Ingredients
For the Cookies
- 4 ½ cups all-purpose flour plus more for rolling dough
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened 2 sticks
- 1 ⅔ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup sour cream
For the Frosting
- 3 cups powdered sugar sifted
- 2-3 tablespoons milk
- 1 teaspoon clear vanilla extract
- 2 tablespoons light corn syrup
- Decorations - candies sprinkles
Step by Step
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter, sugar, and vanilla, until fluffy.Add eggs and beat until well combined.
- Gradually add dry ingredients, alternating with sour cream until well combined. Transfer dough to smaller bowl and cover with plastic wrap.
- Chill in the fridge for 1-2 hours.
- Preheat oven to 350° F (160° C).
- Line baking sheets with parchment paper or a silicone mat.
- Knead dough, about ¼ of the dough at a time with a small amount of flour just until dough is not sticky. Roll out onto a floured surface about ⅛ - ¼ inch thick.
- Cut with cookie cutter and place on a prepared baking sheet.
- Bake for 10-12 minutes or until the cookies are lightly browned.
- Cool completely.
- Mix together all the frosting ingredients in a medium-sized bowl. Divide the icing into smaller bowls and color with gel food coloring. Keep the icing covered with plastic wrap while not using.
- Add an assortment of sprinkles while the icing is wet.Wait 24 hours for the icing to dry before stacking and storing the cookies.
My tips
If the cookies spread too much while baking, place the entire cookie sheet with cut-outs into the freezer for 15 minutes to firm up the dough.
Equipment
Clear Vanilla Extract
Nutrition
Serving: 1 cookieCalories: 220 kcalCarbohydrates: 42 gProtein: 3 gFat: 4 gSaturated Fat: 2 gPolyunsaturated Fat: 2 gCholesterol: 18 mgSodium: 164 mgFiber: 1 gSugar: 24 g
