Ingredients
For the Cookies
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1 cup (226 g) unsalted butter, softened
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1 1/2 cups (300 g) granulated sugar
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2 large eggs
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1 tablespoon vanilla extract
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1/2 cup (120 g) sour cream
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3 1/2 cups (440 g) all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
For the Frosting
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1 cup (226 g) unsalted butter, softened
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3 cups (360 g) powdered sugar
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1–3 tablespoons heavy cream or milk
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2 teaspoons vanilla extract
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Pinch of salt
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Food coloring (optional)
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Festive sprinkles
Instructions
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture becomes fluffy and pale.
This step incorporates air, helping the cookies stay soft and thick.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream until the mixture is smooth and creamy.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Slowly incorporate the dry mixture into the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies from becoming dense.
Cover the dough and refrigerate for at least 1–2 hours.
Chilled dough produces thicker, softer cookies and prevents spreading during baking.
Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper.
Scoop dough into balls about 1.5 inches in size, then gently flatten each one with the palm of your hand or the bottom of a glass.
Bake the cookies for 8–10 minutes, just until the edges are set.
Do not let them brown—these cookies should stay pale to remain soft.
Allow cookies to cool on wire racks before frosting.
Frosting warm cookies will cause it to melt and slide off.
Beat the softened butter until smooth.
Add powdered sugar gradually, mixing well after each addition.
Add the vanilla extract, a pinch of salt, and enough heavy cream to make the frosting fluffy and spreadable.
Tint the frosting with red, green, or pastel holiday shades if desired.
Use a knife or piping bag to frost each cookie generously.
Top with Christmas sprinkles, sanding sugar, or edible glitter.
Notes
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The cookies must remain pale—color = dryness.
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Heavy cream makes the frosting especially fluffy, but milk works too.
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To avoid sticky dough, chill thoroughly before shaping.
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Overbaking even by 1–2 minutes can make them dry, so watch closely.