Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Author Dorothy Kern
For the cookies:
½cup(113g) unsalted buttersoftened
¾cup(150g) granulated sugar
¾cup(184g) sour creamroom temperature
2 ½cups(310g) all purpose flour
For the frosting:
Food coloringif desired
Preheat oven to 350°F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid.
Mix butter, sugar, and sour cream in a hand or a stand mixer until smooth. Mix in egg, baking soda, baking powder, salt, and vanilla. Mix in flour until cookie dough forms, being sure to scrape the bottom and sides of the mixing bowl.
Scoop two tablespoons of dough per cookie, placing on the guides on the parchment paper so they are at least 2 inches apart. Use the bottom of a glass to press the cookies flat. (If the cookie dough sticks to the glass, spray it first with nonstick cooking spray for easy removal.)
Bake cookies for 7-9 minutes or until they JUST loose the glossy sheen and are barely light golden around the edges. Do not over bake these! Err on the side of underdone.
Make the frosting: mix the butter and powdered sugar with a hand or stand mixer slowly until crumbly. Add vanilla, salt, and 1 tablespoon of milk and mix until frosting is smooth, adding more milk as needed for spreadable consistency. Tint with food coloring, if desired.
Top each cookie with about 1 tablespoon of frosting. Smooth and sprinkle with sprinkles, if desired.
Store in an airtight container for up to 3 days.
Make them into bars: press them in a 9x13-inch pan that's been lined with foil and sprayed with nonstick cooking spray. Bake 18-24 minutes or just until the top loses it's glossy sheen. Frost after cooling.