Ingredients
Scale
- FOR COOKIES:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup white granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cups sour cream
- FOR FROSTING:
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups powdered sugar
- 1-2 tablespoons vanilla bean paste (start with 1, taste, and add more for a flavor punch)
- pinch of salt
- milk for thinning, if needed
Instructions
- In a medium bowl, stir together the flour, baking soda, baking powder and salt.
- In a stand mixer, cream the butter and white sugar at medium speed until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, mixing well after each one is added.
- Add the vanilla and sour cream and beat at low speed until combined.
- Add the dry ingredients in 2-3 additions and mix on low speed until just combined, being careful not to overmix.
- Turn dough out onto a large piece of plastic wrap and, using floured hands, flatten into a rectangle about 1½ inches thick (this will make rolling it out easier), then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
- Preheat the oven to 425F. Line large baking sheets with parchment paper.
- Flour the counter, the top of the dough, and your hands. With a rolling pin, roll the dough out to ¼-inch thickness.
- Using a 2.5 round cookie cutter, cut out circles and transfer to prepared baking sheet, leaving about 2 inches of space between each one.
- Alternately, you can use floured hands to shape cookies into 2.5 inch discs roughly ¼-inch thick.
- Bake for 7 minutes, until pale golden. Allow to cool completely on wire rack before frosting.
- FOR FROSTING:
- Using a hand or stand mixer, cream the butter until smooth and fluffy.
- Add sugar, salt, and 1 TBS of vanilla bean paste, mix until smooth.
- Taste frosting and if you want a mega vanilla bean punch, add the additional TBS of paste.
- If frosting is too thick, add milk a small splash at a time, mixing after each addition, until it can be easily spread with a butter knife.
- Frost cookies and decorate as desired.
