Ingredients
Scale
- 2 and 1/2 cups cake flour (300 grams)*, you may need a few extra tablespoons
- 2 teaspoons cornstarch, AKA cornflour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams) , softened to room temperature
- 1 cup granulated sugar (200 grams)
- 1 large egg, room temperature
- 1/4 cup sour cream (60 ml or 60 grams)*, full-fat, from a tub
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- flour for rolling out the cookies
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For the Frosting
- 1/3 cup unsalted butter (75 grams) , room temperature
- 2 tablespoons cream cheese (30 grams) , full fat, brick style – or substitute with more butter
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 2 to 3 cups powdered sugar (220 – 330 grams) , AKA icing sugar
- 1-2 tablespoons whipping cream (15-30 ml), or milk, if needed
- food coloring, optional
- Sprinkles for decorating
Instructions
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In a medium sized bowl sift together 2 and 1/2 cups cake flour, cornstarch, baking powder & salt. Whisk it a few times. Set aside.
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In a large bowl, beat together the butter and sugar until fluffy and creamy.
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Mix in the egg, vanilla extract and almond extract until evenly combined. Then mix in the sour cream.
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Starting with the mixer on a low speed, beat in the dry ingredients about 1/2 at a time until evenly incorporated. Squeeze a little dough between your fingers. If it sticks, beat in a little more flour 1 tablespoon at a time until you can squeeze the dough, but it no longer leaves dough on your fingers. Do not add more than 1/4 cup extra.
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Rip 2 pieces of plastic wrap. Divide the dough in half and place 1/2 onto each piece of plastic. Wrap the dough in clingfilm and flatten into a round disc shape (about 1/2 inch thick). Refrigerate for at least 4 hours or preferably overnight.
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When ready to bake, preheat the oven to 335F (160C) and line baking sheets with parchment paper or a silicone baking mat.
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Flour a countertop very well. Remove one disc of dough from the fridge. Unwrap the plastic and lightly dust the dough with a sprinkling of flour. Roll out to about 1/4 to 1/3 inch thick using a well floured rolling pan. Cut into shapes using a floured cookie cutter and place on the lined cookie sheet.
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Bake for about 8-12 minutes depending on cookie thickness. Remove from the oven and cool for at least 5 minutes on the cookie tray before transferring to a wire rack to continue cooling.
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Continue with the rest of the batter, leaving the dough in the fridge until your ready to work with it.
Frosting
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Beat the butter until soft and creamy. Then beat in the cream cheese.
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Add in the almond extract, salt and 2 cups powdered sugar. Begin beating with the mixer on a low speed, and gradually increase the speed as the powdered sugar is incorporated.
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Optionally, add in a few drops of food coloring. Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If the frosting seems too thick, beat in a little cream or milk 1 tablespoon at a time.
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Frost the fully cooled cookies using a flat knife and optionally decorate with sprinkles.