) powdered sugar
2–3 tablespoons heavy cream or milk
Preparation
Step 1: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light, pale, and fluffy. This step helps create the cookie’s signature soft, airy texture.
Step 2: Add Eggs, Sour Cream & Vanilla
Add the eggs one at a time, mixing well after each addition.
Blend in the sour cream and vanilla extract. The batter will look fluffy and slightly thick.
2 teaspoons vanilla extract
Pinch of salt
Food coloring (optional)
Holiday sprinkles
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies soft.
Step 4: Chill the Dough
Cover the dough and chill for at least 1–2 hours. This prevents spreading and helps maintain a thick, soft cookie shape.
Step 5: Shape & Bake
Preheat the oven to 350°F (175°C).
Scoop the dough into 1.5-inch balls and gently flatten them with your palm or the bottom of a cup.
Place on a parchment-lined baking sheet and bake 8–10 minutes, just until the edges are set.
Do NOT overbake—they should remain pale for the softest results.
Step 6: Cool
Let the cookies cool completely before frosting. Warm cookies will melt the frosting.
Step 7: Frost the Cookies
Prepare the frosting by beating butter until smooth, then gradually adding powdered sugar, vanilla, salt, and cream until fluffy.
Tint with food coloring if desired.
Spread a thick layer on each cookie and decorate with festive sprinkles
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