Light, airy cookies that are cake-like and have a thick layer of homemade buttercream frosting.
Servings: 48 cookies
- 6 c. all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 c. unsalted butter (2 sticks), softened
- 2 c. granulated sugar
- 1 c. sour cream
- 2 tsp vanilla extract
- 2 large eggs room temperature
- ½ c. unsalted butter (1 stick), softened
- 2 c. powdered sugar
- ½ - 1 Tbsp heavy whipping cream or milk
- ½ tsp clear vanilla extract
- Coloring of your choice
- Decorating sprinkles
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mat and set aside.
In a large bowl, whisk together flour, baking powder, baking soda and salt.
In a different large bowl, cream together butter, sour cream and sugar until light and fluffy. Mix in eggs and vanilla extract until combined.
Gradually add dry ingredients to the wet ingredients, scraping down the bowl after each addition, mix until well combined.
Roll cookies into 2 inch balls and place on lined baking sheets.
Dip the bottom of a glass into water and slightly flatten cookie dough balls.
Bake at 8-10 minutes in preheated oven at 350 degrees F or until cookies are puffed slightly, set and bottoms are lightly browned.
Remove from oven and let cool 2 minutes before transferring to wire rack. Allow cool completely.
In a mixing bowl, cream butter until fluffy and smooth. Gradually add powdered sugar, alternating with heavy cream until completely mixed.
Add vanilla extract and beat well.
Add coloring of your choice or leave the frosting white.
Frost cookies and add sprinkles.
Store in airtight container.
Serving: 1cookie | Calories: 252kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 56mg | Potassium: 61mg | Fiber: 1g | Sugar: 20g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg