In a medium bowl whisk together the flour, baking
soda, baking powder and salt, set aside.
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
Add the dry ingredients and beat at low speed
until just combined, scraping down the bowl as
needed. Dough will be sticky. Divide dough into
two section. Flatten into rectangles about 1 1/2
inches thick, then wrap with plastic wrap. Chill
in the refrigerator overnight or at least two
hours until firm.
Preheat overn to 425 degrees F. Line large
baking sheets with parchment paper, set aside.
Flour the countertop and the top of the dough.
With a rolling pin, roll the dough out to 1/4
inch thickness. Using a 2 1/2 inch round cookie
cutter, cut our circles and transfer to a baking
sheet. Bake for 7 minutes until pale golden.
Immediately transfer cookies to a wire rack to
cool. Cool cookies completely before frosting.
Make the Frosting
IN the bowl of a stand mixer fitted with the
paddle attachment, cream together the butter and
vanilla. 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.
Once cookies have cooled completely, frost and
add sprinkles. Allow frosting to set, then store
in an air tightt container. Let cookies sit for
several hours before serving to allow the flavors
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