Ingredients:

  • 3 cups All-Purpose Flour (spooned and leveled)
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter (Room Temp)
  • 1.5 cups Granulated Sugar
  • 2 Large Eggs (Room Temp)
  • 2 teaspoons Pure Vanilla Extract
  • 1/2 cup Full-Fat Sour Cream (Room Temp)
  • 1/2 cup Unsalted Butter (Room Temp, for frosting)
  • 4 cups Confectioners’ Sugar (Icing Sugar), sifted
  • 4–6 tablespoons Heavy Cream or Whole Milk
  • 1 teaspoon Pure Vanilla Extract (for frosting)
  • 1/4 teaspoon Pinch of Fine Salt (for frosting)
  • Gel Food Colouring & Sprinkles (As needed)

Instructions:

  1. Whisk Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk vigorously for 30 seconds to distribute the leavening agents evenly. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium speed until the mixture is very light and fluffy (approx. 3–4 minutes). Scrape down the bowl.
  3. Add Wet Ingredients: Beat in the eggs one at a time, mixing just until combined. Add the vanilla extract and sour cream. Mix on low speed until just incorporated; do not overmix at this stage.
  4. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients on the lowest speed. Mix only until a cohesive dough forms and no streaks of flour remain. Stop the mixer immediately. Avoid developing the gluten.
  5. Shape and Chill: Divide the dough in half. Wrap each half tightly in plastic wrap and flatten slightly into a disc. Refrigerate for 45–60 minutes.
  6. Preheat and Prepare: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  7. Roll and Cut: On a lightly floured surface, roll one chilled disc of dough to a consistent thickness of 1/2 inch (12 mm). Thickness is key to the cakey texture. Cut the cookies using the cutter, placing them 2 inches (5 cm) apart on the prepared sheets. Re-roll scraps only once.
  8. Bake: Bake cookies for 8–10 minutes, rotating the pan halfway through. The edges should be set, but the centres should still look very soft and barely light golden. Do not wait for them to brown.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be entirely cool before frosting.
  10. Whip the Butter: In a clean mixing bowl, beat the softened butter for the frosting on medium-high until it is pale white and fluffy (4–5 minutes).
  11. Add Dry Ingredients: Reduce the speed to low. Gradually add the sifted confectioners’ sugar, alternating with the heavy cream/milk. Add the vanilla and salt.
  12. Whip to Fluff: Once all ingredients are combined, increase the speed to medium-high and beat for 3 minutes until the frosting is incredibly light, airy, and spreadable. Tint with gel colouring if desired.
  13. Frost: Use an offset spatula or piping bag to generously frost the cooled cookies with a thick, even layer of buttercream. Finish with sprinkles immediately.