Lofthouse Cookies with Frosting (Print Version)

# Ingredients:

→ Cookies

01 - 2 cups cake flour
02 - 1 ½ tablespoons cornstarch
03 - ½ teaspoon baking powder
04 - ½ teaspoon kosher salt
05 - ½ cup unsalted butter, softened
06 - ¾ cup granulated sugar
07 - 1 large egg, room temperature
08 - 1 teaspoon vanilla extract
09 - ½ teaspoon almond extract
10 - ¼ cup sour cream, room temperature

→ Frosting

11 - ¼ cup unsalted butter, softened
12 - 1 cup powdered sugar
13 - ½ teaspoon vanilla extract
14 - Dash of kosher salt
15 - 2 tablespoons heavy cream
16 - 1 drop pink gel food coloring
17 - ¼ cup colored sprinkles (jimmies)

# Instructions:

01 - In a medium mixing bowl, whisk together the cake flour, cornstarch, baking powder, and salt. Set aside.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together until light and creamy. Add the egg, vanilla extract, and almond extract. Mix until well combined.
03 - Stir in the sour cream and mix until well blended.
04 - Add the dry ingredients to the wet ingredients and mix until just combined. Scrape down the sides of the bowl with a rubber spatula and do not overmix. Cover the dough with plastic wrap and chill in the refrigerator for at least 60 minutes.
05 - Scoop about 3 tablespoons of cookie dough, dust your hands with powdered sugar, and roll the dough into a ball.
06 - Preheat the oven to 350°F (175°C).
07 - Place the dough balls on a parchment-lined baking sheet, spacing them about 3 inches apart. Flatten each cookie with the bottom of a glass or flat measuring cup dipped in powdered sugar. The cookies should be between ½ inch and ¼ inch thick.
08 - Bake the cookies for 9-11 minutes, rotating the baking sheet halfway through. The cookies should be lightly golden but not browned. Leave the cookies on the baking sheet to cool completely before frosting.
09 - Beat the softened butter for 1-2 minutes until lightened in color and creamy. Gradually add the powdered sugar, vanilla extract, salt, and heavy cream (1 tablespoon at a time) until the frosting reaches the desired consistency. Tint with the pink gel food coloring as desired.
10 - Frost the cooled cookies, leaving a small rim exposed around the edges. Top with sprinkles for decoration.

# Notes:

01 - Dip your hands in powdered sugar to prevent the dough from sticking while shaping.
02 - Ensure even baking by rotating the baking sheet halfway through the bake time.
03 - Store frosted cookies in an airtight container for up to three days to keep them soft.
04 - Freeze unused cookie dough for later use following standard freezing instructions.
05 - Do not overbake the cookies as this will compromise their soft texture.

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