Ingredients:

  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon (2.5ml) almond extract (optional)
  • ½ cup (120ml) sour cream
  • 4 cups (480g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) cream of tartar
  • ¼ teaspoon (1.25g) salt
  • 4 cups (480g) powdered sugar (for frosting)
  • ½ cup (113g/1 stick) unsalted butter, softened (for frosting)
  • ¼ cup (60ml) milk or cream (for frosting)
  • 1 teaspoon (5ml) vanilla extract (for frosting)
  • Food coloring (optional, for frosting)
  • Sprinkles (optional, for frosting)

Instructions:

  1. Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
  2. Add eggs and extracts: Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
  3. Mix in sour cream: Gently fold in the sour cream until just combined. Don’t overmix!
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  5. Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, don’t overmix!
  6. Chill the dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 2 days). This is crucial for preventing the cookies from spreading too much.
  7. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Shape the cookies: Scoop or roll out the dough. For scooped cookies, use a cookie scoop to drop rounded mounds of dough onto the prepared baking sheets. For cutout cookies, roll the dough out on a lightly floured surface and use cookie cutters to create shapes.
  9. Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers will still look soft – that's okay!
  10. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Frost (Optional): While the cookies are cooling, prepare the frosting. Beat together the powdered sugar, softened butter, milk, and vanilla extract until smooth and creamy. Frost the cooled cookies and decorate with sprinkles, if desired.