Super Soft Sugar Cookies

This recipe from Cooking Classy makes the softest sugar cookie ever!  They taste just like what you might find at a bakery. Because they puff up so much, it is important to use simple shapes for your cutouts. A detailed cookie cutter would not work well. Mine are frosted green because St Patrick's Day is just a few days away, but a simple circle cutout with white frosting and sprinkles would be perfect and delicious any time of year.

Ingredients

2 1/3 cup flour
2 Tablespoons cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup softened unsalted butter
1 cup granulated sugar
1 egg
1/2 cup full fat sour cream
1 tsp vanilla extract
1/2 tsp almond extract

Frosting

1/2 cup softened unsalted butter
3 cups powdered sugar
3 Tablespoons half and half, or more if needed
3/4 tsp vanilla

Instructions

In large bowl, combine flour, cornstarch, baking powder, baking soda and salt. Stir until well combined.
In separate bowl of an electric mixer, cream together butter and sugar until well combined. Add egg and beat well. Blend in sour cream, vanilla and almond extract.
Set mixer on low and add in flour mixture.
Divide dough into two portions. Place each on waxed paper and shape into a round disc about 6 inch in diameter. Wrap and refrigerate for 2 hours.
Preheat oven to 350.  Line baking sheets with parchment paper.
Remove from refrigerator and and transfer to floured surface.
Roll to 1/4 inch thickness and cut into rounds with cookie cutter.
Place on baking sheet and bake in prepared oven for 9-11 minutes.
Cool for a few minutes on baking sheet and then transfer to wire rack to cool.
Repeat with remaining dough.

Prepare frosting by combining all ingredients with electric mixer. Add additional half and half if needed to achieve desired consistency to spread. 

Frost cooled cookies. Add sprinkles if desired.
Store in airtight container.