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1
Place the softened butter and granulated sugar into a large bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream together the butter and sugar on medium speed for 1 minute, or until pale and fluffy.
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2
Add the egg, sour cream, vanilla extract, and almond extract, and continue to beat on medium speed for 30 seconds to one minute, until light and fluffy.
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3
Turn the mixer to low, and add the flour, baking soda, baking powder, and salt to the bowl. Beat the mixture for about 1 minute, until all ingredients are combined.
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4
Shape the cookie dough into three portions. Flatten into rough circles approximately 1 inch thick and wrap each in plastic wrap.
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5
Refrigerate the cookie dough for 30 minutes to 1 hour.
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6
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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7
Preheat the oven to 350u00b0 F.
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8
Remove the chilled cookie dough from the refrigerator. Generously dust a clean work surface with flour.
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9
Unwrap one portion of cookie dough. Using a rolling pin, roll the dough to 1/2-inch thickness.
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10
Using a 3-inch-round cookie cutter, cut the cookie dough into circles, and transfer onto the prepared baking sheets.
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11
Repeat the rolling and cutting process with the remaining 2 portions of cookie dough.
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12
Transfer the baking sheets to the preheated oven. Bake the cookies for 11-12 minutes, until puffy and slightly golden brown at the edges.
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13
Remove the baking sheets from the oven. Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely before frosting and decorating.
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14
While the cookies cool, make the frosting. Using either a hand mixer or a stand mixer fitted with a whisk attachment, cream together the butter and cream cheese until smooth.
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15
With the mixer on the lowest speed, add half of the powdered sugar. Mix until combined, then add the remaining powdered sugar, vanilla, heavy cream, salt, and desired food coloring to the bowl.
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16
Beat on high speed for 2-3 minutes, until the frosting is light and fluffy.
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17
Once the cookies are completely cool, spread each with 1-2 Tbsp. of buttercream. Top with sprinkles, if desired.
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18
Store cookies in the refrigerator. For best flavor and texture, allow the cookies to sit at room temperature for 10-15 minutes before eating.
