Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add sour cream, eggs, vanilla extract, and almond extract to the butter mixture. Beat until combined.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined.
- Using a large cookie scoop, drop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until edges are set but cookies are still pale.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prepare the frosting by beating softened butter until creamy, then gradually add powdered sugar, vanilla extract, and heavy cream until fluffy.
- Once cookies are completely cool, spread frosting generously on top and add sprinkles.
Notes
Ensure to measure flour correctly to avoid dense cookies. Don't overbake; cookies should be pale and slightly underdone in the center. Store unfrosted cookies in an airtight container at room temperature for up to 5 days.