For the Cookies:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
1½ cups sour cream
For the Easy Buttercream Frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
1. In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.
2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Chill in the refrigerator overnight or at least two hours until firm.
4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.
5. Using a small cookie scoop, portion the dough into 1 1/2 inch balls. press then down with your fingers until they are about 1/4 inch thick and even and smooth. (The original recipe has you roll/cut these out, but I had no patience for that. Instead I scooped and flattened/smoothed them with my fingers. Either is fine!) Place them evenly on a cookie sheet and bake for 7 minutes or until pale golden. Don't over bake!
6. To make the frosting, in a large bowl cream together the butter and vanilla with an electric mixer. Slowly beat in the powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.
7. Once cookies have cooled, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
(Recipe adapted from Brown Eyed Baker via Authentic Suburban Gourmet)