Valentines Day Loft Cookies
Using a standing mixer, beat the butter and sugar on medium-high speed
Add egg and beat until combined.
Reduce speed and add sour cream and vanilla and beat until well
combined, scraping down sides of bowl
In a separate bowl, whisk in the flour, cornstarch, baking soda, baking
powder, cream of tartar and salt and whisk together.
Turn the mixer on low and slowly add the dry ingredients to the wet
Cover the bowl with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees and line two cookie sheets with parchment paper
Remove half of the dough from fridge.
Working with a 1-tablespoon-sized piece of dough at a time, roll into
Place dough ball onto the prepared baking pan and use the bottom of a
glass cup to press and evenly flatten.
Bake on middle rack in preheated oven for 9-13 minutes or until the
cookies are just starting to turn golden (NOT brown) on the edges
Remove from oven and allow to cool completely on the sheet. Cookies
will continue to cook while they cool. Repeat with remaining dough.
To make the butter cream frosting:
Cream butter in a stand mixer or using your hand mixer for 3 minutes
Add salt, vanilla then slowly add 2 cups of powdered sugar and beat until
Add heavy cream, 1 tablespoon at a time then add the remainder of
powdered sugar until desired consistency and taste is reached and
continue to beat until smooth.
Add in a few drops of pink gel food coloring
Once cookies have cooled completely, frost and add sprinkles
Allow frosting to set before enjoying!