1/2 cup cocoa powder, dutch process/Valharona power highly recommended
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup light-brown sugar
9 Tbsp butter, softened (1 stick + 1 Tbsp)
2 Tbsp sour cream
1 large egg
1 large egg yolk
1/2 Tbsp vanilla extract
frosting:
12 tablespoons of butter, softened. (1 stick and a half)
4 cups of powdered sugar
2 teaspoons of vanilla extract
1-2 tablespoons milk or cream
gel food coloring, optional
Instructions
Preheat oven to 350 degrees. In a mixing bowl, whisk together, flour, cocoa, baking powder, baking soda and salt, set aside.
In the bowl of an electric mixer, mix together granulated sugar, brown sugar, butter and sour cream until light and fluffy about 3-4 minutes.
Add the egg, egg yolk and vanilla and mix until well combined. Slowly add in dry ingredients and mix until incorporated (dough will be thick).
Scoop 1-2 tablespoon sized portions of dough and form into balls. (depending on how big you want them.)
Place dough-balls onto parchment-lined cookie sheets and evenly flatten to about 1/2 inch thick. (The cookies don't spread much so they can be relitavely close.)
Bake in preheated oven 9 - 10 minutes. Allow to cool completely before frosting.
For the Frosting:
Place softened butter in a large bowl and whip until creamy and pale. Add the powdered sugar 1 cup at a time until thick and smooth. Add in vanilla and milk or cream until frosting is dense and creamy. Add food coloring if using. Frost cookies using an offset spatula and top with sprinkles.
Notes
The frosting gets nice and stiff after sitting out for a little while, which also makes them relatively easy to pack or stack!
Nutrition Information:
Yield:
2
Serving Size:
1 grams Amount Per Serving:Unsaturated Fat: 0g
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