Soft Cakey Sugar Cookies

Topped with creamy vanilla buttercream and colorful sprinkles these soft cakey sugar cookies are like sweet cupcakes in cookie form. Theyre flavored with vanilla and a hint of almond and are terrific for birthdays or other festive celebrations. Plus theyre easy enough for kids and young children to help in the baking fun.
Ingredients
3 cups 375g allpurpose flour spooned leveled
1 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon salt
1 cup 2 sticks 235g unsalted butter softened to room temperature

1 and 12 cups 300g granulated sugar
2 large eggs at room temperature
1 cup 240g fullfat sour cream at room temperature
2 teaspoons pure vanilla extract
12 teaspoon almond extract
vanilla buttercream and sprinkles for decorating
Instructions
Whisk the flour baking powder baking soda and salt together. Set aside.
In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment beat the butter and granulated sugar together on high speed until smooth and creamy about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs sour cream vanilla extract and almond extract. Beat on mediumhigh speed until combined. The mixture may look curdled thats ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed mix in the dry ingredients until combined. The dough will be very thick creamy and silky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 23 days.
Preheat the oven to 350F 177C. Line two large baking sheets with parchment paper or silicone baking mats. Always recommended for cookies. Set aside.
Remove cookie dough from the refrigerator. Measure cookies to be 1 5 Tablespoons each. I recommend this cookie scoop. Arrange 3 inches apart on the baking sheets.
Bake for 1314 minutes or until a cookie springs back when lightly poked with your finger. Thats
how I test them! Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before frosting.
Prepare frosting I use this vanilla buttercream and spread onto each cooled cookie. Garnish with sprinkles if desired.