Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup butter, softened
- ¼ cup vegetable oil
- ½ cup sour cream
- ¾ cup granulated sugar
- ¾ teaspoon Goodman’s Pure Vanilla Extract
For the Buttercream Frosting:
- 1 ½ cups powdered sugar
- ¼ cup butter, softened
- 1 ½ tablespoons milk
- ¾ teaspoon Goodman’s Pure Vanilla Extract
- Food coloring (for tinting)
Instructions
For Decorating:
Easter sprinkles
1. Preheat oven to 350°F and lightly grease baking sheets or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter, oil, and sour cream on medium speed for about 1 minute, until smooth.
4. Add the sugar and Goodman’s Pure Vanilla Extract. Beat until fully combined and smooth.
5. Add the dry ingredients and mix on low speed just until a soft dough forms.
6. Using a 2-inch cookie scoop, portion the dough onto prepared baking sheets, leaving space between each cookie.
7. Lightly press each cookie with the bottom of a glass to flatten slightly and create soft, crinkled edges.
8. Bake for 10–12 minutes, until the edges are just set and lightly golden.
9. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. In a medium bowl, beat the butter, milk, and Goodman’s Pure Vanilla Extract until smooth. Gradually add powdered sugar and mix until creamy.
11. Divide the frosting if desired and tint with food coloring to create soft Easter shades.
12. Once cookies are completely cool, spread frosting over each cookie and finish with sprinkles.
