Makes about 2 1/2 dozen
- For the cookies:
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- For the glaze:
- 1 1/2 cups powdered sugar
- 1-2 Tablespoons milk, just enough to make a thin glaze
- Sift flour with baking powder, baking soda, and salt; set aside.
- In large bowl of electric mixer, at medium speed, beat butter, sugar, and eggs until light and fluffy.
- At low speed, beat in sour cream and vanilla until smooth.
- Gradually beat in flour mixture until well combined. Refrigerate 1 hour.
- Meanwhile, preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
- Using a medium cookie scoop (which holds 1.5 Tbsp.), drop the dough 2 inches apart, onto parchment lined cookie sheets.
- Bake 11 to 12 minutes, or until barely golden-brown. Remove to wire rack; cool.
- Prepare the glaze. Mix powdered sugar and milk in a bowl with a whisk to remove clumps. Portion out the glaze into different bowls, however many types of colors you plan on having. Add 1 drop of food color to each bowl and mix well. Glaze cooled cookies. I simply dunked the tops of the cookies in the glaze then turned upright and set them on a cooling rack to set up. Best eaten within the first 2-3 days. To store, keep in a tupperware at room temperature.