Ingredients
- For the Frosting:
- 6 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter ( room temp )
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 16 ounces sour cream
- 1 cup unsalted butter ( room temperature )
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- pinch salt
- 6 tablespoons heavy cream
Preparation
Step 1
Cream the butter and sugar together until light and fluffy - mixing for about 3 minutes. Add the eggs and beat until well incorporated. Add the vanilla and sour cream and mix at a low speed until combined. Add the dry ingredients (slowly) and beat until just combined. The dough will be quite sticky. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick and wrap in plastic wrap and refrigerate at least two hours or overnight.
Heat oven to 425 degrees. Roll out cookies, or use cookie scoop to drop cookies onto baking sheets lined with parchment paper.
Bake cookies for 7 minutes. Immediately transfer to a wire rack to cool.
To make the frosting - cream together the butter and vanilla. Slowly add the powdered sugar and salt. Once smooth and creamy, add in the heavy cream. Finally, beat at a medium speed for a few minutes until light and fluffy. If desired, add a few drops of food coloring.