Ingredients

The following ingredients have 12 Servings
  • 1 cup 200g granulated sugar
  • 12 tablespoons 170g unsalted butter, softened
  • 2 eggs
  • 1/2 cup 115g full fat sour cream
  • 1 teaspoons vanilla extract
  • 3 1/4 cups 390g all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Neon pink gel food color
  • Neon purple gel food color
  • 12 tablespoons 170g unsalted butter, softened
  • 2 1/2 cups 340g powdered sugar
  • 1 teaspoon clear vanilla extract
  • 1-2 tablespoons milk or cream
  • Colorful confetti sprinkles and nonpareils

Instruction

  • Make the cookies: Cream the sugar and butter together until smooth. Add the eggs, sour cream and vanilla. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well. Dough will be soft and sticky.
  • Divide the dough in half. Return half the dough to the mixing bowl and add 2-3 drops of pink food color; mix well. Turn the pink dough out onto a piece of waxed paper and wrap. Return the remaining dough to the bowl (no need to wash first). Add 2-3 drops of purple food color and mix well. Transfer the purple dough to a piece of waxed paper and wrap. Refrigerate both portions of dough until semi-firm, at least 2 hours, or overnight (preferred).
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Remove cookie dough from refrigerator. Dust a work surface with flour, also dust a rolling pin. Unwrap each portion of dough and place them on the work surface. Dust them with flour; roll to slightly less than 1/2-inch thick. Cut the dough using a floured heart-shaped cookie cutter (3-inch for 2 dozen cookies, 5-inch for 10 cookies). If there are streaks of flour on the cut-outs, gently dust it off with a soft pastry brush. Re-roll dough scraps and repeat cutting until all the dough is used.
  • Bake the cookies for 10-12 minutes, or until they are puffed and fragrant. Transfer the cookies to a wire rack to cool completely.
  • Make the frosting: Cream the butter in the bowl of an electric mixer fitted with a whip attachment; beat in the powdered sugar 1/2 cup at a time. Beat in the vanilla. If the frosting is stiff, beat in the milk or cream 1 tablespoon at a time until a smooth, fluffy consistency is achieved.
  • Use an offset spatula or the back of a spoon to spread the frosting onto the cookies. Sprinkle each cookie with the sprinkles immediately after frosting. Let cookies stand until the frosting crusts, about 20 minutes. Store cookies in a single layer under plastic wrap or in airtight containers.