Directions: |
Directions:For cookie dough:
Cream together the butter and sugar until light and fluffy.
Add the egg and beat until well incorporated.
Beat in sour cream and vanilla, scraping down the bowl.
Sift together the flour, cornstarch, baking soda, baking powder, cream of tartar and salt and whisk together.
Combine the dry ingredients with the wet ingredients in 1/3 increments until combined. Cover with plastic wrap and refrigerate for 1 hour.
Preheat your oven to 375 degrees and line two baking sheets with parchment paper and set aside.Take out half of the dough from the refrigerator.
Roll-out one tablespoon-sized ball of dough at a time, placing each dough ball onto a prepared baking pan. spacing them about 2 inches apart.
Use the bottom of a glass cup or the back of a large spoon, press each cookie dough ball flat and even.
Bake for 9-13 minutes or until the cookies are becoming golden (NOT brown) on the edges.Remove the cookies from the oven and allow the cookies to cool completely on the sheet.
For the frosting:
Start by creaming the butter until light and fluffy. Add salt and vanilla then slowly add 2 cups of powdered sugar and beat until the mixture is smooth.
Add the heavy cream 1 tablespoon at a
time, then add the remaining powdered sugar, until you reach the desired consistency.
Once the cookies have cooled completely, frost each cookie and add sprinkles, if desired. Allow the frosting to set by leaving the cookies on the counter for 20 to 30
minutes, then store in an air-tight container. |
This recipe for Iced Sugar Cookies is from