Print
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup cake flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup salted butter (at room temperature)
- 1 cup granulated sugar
- 3 tablespoons granulated sugar (for rolling)
- 3 tablespoons shortening (or melted butter)
- 1 egg
- 1 egg yolk
- 5 tablespoons sour cream (or yogurt)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 3/4 cups powdered sugar
- 1/2 cup salted butter (at room temperature)
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon heavy cream
- 1/2 teaspoon salt
- Pink food coloring
- Sprinkles
Instructions
- Whisk together all-purpose flour, cake flour, cornstarch, baking powder, salt, and baking soda.
- Cream together softened butter, granulated sugar, and shortening until light and fluffy.
- Add egg and egg yolk, mixing in sour cream and extracts until fully combined.
- Gradually mix in the dry flour mixture until just combined, avoiding over-mixing.
- Chill the dough for 1 hour.
- Preheat oven to 375°F (190°C) and line a baking sheet.
- Roll dough to 1/4-inch thickness and cut cookies using a 3-inch round cutter.
- Bake cookies for approximately 9 minutes, until edges are set but centers remain soft.
- Cool cookies on a wire rack before frosting.
- Prepare frosting by whipping powdered sugar, butter, melted butter, vanilla, heavy cream, and salt until smooth.
- Add food coloring and frost cooled cookies, adding sprinkles as desired.
Notes
Ensure butter is at room temperature for easier mixing.
Chill the dough to prevent cookies from spreading during baking.
Experiment with different extracts or colors for personalization.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg