01 -
In a medium bowl, stir together the cake flour, baking soda, salt, and baking powder until it’s all mixed up.
02 -
Pop softened butter and sugar in a mixer. Beat fast for 3-4 minutes till it’s super fluffy.
03 -
Mix sour cream, eggs, almond flavor, and vanilla extract into the creamy butter mix till smooth.
04 -
Slowly fold the dry mix into the wet blend. Don’t overdo the stirring—just get it combined.
05 -
Cut the dough into two chunks and wrap each tightly in some plastic wrap.
06 -
Let the wrapped dough firm up in the fridge for 3 hours before rolling it out.
07 -
Set the oven to 350°F. Toss parchment onto your baking sheets.
08 -
Roll your cold dough over a floured surface until it’s about 1/2 inch thick. Keep the flour handy if it sticks.
09 -
Grab a 3-inch cutter and press out the cookies, laying them on the lined sheets.
10 -
Bake about 8-9 minutes. Watch for the edges just starting to go golden.
11 -
Pop cookies on a wire rack to cool completely before moving on to frosting.
12 -
Whip the soft butter for a solid 2 minutes until it’s light and airy.
13 -
Slowly add powdered sugar, mixing it in. Stir in the milk, vanilla, and almond until smooth and creamy.
14 -
Spread or pipe a good amount of frosting over each cooled cookie. Smooth it nicely.
15 -
Before the frosting hardens, toss on those colored sprinkles for the final touch.