Ingredients:

  • 2 ¾ cups All-Purpose Flour (spooned and levelled)
  • 1 ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened to room temperature
  • 1 ½ cups Granulated Sugar
  • 2 large Large Eggs, room temperature
  • 1 tsp Pure Vanilla Extract
  • ½ cup Full-Fat Sour Cream or Plain Greek Yogurt
  • 4 cups Powdered Sugar (Icing Sugar), sifted (for frosting)
  • ½ cup (1 stick) Unsalted Butter, softened (but still slightly cool) (for frosting)
  • ¼ cup Heavy Cream (or whole milk) (for frosting)
  • 1 tsp Pure Vanilla Extract (for frosting)
  • Pinch Fine Sea Salt (for frosting)
  • Optional Red or Pink Gel Food Colouring

Instructions:

  1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light, fluffy, and pale (3–5 minutes).
  3. Incorporate Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined.
  4. Combine Dry and Wet: Reduce the mixer speed to low. Gradually add the flour mixture, mixing only until just combined and a soft dough forms. Stop immediately once the last streaks of flour disappear—do not overmix.
  5. Chill: Divide the dough in half, flatten each half into a thick disc, wrap tightly in cling film, and chill in the refrigerator for a minimum of 30 minutes (or up to 2 hours).
  6. Preheat and Prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll Dough: Lightly flour a clean surface. Roll one disc of chilled dough to a consistent thickness of ½ inch (1.25 cm). This thickness is vital for soft cookies.
  8. Cut Shapes: Use your chosen cookie cutters to cut shapes. Place the cut dough onto the prepared baking sheets, ensuring 1 inch of space between cookies.
  9. Bake: Bake for 9–11 minutes. The cookies are done when the edges are set and appear slightly matte, but the centres are still pale and soft. Do not let them brown.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Make the Buttercream: Using a clean bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the heavy cream/milk and vanilla extract. Add a pinch of salt.
  12. Whip: Beat the frosting on medium-high speed for 3–4 minutes until incredibly light, fluffy, and nearly white, achieving that signature 'whipped' texture.
  13. Frost and Serve: Once the cookies are completely cool, spread a thick layer of frosting onto each cookie. Decorate immediately with sprinkles or other desired toppings. Store cookies in an airtight container at room temperature for up to 3 days.