Ingredients
3cupsall purpose flour,spoon and leveled
1tspbaking powder
½tspbaking soda
½tspsalt
1cupunsalted butter,softened to room temperature
1½cupsgranulated sugar
2large eggs,room temperature
1cupsour cream,full fat, room temperature
2tsppure vanilla extract
½tspalmond extract
vanilla buttercream
sprinkles
Preparation
Whisk the flour, baking powder, baking soda, and salt together. Set aside.
In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed for about 2 minutes until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, mix in the dry ingredients until combined.
Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2 to 3 days.
Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove the cookie dough from the refrigerator. Measure the cookies to be 1½ tablespoons each. Arrange them 3 inches apart on the baking sheets.
Bake for 13 to 14 minutes or until a cookie springs back when lightly poked with a finger.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes, before transferring to a wire rack to cool completely before frosting.
Spread the frosting onto each cooled cookie. Garnish with sprinkles, if desired.
Serve and enjoy!
