Ingredients (~24 Cookies)
For the Sugar Cookies:
- 2 3/4 cups cake flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) plus 1 tbsp unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 1/4 tsp vanilla extract
- 1/2 cup plus 1 tbsp sour cream
For the Vanilla Frosting:
- 1/2 cup (1 stick) plus 1 tbsp unsalted butter, softened
- 2 1/4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of kosher salt
- 1-2 tbsp milk, as needed
Make the Cookie Dough
In a medium bowl, sift together the cake flour, baking powder, and kosher salt.
In a separate large bowl, whisk the melted butter and granulated sugar together. Add the egg and vanilla extract and whisk vigorously until the mixture is fully emulsified.
The mixture should be smooth and uniform, with no streaks of butter.
Using a rubber spatula, fold in the flour mixture in three additions, alternating with the sour cream. Start and end with the flour mixture.
Mix until just combined. Overmixing will develop gluten and make the cookies tough.
The dough will be very soft and sticky at this point.
Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
Do not skip this step. Chilling the dough is essential for it to firm up enough to handle and it prevents the cookies from spreading too much in the oven.
Bake the Cookies
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
Scoop the chilled dough into balls, using about 2 tablespoons of dough for each cookie. Arrange them on the prepared baking sheets, leaving about 2 inches between each one.
Gently flatten the top of each dough ball with your fingers or the bottom of a glass. This helps them bake into an even disk shape.
Bake for 12-15 minutes, or until the edges are set and the centers look matte and are no longer glossy. The cookies should not be browned.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Vanilla Frosting
While the cookies cool, prepare the frosting. In a large bowl with an electric mixer, beat the softened butter until creamy.
Add the powdered sugar, vanilla extract, and a pinch of salt. Mix on low speed until combined.
Increase the speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy. If the frosting is too stiff, add milk, one tablespoon at a time, until you reach a smooth, spreadable consistency.
Frost the Cookies
Once the cookies are completely cool, spread a generous layer of frosting over the top of each one.
If you are using sprinkles, add them immediately after frosting. The frosting will form a slight crust as it sits.
Frosted Sugar Cookies
Ingredients
For the Sugar Cookies:
- 2 3/4 cups cake flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup plus 1 tbsp unsalted butter 1 stick, melted
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 1/4 tsp vanilla extract
- 1/2 cup plus 1 tbsp sour cream
For the Vanilla Frosting:
- 1/2 cup plus 1 tbsp unsalted butter 1 stick, softened
- 2 1/4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch kosher salt
- 1-2 tbsp milk as needed
Instructions
- Whisk cake flour, baking powder, and salt in a medium bowl.
- In large bowl, whisk melted butter and sugar until combined. Add egg and vanilla, whisk until smooth.
- Fold flour mixture into wet ingredients in three additions, alternating with sour cream. Mix until just combined.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop 2 tablespoon portions of chilled dough onto sheets, spacing 2 inches apart. Flatten tops slightly.
- Bake 12-15 minutes until edges set and centers are matte. Do not brown.
- Cool on sheets 5 minutes, then transfer to wire rack.
- Beat softened butter until creamy. Add powdered sugar, vanilla, and salt. Beat until fluffy, adding milk as needed for spreading consistency.
- Once cookies are completely cool, spread with frosting.
- Add sprinkles immediately if using.
