Ingredients

Method

1. 1

   Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

2. 2

   In the bowl of a stand mixer with a paddle attachment, beat 10 tablespoons of room temperature butter on medium speed until light and fluffy, about 1-2 minutes. Add the granulated sugar and mix for 1 minute. Then, add the powdered sugar and mix for another 30-60 seconds until everything is fully incorporated.

3. 3

   Add the egg and mix for about 30 seconds, scraping down the sides of the bowl. Add the sour cream and mix until combined, about 30 seconds. Finally, mix in the vanilla extract until just incorporated.

4. 4

   In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.

5. 5

   Add the dry ingredients to the wet ingredients in three separate additions. Mix on low speed after each addition until just incorporated, scraping the sides of the bowl as needed.

6. 6

   Use a ⅓-cup measure to scoop the dough. Roll it into balls and place them on the prepared baking sheets, with about 3 cookies per pan to allow for spreading.

7. 7

   Gently press down on each dough ball to flatten it slightly, until it's about 3 inches in diameter.

8. 8

   Bake for 9–12 minutes. The cookies should be set and the centers no longer look wet, but they should still be soft and have no color.

9. 9

   As soon as the cookies come out of the oven, lightly press down on the tops with the back of a flat-bottomed measuring cup or bowl to create a denser, more uniform cookie.

10. 10

    Let the cookies cool on the baking sheets for about 10 minutes, then transfer them to a wire rack to cool completely for about 30 minutes. Once cooled, move them to the refrigerator to chill while you make the frosting.

11. 11

    In a clean mixing bowl, beat 8 tablespoons of room temperature butter until smooth. Add the heavy cream, almond extract, vanilla extract, and salt, mixing until combined.

12. 12

    Gradually add the 2.5 cups of powdered sugar, mixing on low speed until combined. Add the drop of pink food coloring. Increase the speed and beat until the frosting is light and fluffy. If needed, add more cream for a thinner consistency or more powdered sugar for a thicker one.

13. 13

    Once the cookies are completely chilled, spread a generous layer of the pink frosting evenly over the top of each one.

14. 14

    The cookies are ready to be enjoyed immediately.