Ingredients
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter softened
- 1 egg
- 1 tsp baking powder
- 2 tbsp full-fat sour cream or heavy cream
- 1 tbsp vanilla extract
Optional Frosting
- 4 cups powdered sugar
- 1/2 cup unsalted butter softened
- 2 tsp vanilla extract
- 3-4 tbsp milk adjust for consistency
Method
- In a large mixing bowl, combine the flour, sugar, softened butter, egg, baking powder, sour cream, and vanilla. Beat on low speed, scraping the sides often, until the dough is mixed well and uniform.
- Divide the dough in half. Flatten each portion into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 2 hours to firm the butter and relax the gluten.
- Preheat the oven to 400°F (204°C). On a lightly floured surface, roll one dough disk to 1/4-inch thickness.
- Cut the dough with cookie cutters and place cookies 1 inch apart on baking sheets. If not frosting later, decorate now with colored sugars or cinnamon candies.
- Bake for exactly 6 minutes, until edges are just barely beginning to turn light golden. Do not overbake; cookies should remain pale to stay soft.
- Cool cookies completely on wire racks. If frosting, beat powdered sugar, butter, vanilla, and milk until smooth, then frost as desired.
Nutrition
Notes
Texture Tip: These cookies are intentionally pale when done. Browning equals dryness.
Dough Handling: If dough becomes sticky while rolling, return it to the refrigerator for 20–30 minutes.
Make Ahead: Dough can be refrigerated up to 48 hours or frozen for 3 months.
Freezing Baked Cookies: Freeze fully cooled cookies in layers with parchment for up to 2 months.