Ingredients
3cupscake flour,plus more for dusting
1tspbaking powder
½tspbaking soda
¼tspkosher salt
1cupgranulated sugar
1stickunsalted butter,(8 tbsp) at room temperature
½cupsour cream
2tsppure vanilla extract
1large egg
2cupsconfectioners sugar
1stickunsalted butter,(8 tbsp) at room temperature
2tbspheavy cream
½tsppure vanilla extract
gel food coloring,light pink, for coloring the frosting
confetti sprinkles,for decorating
Preparation
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
Whisk the cake flour, baking powder, baking soda, and salt in a medium bowl. Mix the granulated sugar, butter, and sour cream in the bowl of an electric mixer on medium-high speed for about 3 minutes until smooth, light, and fluffy.
Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix for about 1 minute until just combined.
Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2-inches between each cookie. Dip the bottom of a glass cup into some cake flour.
Gently press the cup on top of each mound of dough and flatten until it turns into a 1½-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
Bake for about 20 minutes until the cookies puff up and are pale yellow and barely starting to brown on the bottoms. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely for about 1 hour.
Meanwhile, mix the confectioners’ sugar, butter, cream, vanilla, and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix for about 3 minutes until light, fluffy, and almost doubled in size.
Frost the cookies with the frosting and sprinkle with confetti sprinkles.
Serve and enjoy.
