My old fashioned sour cream cookies have a soft, cakey texture and a sweet and simple frosting. No chilling required!

Recipe: https://sugarspunrun.com/sour-cream-c...

Ingredients
½ cup unsalted butter, softened (113g)
1 cup granulated sugar (200g)
½ cup sour cream (120g)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 Tablespoon fresh lemon zest (optional)
2 ½ cups all-purpose flour (315g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Frosting
½ cup unsalted butter, softened (113g)
1 ½ cups powdered sugar (190g)
2 Tablespoons sour cream (30g)
1 teaspoon vanilla extract
¼ teaspoon salt
Food coloring (optional)
Sprinkles (optional)

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Instructions
00:00 Introduction
00:24 Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
00:29 In a large mixing bowl, use an electric mixer to beat together butter and sugar until light and fluffy.
00:58 Add sour cream, egg, and vanilla extract and beat together until creamy and well combined. If using lemon zest, stir this in here as well.
02:05 In a separate, medium-sized bowl whisk together flour, baking powder, baking soda, and salt.
02:23 Gradually add dry ingredients to wet, stirring together until completely combined.
03:05 Scoop dough by level 1 ½ Tablespoon sized scoop and drop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart. Transfer to center rack of preheated 350F (175C) oven and bake for 10-11 minutes.
03:30 Within a minute of the cookies coming out of the oven, very lightly flatten the tops with the bottom of a clean glass or measuring cup (optional, but allows for a flat surface for icing). Allow to cool completely on the cookie sheet before frosting.
Frosting
04:03 Combine butter and sugar in a large mixing bowl and use an electric mixer on low-speed to beat together until smooth and creamy.
04:33 Add sour cream, vanilla extract, and salt and beat together to completely combine. If using food coloring, add a few drops and stir to evenly color the frosting.
05:19 Once cookies are completely cooled, spread frosting evenly over cookies (I use 2-3 teaspoons of frosting per cookie).

Notes
Storing
Store in an airtight container at room temperature for up to 3 days. Cookies may be frozen for several months.
Strawberry pink frosting
For the cookies in the photos I colored the frosting pink by stirring in 1 Tablespoon of pulverized freeze-dried strawberries.

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