Ingredients

1/2 cup unsalted butter, softened (for dough)

3/4 cup sugar

1 large egg, room temperature

1/3 cup sour cream

1 teaspoon pure vanilla extract

1/8 teaspoon pure almond extract (optional)

1 3/4 cups all-purpose flour (measured using spoon and level method)

1 1/2 tablespoons cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1/2 cup unsalted butter, softened (for frosting)

2/3 teaspoon pure vanilla extract (for frosting)

2 1/2 cups powdered sugar, plus more as needed (for frosting)

Pinch of salt (for frosting)

2-3 tablespoons heavy cream, plus more as needed (for frosting)

Food coloring to color frosting (optional)

Candy sprinkles to decorate (optional)

Instructions

Step 1: Using a hand mixer or stand mixer, beat the 1/2 cup softened butter and sugar on medium-high speed until fluffy. Add the egg and beat until fully incorporated. Reduce speed to low and add sour cream, vanilla, and almond extract (if using). Beat until well combined, scraping down the bowl as needed.

Step 2: In a separate bowl, sift together the flour, cornstarch, baking soda, baking powder, cream of tartar, and salt. Whisk to combine.

Step 3: With the mixer on low, gradually add the dry ingredients into the wet ingredients until just combined. Cover the dough with plastic wrap and refrigerate for 1 hour.

Step 4: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

Step 5: Remove half the dough from the fridge. Roll tablespoon-sized pieces into round balls. Place them on the prepared baking sheets about 2 inches apart. Press each ball down evenly with the bottom of a glass or the back of a spoon.

Step 6: Bake on the middle rack for 9-13 minutes, until the edges just start turning golden but are not brown. Rotate pans halfway through baking. Cool the cookies completely on the sheets; they will continue to cook slightly as they cool. Repeat with remaining dough.

Step 7: To make the frosting, beat 1/2 cup softened butter with a mixer for 3 minutes until light and fluffy. Add salt and vanilla, then slowly add 2 cups powdered sugar and beat until smooth. Add heavy cream one tablespoon at a time, then add remaining powdered sugar as needed to reach desired consistency and taste. Beat until fluffy and smooth. Add food coloring if desired.

Step 8: Once cookies are completely cooled, frost them generously and decorate with sprinkles if you like. Allow frosting to set before storing.

Tips & Variations

For a classic almond flavor, include the almond extract, but you can omit it if you prefer a more traditional vanilla sugar cookie taste.

Make sure to measure flour using the spoon and level method to avoid dry, dense cookies.

If frosting is too thick, add extra heavy cream a teaspoon at a time to reach the perfect spreadable texture.

Use gel food coloring for more vibrant frosting without thinning it out.

Store cookies in a single layer or with parchment paper between layers to prevent sticking.

FAQs

Can I make these cookies dairy-free?

You can substitute dairy-free butter and sour cream alternatives, but keep in mind the texture and flavor may vary slightly from the original recipe.

How do I prevent the frosting from melting?

Make sure the cookies are completely cooled before applying frosting. Store frosted cookies in a cool, dry place to keep the frosting firm and prevent melting.