Lofthouse Cookies

Ingredients:

Cookie dough

• 3 cups cake flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 1/4 teaspoon coarse salt
• 1 cup granulated sugar
• 110 g unsalted butter, room temperature
• 0.5 cup sour cream
• 2 tsp vanilla extract
• 1 large egg

Glaze

• 2 cups powdered sugar
• 110 g unsalted butter at room temperature
• 2 tbsp. heavy cream
• 0.5 tsp vanilla extract
• Light pink gel food coloring to tint the frosting
• Edible multi-colored confetti for decoration
• Special equipment: 2 tbsp ice cream scoop

Preparation:

1. Preheat oven to 160°C. Line 2 baking sheets with parchment paper.
2. Cookie dough:
   
   In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. In the bowl of a stand mixer, combine the granulated sugar, butter, and sour cream and beat on medium-high speed until smooth and fluffy, about 3 minutes. Add the vanilla extract and egg and mix until fully incorporated. Reduce the mixer speed to low, add the flour mixture, and mix until the dough is smooth, about 1 minute.
3. Using an ice cream scoop, drop several balls of dough onto the prepared baking sheets, spacing them 2 inches (5 cm) apart. Dip the bottom of a glass in cake flour. Gently press each ball of dough with the bottom of the glass to form circles 1.5 inches (4 cm) in diameter. Smooth any uneven edges with a finger dipped in water.
4. Bake until the cookies are pale yellow and just beginning to darken on the bottom, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
5. Glaze:
   
   Meanwhile, combine the sugar, butter, cream, vanilla, and 2 drops of pink food coloring in a stand mixer. Beat until light and fluffy, almost doubled in volume, about 3 minutes. Frost the cookies and sprinkle with colorful sprinkles.