Ingredients
Equipment
Method
Make the cookie dough
- Whisk together all-purpose flour, baking powder, baking soda, and salt in a bowl and set aside, leaving no dry pockets visible.
- Cream unsalted butter and granulated sugar until light and fluffy, about 3 minutes, scraping the bowl once so the mixture looks pale and aerated.
- Beat in the large egg, sour cream, and vanilla extract until smooth and evenly combined.
- Gradually mix in the dry ingredients until just combined, stopping as soon as the flour disappears to keep the dough tender.
- Chill the dough for at least 1 hour so it firms up for clean scoops that hold their shape.
Bake the cookies
- Preheat the oven to 350°F and line a sheet pan with parchment for easy release.
- Scoop the dough into balls and place on the parchment-lined sheet pan, spacing them 2 inches apart.
- Bake for 10–12 minutes until the edges are just set but the centers remain pale, then remove to cool completely on the pan.
Frost and serve
- Beat cream cheese and unsalted butter until smooth, using the mixer only until the frosting texture looks glossy and lump-free.
- Gradually add powdered sugar until fluffy, stopping when the frosting holds a soft peak.
- Frost the cooled cookies before serving so the icing sets on a dry surface.
Notes
For the neatest decorating, chill the dough until firm and scoop from the center with even pressure—this prevents spreading. Store cookies in an airtight container for up to 4 days at room temperature; refrigerate frosting-topped cookies up to 5 days. Freeze un-frosted baked cookies in a freezer bag for up to 2 months, thaw and frost after thawing. For a dairy-reduced swap, use vegan cream cheese and vegan butter in the frosting (the texture may be slightly softer but still pipeable for simple swirls).