Updated: Dec 12, 2022
Servings: 10-12 cookies
1 cup + 2 Tbsp. all purpose flour
1/4 tsp. baking powder
dash of salt (about 1/4 tsp.)
1/4 cup unsalted butter (very softened, almost melted)
1/2 cup sugar
2 Tbsp. sour cream
1 tsp. vanilla extract
1/4 cup unsalted butter
1 1/2 cup powdered sugar
1 1/2 tsp. vanilla
1-2 Tbsp. heavy cream
red & green food dye
Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper or a silicone mat. Set aside.
Whisk together the flour, baking powder and salt in a small bowl until well combined then set aside.
In a separate, larger bowl or in the bowl of a stand mixer fit with the paddle attachment, cream the butter and sugar until light and creamy.
Add in the egg vanilla until everything is nice and smooth. Add in the sour cream.
Add the dry ingredients to the well. Remember to scrape down the sides of your bowl.
The dough will be sticky! Don't worry.
Scoop and roll the dough into about 3 Tbsp. sized balls. It helps to lightly grease your hands to prevent the dough from sticking to your hands. Place the cookies about 1 1/2" apart onto the cookie sheet. Gently press down the cookies with the palm of your hand to flatten them slightly before baking.
Bake for 8-10 minutes or until slightly golden on the edges.
Take the cookies out of the oven as soon as they have slightly browned edges and let them sit on the pan to finish/ continue baking.
While the cookies bake/ cool we can prepare the buttercream.
Whip up the butter, powdered sugar, vanilla and cream until nice and smooth. I recommend adding the cream in slowly so you don't risk adding too much and having a loose buttercream.
Once the cookies have cooled, pipe/ spread the buttercream on top of the cookies and add your choice of sprinkles.